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What's For Dinner? # 250 - The National Chicken Cacciatore Day Edition [Through October 21, 2013]

Cherylptw Oct 14, 2013 10:23 PM

It's been raining for most of the last five days or so here in NE North Carolina; the temp is steady in the high 70's during the day and low 70's at night...great enough weather for a braise & soup, yet still nice enough to grill outside. I roasted a chicken a couple days ago but looking at soup possibly for tonight. Today is National Chicken Cacciatore Day...if I hadn't had chicken twice already in the last two days I'd be making this....what's for dinner in your household?

  1. roxlet Oct 21, 2013 04:41 AM

    Let's continue here:


    1. k
      Kontxesi Oct 21, 2013 03:24 AM

      Last night was pork chops with roasted apples and onions, braised collard greens, and cornbread.

      My stove did that thing where it decides that instead of being on 7 like I told it to, it suddenly jumps up to like 15097037950. It set off the smoke alarm, but my chops were unharmed. I did end up undercooking them, however.

      I'm deciding that I don't like thyme, though. I keep using it where called for, and keep eating it... but it's not my favorite. Definitely not something I plan on pairing with apples again, at least.

      4 Replies
      1. re: Kontxesi
        MidwesternerTT Oct 21, 2013 07:23 AM

        I've learned to substitute oregano for thyme in all recipes, since to me thyme tastes musty - like aged gym socks smell.

        1. re: MidwesternerTT
          jayt90 Oct 21, 2013 09:48 AM

          Are we using dried thyme here, K. or M.?
          My fresh thyme doesn't seem musty to me.
          I'm bringing it in for the winter, with some other stalwarts.

          1. re: jayt90
            mariacarmen Oct 21, 2013 10:14 AM

            i have to agree - for years i used dried thyme and loved it, but about 5 years ago all dried thyme started tasting musty to me. i can only use fresh now, and love it.

            1. re: jayt90
              Kontxesi Oct 21, 2013 10:21 AM

              Nope, it was fresh from the plant on my porch.

        2. Cherylptw Oct 20, 2013 07:28 PM

          Toasted roast beef & cheese sandwiches with potato chips for yesterday's no cooking Saturday. Today, we had BBQ'd venison ribs and I partially braised a venison roast for later in the week. Sides were skillet potatoes & onions in a little bacon fat and corn nibblets with butter.

          1 Reply
          1. re: Cherylptw
            suzigirl Oct 20, 2013 07:46 PM

            Mmm. I wish my dad still hunted. Venison ribs sound amazing. I miss gator ribs too. Dad isn't getting them anymore either. I miss stewed gator meat in creole sauce. And venison anything. Lucky you.

          2. juliejulez Oct 20, 2013 07:02 PM

            Oh hi everyone. It's been a few days. We spent the weekend in the exciting college town of Laramie, Wyoming, to watch a football game on Saturday afternoon. Miserable game. But, the highlight of the weekend was seeing my very most favorite Oregon Pinot Noir, Firesteed, on the wine list at the restaurant we went to. I used to buy it at Trader Joe's but now I'm TJ's-less, I haven't been able to find it locally. It was topped off by the female half of the couple we were with saying "Let's get a whole bottle for us to split". That with a steak dinner made for a good night's sleep. Rest of the weekend's food was nothing worth mentioning, mostly fast food, and lots of orange-beers.

            We stopped at Costco on the way home to stock up on snacks for SO's hunting trip next week and I picked up a rotisserie chicken (hopefully salmonella free), and made a canned soup-less chicken, broccoli, and noodle casserole. Perfect meal for tonight, it's in the 30s and rain/snowing.

            6 Replies
            1. re: juliejulez
              MidwesternerTT Oct 20, 2013 07:30 PM

              Thanks for the wine mention - my local wine specialty shop's online listing shows that they have it! Somehow I thought you were in MN, juliejulez? If so, look at Haskells (and if not, it may be worth checking on their delivery radius).

              1. re: MidwesternerTT
                weezieduzzit Oct 20, 2013 07:50 PM

                Oh, how I used to love Haskell's wine sale.....

                1. re: MidwesternerTT
                  juliejulez Oct 20, 2013 08:14 PM

                  No ma'am, I'm in Colorado, a bit outside Denver :) I'm sure there's a wine shop in Denver somewhere that sells it, just hard to take the time to find it. They're very very slowly building Trader Joe's, and the Denver location will have wine (only 1 store in the state can have it per liquor laws). There's lots of other online places that sell it but I dunno, I don't always like buying wine online for some reason. I can't help but think it's compromised in the shipping process.

                  1. re: juliejulez
                    MidwesternerTT Oct 21, 2013 07:20 AM

                    LOL julie - it had to ship from Oregon initially....

                    1. re: MidwesternerTT
                      juliejulez Oct 21, 2013 07:24 PM

                      Ha I guess that's true!

                      1. re: MidwesternerTT
                        MidwesternerTT Oct 28, 2013 05:59 AM

                        Tried some over the weekend and sad to report perhaps it didn't ship well to the wine shop after all, since my best description of the flavor is "thin" - as though it was half the concentration it should have been. Or it was very rainy the year the grapes were grown and bottled.

                2. r
                  rjbh20 Oct 20, 2013 06:06 PM

                  There was a fair amount of duck- liver-bacon forcemeat left over from last night's ravioli, so I made more pasta and now have some rav inventory in the freezer. This led to leftover pasta, which was turned into pasta with a fines herbes cream sauce finished with truffle oil. Followed by pan roasted cod.

                  1. s
                    suzigirl Oct 20, 2013 05:54 PM

                    Just a very simple dinner here. Ham steak, au gratin potatoes, broccoli and fried cinnamon apples.

                    1. weezieduzzit Oct 20, 2013 05:05 PM

                      Sounds like lots of good eats this weekend! I don't have much to contribute, we've been indulging ourselves in the food of the new Mom and Pop Indian Restaurant that opened just blocks from our house on Friday.... oh, so freaking good.... we're already "regulars" I guess.

                      1. helen_m Oct 20, 2013 03:54 PM

                        Another day, another long walk in a creek taking pictures of the beautiful trees, skies and leaves. I'm obsessed, I've never seen anything like fall on the east coast! It certainly builds up an appetite so I'm going all out and have Suzanne Goin's short ribs braising in the oven. We're going to do her suggested size of swiss chard with pearl onions but we're deviating on the mashed potato and doing roasted pumpkin instead. We'll still having the horseradish cream.

                        Poached vanilla pears with salted caramel ice cream and bitter chocolate sauce for dessert, if there's room.

                        4 Replies
                        1. re: helen_m
                          linguafood Oct 20, 2013 03:57 PM

                          Wow. I'm not much of a dessert person, but I would inhale that before you'd even notice....

                          1. re: linguafood
                            ChristinaMason Oct 20, 2013 04:05 PM

                            Me, too. Sounds excellent, helen!

                          2. re: helen_m
                            LindaWhit Oct 20, 2013 04:18 PM

                            An amazing day, and an amazing dinner! I've had those braised short ribs - VERY good!

                            1. re: helen_m
                              helen_m Oct 20, 2013 05:35 PM

                              It was so lovely! Love all Suzanne's recipes. Roll on her new book...

                            2. steve h. Oct 20, 2013 03:50 PM

                              Homemade duck hash topped by poached eggs was today's brunch. Prosecco washed it all down.

                              Jets beat the Patriots in overtime today but LW could argue that the Patriots beat the Patriots. At any rate, the Pats lost.

                              Still cleaning out the coolerator so maybe the last of Deb's tomato soup and some sort of sandwich will be on the menu. Broncos will be on the plasma.

                              3 Replies
                              1. re: steve h.
                                LindaWhit Oct 20, 2013 04:13 PM

                                I could, and they did do part of that, because they were sucking wind in the 2nd half. I'd have been fine if they lost on poor play, but the stupid new "pushing rule" also beat the Pats. WTH is that? What about linebackers who push their own players to get the first down or touchdown? There's absolutely NO difference, but that is allowed.

                                And this "push" had NO effect on the actual play - the Jets' field goal kicker's initial field goal kick was WIDE. This is a very dumb NFL rule, and they decided to apply it against the Pats. Anyone who knows even a little bit about football knows this was a dumb rule to start with, and the fact it didn't affect the actual play makes it even worse.

                                I'll be interested to see if the rule is *ever* applied again.

                                Anyway, enjoy your soup 'n' sandwich dinner.

                                1. re: LindaWhit
                                  steve h. Oct 20, 2013 04:47 PM

                                  Belichick carries a grudge, always has. Ryan would be smart to keep his mouth shut and hope he doesn't face New England in the playoffs.

                                  Soup and sandwich was tasty. There was a little duck fat, shallot remnants and other bits in the cast iron skillet we used earlier for the hash. That's where I made the grilled cheese sandwiches - no butter. Tasty.

                                  Sawx are in the big show. I'll have to make do with reruns of the Mariano Farewell Tour.

                                  1. re: steve h.
                                    LindaWhit Oct 20, 2013 04:59 PM

                                    Nice idea to use the previously used hash skillet to get the extra flavoring.

                                    (And this issue has nothing to do with any grudge - it's a piss-poor NFL rule and completely subjective. As I said - it'll be interesting to see if it's used for the rest of the season.)

                              2. linguafood Oct 20, 2013 03:31 PM

                                That Saveur cover with a lovely looking chicken paprikash has been staring me down for weeks now, and tonight is just chilly enough for me to feel like making it.... instead of almost taking inspiration from CM and making the TCC again. But it's too cold for me to grill, so paprikash it is:

                                I'll sear some BL/SL chicken thighs (seasoned with flour, s&p and hot paprika) in a mix of bacon drippings and clarified butter and remove them briefly to sweat a whole diced onion. I'll add some tomato paste to get some color, too. I'll splash some red wine in there, add the thighs and a whole diced red pepper, and a little bit of chicken broth. I'll have that simmer a little, then add more paprika, a Turkish crushed chile mix and maybe some cayenne, too if I want more heat. Finally, a generous helping of crème fraîche and maybe even a tad bit of sour cream.

                                I'm definitely trying not to make the dish too saucy b/c the idea of serving it over egg noodles was nixed by yours truly -- it'd simply be too much food, as we're also having roasted cauli (tossed in bacon fat leftover on the baking sheet from today's brunch of bacon and eggs benny, and some olive oil, with a good grind of sea salt and maybe even a sprinkle of smoked paprika to stay on theme) and a side of butter lettuce, kumatoes & cukes in a chive-buttermilk-dressing.

                                But yeah, I'm pretty excited about dinner :-)

                                9 Replies
                                1. re: linguafood
                                  ChristinaMason Oct 20, 2013 03:35 PM

                                  Sounds really good. Sour cream/creme fraiche?

                                  1. re: ChristinaMason
                                    linguafood Oct 20, 2013 03:36 PM

                                    Gah! Just remembered that! I need to edit my post :-)

                                    1. re: ChristinaMason
                                      linguafood Oct 20, 2013 03:45 PM

                                      It's very similar to your recipe.

                                      1. re: linguafood
                                        ChristinaMason Oct 20, 2013 03:47 PM

                                        Aye. I hope you'll still get a nice sauce without the chicken skin...I had a bad adobo experience once, hehe.

                                        1. re: ChristinaMason
                                          linguafood Oct 20, 2013 05:57 PM

                                          It was a nice sauce (or still is, this was WAY too much so we have two thighs and sauce leftover. Salad, too!), and stayed very dark red despite my adding copious amounts of sour cream & crème fraîche.... I guess all that paprika is 'sponsible for that.

                                          Looking at this plate, I realize that's a ginormous portion. We need to use smaller plates next time!

                                          1. re: linguafood
                                            suzigirl Oct 20, 2013 06:03 PM

                                            It looks great. I bet the char on that califlower was great.

                                            1. re: suzigirl
                                              linguafood Oct 20, 2013 06:06 PM

                                              I love it. Hadn't made it in forevah, and this was nice with the addition of a little smoked paprika. And a squeeze of lemon.

                                              Can't have it without the lemon :-)

                                    2. re: linguafood
                                      LindaWhit Oct 20, 2013 03:52 PM


                                      1. re: LindaWhit
                                        linguafood Oct 20, 2013 03:56 PM

                                        Indeedio! With creeeeeeaaaaam freeeeeeeeeeeesh!!!

                                    3. ChristinaMason Oct 20, 2013 02:02 PM

                                      I'm making Trini-Chinese chicken of the broiler (rather than fried) variety. I throw the sesame oil into the marinade, and this time I added a minced scallion and some Adobo con sazon, just because. I wanted to make coconut rice, but I just realized I forgot the coconut milk on my trip to get the scotch bonnet sauce. Gah. I have some condensed coconut product that hopefully will work in a pinch.

                                      I have some Italian flat beans that need using, so those will be blanched and stir-fried with ya cai or chili bean paste, one. Sort of along these lines, minus the pork: http://www.saveur.com/article/Recipes...

                                      1 Reply
                                      1. re: ChristinaMason
                                        helen_m Oct 20, 2013 03:58 PM

                                        I've never heard of italian flat beans. I'm intrigued! I love chinese-style dry-fried beans though, one of my absolute favourite sides.

                                      2. jayt90 Oct 20, 2013 10:15 AM

                                        It was cold and wet in S.W. Ontario Saturday. I needed to make something warming, with leftovers.
                                        I used a few remaining chiles (ancho and habenero) from the vine, because they will soon freeze if ignored.
                                        I found a lb of cubed smoked brisket in the freezer, and made a curry, with peppers on the side, and Calrose rice.
                                        There were a few habeneros in the curry, so it really was a warming meal

                                        Today I have to light the furnace, and make pork chops with sauerkraut.

                                        1. LindaWhit Oct 20, 2013 08:44 AM

                                          It's a good stew day. Plus Mom has requested some Pork & Apple Cider Stew for her freezer, so I picked up enough pork yesterday after work to accommodate both her and me.

                                          This is something I cobbled together awhile back based on an Oven Beef Goulash recipe Mom has made for years. The first time I made it, I had to make a cornstarch slurry to thicken the "sauce", so I'll either use more pork or less liquid. I wish I had some pork stock left in my freezer from making pulled pork, but it looks like I've used it all up.

                                          Pork and Apple Cider Stew

                                          2 Tablespoons canola oil, divided (more as needed)
                                          1/3 cup flour
                                          1 teaspoon salt
                                          1/2 teaspoon freshly ground pepper
                                          1/2 teaspoon dried thyme
                                          1/2 teaspoon dried sage
                                          2 pounds boneless pork picnic shoulder, trimmed and cut into 1" pieces
                                          4 large carrots, peeled and cut into 2" long pieces
                                          3 medium sweet potatoes, peeled and cut into 1" wide pieces
                                          2 cups apple cider
                                          1 cup chicken stock
                                          1 Tablespoon apple cider vinegar
                                          1 bay leaf

                                          Preheat oven to 350°F.

                                          Put the pork cubes in a large Ziploc bag. Add flour, salt, pepper, thyme and sage. Seal shut and shake well to coat the pieces of pork.

                                          In a Dutch oven suitable for both stovetop and oven, heat 1 Tbsp. canola oil over medium high heat until shimmering. Add pork shoulder cubes in small batches, browning well on all sides. Remove browned pork to a bowl; add more oil to the Dutch oven and brown remaining pork. Remove all pork from Dutch oven.

                                          Pour apple cider, chicken stock, and apple cider vinegar into Dutch oven and bring to a boil, stirring with a wooden spoon to loosen the fond on the bottom of the pan and blend it into the liquid.

                                          Return pork to the liquid, and tuck in the pieces of carrots and sweet potatoes, trying to ensure that the liquid mostly covers the meat and vegetables. Tuck a bay leaf in under the vegetables and meat, and cover.

                                          Bake in a 350° oven for about 1-1/2 to 2 hours, checking occasionally to stir and ensure vegetables are cooking and liquid is thickening. (If liquid remains too thin, tip the lid partway through cooking to allow steam to escape, or add a flour slurry to thicken as gravy at the end.)

                                          Season as needed and serve in individual bowls over egg noodles.

                                          And GO PATS!

                                          1 Reply
                                          1. re: LindaWhit
                                            foodieX2 Oct 20, 2013 10:03 AM

                                            thats sounds wonderful Linda. Great meal for a Fall day.

                                          2. fldhkybnva Oct 20, 2013 04:57 AM

                                            Tonight's dinner is a salty umami fiesta-chicken wrapped in pancetta topped with Fontina and served with mushrooms sauteed with anchovies and arugula.

                                            1. boyzoma Oct 20, 2013 04:41 AM

                                              Last night was shrimp, sauteed in lemon garlic butter and finished with a squeeze of more fresh lemon. Dipped in a oriental mustard/soy sauce. With that was some white rice with a touch of soy and toasted sesame seeds. Veggie was a California Style mixed veggie steamed in my rice cooker along with the rice. Oh, so good.

                                              Tonight will be some Lemon Pepper Pork Tenderloin (using Penzey's Lemon Pepper seasoning), Mashed Potatoes and some corn. Nice and simple but oh, so delish.

                                              1. h
                                                Harters Oct 20, 2013 03:50 AM

                                                Upcoming Chez Harters - Chinese-ish braised beef.

                                                Beef, garlic, ginger and spring onions get a browning, along with five-spice & star anise. A good slosh of rice wine goes in , as does a bigger slosh of soy. And some stock. Into the oven at around 140 for a couple of hours. Steaded pak choi and rice to eb the accompaniments.

                                                1. steve h. Oct 19, 2013 08:35 PM

                                                  Deb notched another birthday today. We celebrated at a small restaurant in Greenwich, Connecticut.

                                                  Champagne (Billecart) for the lady, vodka gimlet for me as we settled in. A caviar/creme fraiche amuse was the nibble.

                                                  My starter was crispy sweetbreads on a bed of haricot vert, Deb went with an endive salad. Deb went with lobster risotto for her main and I opted for the Dover sole. We washed things down with a California Pinot. Espresso and a plate of the house sweets finished the meal.

                                                  The meal was good but the truth is I make a better lobster and Deb's risotto is world class. The service was excellent however and I didn't have to do the dishes.

                                                  A vintage port when we got home. Wait Until Dark will be on the plasma.

                                                  15 Replies
                                                  1. re: steve h.
                                                    Harters Oct 20, 2013 03:43 AM

                                                    Many happies to Deb.

                                                    1. re: steve h.
                                                      roxlet Oct 20, 2013 06:10 AM

                                                      Happy, happy to Deb!

                                                      1. re: steve h.
                                                        boyzoma Oct 20, 2013 07:13 AM

                                                        Many happy ones to Deb. We Libras have to stick together! :)

                                                        1. re: boyzoma
                                                          LindaWhit Oct 20, 2013 07:23 AM

                                                          Yes, we do. :-)

                                                        2. re: steve h.
                                                          mariacarmen Oct 20, 2013 11:48 AM

                                                          happy bday to Deb! Being waited on is always nice.

                                                          (Psst... steve... going to Zuni tonight!)

                                                          1. re: mariacarmen
                                                            steve h. Oct 20, 2013 12:11 PM

                                                            I only have to close my eyes to taste the oysters (vodka gimlets!) and the chicken. A nice California Pinot Noir pairs perfectly with the bird.

                                                            Zuni is truly the last word in chicken. Have a great meal.

                                                            1. re: steve h.
                                                              jayt90 Oct 20, 2013 02:08 PM

                                                              I don't understand vodka. There is no offsetting flavor to redeem it.

                                                              1. re: jayt90
                                                                steve h. Oct 20, 2013 02:12 PM

                                                                That's where the lime juice in a gimlet comes in. Gimlets, straight up and cold, go great with oysters.

                                                                1. re: steve h.
                                                                  jayt90 Oct 20, 2013 02:19 PM

                                                                  It's gin gimlets or Martini's for me. Juniper berries upfront.
                                                                  But I realize the battle was lost when Sean Connery ordered a vodka Martini, " stirred, not shaken".

                                                                  1. re: jayt90
                                                                    steve h. Oct 20, 2013 02:26 PM

                                                                    I'm a big fan of a classic martini (olives). Gimlets work better with oysters to my taste.

                                                                    It's all good.

                                                                2. re: jayt90
                                                                  Fowler Oct 20, 2013 02:47 PM

                                                                  "I don't understand vodka. There is no offsetting flavor to redeem it."

                                                                  For the most part, vodka is a vehicle to get strong alcohol into ones bloodstream and usually nothing more than that in a drink. That is why it is distilled to be tasteless but have a huge alcoholic punch for people seeking that kind of effect.

                                                                  Not that there is anything wrong with that though. My friends and I like a Madras cocktail from time to time in the summer.

                                                                  1. re: jayt90
                                                                    linguafood Oct 20, 2013 03:25 PM

                                                                    There are some very nicely flavored (and by that I don't mean cheesecake frosting) vodkas from Poland. One in particular comes in mind that has a distinct grass flavor (and by that I don't mean weed).

                                                                    That said, I'm a gin gimlet gal all the way. Bluecoat's one of my faves, but I like changing it up, too.

                                                              2. re: steve h.
                                                                linguafood Oct 20, 2013 11:51 AM

                                                                Hippy bathday to Deb!

                                                                1. re: linguafood
                                                                  steve h. Oct 20, 2013 12:12 PM


                                                                2. re: steve h.
                                                                  suzigirl Oct 20, 2013 01:19 PM

                                                                  Happy birthday to your lovely bride.

                                                                3. MidwesternerTT Oct 19, 2013 08:13 PM

                                                                  Egg noodles, finished with lemon juice, butter and parmesean. Since hearing about it last March when it seemed lemon was flavor of the week, this has become a new favorite. Along side a cod fillet, cooked in lemon pepper/oil/butter combo (Land O Lakes Sautee Express - love this stuff), and some fresh spinach.

                                                                  For dessert 2-ingredient pumpkin muffins (mine had 3), recipe from another discussion.

                                                                  1. r
                                                                    rjbh20 Oct 19, 2013 08:00 PM

                                                                    Duck, liver, bacon & sage ravioli with a porcini cognac cream sauce. Followed by grilled lamb with asparagus Parmigiano.

                                                                    6 Replies
                                                                    1. re: rjbh20
                                                                      LindaWhit Oct 19, 2013 08:03 PM

                                                                      You *might* get me to eat liver in that ravioli, because it also had duck and bacon. :-)

                                                                      Both dishes look great!

                                                                      1. re: rjbh20
                                                                        steve h. Oct 19, 2013 08:04 PM

                                                                        Great autumnal dish. That's right in my wheelhouse.

                                                                        1. re: rjbh20
                                                                          roxlet Oct 20, 2013 06:10 AM

                                                                          This was delicious. I'm not much of a liver fan, but the taste of it in these ravioli only added depth. It was definitely not a top note.

                                                                          1. re: rjbh20
                                                                            Fowler Oct 20, 2013 08:23 AM

                                                                            As always, nicely done rjbh20. What was in the sauce with the lamb? I probably would have liked it and just hate it when people ruin otherwise good lamb with a mint jelly sauce.

                                                                            1. re: Fowler
                                                                              rjbh20 Oct 20, 2013 08:39 AM

                                                                              The lamb "sauce" was just the jus from the pan where the meat rested after grilling. But since the lamb was marinated with various Italian-esque flavors, it made a nice accent.

                                                                            2. re: rjbh20
                                                                              linguafood Oct 20, 2013 09:14 AM

                                                                              Lots of au jus with that lamb! :-)

                                                                              I know it's jus. Just yankin' yer chain.

                                                                            3. gini Oct 19, 2013 05:36 PM

                                                                              I ended up making a big pot of marinara sauce today, while we installed a toilet and a sink in our new downstairs half bath. It's pretty exciting to not have to go and up and down stairs anymore. Into the marinara went some meatballs. Served over fusilli for the man and sauteed kale and mushrooms (pictured) for me.

                                                                              We're doing a lot more cooking at home on the weekends now, which I love. We end up eating out during the week and there's something quite grounding about putting up a pot of something on the stove and working on the house all day.

                                                                              3 Replies
                                                                              1. re: gini
                                                                                sedimental Oct 19, 2013 06:28 PM

                                                                                Me too.... Not about the toilet though....

                                                                                I made a huge "Sunday gravy" pot with chicken, pork necks and sausage.....and am now cooking a big braciola in it. Stuffed with bread crumbs and mushrooms. Now braising in the oven!

                                                                                And...I made a smoked game hen (tea smoked) with bergamot oil and Chinese 5 spice, with smoked barley mushroom risotto. Not sure what is for dinner tonight, but I have it covered!!!!

                                                                                1. re: gini
                                                                                  Fowler Oct 19, 2013 06:52 PM

                                                                                  gini, I hope there was frequent hand washing while swapping out toilets and making marinara at the same time :-)

                                                                                  Major compliments for doing the toilet replacement yourself. I did one once and it was a total pain in the butt with everything from trying to get the seal right to the leveling to getting the base flush with the floor.

                                                                                  1. re: Fowler
                                                                                    gini Oct 21, 2013 06:16 AM

                                                                                    Once you get that marinara on, you can just leave it be to bubble. Then you can cover yourself in grout!

                                                                                2. LindaWhit Oct 19, 2013 04:47 PM

                                                                                  Almost 4 hours at work today to try and catch up and clean up. Since last night's dinner was such a debacle, I wanted something good - wild sockeye salmon was at my local Hannaford supermarket, so a nice thick piece became dinner.

                                                                                  Lightly rubbed with olive oil, seasoned with salt and pepper and into the convection oven at 275° to roast until done.

                                                                                  Meanwhile, the 3 large leaves of CSA Swiss chard were stemmed (which were chopped up) and sliced. A pan was heated, oil and butter were added, the chopped stems were sauteed until slightly soft, and then a large minced clove of garlic was added. The chopped leaves were added and stirred for about a minute until slightly soft.

                                                                                  They were plated with a toasted Panko breadcrumb, dried parsley and fresh lemon zest mix sprinkled on top. No idea of the (hopefully low!) caloric count, but the wine with dinner totally messes that up. I don't care.

                                                                                  And GO RED SOX!!!

                                                                                  1. biondanonima Oct 19, 2013 04:37 PM

                                                                                    Inspired by fldhkybnva's tuna thread and a post from the Special Diets board, I put together my low-carb tuna casserole for dinner tonight. Sauteed mushrooms and onion, tuna and extra firm tofu plus a little Comte cheese in a creamy sauce made of pureed cauliflower, cream cheese, cream and a little parmesan. Topped with crushed pork rinds and more parm and broiled till bubbly. Yum! Served it with some oven roasted tomatoes for a sort of deconstructed tuna melt flavor.

                                                                                    1 Reply
                                                                                    1. re: biondanonima
                                                                                      fldhkybnva Oct 19, 2013 06:05 PM

                                                                                      Wow, this sounds really great!

                                                                                    2. helen_m Oct 19, 2013 03:15 PM

                                                                                      I've had a day of indulgence - first ever try of sweet potato pie for dessert at lunch (this version had a swirl of cream cheese!), a mid-afternoon molasses cookie AND a scoop of fig mascarpone gelato and one of pumpkin after a walk in the forest looking at the turning leaves.

                                                                                      So tonight is healthy and veg-box busting smacked cucumber appetiser followed by chargrilled broccoli with chilli and garlic, black pepper tofu (both ottolenghi recipes) and steamed rice. I've just opened another bottle of californian cabernet sauvignon - it is saturday night, after all :)

                                                                                      1 Reply
                                                                                      1. re: helen_m
                                                                                        fldhkybnva Oct 19, 2013 06:05 PM

                                                                                        Oh wow welcome to the joys of sweet potato pie!! It sounds like a wonderful day of fall treats :)

                                                                                      2. Fowler Oct 19, 2013 10:57 AM

                                                                                        My friend and her husband need some adult time alone today (you know what that means :-)) so I volunteered to take their kids out to a farm in the country that has hay rides, a pumpkin patch where they can pick out ones they would like to take home as well as getting to play with the animals. It sounds corny, but I know the kids will enjoy it and I will also enjoy seeing them have fun.

                                                                                        I also volunteered to keep them through dinner so nothing fancy, but kid friendly. Probably some warm and gooey Philly Cheese Steak style sandwiches with some sweet potato fries.

                                                                                        2 Replies
                                                                                        1. re: Fowler
                                                                                          helen_m Oct 19, 2013 03:20 PM

                                                                                          That was so good of you Fowler! Bet the kids loved the pumpkin patch.

                                                                                          1. re: helen_m
                                                                                            Fowler Oct 20, 2013 10:23 AM

                                                                                            Thanks for the compliment helen_m. The kids loved the entire experience and were very well behaved with only one slight exception...the youngest girl seemed to be enamored with the pig that was in the petting area and decided to pull on his ear. I saw this and said, "We do not pull on the pigs ear. You can pet him but please do not pull on his ear." The little girl responded, "Why not" and I asked her if she would like it if Mr. Pig decided to pull on her ear." She replied, "Why would a pig pull on my ear?" I had to stifle a smile and just said, "please don't pull on the nice pigs ear."

                                                                                        2. boyzoma Oct 19, 2013 10:12 AM

                                                                                          Thursday I made a huge (so I thought) batch of French Onion Soup. Sliced up 8 onions, then added 1 stick butter and the onions to my DO. Simmered for 30 minutes on top of the stove, then placed in the oven for 2 hours with the lid cracked a bit, stirring every 30 minutes. Sheer perfection. Back to the stove top and added a quart each of chicken and beef stock, some Worcestershire, microplaned garlic, and a dash of salt. Sliced a baguette, sprayed with "I can't believe it's not butter" spray and topped with shredded Gruyere Cheese. Browned in the oven till toasty, then added cheese and browned again till melted. Topped soup with the cheesy bread. It was oh, so good. So we ate it again last night. Now there is not even enough for one meal! Wow did that go fast and there are only two of us. Guess it was just that good.

                                                                                          1. fldhkybnva Oct 19, 2013 09:54 AM

                                                                                            Another successful find at the grocery store to inspire dinner - I was planning to make pesto but while chatting with the produce lady and mentioning my exhaustion she suggested a local pesto. The ingredients seemed legit with actual olive oil instead of canola oil and was of the chunkier consistency that I prefer so I figured I'd give it a try. Well, she was right, it's quite delicious. I also picked up my favorite marinated roasted garlic cloves at the Mediterranean bar so dinner. Both will pair well with the pile of roasted tomatoes in the oven so dinner will be pork tenderloin stuffed with roasted tomatoes, pesto and roasted garlic. I'm pondering a veggie side, I have some arugula but no ideas.

                                                                                            2 Replies
                                                                                            1. re: fldhkybnva
                                                                                              LindaWhit Oct 19, 2013 10:55 AM

                                                                                              That tenderloin sounds VERY good, fieldhawk!

                                                                                              1. re: fldhkybnva
                                                                                                fldhkybnva Oct 19, 2013 11:49 AM

                                                                                                Thanks, it's a break from the piggy-stuffed-pig trend.

                                                                                              2. linguafood Oct 19, 2013 09:35 AM

                                                                                                Got a gig tonight at one of our favorite venues in town -- should be lots of fun. I get to wear my newest acquisition: a 70s funkadelic, psychedelic dress in orange/yellow/pink & green. Wow. Now if I only had the matching gogo boots!!

                                                                                                That does mean zip for dinner, or something small beforehand (maybe smaller than last night's movie popcorn, wings & half a cheeseburger...oy!).

                                                                                                We're hosting a post-gig party @casa lingua, so we should probably have some snacklets around for that, too.

                                                                                                My man bought my favorite, a ciabatta from a local baker that we usually don't have in the house b/c I would inhale it in no time; we still have quite a bit of the TJ cheddar trio left, and one of us will make a run to the store for other delights.

                                                                                                It probably won't be I, as I am still knee-deep in nazi drivel with no end in sight. And I have to put together a set list. And warm up. Etc. etc.

                                                                                                1. gini Oct 19, 2013 07:01 AM

                                                                                                  We finished off the last of the short ribs last night. The man had his over some mushroom risotto and a side of green beans. Mine were just flung over the green beans themselves.

                                                                                                  And now I'm ready to cook something else. I'm thinking making a pot of marinara. And some meatballs. Let's see how the day progresses.

                                                                                                  2 Replies
                                                                                                  1. re: gini
                                                                                                    gini Oct 19, 2013 07:27 AM

                                                                                                    Forgot the pic!

                                                                                                    1. re: gini
                                                                                                      helen_m Oct 19, 2013 02:55 PM

                                                                                                      Mmmmm they look good. Good reminded for me to get my ribs out of the freezer for tomorrow.

                                                                                                  2. h
                                                                                                    Harters Oct 19, 2013 02:56 AM

                                                                                                    So. Tonight's starter is a Prue Leith recipe from her Cookery Bible (1991). An aubergine is sliced and sprinkled with salt and left for a while. Then its rinsed, dried and dunked in French dressing for 2 hours . It then goes under the grill till almost cooked . At which point, one side is slathered with pesto and it goes back under the grill for a minute. Now, it's all very possible that this will be a disaster. Whenever it was that I bought the pesto, I managed to pick up coriander pesto - which I presume is using coriander rather than basil. Doesnt sound at all Italian to me. Hmmmm.

                                                                                                    To follow, a chicken casserole of some as yet undetermined sort. Perhaps a bit tagine-like might follow the weird starter.

                                                                                                    A few weeks back we bought a box of peaches from one of the asian shops. We sliced them up and froze them in a sugar syrup. A bag of them is now defrosting. Probably they'll just have ice cream with them.

                                                                                                    4 Replies
                                                                                                    1. re: Harters
                                                                                                      mariacarmen Oct 19, 2013 08:57 AM

                                                                                                      and french dressing's an odd touch too... let us know how it was.

                                                                                                      1. re: mariacarmen
                                                                                                        Harters Oct 19, 2013 02:08 PM

                                                                                                        Aubergine thing was a bit odd. Deffo not a keeper. I think it was the French dressing rather than the pesto that was the issue.

                                                                                                        Now I've half a jar of coriander pesto left. Herself makes a rice salad that includes normal pesto - we'll try it with this.

                                                                                                        Peaches not a wild success either. The freezing had done them no favours and they'd oddly softened.

                                                                                                        1. re: Harters
                                                                                                          helen_m Oct 19, 2013 02:54 PM

                                                                                                          Is it the Delia pesto rice salad? That's an old favourite of mine.

                                                                                                          The french dressing soaked aubergine sounded a bit odd, I have to say!

                                                                                                          1. re: helen_m
                                                                                                            Harters Oct 19, 2013 03:51 PM

                                                                                                            Yes, I think so, Helen.

                                                                                                            Mrs H always gets asked to make for family "events".

                                                                                                    2. mariacarmen Oct 18, 2013 08:51 PM

                                                                                                      be warned: i'm very full of myself right now. full and full of myself. tonight's short rib dish was hands down the best i've ever made. i've got to hurry and write down what i remember about amounts so i can recreate it again. i do think the shitakes really made this dish - again, so much rich umami flavor. bacon didn't hurt. but maybe because i was limited in my ingredients - i had only the one clove of garlic - i had only a little bit of wine open, didn't want to open another bottle of wine last night - i made a more balanced dish? i don't know but it was DELICIOUS. both of us were kind of amazed. the potato/rutabaga mash was wonderful too, with this - so sweet/tangy - a perfect foil to the richness of the short ribs. the BF made another light green salad with anchovy-stuffed olives. a wonderful berry-filled Argentinian Finca Lalande Malbec from BevMo on their buy-one-get-the-2nd-for-$5 left me a completely happy camper. Happy Friday night!

                                                                                                      4 Replies
                                                                                                      1. re: mariacarmen
                                                                                                        linguafood Oct 18, 2013 08:54 PM


                                                                                                        1. re: mariacarmen
                                                                                                          scubadoo97 Oct 19, 2013 07:12 AM


                                                                                                          1. re: mariacarmen
                                                                                                            gingershelley Oct 19, 2013 10:23 AM

                                                                                                            Looks SO good.... must steal that mash idea soon, and find some shortribs. Nice job!

                                                                                                            1. re: mariacarmen
                                                                                                              weezieduzzit Oct 19, 2013 06:51 PM

                                                                                                              Beautiful, great job! It looks delicious, seriously.

                                                                                                            2. s
                                                                                                              suzigirl Oct 18, 2013 04:46 PM

                                                                                                              Tonight is total comfort food. I started a pot of smothered green beans about an hour ago and the house is filled with the lovely smell of bacon, onion and chicken stock soaked green beans.Mmmmmmm. Chicken fried steak and red skin mashed potatoes with roasted garlic. Christopher Ranch has the garlic in the produce dept now. Love it!

                                                                                                              3 Replies
                                                                                                              1. re: suzigirl
                                                                                                                Cherylptw Oct 18, 2013 11:00 PM

                                                                                                                Now that's my kind of meal.....

                                                                                                                1. re: Cherylptw
                                                                                                                  ChristinaMason Oct 19, 2013 09:00 AM

                                                                                                                  mine too!

                                                                                                                2. re: suzigirl
                                                                                                                  ChristinaMason Oct 19, 2013 09:00 AM


                                                                                                                3. roxlet Oct 18, 2013 04:09 PM

                                                                                                                  Martinis have been consumed. Two small chickens are outside twirling away on the rotisserie. Potatoes for mashed are almost cooked, and the frisee salad to start will have lardon, Rocquefort and maybe a fried egg. Friday night is here!

                                                                                                                  1 Reply
                                                                                                                  1. re: roxlet
                                                                                                                    steve h. Oct 18, 2013 04:43 PM


                                                                                                                  2. LindaWhit Oct 18, 2013 04:03 PM

                                                                                                                    Oh, yeah. Getting home on a Friday night at 7:00 p.m. is JUST what I love!

                                                                                                                    And I get to go back into work tomorrow for a few hours to try and clean up stuff I've been unable to get to this week. Aren't *I* the lucky one? I know - you're all jealous of my exciting life, aren't you? :-/

                                                                                                                    I'm having an official Harters Brown Gloop (tm) meal. Driving home (in the dark! ::sob:::) I was wracking my brain trying to think what non-soup meal was in the freezer. Ahhh, that's right - Chicken & Vegetable Curry. Not sure when I froze it, but it'll have to do. There seems to be chicken, sweet potatoes, peas, and corn in the curry. I'll serve it over some leftover basmati rice.

                                                                                                                    And I don't even have to say it - there's wine. Oh yeah. There's wine.

                                                                                                                    10 Replies
                                                                                                                    1. re: LindaWhit
                                                                                                                      roxlet Oct 18, 2013 04:07 PM

                                                                                                                      Aww. Poor you. But then, there IS wine. :)

                                                                                                                      1. re: LindaWhit
                                                                                                                        foodieX2 Oct 18, 2013 04:22 PM

                                                                                                                        Ugh!! Enjoy that wine. Sounds like you need it!

                                                                                                                        1. re: LindaWhit
                                                                                                                          suzigirl Oct 18, 2013 04:40 PM

                                                                                                                          You really bust your ass for your company. It reminds me of my man. He works 50-70 hrs a week. I admire your dedication. Enjoy the curry but never forget the wine. Happy Friday.

                                                                                                                          1. re: LindaWhit
                                                                                                                            helen_m Oct 18, 2013 04:43 PM

                                                                                                                            Hurrah for wine!

                                                                                                                            Curry from the freezer is pretty good though, it gets better with a bit of age (just like we all do!)

                                                                                                                            1. re: LindaWhit
                                                                                                                              LindaWhit Oct 18, 2013 05:00 PM

                                                                                                                              Oh look! There are chickpeas and tomatoes in the curry as well.

                                                                                                                              And it is probably the most spectacularly crappy meal I've made, even with additional salt and pepper to give it a bit of oomph. Why the hell I froze it, I don't know. I'm fishing out the chicken, sweet potatoes, green peas and chickpeas, and it'll fill me up.

                                                                                                                              Thankfully, there's that wine. :-)

                                                                                                                              1. re: LindaWhit
                                                                                                                                steve h. Oct 18, 2013 05:14 PM

                                                                                                                                Sometimes that's the price of poker. Scratch the kitties, throw off the shoes, kick back and enjoy a glass or two. Red Sox are kickin' it, Patriots are punching way above their weight.

                                                                                                                                1. re: LindaWhit
                                                                                                                                  mariacarmen Oct 18, 2013 09:10 PM

                                                                                                                                  i beat you - i got home at 7:30, and had to ride the crowded bus as BART is on strike! but having to go in tomorrow sucketh. so sorry.

                                                                                                                                  at least your curry over basmati sounds lovely. we haven't made curry in forever.

                                                                                                                                  hope you enjoyed the vino, LW - chin-chin! toasting you from afar.

                                                                                                                                  1. re: mariacarmen
                                                                                                                                    Fowler Oct 18, 2013 10:40 PM

                                                                                                                                    Yep, my Brother mentioned the BART strike. He said it completely screwed up traffic to the point of ambulances not being able to get people to the hospital in a timely manner.

                                                                                                                                    I am glad to hear you got home though without too much hassle.

                                                                                                                                    1. re: mariacarmen
                                                                                                                                      LindaWhit Oct 19, 2013 05:47 AM

                                                                                                                                      I saw the insanity that was the roads in San Francisco on the news last night, mc. Yikes. Glad you finally got home. Your dinner was still WAY better than mine. :-)

                                                                                                                                      1. re: mariacarmen
                                                                                                                                        gingershelley Oct 19, 2013 10:22 AM

                                                                                                                                        Bart on strike AGAIN? Man..... lame.

                                                                                                                                        Toast to you MC, and LW!

                                                                                                                                    2. steve h. Oct 18, 2013 03:37 PM

                                                                                                                                      Still cleaning out the coolerator.

                                                                                                                                      Deb went freezer diving and pulled out a tub of Bolognese sauce. Pasta Bolognese is on the menu tonight. The house red, a Sangiovese, will wash it all down. True Romance will be on the plasma.

                                                                                                                                      1. helen_m Oct 18, 2013 03:20 PM

                                                                                                                                        New recipe tonight, olive oil poached cod with lemon, green olive and caper relish. Mashed potatoes (first of the season!) and spinach on the side.

                                                                                                                                        I hope it works, apparently it's a fool-proof way to perfectly cooked fish.

                                                                                                                                        7 Replies
                                                                                                                                        1. re: helen_m
                                                                                                                                          steve h. Oct 18, 2013 03:23 PM

                                                                                                                                          Nothing is fool proof. Fools are ingenious. ;-)

                                                                                                                                          The technique sounds interesting. Please report back.

                                                                                                                                          1. re: steve h.
                                                                                                                                            helen_m Oct 18, 2013 04:38 PM

                                                                                                                                            Ha! As soon as I wrote that I thought I'd be sure to mess it up.

                                                                                                                                            Luckily it turned out beautifully. The cod was in the oven at 250F for half an hour until it was just cooked through so it was deliciously moist. The recipe (from October's Bon Appetit) suggests adding chilli to the oil but I threw in bay, thyme and a bit of rosemary instead as I have a chilli-phobic 4 year old. He absolutely loved it! The relish was good too. Definitely a keeper.

                                                                                                                                            1. re: helen_m
                                                                                                                                              steve h. Oct 18, 2013 04:59 PM


                                                                                                                                              1. re: helen_m
                                                                                                                                                suzigirl Oct 18, 2013 05:05 PM

                                                                                                                                                Can you tell me more about the relish? It sounds right up my alley.

                                                                                                                                                1. re: suzigirl
                                                                                                                                                  helen_m Oct 19, 2013 02:53 PM

                                                                                                                                                  Lemon zest and segments, chopped capers, green olives (the recipe specified those uber green castelvertrano olives but by the time you've pitted and chopped them you lose the green so any would do) olive oil and sliced red onion. Let these sit in the fridge for a bit (you could make it well in advance) and just before serving add chopped parsley. It was so good with the fish.

                                                                                                                                                  1. re: helen_m
                                                                                                                                                    suzigirl Oct 20, 2013 12:54 PM

                                                                                                                                                    It sounds great. Thanks Helen.

                                                                                                                                                2. re: helen_m
                                                                                                                                                  gingershelley Oct 19, 2013 10:20 AM

                                                                                                                                                  That is smart to infuse the oil with something. The first time I oil-poached fish, I did it in plain oil, and it left a bit to be desired, though of course the texture and moistness was excellent.

                                                                                                                                                  A sharp relish is certainly the way to go as well for serving!

                                                                                                                                            2. f
                                                                                                                                              foodieX2 Oct 18, 2013 02:55 PM

                                                                                                                                              Finally able to actually cook a "real" meal tonight! BBQ steak tips, "crash" potatoes and roasted broccoli. I have nice Côtes de Rhône that will be enjoyed with dinner. It has been tempting me all week. Why is it that "short" weeks always seem so long?

                                                                                                                                              Then my son and I plan to keep going on our Buffy the Vampire Slayer marathon. We have 2 episodes left of season 1.

                                                                                                                                              1. FoodWacky Oct 18, 2013 12:51 PM

                                                                                                                                                We're having lovely fall weather here in the Los Angeles area too, so it's a big crock full of hearty lentil & ham soup with slow cooker cornbread!

                                                                                                                                                1 Reply
                                                                                                                                                1. re: FoodWacky
                                                                                                                                                  ChristinaMason Oct 19, 2013 08:55 AM

                                                                                                                                                  looks fab. soup weather!

                                                                                                                                                2. mariacarmen Oct 18, 2013 10:34 AM

                                                                                                                                                  dinner for tonight is all done! i think the short ribs are going to be awesome after all. chopped and sauteed Sunday Bacon and onion, minced garlic (i had exactly one clove) and shallot, set aside. sauteed a shitload of shitakes, set aside. kosher salted the ribs, dredged in peppered flour, browned on all sides. dumped the bacon and veggies back in, added rosemary (fresh that we dried), chopped parsley, can of stewed toms, vegetable bouillon stock, and red wine. started braising at 10 last night, turned it off at 1:00 a.m. the house smelled so good! the shrooms guarantee this will be umami heaven. the BF will defat and continue to braise this afternoon.

                                                                                                                                                  while that was braising, i boiled a giant turnip and small red-skinned potatoes, and made a mash of them with mexican crema, milk and butter. they tasted deliciously sweet! the BF will make one of his light and lovely salads and we're ready. can't wait.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                    gini Oct 19, 2013 06:55 AM

                                                                                                                                                    I love short rib season!

                                                                                                                                                    1. re: gini
                                                                                                                                                      mariacarmen Oct 19, 2013 09:05 AM

                                                                                                                                                      even tho we've had another warm spell here, it hit the spot!

                                                                                                                                                  2. Fowler Oct 18, 2013 09:15 AM

                                                                                                                                                    Tonight is one of those very rare Friday nights when I just have to cook for myself so I am having nachos for dinner. Tortillas chips covered with shredded roasted chicken, Mexican chorizo, cheddar cheese, Monterrey Jack cheese, scallions, guacamole and Chile de Arbol/tamarind salsa.

                                                                                                                                                    After dinner I am going to watch Big Night. If you are into food related movies, Big Night is by far one of the best.

                                                                                                                                                    1. h
                                                                                                                                                      Harters Oct 18, 2013 08:34 AM

                                                                                                                                                      There's smoked haddock, new potatoes and spinach. They'll come together somehow.

                                                                                                                                                      5 Replies
                                                                                                                                                      1. re: Harters
                                                                                                                                                        mariacarmen Oct 18, 2013 09:59 AM

                                                                                                                                                        deliciously, i'll bet. potatoes and smoked or salted fish - match made in heaven.

                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                          Harters Oct 18, 2013 10:58 AM

                                                                                                                                                          On the subject of salted fish, as you may recall, Mrs H was in Spain a few days back and tells, with great delight, of the bacalao she had for dinner one night. Absolutely delicious, so I'm told.

                                                                                                                                                        2. re: Harters
                                                                                                                                                          rjbh20 Oct 18, 2013 11:15 AM

                                                                                                                                                          Finnan haddie? How done?

                                                                                                                                                          1. re: rjbh20
                                                                                                                                                            Harters Oct 18, 2013 01:39 PM

                                                                                                                                                            Not Finnan - and not very smoky. But that's supermarkets for you. We normally buy our haddock from the local smokehouse.

                                                                                                                                                            How done? Simply poached in milk. Classic!

                                                                                                                                                            It could have done with a sauce (of which the classic is nothing more than a lightly poached egg) - but we're being very calorie conscious today.

                                                                                                                                                            1. re: Harters
                                                                                                                                                              rjbh20 Oct 18, 2013 02:37 PM

                                                                                                                                                              At least you can get it -- almost
                                                                                                                                                              impossible to find here

                                                                                                                                                        3. iowagirl Oct 18, 2013 07:45 AM

                                                                                                                                                          So yesterday I had the best intentions of going home and turning our four large red peppers into stuffed peppers for dinner. Left work, headed home and absentmindedly touched my ring hand - it felt weird, so I looked down and my diamond was gone. Not just the diamond, but the whole basket, prongs and all. Just a gaping hole in my band. Immediate freak out and panic. To make a long story short, I turned around retraced my steps, turned my office upside down and finally left again. Nothing. Out to the huge parking lot, got to my car, once more through the car, and then - just because I couldn't let it go - I walked around the car, looking on the ground. And there it was. Laying about 6 inches away from my left front tire. Holy Moly.

                                                                                                                                                          Well after all that "excitement" and the hour and a half it took to do all that and get home - we ordered pizza. And cheesy bread sticks. Cuz at the end of the day, cheesy bread is just what it takes to calm me down. That and a LARGE rum and Diet Coke.

                                                                                                                                                          Heading to KC tonight for my nieces' joint birthday party (4 and 6), so tonight will be whatever my sister cooks!

                                                                                                                                                          7 Replies
                                                                                                                                                          1. re: iowagirl
                                                                                                                                                            suzigirl Oct 18, 2013 07:53 AM

                                                                                                                                                            I lost my engagement ring last week and found it the hard way when i turned on the garbage disposal. Needless to say, it is sized down a half size and pounded to fix its wonky shape. I feel your pain. I am glad you found your stone. It is distressing when you lose something so sentimental

                                                                                                                                                            1. re: suzigirl
                                                                                                                                                              iowagirl Oct 18, 2013 10:04 AM

                                                                                                                                                              Wow - I am SO glad you were able to have it fixed. AND re-sized! And yes, totally sentimental. EJ was very sweet and kept trying to reassure me that we could replace it, we were insured etc., but it just wouldn't be that SAME stone that he went out and picked just for me. Nutty, maybe but true! And the pizza was his idea - he felt so bad for me and knew melty cheese was the way to go!

                                                                                                                                                            2. re: iowagirl
                                                                                                                                                              LindaWhit Oct 18, 2013 09:42 AM

                                                                                                                                                              OMG, I'm very glad you found the diamond and the prongs holding it!

                                                                                                                                                              1. re: iowagirl
                                                                                                                                                                mariacarmen Oct 18, 2013 09:50 AM

                                                                                                                                                                thank goodness you found it!

                                                                                                                                                                1. re: iowagirl
                                                                                                                                                                  Fowler Oct 18, 2013 09:58 AM

                                                                                                                                                                  I cannot even imagine your level of panic. I am glad to hear you found it.

                                                                                                                                                                  1. re: iowagirl
                                                                                                                                                                    gingershelley Oct 18, 2013 11:11 AM

                                                                                                                                                                    Wow - SO glad the luck God smiled on you and you found your stone!

                                                                                                                                                                    1. re: iowagirl
                                                                                                                                                                      foodieX2 Oct 18, 2013 02:24 PM

                                                                                                                                                                      Phew!! So glad you found it!

                                                                                                                                                                    2. tcamp Oct 18, 2013 06:10 AM

                                                                                                                                                                      Dinner for one tonight for me. One kid is off with the marching band to an away football game, the other is going scout camping with spouse driving. It will be just me and the dogs. Seriously considering a big, juicy burger with some sautéed mushrooms alongside. And a nice cab to drink.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: tcamp
                                                                                                                                                                        fldhkybnva Oct 18, 2013 06:21 AM

                                                                                                                                                                        Go for it, I'm with the cat tonight. I feel awful calling it "for one," he would be offended. Mushroom sounds great. If I had remembered to defrost the ground bison in the freezer, I would be having burgers as well.

                                                                                                                                                                      2. fldhkybnva Oct 18, 2013 06:00 AM

                                                                                                                                                                        Steak night for one! I'm stealing suzigirl's dinner. Grass fed sirloin hanging out on a rack in the fridge seasoned with badia and Aleppo to be served with mushrooms sauteed with pancetta and thyme and a hit of sherry.

                                                                                                                                                                        I'm also whipping up probably the last of the zucchini butter which I'll probably mix with fresh ricotta to be spread on chicken for lunch.

                                                                                                                                                                        1. mariacarmen Oct 17, 2013 09:04 PM

                                                                                                                                                                          nosh night. as predicted, the BF served up his yummy chicken spread made from the leftover roast chicken thigh/leg pieces from Monday night. the sprouts i brought home last night made an appearance (lost their crispness, not quite as good as when fresh), as well as my meat sauce with some toasted pugliese for dipping, and some more of that bread buttered and toasted for the chicken spread and some goat brie. deviled eggs with bacon garnish, and a fresh green salad with sliced anchovy stuffed olives. favorite kind of eating - grazing!

                                                                                                                                                                          i'm going to try making slow-cooked short ribs overnight, but i have no: carrots, thyme, rosemary (fresh, i mean), nor garlic. but i do have lovely shitakes i just bought at the FM. and some vino. it'll be alright. don't panic.

                                                                                                                                                                          6 Replies
                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                            linguafood Oct 17, 2013 09:53 PM

                                                                                                                                                                            Holy mole thazza nice meal to come home to!

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              Cherylptw Oct 17, 2013 09:57 PM

                                                                                                                                                                              LOOKS and sounds delicious!

                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                suzigirl Oct 18, 2013 07:34 AM

                                                                                                                                                                                Damn. That looks delish

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  gingershelley Oct 18, 2013 11:10 AM

                                                                                                                                                                                  Yum! That looks like a tasty meal!

                                                                                                                                                                                  Pray tell, what does the bf do with leftover dark chix meat to make that spread?

                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                    mariacarmen Oct 18, 2013 11:17 AM


                                                                                                                                                                                    he chops it up and puts it in the food processor, then adds a little mayo, dijon, different herbs, etc. sometimes curry powder, even.

                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                      gingershelley Oct 19, 2013 10:17 AM

                                                                                                                                                                                      Thanks! That's a good idea.....

                                                                                                                                                                                2. gingershelley Oct 17, 2013 08:36 PM

                                                                                                                                                                                  So here is the 'way-too long" yummy veg casserole pics. I kind of forgot that what I was really doing was making a 'casserole; grill x, prep Y, cheese mix Z', and then layer all together for fudge of love with garlic for dinner....

                                                                                                                                                                                  Casserole-ee things are a lot of work! Well, It's super, duper delicicious! It just took 2 hours to make. Sigh. I will chud up, and realize, it's only my not 'getting the time commitiment that made me mad. Sigh.

                                                                                                                                                                                  This is why i don't make 'casserole'-ish things much.

                                                                                                                                                                                  I hope some of you out there, feel my lovely pain that it took 3 hours to make dinner, (albeit there were some stuffs that got done in between food tasks). I think I am mostly imolating myself, for not having organized this as a "dinner party moment", and instead - lovely make-work layered veg gratin awaits only me. Sigh. And, well, delish! Can you see I am conflicted?

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                    gingershelley Oct 18, 2013 11:08 AM

                                                                                                                                                                                    I don't know why my pics didn't upload.... Here....

                                                                                                                                                                                    It was really, really good!

                                                                                                                                                                                    Too be funny, I put my Halloween crows 'eating' my casserole:)

                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                      mariacarmen Oct 18, 2013 11:18 AM

                                                                                                                                                                                      those look really yummy!!! love the crows....

                                                                                                                                                                                  2. jayt90 Oct 17, 2013 06:57 PM

                                                                                                                                                                                    I made a Portuguese salt cod casserole, with layers of potato, cod, onion , topped with a blend of olive oil, garlic, tomato sauce, herbs, and maybe too many red Mexican peppers.
                                                                                                                                                                                    Served on a mustard leaf.

                                                                                                                                                                                    A fine introduction to heavier fall meals.

                                                                                                                                                                                    6 Replies
                                                                                                                                                                                    1. re: jayt90
                                                                                                                                                                                      fldhkybnva Oct 17, 2013 07:36 PM

                                                                                                                                                                                      Wow, that dish looks fabulous! Any more details on the prep?

                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                        jayt90 Oct 17, 2013 08:24 PM

                                                                                                                                                                                        -Salt cod freshened for 24 hours, then poached, and flaked.
                                                                                                                                                                                        -Assembled in a cast iron pan: a layer of thin sliced potatoes, layer of salt cod, layer of sliced onion, final layer of potatoes.
                                                                                                                                                                                        -Topped with a blend of red hot peppers, herbs, 3T tomato sauce, olive oil and garlic.
                                                                                                                                                                                        -Baked 360 F for 1 hour, or until potatoes are cooked.

                                                                                                                                                                                      2. re: jayt90
                                                                                                                                                                                        Fowler Oct 17, 2013 08:32 PM

                                                                                                                                                                                        I love that plate.

                                                                                                                                                                                        1. re: jayt90
                                                                                                                                                                                          mariacarmen Oct 17, 2013 08:54 PM

                                                                                                                                                                                          wow, beautiful.

                                                                                                                                                                                          1. re: jayt90
                                                                                                                                                                                            tcamp Oct 18, 2013 06:09 AM

                                                                                                                                                                                            I've never used salt cod and really want to give it a try. Rats, I see you are not close enough for a cooking lesson!

                                                                                                                                                                                            Your meal looks spectacular.

                                                                                                                                                                                            1. re: tcamp
                                                                                                                                                                                              jayt90 Oct 18, 2013 11:17 AM

                                                                                                                                                                                              There is a discussion thread on salt cod at www.egullet.com with a lot of tips.
                                                                                                                                                                                              I usually buy dry or semi dry cod from Nova Scotia. I tried Keller's fresh method once and it didn't work.

                                                                                                                                                                                          2. steve h. Oct 17, 2013 05:53 PM

                                                                                                                                                                                            Still cleaning out the coolerator.

                                                                                                                                                                                            Leftover ribeye and leftover mashed were the featured players this evening. The mushroom gravy, too. Peas on the side.

                                                                                                                                                                                            We washed it all down with a California Pinot Noir.

                                                                                                                                                                                            8 Replies
                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                              LindaWhit Oct 17, 2013 06:19 PM

                                                                                                                                                                                              YUM on that lovely ribeye!

                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                fldhkybnva Oct 17, 2013 06:32 PM

                                                                                                                                                                                                Looks great, I'm just trying to figure out what's a leftover ribeye?

                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                  steve h. Oct 17, 2013 06:41 PM

                                                                                                                                                                                                  It's a beef cut taken from the rib section.

                                                                                                                                                                                                  Tasty stuff.

                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                    Fowler Oct 17, 2013 08:14 PM

                                                                                                                                                                                                    >>>It's a beef cut taken from the rib section.<<<

                                                                                                                                                                                                    I could be mistaken, but I think she was kidding and that is why she did not ask what a ribeye was but rather jokingly asking about what is a "leftover" ribeye.

                                                                                                                                                                                                    1. re: Fowler
                                                                                                                                                                                                      steve h. Oct 17, 2013 08:26 PM

                                                                                                                                                                                                      I got it.

                                                                                                                                                                                                  2. re: fldhkybnva
                                                                                                                                                                                                    rjbh20 Oct 17, 2013 06:57 PM

                                                                                                                                                                                                    Similar to leftover bacon.

                                                                                                                                                                                                    1. re: rjbh20
                                                                                                                                                                                                      steve h. Oct 17, 2013 08:03 PM


                                                                                                                                                                                                2. re: steve h.
                                                                                                                                                                                                  rjbh20 Oct 17, 2013 06:56 PM

                                                                                                                                                                                                  Good looking leftovers.

                                                                                                                                                                                                3. helen_m Oct 17, 2013 05:42 PM

                                                                                                                                                                                                  I waved goodbye to the in-laws yesterday. Cooking for an extra two people for a few weeks takes a surprising amount of energy and time cooking, shopping and emptying and refilling the dishwasher!

                                                                                                                                                                                                  So, tonight is dinner a deux - pumpkin and chard lasagne with sage-infused bechemel and a bottle of beautiful napa valley cabernet sauvignon, Bon Anno, which was left to us by my husband's lovely uncle and aunt from NY who stopped by for the weekend whilst the family were in town. Used up half a tub of ricotta, about-to-go out of date mozzarella, the end of some parmesan, plus pumpkin and chard from the veg box so pretty good for cleaning out the fridge too.

                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                  1. re: helen_m
                                                                                                                                                                                                    weezieduzzit Oct 17, 2013 07:03 PM

                                                                                                                                                                                                    Is there a recipe for this delicious sounding lasagne or at least a run down of the technique?

                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                      helen_m Oct 18, 2013 08:20 AM

                                                                                                                                                                                                      Sure, I used this recipe as a guide: http://www.goboroot.com/lasagna-with-... but used roasted pumpkin rather than a can of puree.

                                                                                                                                                                                                      1. re: helen_m
                                                                                                                                                                                                        weezieduzzit Oct 18, 2013 05:47 PM

                                                                                                                                                                                                        Thank you!

                                                                                                                                                                                                  2. LindaWhit Oct 17, 2013 04:43 PM

                                                                                                                                                                                                    Long day; home late. No leftovers, so I *had* to cook. Made it as easy and lazy as possible.....

                                                                                                                                                                                                    CSA carrots, peeled, halved, and chopped into large chunks.
                                                                                                                                                                                                    CSA corn (there's still corn on the cob in New England? Yep, there seems to be!), stripped from the cob.
                                                                                                                                                                                                    Regular frozen peas.

                                                                                                                                                                                                    Orzo cooked and drained. Pan heated on medium-high with olive oil; added carrots, then corn, then frozen peas. Sauteed it on medium-high heat for a bit, added some bottled Wegman's Sesame & Garlic Sauce. Turned the whole lot into the drained orzo, stirred it around, and put some in a bowl. Dinner. Easy, wicked cheaty on the "real cooking" thing, but easy. And gives me a work lunch tomorrow. Works for me.

                                                                                                                                                                                                    And yeah, there's wine - 'tis almost Friday, after all.

                                                                                                                                                                                                    1. s
                                                                                                                                                                                                      suzigirl Oct 17, 2013 04:34 PM

                                                                                                                                                                                                      I found it! I found it! Aleppo pepper is pretty damn awesome! I am taking some chicken breasts that were split and pounded and using Aleppo pepper and badia complete and frying in in bacon fat. Also making some broccoli au gratin and roasted garlic and rosemary potato wedges. Can't wait to try the Aleppo pepper on something besides my finger. I like the citrus kick that it has in the background

                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                        suzigirl Oct 17, 2013 04:58 PM

                                                                                                                                                                                                        Any thoughts out there on ways to use Aleppo pepper? Linda, I am lookin' at you. What spices does it marry with best?

                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                          fldhkybnva Oct 17, 2013 05:08 PM

                                                                                                                                                                                                          So far, I've sprinkled it on nearly anything. It's great with eggs though I'd love some other ideas. To me Badia and Aleppo have become Frank's Hot Sauce - I sprinkle it on everything. Help us out LindaWhit, I just got my huge new bottle from Penzey's.

                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                            LindaWhit Oct 17, 2013 06:16 PM

                                                                                                                                                                                                            Think of any way that you use red pepper flakes, and you can use Aleppo in the same way.

                                                                                                                                                                                                            > I've mixed it in with Panko crumbs and grated Parmesan cheese as something in which to dip chicken for oven-baking.

                                                                                                                                                                                                            > You can mix it with olive oil, minced rosemary, and minced garlic for a beef rub/marinade.

                                                                                                                                                                                                            > Sprinkle it on pizza.

                                                                                                                                                                                                            > Potato, egg, tuna salads.

                                                                                                                                                                                                            > It's great mixed with olive oil and brushed on long slices of zucchini or summer squash and grilled.

                                                                                                                                                                                                            > Mix it with yogurt, salt, red wine vinegar, tomato paste, and minced garlic and make a marinade for chicken kebobs.

                                                                                                                                                                                                            > Mix it into turkey meatballs or hamburgers with some grated apple for moisture.

                                                                                                                                                                                                            > Sprinkle it on various roasted vegetables.

                                                                                                                                                                                                            > Add it to spaghetti sauce.

                                                                                                                                                                                                            That should keep you busy for awhile. :-)

                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                              gingershelley Oct 17, 2013 06:27 PM

                                                                                                                                                                                                              Nice post LW, to open up possibilities! Thank U:)

                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                mariacarmen Oct 17, 2013 08:39 PM

                                                                                                                                                                                                                i'd add sunny-side fried eggs too....

                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                  fldhkybnva Oct 17, 2013 08:44 PM

                                                                                                                                                                                                                  Indeed, last week the Aleppo paired great with steak and sunny fried eggs, well they were over easy but the idea is the same.

                                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                                  suzigirl Oct 18, 2013 07:26 AM

                                                                                                                                                                                                                  Thanks Linda. That will keep me busy for a while. Great ideas.

                                                                                                                                                                                                              2. re: suzigirl
                                                                                                                                                                                                                gingershelley Oct 17, 2013 06:26 PM

                                                                                                                                                                                                                Badia, Allepo pepper and bacon fat? Those chix boobs won't know what hit 'em!

                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                  fldhkybnva Oct 18, 2013 07:54 PM

                                                                                                                                                                                                                  A new idea I came up with as a random lunch - any of your favorite Greek seasoning (I like Cavendar's) with Aleppo

                                                                                                                                                                                                                2. gingershelley Oct 17, 2013 04:21 PM

                                                                                                                                                                                                                  I am behind here again!

                                                                                                                                                                                                                  Yesterday was a long day downtown, did a mock jury thing that I got paid a rediculous amount of money for 3 hours, then meeting up with a friend from out of town for a walk through our Rem Koolhaus DT main library, and on to Pioneer Square for HH at Bar Sajor. Had some almond and chorizo stuffed dates, a plate of roasted figs with Spanish blue cheese and Jamon. A great spanish Rioja to drink.

                                                                                                                                                                                                                  Thought i wouldn't be hungry when I got home, but before Top Chef came on, the ol' tummy rumbled, so I busted out some nice Oregon salad shrimps and made a salad/shrimp cocktail thingy with butter lettuce, 1/2 an avocado, ranch dressing, small tomato from the garden, Hot sauce and the shrimpy's and some lemon. Hit the spot!

                                                                                                                                                                                                                  Today was farmer's market, and since we have not had frost East of the mtn's yet, there were even still tomatoes and the last of the peaches! I also got beautiful pears, carrots, green beans, and a steal on red peppers (sweet) and eggplants that were 3 for $1 buck.

                                                                                                                                                                                                                  So, tonight instead of pasta I was going to do, I am currently salting a sliced eggplant, a zuchinni is cut, and a couple red peppers. Going to grill all that, and layer it up with a quicky tomato sauce, a mix of cottage/goat/mozzerella and TJ's basil puree, and one lonely pre-cooked roasted garlic sausage I have lurking. Top with sliced provolone and bake.

                                                                                                                                                                                                                  Voila! A mostly vegetarian meal-in-one. Will freeze 1/2 for later:)

                                                                                                                                                                                                                  1. mariacarmen Oct 17, 2013 03:01 PM

                                                                                                                                                                                                                    Dinner is slated to be odds and ends - chicken from monday turned into a lusicious chicken spread, toasted ciabatta, some goat's brie, those brussels sprouts i brought home from working late last night, and leftover spag sauce. and i'm sure the BF will make a green salad.

                                                                                                                                                                                                                    HOWEVER... our office caters lunch for the attorneys every Thurs., and after a certain time staff is allowed to go raid the leftovers (yeah, but at least we get a free lunch!) today was 4 - 5 vegetarian dishes and this big roasting pan of beef - some kind of steak. i ate 5 pieces. maybe 6. along with the cauli, greens, and bean sides. i'm STUFFED. i'm ridiculous, i know. now i have to go home and not give the BF's dinner the full appreciation it will surely deserve.

                                                                                                                                                                                                                    1. fldhkybnva Oct 17, 2013 02:50 PM

                                                                                                                                                                                                                      Another lazy dinner for me - I seasoned a turkey tenderloin with shallot-pepper, threw it in the oven and then finished it with a heavy dose of blue cheese and more shallot pepper for good measure served alongside sauteed Crimini mushrooms and onions hit with a dash of Worcestershire. Lazy, but good.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                        gingershelley Oct 17, 2013 04:12 PM

                                                                                                                                                                                                                        Pretty good for lazy Field Hockey - your turning into a regular kitchen gourmet!

                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                          fldhkybnva Oct 17, 2013 04:18 PM

                                                                                                                                                                                                                          Thanks :)

                                                                                                                                                                                                                      2. f
                                                                                                                                                                                                                        foodieX2 Oct 17, 2013 02:40 PM

                                                                                                                                                                                                                        Well the week turned crazy so no chicken cacciatore
                                                                                                                                                                                                                        <insert sad face>

                                                                                                                                                                                                                        Dinners have come from fridge and freezer diving. Tonight is meatballs I made a while back and bear a little freezer burn but should be fine. I had a bag of left over angel hair in the fridge from another night that will be refreshed with hot water. Fingers crossed it's not too mushy. I did manage to make some dough so there will at least be homemade foccacia. I am also making some roasted delicata squash that will be sprinkled with parm as a side dish.

                                                                                                                                                                                                                        1. s
                                                                                                                                                                                                                          speakhandsforme Oct 17, 2013 02:35 PM

                                                                                                                                                                                                                          Steak burritos!

                                                                                                                                                                                                                          1. biondanonima Oct 17, 2013 01:59 PM

                                                                                                                                                                                                                            DH has a rehearsal and won't be home for dinner - it's hard to inspire myself to cook for one! I have some butternut squash puree in the freezer, though, so maybe I'll turn that into a bowl of soup. There's kielbasa in the fridge that needs to be used or frozen, which will make excellent "croutons."

                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                                                                              biondanonima Oct 17, 2013 04:07 PM

                                                                                                                                                                                                                              For a quicky dinner, this turned out really well. My butternut squash was a particularly sunny color, and after the addition of some chili oil and smoked paprika, the finished soup was really beautiful!

                                                                                                                                                                                                                              1. re: biondanonima
                                                                                                                                                                                                                                gingershelley Oct 17, 2013 06:26 PM

                                                                                                                                                                                                                                And love the 'flower' of meat croutons! Looks delish!

                                                                                                                                                                                                                                1. re: biondanonima
                                                                                                                                                                                                                                  mariacarmen Oct 17, 2013 08:37 PM

                                                                                                                                                                                                                                  meat croutons are genius. lovely!

                                                                                                                                                                                                                              2. Cherylptw Oct 17, 2013 10:46 AM

                                                                                                                                                                                                                                So, I have leftover chicken (this nearly 8 pounder just keeps on giving) from earlier in the week and a few leftover ox tails from last night (They were delicious!).

                                                                                                                                                                                                                                Tonight, for myself I'm making a single serve chicken pot pie with mushrooms, onions, carrots, celery and some of those roasted hatch chiles I stored in the freezer that my daughter sent me last week. The BF doesn't like "regular" pot pie, so I'll make him some southern pot pie, "aka" chicken & pastry.

                                                                                                                                                                                                                                A side of green peas and maybe a salad to go with. The rest of the chicken will be frozen along with the bones for a future soup.

                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                  JungMann Oct 17, 2013 10:58 AM

                                                                                                                                                                                                                                  What is the difference between regular pot pie and Southern pot pie? When I do a Google search for the latter, I see pictures of chicken and dumplings.

                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                    Cherylptw Oct 17, 2013 11:03 AM

                                                                                                                                                                                                                                    That's the difference...what southern people call pot pie is really chicken & pastry or dumplings...I don't know why they call it that other than the fact that the chicken is cooked in a pot. My family is from the south but I'm originally from NY; to me pot pie is pot pie baked in a crust so when I moved down here and ordered pot pie in a restaurant, while it was good, it was disappointing because I was expecting something else.

                                                                                                                                                                                                                                  2. re: Cherylptw
                                                                                                                                                                                                                                    Cherylptw Oct 17, 2013 05:49 PM

                                                                                                                                                                                                                                    Dinner didn't go as planned; the BF came home with chicken & sausage jambalaya so that ended up being what was for dinner. 'Twas good!

                                                                                                                                                                                                                                  3. linguafood Oct 17, 2013 08:57 AM

                                                                                                                                                                                                                                    Last night's snack dinner went over well. Pretty much everything got et. I feel like it all got et by me '-(

                                                                                                                                                                                                                                    Tonight's yet another event on campus during primo eating time, so I have no freakin' clue as to WFD.

                                                                                                                                                                                                                                    I'll be immersed in my nazi diary for most of the afternoon, so shopping for anything is out. Plus I don't really want to eat at 6 PM.

                                                                                                                                                                                                                                    Perhaps a late visit with the cocktail/sushi fairy is in order, after the event.

                                                                                                                                                                                                                                    1. Fowler Oct 17, 2013 08:55 AM

                                                                                                                                                                                                                                      We are going to a Breast Cancer fundraising dinner tonight and it is set up kind of like a wedding where the attendees (donors in this case) have a choice of 3 options. The first one is beef filet mignon, the second one is a grilled lemon pepper shrimp and the third one is a vegetarian stir fry of mushrooms and vegetables. I pre-ordered the filet and my SO ordered the grilled shrimp so we can try each others. I am not expecting to be wowed by either but the event is about supporting the cause and not about the food. And that is fine with me.

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                                                                                        ludmilasdaughter Oct 17, 2013 10:17 AM

                                                                                                                                                                                                                                        That's exactly what I would have done. That way you both can have surf and turf!

                                                                                                                                                                                                                                        1. re: Fowler
                                                                                                                                                                                                                                          fldhkybnva Oct 17, 2013 10:30 AM

                                                                                                                                                                                                                                          Sounds like a great event, I'm sporting ink today for Breast Construction Awareness day.

                                                                                                                                                                                                                                        2. l
                                                                                                                                                                                                                                          ludmilasdaughter Oct 17, 2013 08:50 AM

                                                                                                                                                                                                                                          I've been so busy reading all of your culinary adventures that I haven't had any time to post myself!

                                                                                                                                                                                                                                          Last night the hubby and I went to a Texas de Brazil that recently opened up in town. Gotta admit, it was damned good despite being a chain. Needless to say, we stuffed ourselves to the gourd with delicious meats. We had to call it quits even before all of the different rounds of meat came out. Fldhky - made me think of you!

                                                                                                                                                                                                                                          Hubby is leaving for Iraq for a month tomorrow (civilian work, not military), so I'm making one of his favorites and something that's been going round on WFD. Spaghetti and meatballs. I'm trying out TJ's frozen turkey meatballs, along with homemade sauce that I put up a month or so ago. Thinking salad and garlic bread as well.

                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                          1. re: ludmilasdaughter
                                                                                                                                                                                                                                            LindaWhit Oct 17, 2013 08:55 AM

                                                                                                                                                                                                                                            Safe travels to your husband, ludmilasdaughter.

                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                              ludmilasdaughter Oct 17, 2013 10:17 AM

                                                                                                                                                                                                                                              Thanks, Linda. He stays at the US Embassy so he's in good hands, but it always worries me when he travels there. Apparently they eat very well there!

                                                                                                                                                                                                                                            2. re: ludmilasdaughter
                                                                                                                                                                                                                                              fldhkybnva Oct 17, 2013 10:30 AM

                                                                                                                                                                                                                                              I wasn't going to comment but since you beat me to it, not surprisingly I love these places though usually only occasionally as it's nice for variety but not always the best quality but we go usually twice a year. I have to admit that I love not only the meat fest but also the cheese balls, it's one of few bread-based items I literally can't resist. I wish husband a very safe trip.

                                                                                                                                                                                                                                            3. tcamp Oct 17, 2013 08:14 AM

                                                                                                                                                                                                                                              I've got nothing for tonight. Absolutely nothing. Devoid of ideas...

                                                                                                                                                                                                                                              Ok, reviewing from memory what is on hand....I recall cooked rice in the fridge. Maybe fried rice and steamed broccoli rabe. And there are frozen potstickers.

                                                                                                                                                                                                                                              Voila, dinner planned.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: tcamp
                                                                                                                                                                                                                                                LindaWhit Oct 17, 2013 08:28 AM

                                                                                                                                                                                                                                                And tonight I must cook, as I've finished all the leftovers. It'll definitely have CSA veggies in it....and the orzo is still sitting out on the counter with the Wegman's Sesame-Garlic sauce, so I think I'll stick with something along those lines as I noted upthread. We'll see what I come up with.

                                                                                                                                                                                                                                              2. k
                                                                                                                                                                                                                                                Kontxesi Oct 17, 2013 05:36 AM

                                                                                                                                                                                                                                                Tonight will be pollo alla valdostana, served with either roasted broccoli or braised collards. If I can make it to Kroger to get the chicken, that is. Things keep coming up that keep me from getting to The Fresh Market on Tuesdays to get their chicken breasts on sale. :(

                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                1. re: Kontxesi
                                                                                                                                                                                                                                                  fldhkybnva Oct 17, 2013 07:35 AM

                                                                                                                                                                                                                                                  This is a favorite dish around here though I usually sub in pork tenderloin since it allows me to utlitize more cheese! :)

                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                    ChristinaMason Oct 17, 2013 07:40 AM

                                                                                                                                                                                                                                                    You are a cheese fanatic, lol. "When in doubt, add more cheese."

                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                      Kontxesi Oct 17, 2013 07:44 AM

                                                                                                                                                                                                                                                      What a mantra to live by. <3

                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                        fldhkybnva Oct 17, 2013 07:51 AM

                                                                                                                                                                                                                                                        Very true. I generally always mix cheeses for my daily eggs and had to remind myself this morning when I couldn't think of a good combination, that it's OK to use just 1 cheese in greater quantity. It's interesting as I'm not into most other dairy products, well namely milk and yogurt is OK occasionally but not a frequent eat.

                                                                                                                                                                                                                                                    2. re: Kontxesi
                                                                                                                                                                                                                                                      Kontxesi Oct 18, 2013 03:41 AM

                                                                                                                                                                                                                                                      Lesson learned in preparing this meal:

                                                                                                                                                                                                                                                      When using fontina, it is essential that one get over their crippling fear of talking to people and get some cheese sliced at the counter, instead of buying a wedge and trying to slice it at home.... What a mess.

                                                                                                                                                                                                                                                      It tasted good, though. :) My boyfriend liked it mostly, but wasn't really sure of the cheese.... I noticed that on his second piece, he discretely pulled it off and shoved it under his pasta.

                                                                                                                                                                                                                                                      Also... freaking chicken breasts. All I wanted was some 6 oz breasts. In my pack of 5, I had one that was 7 and change, and the rest were between 9 and 10. Ridiculous.

                                                                                                                                                                                                                                                      1. re: Kontxesi
                                                                                                                                                                                                                                                        fldhkybnva Oct 18, 2013 05:55 AM

                                                                                                                                                                                                                                                        Ill trade you my chicken breasts. I've noticed the individually sealed at wegmans run in the normal human reasonable range if you have a store near you.

                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                          Kontxesi Oct 18, 2013 06:05 AM

                                                                                                                                                                                                                                                          We don't have a Wegman's, actually. I've never even seen one, that I know of. We have:

                                                                                                                                                                                                                                                          Food Lion
                                                                                                                                                                                                                                                          The Fresh Market
                                                                                                                                                                                                                                                          Whole Foods
                                                                                                                                                                                                                                                          Trader Joe's
                                                                                                                                                                                                                                                          a few small local places

                                                                                                                                                                                                                                                          These came from Kroger. I was going to try The Fresh Market, but I missed their Tuesday sale.... I will have to go look, at least, to see how big they are.

                                                                                                                                                                                                                                                    3. mariacarmen Oct 16, 2013 10:36 PM

                                                                                                                                                                                                                                                      worked late. someone brought over a plate of fat cookies and i made the mistake of having one. thus, not suitably starved for the spaghetti dinner! i could only eat a quarter of a bowl, one piece of garlic bread, and a bite of salad. the bf's garlic bread was nice and garlicky but needed more butter, for me (which of course i added). so... all good, but not as anticipated. but, i did get to order and take home these wonderful brussels sprouts cooked in duck fat and anchovies from a popular local italian restaurant the attorneys who were also working late ordered from. late night snack!

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                        ChristinaMason Oct 17, 2013 05:38 AM

                                                                                                                                                                                                                                                        Oooh yum. The plate of pasta looks really delectable.

                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                          gingershelley Oct 17, 2013 04:08 PM

                                                                                                                                                                                                                                                          I want a plate of those brussels right now:)

                                                                                                                                                                                                                                                          And NICe lookin' 'paghetti!

                                                                                                                                                                                                                                                        2. ChristinaMason Oct 16, 2013 10:06 PM

                                                                                                                                                                                                                                                          I cooked for my coworker tonight (this is his last week, sniff!), so our own dinner was simple:

                                                                                                                                                                                                                                                          -rotisserie chicken from the store, separated into parts and crisped up under the broiler
                                                                                                                                                                                                                                                          -Uncle Ben's wild rice blend, with chicken drippings stirred in
                                                                                                                                                                                                                                                          -a salad of Persian cucumbers, white vinegar, fresh and dried dill, sour cream, a smidge of mayo, and a pinch of sugar and seasoned salt

                                                                                                                                                                                                                                                          For my colleague I made (in some cases, assembled):

                                                                                                                                                                                                                                                          -fruit salad (cantaloupe, watermelon, pineapple, raspberries)
                                                                                                                                                                                                                                                          -a bagged salad w/ mixed greens w/ craisins and walnuts, avocado, strawberry poppyseed dressing (Simply Dressing)
                                                                                                                                                                                                                                                          -chicken, wild mushroom, and cheese manicotti with creamy tomato sauce
                                                                                                                                                                                                                                                          -oatmeal raisin cookies
                                                                                                                                                                                                                                                          -egg and cheese mcmuffins, with Odwalla juices for breakfast

                                                                                                                                                                                                                                                          Hope they enjoy!

                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                            roxlet Oct 17, 2013 04:34 AM

                                                                                                                                                                                                                                                            You're so nice to cook for people all the time! How kind and generous and, oh yes, delicious!

                                                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                                                              ChristinaMason Oct 17, 2013 05:34 AM

                                                                                                                                                                                                                                                              Thank you; you're sweet to say that. I hope it's helped them!

                                                                                                                                                                                                                                                              It really brings me great pleasure to cook for others and try to make creative things I think they'll enjoy, so the "blessing," if you will, flows both ways.

                                                                                                                                                                                                                                                          2. gini Oct 16, 2013 06:56 PM

                                                                                                                                                                                                                                                            Leftovers! Braised short ribs over green beans and a glass of scotch.

                                                                                                                                                                                                                                                            1. juliejulez Oct 16, 2013 06:12 PM

                                                                                                                                                                                                                                                              Hockey rules my life.

                                                                                                                                                                                                                                                              Avalanche vs Stars game last night (Avs still are winning, no losses yet!), so dinner was a soft pretzel (alliegator's thread got me in the mood), a churro, and a slice of pizza at the bar after the game. Tomorrow night, another game... vs the Red Wings (booo, big rivalry there). I'll probably try to eat at least "real" food at the arena.

                                                                                                                                                                                                                                                              And, lastly, tonight. SO goes to play hockey in his men's league, so I am going to pick through the leftovers in the fridge. I think I'm in the mood for leftover pizza. It was pretty tasty.... green chile sauce, shredded pork and some sausage.

                                                                                                                                                                                                                                                              1. steve h. Oct 16, 2013 06:10 PM

                                                                                                                                                                                                                                                                Cleaning out the coolerator.

                                                                                                                                                                                                                                                                I re-heated some duck parts, Deb roasted some Yukon Gold chunks, carrots and shallots in duck fat. There was some leftover cranberry compote that offset the duck just fine. House red to wash it all down.

                                                                                                                                                                                                                                                                The skinless duck parts, while nowhere the equal of day one, were moist and tasty. The potatoes, carrots and shallots were roasted to perfection: the potatoes were crispy on the exterior and creamy on the insides; the carrots were tender and sweet; the shallots added a necessary kick to the overall mix. Duck fat makes a difference.

                                                                                                                                                                                                                                                                1. weezieduzzit Oct 16, 2013 04:05 PM

                                                                                                                                                                                                                                                                  Well, with all of the chicken in the freezer having gone in the trash this week it looks like salmon (wild keta,) is what's left in there other than the ribeye stash. I think I will broil it and give it a ginger teriyaki glaze. We have some beautiful lacinato kale in the fridge to go with it (probably braised,) and leftover cucumber salad from last night.

                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                                    linguafood Oct 16, 2013 04:06 PM

                                                                                                                                                                                                                                                                    Sounds really fab.

                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                      fldhkybnva Oct 16, 2013 05:23 PM

                                                                                                                                                                                                                                                                      What happened to the birds? Trash as in consumer and cleaned out?

                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                        weezieduzzit Oct 16, 2013 05:44 PM

                                                                                                                                                                                                                                                                        The salmonella Foster Farms chicken thing- several of the stores around here pulled all of their chicken and my receipt from 2 stores printed out a warning that I may have bought tainted chicken (they can track it through the store loyalty cards,) and then there was the chicken head found inside the Foster Farms chicken not too far from here... several store brands and organic brands were also processed at the facilities in question so its really hard to tell what did or didn't come from there.

                                                                                                                                                                                                                                                                        Since I'm allergic/ react to every antibiotic I've ever taken I do my best to avoid situations where I might be required to take them.

                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                          fldhkybnva Oct 16, 2013 05:51 PM

                                                                                                                                                                                                                                                                          Darn that's a bummer. I'm actually in the microbiology lab this month so we've been discussing this nearly everyday as new patients roll in. Thank goodness for store loyalty cards, great system of alerting customers.

                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                            weezieduzzit Oct 16, 2013 05:56 PM

                                                                                                                                                                                                                                                                            I agree. People with their phone numbers linked to their cards were getting phone calls as well. Very effective!

                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                              weezieduzzit Oct 16, 2013 06:42 PM

                                                                                                                                                                                                                                                                              Change of plans.. he's not in a fishy mood. Pizza for him, antipasto salad for me.

                                                                                                                                                                                                                                                                    2. o
                                                                                                                                                                                                                                                                      Owtahear Oct 16, 2013 03:57 PM

                                                                                                                                                                                                                                                                      Mapo Tofu. My god....I made this legit Sichuan....like I am in Chengdu. I am sweating, eyes watering, lips burning, numbing, and I can't stop eating it.

                                                                                                                                                                                                                                                                      It is incredibly hot, but damn flavorful.

                                                                                                                                                                                                                                                                      Thank god for beer.

                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                      1. re: Owtahear
                                                                                                                                                                                                                                                                        linguafood Oct 16, 2013 04:03 PM

                                                                                                                                                                                                                                                                        Do you have a favorite recipe for mapo tofu?

                                                                                                                                                                                                                                                                        (Full disclosure -- I likely won't use it, as I have a few fantastic Sichuan restaurants nearby and I could never, ever possibly reach that level of deliciousness....but maybe for other hounds?)

                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                          Owtahear Oct 17, 2013 09:02 AM

                                                                                                                                                                                                                                                                          Kind of looked online and some different recipes for it, and did my own mashup.

                                                                                                                                                                                                                                                                          Had the basics, tofu, ground pork, sichuan peppercorns, homemade chili oil, garlic, green onions, soy, ginger, chinese vinegar...

                                                                                                                                                                                                                                                                          Added my own chilis from the garden, some snow peas just because I wanted some veggies and crunch to it.

                                                                                                                                                                                                                                                                          1. re: Owtahear
                                                                                                                                                                                                                                                                            linguafood Oct 17, 2013 09:04 AM


                                                                                                                                                                                                                                                                            1. re: Owtahear
                                                                                                                                                                                                                                                                              JungMann Oct 17, 2013 09:37 AM

                                                                                                                                                                                                                                                                              I like mapo tofu with crunchy veggies as well. I usually do snow peas and red peppers. It makes the pool of chili oil swirled upon my plate seem a little more "healthy."

                                                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                                                biondanonima Oct 17, 2013 09:56 AM

                                                                                                                                                                                                                                                                                I always serve mapo tofu on steamed broccoli instead of rice. I hate the texture of rice combined with ground meat, and the broccoli just sops up that sauce so nicely.

                                                                                                                                                                                                                                                                          2. re: Owtahear
                                                                                                                                                                                                                                                                            mariacarmen Oct 16, 2013 05:31 PM

                                                                                                                                                                                                                                                                            oh man you are making me hungry....

                                                                                                                                                                                                                                                                          3. Cherylptw Oct 16, 2013 03:47 PM

                                                                                                                                                                                                                                                                            Slow cooker ox tails are on the menu tonight; put them on slow at 4 am because I had errands all this afternoon and wanted them done before noon. They're now chlled & defatted and I'll be reheating with a roasted vegetable jus and serving over buttered egg noodles. Leftover broccoli from last night to go with and a basic green salad.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                                                                              gini Oct 19, 2013 05:55 PM

                                                                                                                                                                                                                                                                              Nice! I love oxtails, but I never make them at home. I must soon.

                                                                                                                                                                                                                                                                            2. s
                                                                                                                                                                                                                                                                              suzigirl Oct 16, 2013 02:11 PM

                                                                                                                                                                                                                                                                              So , sadly my sauerkraut dinner and i had a huge disagreement Sunday and I gotta cut the bitch out for a while. This being one of my favorite mealsis not making me very happy. What can ya do?.
                                                                                                                                                                                                                                                                              Anyway, tonight is cheeseburgers with bacon and fresh potato salad with extra egg and mustard. All the usual toppings for the burgers. Maybe baked beans

                                                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                fldhkybnva Oct 16, 2013 02:15 PM

                                                                                                                                                                                                                                                                                Boooo! I love cabbage, but I have noticed that after one awful night of cabbage bloat I don't eat it hardly at all anymore. I hope that your burger meal treats the tummy well.

                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                  suzigirl Oct 16, 2013 02:26 PM

                                                                                                                                                                                                                                                                                  Cabbage has never bothered me. I ate coleslaw by the truckloads recently. For some reason it was the sauerkraut for sure. I feel good about ground meat and boiled taters. Thanks though. :-)

                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                    LindaWhit Oct 16, 2013 02:32 PM

                                                                                                                                                                                                                                                                                    I can eat coleslaw but can't deal with cooked cabbage.

                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                      fldhkybnva Oct 16, 2013 03:09 PM

                                                                                                                                                                                                                                                                                      Interesting, you'd think the bacteria might work some magic on the cabbage.

                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                        suzigirl Oct 16, 2013 05:04 PM

                                                                                                                                                                                                                                                                                        I thought so. I never thought it would continue to ferment in my stomach. Just bad news all around

                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                          fldhkybnva Oct 16, 2013 05:23 PM

                                                                                                                                                                                                                                                                                          At least there is a culprit, I hate when I can't figure out whodoneit.

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                            ChristinaMason Oct 16, 2013 09:55 PM

                                                                                                                                                                                                                                                                                            But if it was cooked...that bacteria was daaaaayd. Plus, was it definitely cultured kraut, not salted/vinegared? I'm not so sure we've fingered the right culprit. Real fermented sauerkraut helps digestion, probiotically speaking.

                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                              fldhkybnva Oct 17, 2013 04:43 AM

                                                                                                                                                                                                                                                                                              That was my thought but out bodies don't always read the books

                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                suzigirl Oct 17, 2013 02:15 PM

                                                                                                                                                                                                                                                                                                I didn't think it would be a problem either but like feildhawk said, my tummy must not have gotten the memo

                                                                                                                                                                                                                                                                                  2. fldhkybnva Oct 16, 2013 11:57 AM

                                                                                                                                                                                                                                                                                    It feels like Christmas - a few packages arrived including a caboodle of spices from Penzey's and 4 new kitchen knives!! The stock of food in the house is pretty dry without SO around to make intermittent weekday trips and my usual grocery shopping not until Friday (aside from the exploding freezer but I failed to think ahead to defrost anything). It's all for the better to focus on a quick dinner so i can avert my attention to all of the wonderful things I want to dice, chop, slice and sprinkle with my new kitchen toys. Dinner will be a fish salad - tuna and sardines salad with Harissa and Feta smashed into crimini sliders and likely topped with more Feta. I usually don't do salads without meat, but a small bowl of bunny food mixed with TJs Goddess dressing will accompany.

                                                                                                                                                                                                                                                                                    1. JungMann Oct 16, 2013 11:52 AM

                                                                                                                                                                                                                                                                                      My work schedule has been a bit more forgiving lately, so I've been eating most of my calories in the daytime with little need for dinner. Last night was sweet potato tots with glazed bacon and a 1776 rye Manhattan with homemade maraschinos. The 1776 rye was a very nice gift; the clove and spice flavors made for a really satisfying cocktail.

                                                                                                                                                                                                                                                                                      Tonight I have a couple kousa squash that will be diced and sauteed with a lamb qeema with mint to recreate a dish I first encountered in one of Manhattan's rare Pakistani restaurants. If I'm lucky, the farmer's market will still have green tomatoes that I can turn into a chutney as well as the pickled sandwich slices I save for the winter.

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                                        gini Oct 19, 2013 05:54 PM

                                                                                                                                                                                                                                                                                        Scotch and sweet potato tots sound amazing.

                                                                                                                                                                                                                                                                                      2. mariacarmen Oct 16, 2013 10:40 AM

                                                                                                                                                                                                                                                                                        i woke the BF up this a.m. to kiss him good-bye, and he whisperered sleepily, "It's Spaghetti Wednesday, baby...." So cute! weren't you all talking about some pasta commercial that used to feature a kid being called home to dinner for Spaghetti Wed., or Thurs.? we were both raised on the West Coast so i'm sure he's not seen it....

                                                                                                                                                                                                                                                                                        got my italian-style bread, new hunk of parm regg, garlic, butter, spaghetti (assuredly NOT Barilla) and meat sauce at the ready for tonight. i don't know why i'm so excited about this. maybe because we've had it perhaps twice in the last 7 years?? whereas my Oldster eats it like 3 times a month.

                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                          fldhkybnva Oct 16, 2013 11:02 AM

                                                                                                                                                                                                                                                                                          I have been craving a big pot of spaghetti too, mama-style. In fact I called her two days ago to ask what exactly she did to her sauce as that's really what I want. I really love this meal and not sure why I don't make it more often. As a kid, I would just pour up bowls of meat sauce and go for it. Do you have a favorite recipe?

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                            mariacarmen Oct 16, 2013 11:19 AM

                                                                                                                                                                                                                                                                                            oh no, i just wing it.
                                                                                                                                                                                                                                                                                            i mean, i've made Marcela Hazan's bolognese sauce, and it's WONDERFUL, but usually it's just a toss of this, a sploosh of that.

                                                                                                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                                                                                                            LindaWhit Oct 16, 2013 11:04 AM

                                                                                                                                                                                                                                                                                            Wednesday is Prince Spaghetti Day! The original commercial:


                                                                                                                                                                                                                                                                                            And the new one - with the original Anthony at the very end. :-)


                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                              mariacarmen Oct 16, 2013 11:18 AM

                                                                                                                                                                                                                                                                                              there you go! i knew it was you who posted it. i'll show it to him tonight.

                                                                                                                                                                                                                                                                                          3. boyzoma Oct 16, 2013 09:44 AM

                                                                                                                                                                                                                                                                                            Well, no Cacciatore here last night. But then again, I'm still not up to standing in front of the stove for very long. Last night was Sweet and Sour Chicken over rice topped with toasted sesame seeds. Easy to make and delicious on top of that. I think tonight will be clean out the fridge night. Who knows what is lurking in there.

                                                                                                                                                                                                                                                                                            1. linguafood Oct 16, 2013 09:31 AM

                                                                                                                                                                                                                                                                                              My man's hosting a film series this month ("Uncanny October"), so I'll be watching a brilliantly creepy Finnish movie "Rare Exports" at primo dinner time...... it's a short one, thankfully, so we should be home before 9.

                                                                                                                                                                                                                                                                                              We're hosting friends afterwards to catch up on TWD and BE episodes from Sunday, and I'll have some snacklets at the ready -- if I can remove myself from my old nazi buddy, I might swing by TJ's to see if I can add some more to what I have as of now:

                                                                                                                                                                                                                                                                                              - stuffed grape leaves
                                                                                                                                                                                                                                                                                              - marinated ciliegine
                                                                                                                                                                                                                                                                                              - TJ's kale & spinach bites
                                                                                                                                                                                                                                                                                              - TJ's cheddar trio

                                                                                                                                                                                                                                                                                              Should be a fun eve.

                                                                                                                                                                                                                                                                                              1. iowagirl Oct 16, 2013 09:20 AM

                                                                                                                                                                                                                                                                                                So our spaghetti and veggie tomato sauce was actually really good last night. Added two sliced hot little chilis and one serrano to the 10 chopped romas, two small red bell peppers, one small eggplant, onion and garlic. Those chilis gave everything a nice slow heat. Added chard was tasty. Only thing I would have done differently would be to brown the roasted garlic chicken sausages a little more. Tasted good, but I missed that texture! Enough left over for two lunches - yay!

                                                                                                                                                                                                                                                                                                Tonight we are headed to Verizon to trade in our old phones (for $ - woot!) and have them set up our new ones. That means no time to cook as this is usually not a quick in and out thing. The store is close to our fave sushi spot, so that may very well be WFD tonight!

                                                                                                                                                                                                                                                                                                1. Fowler Oct 16, 2013 08:22 AM

                                                                                                                                                                                                                                                                                                  The local seafood store has Grouper on sale so I am going to pick up two portions of those and lightly bread them in an herb flour and pan fry. My SO is going to make potato and onion hash browns as a side and I am thinking of maybe sautéing some sugar snap peas for the vegetable. We do not eat dessert too often, but I am going to make Eric Ripert's/Le Bernardin's caramelized mango with rum and vanilla ice cream.

                                                                                                                                                                                                                                                                                                  1. linguafood Oct 15, 2013 07:03 PM


                                                                                                                                                                                                                                                                                                    A doctor's appointment at 7:15 (what kind of a doctor schedules appts at such primo prep time??) turned out to be apparently just a mild suggestion -- I waited until after 8 PM to see someone, and only got back home at 9 PM.

                                                                                                                                                                                                                                                                                                    Also, my phone wasn't working as I'm between my current soon-ready-to be-smashed-into-a-million-pieces shitphone and my spiffy new wonderphone that will shoot rainbows out of its ass all day ----- so I had no service to let my private chef @casa lingua know WTF is going on, and how to deal with dinner.

                                                                                                                                                                                                                                                                                                    Meanwhile, shrimpies were marinating in the juice of half a lime, some paprika & smoked paprika & thyme. Since 6:45, so, for much longer than I would have liked to, but they were fine. Whew.

                                                                                                                                                                                                                                                                                                    The potatoes my dear man had put into a 400° F oven at 8 PM were pretty wrinkly by the time we sat down for dinner, but you can't really overdo roasted taters unless you burn them. I made a quick scotch bonnet mayo for dipping, and sautéed the shrimp and chopped up green asparagi in herb & garlic butter, a sploosh of wine.... and a little more garlic butter. Considering all the sturm & drang surrounding dinner, it turned out quite tasty.

                                                                                                                                                                                                                                                                                                    This was one of them days, so I think I'm ready for a stiff drink.

                                                                                                                                                                                                                                                                                                    Night, y'all.

                                                                                                                                                                                                                                                                                                    17 Replies
                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                      ChristinaMason Oct 15, 2013 07:08 PM

                                                                                                                                                                                                                                                                                                      Love me some asparagi!

                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                        fldhkybnva Oct 16, 2013 05:58 AM

                                                                                                                                                                                                                                                                                                        I've always wondered about these doctors. Most notably, our vet is open to the wee hours of the morning which is nice but sometimes I wonder when they go home. I usually stick to early morning appointments, then at least I can assume they won't be running behind.

                                                                                                                                                                                                                                                                                                        The asparagi sounds great, was it raw? I was just discussing it on the winter seasonal produce thread as it's my favorite but just so expensive this time of year.

                                                                                                                                                                                                                                                                                                        Hope you enjoyed the night cap.

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                          Fowler Oct 16, 2013 07:47 AM

                                                                                                                                                                                                                                                                                                          Hi Field, It could be that your vet is trying to build their practice or trying to pay off his/her mountain of veterinary school debt. That is my initial naïve thought. Perhaps they do not need to do either and just work those long hours because they bill by the appointment and the longer they work, the more money they make to spend on sports cars and trips to Tuscany. :-) I would like to think it is the former explanation but sometimes it is the latter.

                                                                                                                                                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                                                                                                                                                            fldhkybnva Oct 16, 2013 08:42 AM

                                                                                                                                                                                                                                                                                                            Yea, well as a doctor myself who owes the goverment nearlya mortgage I can totally understand the former. My first thought was that it's just convenient for the owners who work during normal hours and they like to make it easy to bring in your pet when you get home. They are also open Sundays for a few hours which is great too. If they get a trip to Tuscany out of it that's OK too. I did find it comical at our last visit when the vet and I were discussing cat eye issues and was frustrated with the "vet that charged an arm and a leg for nothing" and then chuckled as she realized she might just be that person herself lol :)

                                                                                                                                                                                                                                                                                                          2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                            linguafood Oct 16, 2013 08:03 AM

                                                                                                                                                                                                                                                                                                            Yes, fresh asparagus. I don't do frozen or canned with this particular vegetable.

                                                                                                                                                                                                                                                                                                            I have no idea how much it was, tho, just grabbed a bunch.

                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                              fldhkybnva Oct 16, 2013 08:43 AM

                                                                                                                                                                                                                                                                                                              I always grab a bunch, and three more and never even noticed the cost until recently. Not sure that'll stop me, sometimes you just have to have certain things.

                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                Harters Oct 16, 2013 09:25 AM

                                                                                                                                                                                                                                                                                                                I presume that, like here, lingua must be having the imported stuff from Peru or thereabouts.

                                                                                                                                                                                                                                                                                                                No intent to sound snobby but I'm content to only have asparagus when its in season here.

                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                  fldhkybnva Oct 16, 2013 09:32 AM

                                                                                                                                                                                                                                                                                                                  I'll have to check where mine comes from, I eat it year round so it's likely not coming from Maryland.

                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                    LindaWhit Oct 16, 2013 10:55 AM

                                                                                                                                                                                                                                                                                                                    fieldhawk, most asparagus that is not local comes from Peru or Mexico, at least what I see up here in New England.

                                                                                                                                                                                                                                                                                                                  2. re: Harters
                                                                                                                                                                                                                                                                                                                    linguafood Oct 16, 2013 09:35 AM

                                                                                                                                                                                                                                                                                                                    I feel the same way about *white* asparagus, which I will only eat in season, and I prefer German to any other.

                                                                                                                                                                                                                                                                                                                    With the green, especially when it's part of a dish, I don't really care. It's not nearly as flavorful, anyway.

                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                      fldhkybnva Oct 16, 2013 05:22 PM

                                                                                                                                                                                                                                                                                                                      I'm just curious, you find the flavor different as in you wouldn't bother to roast imported asparagus? It doesn't seem to satisfy me like it usually does these days and maybe this is why

                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                        linguafood Oct 17, 2013 08:49 AM

                                                                                                                                                                                                                                                                                                                        No, I would never ever buy white asparagus in the US is what I'm saying.

                                                                                                                                                                                                                                                                                                                        Green asparagus, in season or out? I'll steam or stir-fry or roast or whatever.

                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                          fldhkybnva Oct 17, 2013 10:28 AM

                                                                                                                                                                                                                                                                                                                          Ahh, I did see some white asparagus last week and was intrigued but passed as I've heard it's never very good.

                                                                                                                                                                                                                                                                                                                    2. re: Harters
                                                                                                                                                                                                                                                                                                                      gingershelley Oct 16, 2013 10:57 AM

                                                                                                                                                                                                                                                                                                                      I am mostly in your camp, Harters - as we have a great long local asperagus season as it starts on the (dry,hot) east side of the state, then comes on in (rainy, cool, green) west side a bit later.

                                                                                                                                                                                                                                                                                                                      A big grocery chain here had it advertised for sale this week, and I happened to run in there for something else yesterday, and the stuff was as thick - not - as a lead pencil. Ugh. I want nice fat, green flavorful stuff!

                                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                                        fldhkybnva Oct 16, 2013 11:01 AM

                                                                                                                                                                                                                                                                                                                        Actually, what' I've seen lately is the gigantic huge thick spears. It sounds like you'd be excited for those pickings. I prefer my spears thinner so I've had to find the right store that always seems to have a variety of sizes.

                                                                                                                                                                                                                                                                                                                      2. re: Harters
                                                                                                                                                                                                                                                                                                                        fldhkybnva Oct 17, 2013 05:07 AM

                                                                                                                                                                                                                                                                                                                        Thanks Harters, I learn something new everyday around here. I popped into the store for a drink this morning and remembered to glance at the asparagus which was indeed labeled as from Peru. I guess I missed the transition when the labels read "local from New Jersey." Anyway I think this explains why I often find the spears tough and fibrous in winter but you'd think peru would have plenty of sunshine for the asparagus?

                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                          Harters Oct 17, 2013 03:52 PM

                                                                                                                                                                                                                                                                                                                          OK, I may be about to take back any presumed disparaging remarks about "sparrow grass".

                                                                                                                                                                                                                                                                                                                          We've been out for dinner tonight. Menu lists English asparagus. "Eh?", we think. It goes on to explain it's "second crop". "Eh?" we think again. Googling tells me that some wiley producers are indeed coming up with a second crop. It looks as though it may be a single producer who is well known (that is, well known by foody folk like me) for extending the season at the beginning by growing under glass. Must now be doing something similar into autumn.

                                                                                                                                                                                                                                                                                                                          By the by, this year has seen the first commerical crop in the UK of white asparagus. And, yep, it's the same farmers the Chinn family at Cobrey Farm. Innovative, or what?

                                                                                                                                                                                                                                                                                                              2. ChristinaMason Oct 15, 2013 06:58 PM

                                                                                                                                                                                                                                                                                                                Yesterday I marinated thick-cut pork chops in buttermilk, Mrs. Dash, adobo con sazon, and some delicious sweet-n-spicy chili paste from our local doener kebab shop. DH pan-cooked those and made a sauce with the drippings, Stubb's bbq sauce, Four Roses bourbon, and apricot preserves. Delicious. Sides were some creamy risotto gifted to me at volunteering last week and steamed broccoli w/ butter and a sprinkling of Parm. Regg.

                                                                                                                                                                                                                                                                                                                For dessert, I had a rhubarb gimlet before moving on to an overly generous pour of bourbon on the rocks. Back to teetotaling tomorrow.

                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                  biondanonima Oct 15, 2013 07:25 PM

                                                                                                                                                                                                                                                                                                                  Say more about this rhubarb gimlet. I had a rhubarb drink myself tonight - half Scotch, half homemade rhubarb liqueur. Would love more suggestions on how to use it up!

                                                                                                                                                                                                                                                                                                                  1. re: biondanonima
                                                                                                                                                                                                                                                                                                                    ChristinaMason Oct 15, 2013 07:46 PM

                                                                                                                                                                                                                                                                                                                    Really just a cheater's approximation: 2 oz. gin, juice of 1 lime, and just shy of 1/2 oz. of IKEA's rhubarb syrup. Shake and serve up. Could have used a touch more of the latter, perhaps.

                                                                                                                                                                                                                                                                                                                    ETA: homemade rhubarb liqueur sounds great. Would be excellent in a twist on the old fashioned.

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                      JungMann Oct 16, 2013 08:42 AM

                                                                                                                                                                                                                                                                                                                      Do you like the IKEA syrup? I made rhubarb gum syrup in the early summer and it tasted horribly chemically and astringent so I haven't gone back down that route. But it doesn't hurt to know I could possibly pick up something better the next time I have to buy some Scandinavian furniture.

                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                        helen_m Oct 17, 2013 04:53 PM

                                                                                                                                                                                                                                                                                                                        Sounds delicious! Love rhubarb, and gin. Of course.

                                                                                                                                                                                                                                                                                                                  2. Cherylptw Oct 15, 2013 06:49 PM

                                                                                                                                                                                                                                                                                                                    No soup tonight after all; I decided to make baked pork steaks. To go with, I did a brown rice risotto-esque. First, I sautéed scallions, celery and red bell pepper in a bit of olive oil, added in partially ground brown rice (ground in my spice grinder) then added warm chicken stock at intervals, cooking for 50 minutes. My first time trying it and was pleased with the results. The other side was steamed broccoli with butter, s & p

                                                                                                                                                                                                                                                                                                                    1. mariacarmen Oct 15, 2013 05:29 PM

                                                                                                                                                                                                                                                                                                                      everyone and their spaghetti and meatballs and carbonara and cacciatore are making me want my spag & meat sauce tonight instead of tomorrow! but, no time... must run home, get car, hop over to the Oldster's. but i'll take him some....so maybe i'll sneak a bite.... and maybe i'll "practice" making garlic bread at his house....

                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                        ChristinaMason Oct 15, 2013 06:54 PM

                                                                                                                                                                                                                                                                                                                        mmmm, garlic bread.

                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                          Kontxesi Oct 16, 2013 03:44 AM

                                                                                                                                                                                                                                                                                                                          Is there anything better?

                                                                                                                                                                                                                                                                                                                      2. f
                                                                                                                                                                                                                                                                                                                        foodieX2 Oct 15, 2013 05:08 PM

                                                                                                                                                                                                                                                                                                                        Simple dinner tonight. Angel hair pasta topped with a simple marinara and some grilled italian sausages. Salad on the side.

                                                                                                                                                                                                                                                                                                                        I am thinking I might make cacciatore tomorrow night- I have a package of chicken things just sitting in the freezer…

                                                                                                                                                                                                                                                                                                                        1. s
                                                                                                                                                                                                                                                                                                                          speakhandsforme Oct 15, 2013 03:53 PM

                                                                                                                                                                                                                                                                                                                          Copied and pasted from #249:

                                                                                                                                                                                                                                                                                                                          Quick and easy pasta carbonara. Instead of mixing the raw egg into the hot pasta, I poached it and put it on top. Because I would eat shoe leather if it had a poached egg on top.

                                                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                                                          1. re: speakhandsforme
                                                                                                                                                                                                                                                                                                                            steve h. Oct 15, 2013 04:17 PM

                                                                                                                                                                                                                                                                                                                            Sounds good but it's not spaghetti carbonara. Rather, it's pasta with a poached egg on top. Not a bad thing.

                                                                                                                                                                                                                                                                                                                            Spaghetti carbonara is a simple dish with few ingredients. Roscioli in Rome's Campo de' Fiori makes the best carbonara in the city. I eat there every year.

                                                                                                                                                                                                                                                                                                                            Here's a video I copied from Katie Parla's website that does a great job demonstrating how carbonara is made. Quality ingredients are key.


                                                                                                                                                                                                                                                                                                                            I love carbonara.

                                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                                              foodieX2 Oct 15, 2013 05:04 PM

                                                                                                                                                                                                                                                                                                                              I am now craving carbornara. Thank you for sharing that video!

                                                                                                                                                                                                                                                                                                                              1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                steve h. Oct 15, 2013 06:19 PM

                                                                                                                                                                                                                                                                                                                                It's such a wonderful dish: ridiculously simple yet elegant. When done right, with top-notch ingredients, it has few peers.

                                                                                                                                                                                                                                                                                                                                Top-quality burrata is a great appetizer to this meal. Gioia, in Los Angeles, makes the best burrata that I've found in the States. They ship overnight. In San Francisco, I found I could get next-day tubs (one pound) at the Cowgirl Creamery without paying the Fed-Ex fees. Nice. Be sure to have a little nutmeg handy to scrape on top.

                                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                                  fldhkybnva Oct 16, 2013 05:54 AM

                                                                                                                                                                                                                                                                                                                                  Burrata is on my short list of cheeses to try before the year's end. Perhaps I'll pair it with a carbonara.

                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                    steve h. Oct 16, 2013 04:30 PM

                                                                                                                                                                                                                                                                                                                                    Quality burrata is a gift from above.

                                                                                                                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                                                                                                                    foodieX2 Oct 16, 2013 06:20 PM

                                                                                                                                                                                                                                                                                                                                    My cacciatore was great even with out green peppers. Wish I saw your post before hand as burrata is my fave and would have been a great starter!

                                                                                                                                                                                                                                                                                                                                2. re: steve h.
                                                                                                                                                                                                                                                                                                                                  speakhandsforme Oct 17, 2013 01:53 PM

                                                                                                                                                                                                                                                                                                                                  Whoops! I was following this recipe (roughly). Sorry for the confusion.


                                                                                                                                                                                                                                                                                                                                  1. re: speakhandsforme
                                                                                                                                                                                                                                                                                                                                    mariacarmen Oct 17, 2013 02:56 PM

                                                                                                                                                                                                                                                                                                                                    you are going to give steve h. an aneurism. : )

                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                      steve h. Oct 17, 2013 03:23 PM

                                                                                                                                                                                                                                                                                                                                      What kind of wine goes with an aneurism?

                                                                                                                                                                                                                                                                                                                                    2. re: speakhandsforme
                                                                                                                                                                                                                                                                                                                                      steve h. Oct 17, 2013 03:22 PM

                                                                                                                                                                                                                                                                                                                                      Poached egg on pasta sounds really good.

                                                                                                                                                                                                                                                                                                                                3. foodcompletesme Oct 15, 2013 03:19 PM

                                                                                                                                                                                                                                                                                                                                  Yes, red wine with chicken cacciatore!! as LindaWhit suggested in this thread. Better yet, chicken cacciatore soaked in red wine delicious-ness. A few weeks ago we had uncharacteristic cool weather in central Virginia and I pulled out a chicken cacciatore recipe to die for.

                                                                                                                                                                                                                                                                                                                                  "Chicken Cacciatore with Kalamata Olives and Fennel" from The Wine Lover's Cookbook (1999 - Chronicle Books). Four pounds of chicken (2 pounds of light, 2 of dark meat) simmer in a sauce of red wine, garlic, red onions, fennel, kalamata olives, tomatoes, stock, sage, rosemary & red pepper flakes for over an hour.....so great and enjoyed it many nights. I served it over baked polenta.

                                                                                                                                                                                                                                                                                                                                  Tonight will be fish chowder I made yesterday. Have some zucchini quiche too. Also just baked two loaves of pumpkin bread and the smell is enticing!

                                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                                  1. re: foodcompletesme
                                                                                                                                                                                                                                                                                                                                    ChristinaMason Oct 15, 2013 06:53 PM

                                                                                                                                                                                                                                                                                                                                    Boy, that all sounds soooo good.

                                                                                                                                                                                                                                                                                                                                  2. steve h. Oct 15, 2013 03:07 PM

                                                                                                                                                                                                                                                                                                                                    Steak is up tonight.

                                                                                                                                                                                                                                                                                                                                    I bought a good-looking club steak that Deb will sear and finish in the oven to a perfect medium-rare. Mashed potatoes and green beans will be on the side. A mushroom gravy will be standing by. We'll wash it all down with house red.

                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                      LindaWhit Oct 15, 2013 04:20 PM

                                                                                                                                                                                                                                                                                                                                      And NCIS on the plasma....Deb requires it. :-)

                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                        steve h. Oct 15, 2013 04:23 PM


                                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                                          steve h. Oct 15, 2013 05:56 PM


                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                            ChristinaMason Oct 15, 2013 06:52 PM


                                                                                                                                                                                                                                                                                                                                    2. weezieduzzit Oct 15, 2013 01:34 PM

                                                                                                                                                                                                                                                                                                                                      Its a beautiful, blue skied 87 degree day so we're going to stay on the light side after a weekend of eating out (it was the benefit for our friend that passed away at the end of July- gotta get those college funds funded for his girls!) It was a great car/ motorcycle show and the bands that played all day and night were great but bar food is bar food... it always seems like a good idea at the time....

                                                                                                                                                                                                                                                                                                                                      Smoked salmon maki rolls with cucumbers from the garden and cauliflower "rice" are WFD, probably a cuke and tomato salad with rice vinegar as a side.

                                                                                                                                                                                                                                                                                                                                      I also canned 3 more pints of red wine and balsamic pickled eggplant from the garden. So good..... I'll be doing some pickled red onions today, too, and somewhere between cooking and canning I'll actually get some work done.....

                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                        fldhkybnva Oct 15, 2013 02:42 PM

                                                                                                                                                                                                                                                                                                                                        Wow, your weekend sounds like a wonderful event, albeit I'm sure you're ready to get back to the kitchen, it sounds very nice.

                                                                                                                                                                                                                                                                                                                                        I have been meaning to try the cauliflower rice again and either stir fry or sushi was on my mind. I'm glad to hear you like it. I absolutely love pickled red onions, they don't last long so I'm not sure they are technically pickled but perhaps one day I'll make enough that I can't eat the jar in a day.

                                                                                                                                                                                                                                                                                                                                      2. Paprikaboy Oct 15, 2013 01:21 PM

                                                                                                                                                                                                                                                                                                                                        Had some meatballs and a tiny bit of tomato sauce left over from last nights spaghetti and meat balls. So I sliced a Coquina butternut squash in half length ways, de-seeded , added a splash of olive oil and baked one half. Once soft I scooped out the flesh and combined with the chopped meat balls, the remainder of the sauce and some kecap manis and put it back in the squash skin. Sprinkled on cheddar cheese and put back in the oven until golden. Served with some hake I found in the freezer and kale.

                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                        1. re: Paprikaboy
                                                                                                                                                                                                                                                                                                                                          Dave MP Oct 15, 2013 01:24 PM

                                                                                                                                                                                                                                                                                                                                          That sounds awesome. Need to make more meatballs to try out the stuffed-squash meatball idea.

                                                                                                                                                                                                                                                                                                                                        2. Dave MP Oct 15, 2013 01:12 PM

                                                                                                                                                                                                                                                                                                                                          Last night I made spaghetti and meatballs, using tomato sauce that I had made the day before.

                                                                                                                                                                                                                                                                                                                                          For the sauce, I went to the market on Sunday and bought 5 lbs of early girl tomatoes. At $1 per lb, it was a pretty good deal. I cut them all up into quarters, and threw them into two baking dishes w/ a bit of olive oil. I also added 1 shredded carrot and about 6 cloves of garlic. Baked at 400ish for about 35 minutes.

                                                                                                                                                                                                                                                                                                                                          After the baking, the tomatoes were all liquidy and bubbly, and then I took everything out of the oven and transferred into the pot. Added some fresh basil leaves, salt, and pepper. Cooked another 20 minutes or so, and then was done. It's a pretty rustic sauce since I didn't peel the tomatoes or anything....but the flavor was really good. I got about 3 quarts from this.

                                                                                                                                                                                                                                                                                                                                          So then yesterday I used it to make spaghetti and meatballs. Made some homemade meatballs using: beef, parmesan cheese, dried basil, egg, nutmeg, bread, salt, pepper and water. Fried the small meatballs in olive oil, then finished off cooking in the sauce.

                                                                                                                                                                                                                                                                                                                                          Today for lunch I had a meatball sub using bread which I bought from the bakery.

                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                          1. re: Dave MP
                                                                                                                                                                                                                                                                                                                                            LindaWhit Oct 15, 2013 01:52 PM

                                                                                                                                                                                                                                                                                                                                            A meatball sub sounds good right around now......

                                                                                                                                                                                                                                                                                                                                          2. LindaWhit Oct 15, 2013 12:33 PM

                                                                                                                                                                                                                                                                                                                                            Oh, and just an FYI - today (October 15th) is also National Red Wine Day.

                                                                                                                                                                                                                                                                                                                                            So have some red wine with your chicken cacciatore. :-)

                                                                                                                                                                                                                                                                                                                                            1. fldhkybnva Oct 15, 2013 12:27 PM

                                                                                                                                                                                                                                                                                                                                              Hmm, remember that string nearly 3-4 weeks ago? Well, it reared it's ugly ahead again. I happened to swing by the butcher to pick up steak and bring them home this afternoon. Let's ignore the fact that the freezer is still exploding and I keep buying steak, it's not my fault the wonderful best butcher is there Tuesdays and cuts irresistible steaks. I can never guarantee anything any other day. Well, I arrive home to find a wad of regurgitated twine on the floor near the litter box. With the incident a few weeks ago, I put the twine up high in the cabinet but not sure if the kitty had access while SO was on cat watch at some time, but anyway no clue if it was in there the whole time or a new ingestion. Either way, I freaked out as I'm prone to do and called the vet who urged me to bring him in. I fed him and he was eating fine and playing like a crazy man but I brought him in anyway and of course as I predicted being a medical practitioner myself, they didn't do much of anything other than feel a belly and inform me to bring him back if he feels bad - duh!

                                                                                                                                                                                                                                                                                                                                              Anyway, I'm out of energy to spend too much time in the kitchen, but dinner will not be a bust. It's egg night which always satisfies. It'll be good to help clean out my cheese supply from last week so I can load up on a new round of cheeses from the Americas next week to continue the celebration for American cheese week. Tonight's mix will be lamb merguez with crimini and a mix of Raclette and P'tit Basque.

                                                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                suzigirl Oct 16, 2013 01:45 PM

                                                                                                                                                                                                                                                                                                                                                Boy, that kitty sure keeps you on your toes(and broke if he keeps it up). The first year is the toughest for sure. Enjoy the merguez. I am hunting that right now. I can't get the man to eat fish, but lamb he likes.

                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Oct 16, 2013 01:52 PM

                                                                                                                                                                                                                                                                                                                                                  Seriously! It's OK, I need some entertainment in my otherwise pretty mundane life :) And, while it's traumatic to me, he seems to just fly through it all like it's nothing. Herpes, Giardia, twine...they don't stand a chance. I've seen D'Artagnan brand at Wegmans but I buy it at the Whole Foods butcher counter. They don't always have it so when my usual bobble head saw it a few weeks ago I loaded up. I'm thinking of pairing it with the Penzey's smoked paprika begging for a use.

                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                    suzigirl Oct 16, 2013 02:21 PM

                                                                                                                                                                                                                                                                                                                                                    Yummy. Let me know if you try it w/ the paprika

                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                      fldhkybnva Oct 21, 2013 04:40 PM

                                                                                                                                                                                                                                                                                                                                                      I finally got around to the Merguez, smoked paprika and Aleppo combination and it was absolutely delicious. You should give it a try.

                                                                                                                                                                                                                                                                                                                                              2. iowagirl Oct 15, 2013 11:57 AM

                                                                                                                                                                                                                                                                                                                                                EJ went to the CSA this weekend while I was out of town and brought home lots of peppers of various kinds and heat levels, more roma tomatoes, eggplant and chard. I'd like to use up a bunch of that tonight and make a kind of fresh tomato sauce with the romas. Add sauteed eggplant, garlic, onion, red bell and a hot pepper, chop the chard and throw that in too. Maybe some roasted garlic chicken sausage ... and serve over polenta. CSA carrot and mixed green salad on the side. I'm just punting, so hope it works!!

                                                                                                                                                                                                                                                                                                                                                1. gini Oct 15, 2013 11:43 AM

                                                                                                                                                                                                                                                                                                                                                  Last night I stir fried some shrimp with lime, lime juice, scallions, and parsley in a little sesame oil. It was a nice, light meal after the heavy shortribs the day before.

                                                                                                                                                                                                                                                                                                                                                  1. biondanonima Oct 15, 2013 11:37 AM

                                                                                                                                                                                                                                                                                                                                                    Tonight largely depends on my energy level when I get home from work - if I have any left, it will be this pork tenderloin with sausage and apple stuffing in a Riesling sauce: http://www.foodandwine.com/recipes/st... I've made this before, subbing spinach for the collards and leaving off the bacon, and it was lovely. It's easier to butterfly the pork and roast in the oven, though, than to follow the instructions for stuffing and grilling.

                                                                                                                                                                                                                                                                                                                                                    If I don't have the energy, it will be scrambled eggs. I might even get fancy and put cheese in them. ;)

                                                                                                                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                      linguafood Oct 15, 2013 11:39 AM

                                                                                                                                                                                                                                                                                                                                                      Whaddya mean, "leave off the bacon"???? Are you crezzy?

                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                        biondanonima Oct 15, 2013 11:42 AM

                                                                                                                                                                                                                                                                                                                                                        I think I was (GASP) out of bacon the first time I made it, but honestly, it doesn't need it. I'm NOT out of bacon today, though, so if I make it, there will be bacon!!!!

                                                                                                                                                                                                                                                                                                                                                        1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                          linguafood Oct 15, 2013 11:58 AM

                                                                                                                                                                                                                                                                                                                                                          Crisis averted.

                                                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                            mariacarmen Oct 15, 2013 04:49 PM

                                                                                                                                                                                                                                                                                                                                                            thank god! i was scared....

                                                                                                                                                                                                                                                                                                                                                      2. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Oct 15, 2013 12:11 PM

                                                                                                                                                                                                                                                                                                                                                        I think it's eggs for me tonight too and I'm always fancy I guess, cheese is a given.

                                                                                                                                                                                                                                                                                                                                                        1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                          biondanonima Oct 15, 2013 05:01 PM

                                                                                                                                                                                                                                                                                                                                                          You ever have one of those nights where what you had planned just doesn't sound right when you open the fridge? Well, that was me tonight. So I scrapped both the tenderloin and the eggs and threw together a quick, Indian-inspired chili. I had a package of ground lamb in the freezer, which I sauteed with onions, garlic and some chopped bell pepper. I added a mix of ground dried peppers (ancho, guajillo and dundicut), some garam masala, cinnamon and kashmiri chile powder, cooked for a minute to bloom the spices, then dumped in a can of tomato sauce and some beef stock, and let it simmer for 10 mins. Delicious with some yogurt and lime juice on top. Next time, maybe some chiles de arbol for additional heat.

                                                                                                                                                                                                                                                                                                                                                          1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Oct 15, 2013 05:08 PM

                                                                                                                                                                                                                                                                                                                                                            At least four times a week, that's why I usually wait to decide which drives me and SO crazy. It sounds like you whipped up a tasty plan B.

                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                              ludmilasdaughter Oct 17, 2013 08:04 AM

                                                                                                                                                                                                                                                                                                                                                              I think technically that was a plan C :)

                                                                                                                                                                                                                                                                                                                                                          2. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                            biondanonima Oct 16, 2013 05:35 PM

                                                                                                                                                                                                                                                                                                                                                            Finally got it together on the pork tenderloin - yum! Served it with roasted fennel and brown rice for DH.

                                                                                                                                                                                                                                                                                                                                                          3. h
                                                                                                                                                                                                                                                                                                                                                            Harters Oct 15, 2013 11:08 AM

                                                                                                                                                                                                                                                                                                                                                            Dinner is paella. Well, paella-ish

                                                                                                                                                                                                                                                                                                                                                            Softened an onion and red pepper in olive oil. Chucked in some chunks of chorizo, followed by paella rice, chicken stock & saffron. It'll potter away for 15 minutes. Then some cooked king prawns will go in just to warm through and parsley. May need a drizzle of the "Fet a Soller" (Made in Soller) olive oil.

                                                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                                                                                                              linguafood Oct 15, 2013 11:20 AM


                                                                                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                ChristinaMason Oct 16, 2013 09:28 PM

                                                                                                                                                                                                                                                                                                                                                                My kind of meal.

                                                                                                                                                                                                                                                                                                                                                              2. tiffeecanoe Oct 15, 2013 09:58 AM

                                                                                                                                                                                                                                                                                                                                                                Italian sausage from a little "Sausage Haus" we just visited for the first time this past weekend. I'll make a quick marinara and we have some frozen ravioli that my mother-in-law brought from my husbands favorite restaurant in his hometown. I didn't care for the spinach ones, hopefully the cheese will be better. Nice and quick, still running on fumes during this newborn stage.

                                                                                                                                                                                                                                                                                                                                                                1. alliegator Oct 15, 2013 09:23 AM

                                                                                                                                                                                                                                                                                                                                                                  Portuguese lemon-mint chicken soup from COTM last night was probably my biggest soup victory and it was so simple:
                                                                                                                                                                                                                                                                                                                                                                  But I have lots of leftover chicken, so I see the humble chicken taco night in my future tonight.

                                                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                    tcamp Oct 15, 2013 09:44 AM

                                                                                                                                                                                                                                                                                                                                                                    Your post reminds me that I made the black olive risotto from the COTM on Saturday and it was delicious. I just finished the leftovers for lunch today. I will make the lemon mint soup soon before my mint freezes up in the cooler weather forecast for next weekend.

                                                                                                                                                                                                                                                                                                                                                                    1. re: tcamp
                                                                                                                                                                                                                                                                                                                                                                      alliegator Oct 15, 2013 10:23 AM

                                                                                                                                                                                                                                                                                                                                                                      I was eyeing up the risotto and after checking out your review, I will definitely make it at some point.
                                                                                                                                                                                                                                                                                                                                                                      Do try the soup, it's beauty is in the simplicity, and it's an excellent way to use the mint.

                                                                                                                                                                                                                                                                                                                                                                  2. linguafood Oct 15, 2013 08:50 AM

                                                                                                                                                                                                                                                                                                                                                                    I kinda blanked yesterday at Wegmans on what I *really* wanted to get for dinner tonight: their jumbo lump crab cakes, which are actually quite good -- almost no filler, and easy: just pop in the oven.

                                                                                                                                                                                                                                                                                                                                                                    So instead, I came home with a bundle of green asparagus and frozen shrimp. Huh.

                                                                                                                                                                                                                                                                                                                                                                    I also got a lb. bag of TJ's peewee potatoes. These will be tossed with olive oil and paprika, maybe some crushed rosemary, and roasted.

                                                                                                                                                                                                                                                                                                                                                                    Not sure whether the shrimp and asparagus will both be sautéed together in TJ's herb butter, or just the shrimp -- and steam the asparagus instead so I can plop some TJ's hollandaise all over it.

                                                                                                                                                                                                                                                                                                                                                                    Tough decisions @casa lingua. Stay tuned '-D

                                                                                                                                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                      fldhkybnva Oct 15, 2013 09:14 AM

                                                                                                                                                                                                                                                                                                                                                                      I glanced at the Hollaindaise last week, maybe I'll jump at it this week.

                                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                        Fowler Oct 15, 2013 09:32 AM

                                                                                                                                                                                                                                                                                                                                                                        Do they keep it warm and whisk it? I would be interested in learning more about this because any time I make Hollandaise it requires being not only warm but an almost constant whisking to prevent it from separating. Sort of a pain and if TJ's mastered the process without that I would be happy to just purchase it there without the hassle of doing it myself.

                                                                                                                                                                                                                                                                                                                                                                        1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                          alliegator Oct 15, 2013 09:38 AM

                                                                                                                                                                                                                                                                                                                                                                          Maybe I should also give TJ's a look. The only way I've ever been consistent with my Hollandaise is using the blender method.

                                                                                                                                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                            linguafood Oct 15, 2013 11:32 AM

                                                                                                                                                                                                                                                                                                                                                                            I tried the blender method recently just for shits & giggles, and it was pretty damn easy.

                                                                                                                                                                                                                                                                                                                                                                            But when yer really, really, realllly lazy on a Sunday early afternoon, this will do in a shot (tho I add some more lemon).

                                                                                                                                                                                                                                                                                                                                                                            It's in the refrigerated section near the fresh pasta and salumi, at least at our local TJ's.

                                                                                                                                                                                                                                                                                                                                                                            It's a pretty big tub (8 oz.), and rich -- no durr. So what I tend to do is take out a few tbsps or 1/4 cup and nuke it briefly, in 10 sec steps. Doesn't take long to be done and really is quite nice. You could even throw in some tarragon, chervil & pepper and call it a béarnaise (no shallots for me, I like my sawce smoove).

                                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                              weezieduzzit Oct 15, 2013 11:34 AM

                                                                                                                                                                                                                                                                                                                                                                              At my TJ its on the top shelf with the eggs (in case someone is looking for it and can't find it...)

                                                                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Oct 15, 2013 11:37 AM

                                                                                                                                                                                                                                                                                                                                                                                At my TJs it's near the salad dressing and bagged veggies :)

                                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                  linguafood Oct 15, 2013 11:40 AM

                                                                                                                                                                                                                                                                                                                                                                                  Ha, great. So it really narrows down your search, Al.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                    alliegator Oct 15, 2013 12:28 PM

                                                                                                                                                                                                                                                                                                                                                                                    Awesome! I'll start my search behind the nut mixes.

                                                                                                                                                                                                                                                                                                                                                                      2. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                        alliegator Oct 15, 2013 09:27 AM

                                                                                                                                                                                                                                                                                                                                                                        I'm tuned. Best of luck with the decisions.

                                                                                                                                                                                                                                                                                                                                                                      3. Fowler Oct 15, 2013 06:57 AM

                                                                                                                                                                                                                                                                                                                                                                        My SO is having a rotten day at work so I am going to make some comfort food for dinner. Mac 'n cheese and hot dogs.

                                                                                                                                                                                                                                                                                                                                                                        Definitely not fancy but it will put a smile on my SO's face after a bad day.

                                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                                        1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                          fldhkybnva Oct 15, 2013 07:34 AM

                                                                                                                                                                                                                                                                                                                                                                          Fowler, such a nice thing to do! SO is scheduled to be back next Monday or Tuesday and I've been racking my brain trying to remember all of his favorites to welcome him home. You brought fond memories of beans and weenies :) Mom used to load it up in a Thermos for me to bring to school so it was always nice and toasty. I was often quite embarrassed by the caboodle attached to my backpack, but no one was laughing when I whipped the warm hot dogs, chopped them up and threw them into the hot beans...bwhahaha!

                                                                                                                                                                                                                                                                                                                                                                        2. k
                                                                                                                                                                                                                                                                                                                                                                          Kontxesi Oct 15, 2013 06:50 AM

                                                                                                                                                                                                                                                                                                                                                                          Mmm. Chicken cacciatore sounds fabulous.... Too bad it's "don't get home until 9:30" day. :/

                                                                                                                                                                                                                                                                                                                                                                          Last night I took the sauce and sausage that wouldn't fit into the lasagna Sunday night and served it over pasta. Simmered the sauce for a while, since it was pretty watery. I had some leftover fresh pasta from Thursday, so I cooked that up before I got to the boxed dried stuff.

                                                                                                                                                                                                                                                                                                                                                                          While eating the fresh fettuccine, my boyfriend asked, "How much is this stuff? How long will it keep in the fridge?" (Answers: Free when we have it at work, $3.99/lb if I have to go to the store; freezable.) "Well, we need to get it more often. This is good stuff."

                                                                                                                                                                                                                                                                                                                                                                          It almost brought a tear to my eye. I've been working so hard to get my redneck to appreciate finer foods. It's beautiful to see him realize the superiority of fresh pasta. <3

                                                                                                                                                                                                                                                                                                                                                                          18 Replies
                                                                                                                                                                                                                                                                                                                                                                          1. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Oct 15, 2013 07:18 AM

                                                                                                                                                                                                                                                                                                                                                                            Aww, what a great story! It took me years to turn my ex from Cheetos to fresh food, but it's great when it happens. Fortunately, the wonderful current SO was raised on the good stuff :)

                                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                              Kontxesi Oct 15, 2013 07:21 AM

                                                                                                                                                                                                                                                                                                                                                                              Neither of us were raised on the good stuff, so it's been a journey for both of us. For him, it's just been a bit of a forced journey since I'm the one who cooks. :p

                                                                                                                                                                                                                                                                                                                                                                              1. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Oct 15, 2013 07:31 AM

                                                                                                                                                                                                                                                                                                                                                                                Well, me too! OK, to my mother's credit she cooked every night but jarred sauces and semi-prepared things which needed to be put together were frequent as well as tons of snacks and juices all over but I love that she turned on the stove nearly every night. I think I just enjoy cooking so much that I insist on cooking as much as I can from scratch and I've learned that I'm just so much happier this way. Don't get me wrong, once or twice a year if you give me a bag of jalapeno cheddar Cheetos I'm all over it, but I can't do it much more than that before I need broccoli and something homemade :) I'm sure he appreciates it, if you want to eat you better eat what's on the plate or else get your own food.

                                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                  Kontxesi Oct 15, 2013 08:15 AM

                                                                                                                                                                                                                                                                                                                                                                                  Yup, he knows that's the rule in my kitchen. If you don't like it, I reckon you're going to bed hungry!

                                                                                                                                                                                                                                                                                                                                                                                  Mom tried to put good food on the table for us, but my dad had her on a pretty tight leash, budget-wise. Plus, he kind of sucked the fun out of cooking. If the people you're feeding don't appreciate it, you stop doing it.

                                                                                                                                                                                                                                                                                                                                                                                  She feels bad because her mom made dinner EVERY NIGHT and it was always healthy, from-scratch fare.... She thinks she's a bad mom because she couldn't do that for us. :(

                                                                                                                                                                                                                                                                                                                                                                                  I guess I'm just trying to get that groove back. Plus, eating out all the time is expensive!

                                                                                                                                                                                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                Fowler Oct 15, 2013 07:24 AM

                                                                                                                                                                                                                                                                                                                                                                                What is wrong with Cheetos? Next thing I know you will be bashing Lil' Smokies in BBQ sauce.

                                                                                                                                                                                                                                                                                                                                                                                Totally kidding you, Field. :-D

                                                                                                                                                                                                                                                                                                                                                                                1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Oct 15, 2013 07:32 AM

                                                                                                                                                                                                                                                                                                                                                                                  Hell nah! In fact, I've been eyeing those Lil' Smokes at TJs but not sure I'd dip them in BBQ sauce since we're not too friendly, but give me a pile of mustard and it's on!

                                                                                                                                                                                                                                                                                                                                                                                  1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                    Kontxesi Oct 15, 2013 08:16 AM

                                                                                                                                                                                                                                                                                                                                                                                    Lil' Smokies in barbecue sauce are above reproach. I don't care how fancy I end up getting, you just can't be too fancy for smokies!

                                                                                                                                                                                                                                                                                                                                                                                    1. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                                                      Fowler Oct 15, 2013 08:32 AM

                                                                                                                                                                                                                                                                                                                                                                                      You are so funny, Kontxesi! I spent a significant amount of my childhood in Chicago where some people only put out the Lil' Smokies in BBQ sauce for the most special occasions.

                                                                                                                                                                                                                                                                                                                                                                                      I still love them to this day and they bring back fond memories. They are sort of the antithesis of food snobbery that is so common these days.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Oct 15, 2013 09:16 AM

                                                                                                                                                                                                                                                                                                                                                                                        It's like those sweet and sour meatball things which I'm not sure are even meat.

                                                                                                                                                                                                                                                                                                                                                                                      2. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                                                        alliegator Oct 15, 2013 09:26 AM

                                                                                                                                                                                                                                                                                                                                                                                        I don't like them. Not that I be all fancy and shiz, they're just yucky.
                                                                                                                                                                                                                                                                                                                                                                                        *runs and hides under the table*

                                                                                                                                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                          Kontxesi Oct 15, 2013 09:44 AM

                                                                                                                                                                                                                                                                                                                                                                                          Well, thinking they're yucky is perfectly valid. Viewing them as peasant food is what I will not stand for. ;)

                                                                                                                                                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                            Fowler Oct 15, 2013 10:10 AM

                                                                                                                                                                                                                                                                                                                                                                                            How dare you yuck our yums, missy!


                                                                                                                                                                                                                                                                                                                                                                                            1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                              alliegator Oct 15, 2013 10:16 AM

                                                                                                                                                                                                                                                                                                                                                                                              *pulling the tablecloth lower for better hiding*
                                                                                                                                                                                                                                                                                                                                                                                              And why yucky? Just too much salt going on for me. It's like my salt receptors will explode. So if we are all at the same lil' smokie event, you all can have mine ;)

                                                                                                                                                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                                Fowler Oct 15, 2013 10:25 AM

                                                                                                                                                                                                                                                                                                                                                                                                I was totally kidding around with you, Allie. And you are right. they are very salty. Fatty too. Even the turkey based ones!

                                                                                                                                                                                                                                                                                                                                                                                                1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                                  alliegator Oct 15, 2013 10:28 AM

                                                                                                                                                                                                                                                                                                                                                                                                  I know, I know!! Maybe I'll come out from under the table, my legs are getting cramped.

                                                                                                                                                                                                                                                                                                                                                                                                2. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                                  MidwesternerTT Oct 15, 2013 10:58 AM

                                                                                                                                                                                                                                                                                                                                                                                                  OK, I'll stand by you and snag any that come your way.

                                                                                                                                                                                                                                                                                                                                                                                          2. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                            ChristinaMason Oct 15, 2013 07:06 PM

                                                                                                                                                                                                                                                                                                                                                                                            Hey, Cheetos have their orange-fingertipped place.

                                                                                                                                                                                                                                                                                                                                                                                          3. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                            linguafood Oct 15, 2013 08:44 AM

                                                                                                                                                                                                                                                                                                                                                                                            What - you have to choose? I had no idea....

                                                                                                                                                                                                                                                                                                                                                                                        2. tcamp Oct 15, 2013 06:46 AM

                                                                                                                                                                                                                                                                                                                                                                                          Beautiful autumn day here. Dinner is going to be the soup I made yesterday: squash, pinto beans, Italian sausage, peppers, onions, garlic, etc. Also, garlic toast and remainder of pear skillet cake.

                                                                                                                                                                                                                                                                                                                                                                                          Tomorrow, probably Mexican quiche, more pintos, and fruit salad.

                                                                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                                                                          1. re: tcamp
                                                                                                                                                                                                                                                                                                                                                                                            MidwesternerTT Oct 15, 2013 07:05 AM

                                                                                                                                                                                                                                                                                                                                                                                            Really like the sound of that soup, tcamp - adding it to my list for this week. Did you use a flavored broth - chicken, veg, beef - or just water?

                                                                                                                                                                                                                                                                                                                                                                                            1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                                                                                              tcamp Oct 15, 2013 07:20 AM

                                                                                                                                                                                                                                                                                                                                                                                              Chicken broth this time.

                                                                                                                                                                                                                                                                                                                                                                                          2. roxlet Oct 15, 2013 06:43 AM

                                                                                                                                                                                                                                                                                                                                                                                            Chicken Cacciatore Day! Why, that's just the thing! I have a chicken defrosting on the counter, and that's what I'll make tonight.

                                                                                                                                                                                                                                                                                                                                                                                            (BTW, Cherylptw, be sure to alert the mods to the fact that the previous WFD thread has now been superceded when you begin a new one. I went ahead and flagged the previous thread.)

                                                                                                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                              LindaWhit Oct 15, 2013 07:00 AM

                                                                                                                                                                                                                                                                                                                                                                                              I did too. :-)

                                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                                Cherylptw Oct 15, 2013 01:30 PM

                                                                                                                                                                                                                                                                                                                                                                                                Thanks guys; since I took a break from posting for those few months, I forgot that's how we do it now....

                                                                                                                                                                                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                                                                  roxlet Oct 15, 2013 05:53 PM

                                                                                                                                                                                                                                                                                                                                                                                                  No problem!

                                                                                                                                                                                                                                                                                                                                                                                              2. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                                roxlet Oct 16, 2013 04:09 AM

                                                                                                                                                                                                                                                                                                                                                                                                My Chicken Cacciatore was excellent. I used the basic recipe from The Best Recipe. I have previously made it with red peppers, but no one here cared much for that, so this, with just onions, garlic, tomatoes, and mushrooms was just the thing. I also had an open package of bucatini, and that turned out to be perfect with it. I removed the chicken from the pan, and then finished cooking the bucatini in the rest of the pan sauce.

                                                                                                                                                                                                                                                                                                                                                                                              3. LindaWhit Oct 15, 2013 06:00 AM

                                                                                                                                                                                                                                                                                                                                                                                                I have vegetables. LOTS of veggies from the CSA (I think it ends in a couple of weeks, unless the weather continues to produce the produce!)

                                                                                                                                                                                                                                                                                                                                                                                                And while I still have leftover chicken and pot roast for the next few night's dinners, I'll need to make something for work lunches. So I'm thinking of chopping up some CSA carrots, radishes, zucchini, and arugula or amaranth (have to figure out what I got yesterday) and sautéing it all, and then tossing it with some orzo and part of a bottle of Wegman's Sesame-Ginger sauce. Perhaps I'll also defrost a Frankenchicken breast and cut it up for sautéing as well.

                                                                                                                                                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                                  alliegator Oct 15, 2013 09:23 AM

                                                                                                                                                                                                                                                                                                                                                                                                  Sounds quite tasty!!

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                                    LindaWhit Oct 15, 2013 06:50 PM

                                                                                                                                                                                                                                                                                                                                                                                                    Well, it'll have to wait until tomorrow night. Too tired and cranky. I'll have the rest of the pot roast for lunch, and make something with the CSA veg on Wednesday night.

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                                      ChristinaMason Oct 15, 2013 06:59 PM

                                                                                                                                                                                                                                                                                                                                                                                                      I'm with cranky. Shall we toast?

                                                                                                                                                                                                                                                                                                                                                                                                  2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                                    Cherylptw Oct 15, 2013 01:29 PM

                                                                                                                                                                                                                                                                                                                                                                                                    Talk to me about amaranth; I don't think I've ever had it, at least not where I could discern it from anything else.

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                                                                      LindaWhit Oct 15, 2013 01:50 PM

                                                                                                                                                                                                                                                                                                                                                                                                      I don't know a lot about it, other than the greens can be used in salads or sauteed like spinach. I guess the seeds are milled and used as a flour - and I'm pretty sure the seeds are included in an organic, non-HFCS cereal I buy.

                                                                                                                                                                                                                                                                                                                                                                                                      The greens are called callaloo in the West Indies and the young leaves are good for salads; the more mature leaves are better in quick stir-fries, soups, etc.


                                                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason Oct 15, 2013 01:57 PM

                                                                                                                                                                                                                                                                                                                                                                                                        Aha! That makes much more sense. I thought you were getting the seeds/grains in your CSA.

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                                          Cherylptw Oct 15, 2013 02:24 PM

                                                                                                                                                                                                                                                                                                                                                                                                          That's what I thought also; okay, I've heard of callaloo but they don't sell it in my area fresh but I've seen it in cans...interesting...

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