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

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?

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  1. 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: alliegator

        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.

      2. re: LindaWhit

        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

          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.

          http://www.today.com/food/sick-kale-a...

           
          1. re: LindaWhit

            Aha! That makes much more sense. I thought you were getting the seeds/grains in your CSA.

            1. re: ChristinaMason

              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...

      3. 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: LindaWhit

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

          2. re: roxlet

            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. 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

              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?

            2. 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

                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

                  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

                    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

                      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

                    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

                      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

                        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

                          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

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

                          2. re: Kontxesi

                            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

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

                                1. re: Fowler

                                  *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

                                    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

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

                                    2. re: alliegator

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

                              1. re: Fowler

                                Hey, Cheetos have their orange-fingertipped place.

                              2. re: fldhkybnva

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

                            2. 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

                                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. 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

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

                                  1. re: fldhkybnva

                                    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

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

                                      1. re: alliegator

                                        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

                                          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

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

                                            1. re: fldhkybnva

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

                                              1. re: linguafood

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

                                  2. re: linguafood

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

                                  3. Portuguese lemon-mint chicken soup from COTM last night was probably my biggest soup victory and it was so simple:
                                    http://chowhound.chow.com/topics/918716
                                    But I have lots of leftover chicken, so I see the humble chicken taco night in my future tonight.

                                    2 Replies
                                    1. re: alliegator

                                      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

                                        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. 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. 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. 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

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

                                              1. re: linguafood

                                                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!!!!

                                              2. re: biondanonima

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

                                                1. re: biondanonima

                                                  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

                                                    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

                                                      I think technically that was a plan C :)

                                                  2. re: biondanonima

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

                                                  3. 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. 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. 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

                                                          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

                                                            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

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

                                                              1. re: suzigirl

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

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

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

                                                          1. 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

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

                                                            2. 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

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

                                                              2. 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

                                                                  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. 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.

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

                                                                  2. 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. 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

                                                                        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.

                                                                        http://www.parlafood.com/spaghetti-ca...

                                                                        I love carbonara.

                                                                        1. re: steve h.

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

                                                                          1. re: foodieX2

                                                                            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.

                                                                              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

                                                                                Quality burrata is a gift from above.

                                                                              2. re: steve h.

                                                                                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.

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

                                                                              http://www.epicurious.com/recipes/foo...

                                                                            3. 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. 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. 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. 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

                                                                                      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

                                                                                        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

                                                                                          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

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

                                                                                      2. Gaaaaaah!

                                                                                        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

                                                                                            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

                                                                                              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

                                                                                                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

                                                                                                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

                                                                                                  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

                                                                                                    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

                                                                                                      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

                                                                                                        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

                                                                                                        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

                                                                                                          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

                                                                                                            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

                                                                                                              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

                                                                                                          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

                                                                                                            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

                                                                                                            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

                                                                                                              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. 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. 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. 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. 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. 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

                                                                                                              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

                                                                                                                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

                                                                                                                Wednesday is Prince Spaghetti Day! The original commercial:

                                                                                                                http://www.youtube.com/watch?v=P8ti1h...

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

                                                                                                                http://www.youtube.com/watch?v=Jc6aaM...

                                                                                                                1. re: LindaWhit

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

                                                                                                              3. 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

                                                                                                                  Scotch and sweet potato tots sound amazing.

                                                                                                                2. 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. 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

                                                                                                                      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

                                                                                                                        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

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

                                                                                                                          1. re: suzigirl

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

                                                                                                                            1. re: fldhkybnva

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

                                                                                                                              1. re: suzigirl

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

                                                                                                                                1. re: fldhkybnva

                                                                                                                                  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

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

                                                                                                                                    1. re: ChristinaMason

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

                                                                                                                        2. 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

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

                                                                                                                          2. 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

                                                                                                                              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

                                                                                                                                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

                                                                                                                                    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

                                                                                                                                      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.

                                                                                                                                1. re: Owtahear

                                                                                                                                  oh man you are making me hungry....

                                                                                                                                2. 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

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

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        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

                                                                                                                                          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

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

                                                                                                                                            1. re: weezieduzzit

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

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

                                                                                                                                          1. 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

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

                                                                                                                                              1. re: roxlet

                                                                                                                                                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. 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

                                                                                                                                                Oooh yum. The plate of pasta looks really delectable.

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  I want a plate of those brussels right now:)

                                                                                                                                                  And NICe lookin' 'paghetti!

                                                                                                                                                2. 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

                                                                                                                                                    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

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

                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                          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.

                                                                                                                                                      1. re: Kontxesi

                                                                                                                                                        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

                                                                                                                                                          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

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

                                                                                                                                                            Kroger
                                                                                                                                                            Food Lion
                                                                                                                                                            The Fresh Market
                                                                                                                                                            Whole Foods
                                                                                                                                                            Trader Joe's
                                                                                                                                                            Giant
                                                                                                                                                            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.

                                                                                                                                                      2. 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

                                                                                                                                                          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. 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: LindaWhit

                                                                                                                                                              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

                                                                                                                                                              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. 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

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

                                                                                                                                                                1. re: Fowler

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

                                                                                                                                                                2. 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. 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

                                                                                                                                                                      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

                                                                                                                                                                        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

                                                                                                                                                                        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. 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

                                                                                                                                                                          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

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

                                                                                                                                                                            1. 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. 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

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

                                                                                                                                                                                2. 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. 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. 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

                                                                                                                                                                                        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

                                                                                                                                                                                          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

                                                                                                                                                                                            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

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

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  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

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

                                                                                                                                                                                              1. re: suzigirl

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

                                                                                                                                                                                                1. re: suzigirl

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

                                                                                                                                                                                                2. 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. 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

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

                                                                                                                                                                                                      1. re: weezieduzzit

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

                                                                                                                                                                                                    2. 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: LindaWhit

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

                                                                                                                                                                                                          1. re: fldhkybnva

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

                                                                                                                                                                                                            Tasty stuff.

                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              >>>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.

                                                                                                                                                                                                          2. 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

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

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                Thanks,
                                                                                                                                                                                                                -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.

                                                                                                                                                                                                                  1. re: jayt90

                                                                                                                                                                                                                    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

                                                                                                                                                                                                                      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. 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

                                                                                                                                                                                                                      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:)

                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                    2. 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

                                                                                                                                                                                                                        Holy mole thazza nice meal to come home to!

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                grazie!

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

                                                                                                                                                                                                                            2. 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. 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

                                                                                                                                                                                                                                  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. 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

                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                        1. re: iowagirl

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

                                                                                                                                                                                                                                          1. re: iowagirl

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

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

                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                              1. re: Harters

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

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  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.

                                                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                                2. 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. 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: gini

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

                                                                                                                                                                                                                                                    1. 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. 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. 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

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

                                                                                                                                                                                                                                                            The technique sounds interesting. Please report back.

                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                    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.

                                                                                                                                                                                                                                                                  2. re: helen_m

                                                                                                                                                                                                                                                                    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!

                                                                                                                                                                                                                                                              1. 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. 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

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

                                                                                                                                                                                                                                                                    1. re: LindaWhit

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

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                                                                      Toast to you MC, and LW!

                                                                                                                                                                                                                                                                                  2. 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. 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!

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                                                                                                                                                                                                                                                                                        1. 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!

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
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                                                                                                                                                                                                                                                                                              1. re: mariacarmen

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

                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                  Beautiful, great job! It looks delicious, seriously.

                                                                                                                                                                                                                                                                                                2. 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.

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                                                                                                                                                                                                                                                                                                  1. re: Harters

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