HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #251 - The "Final Blaze and Annihilation of Fall" Edition [Through Oct 25, 2013]

  • roxlet Oct 21, 2013 04:41 AM
  • 416
  • Share

The title of the post is from a poem called Summer Knowledge by Delmore Schwartz, and it always seemed to perfectly encapsulate the moment when the brilliance of fall becomes death of summer. Maybe too poetic, but I love it!

For those of us experiencing fall weather, there is a noticeable trend towards soups and stews. Grilling is now an activity best left to those in more favorably disposed climes. You get year-round outdoor cooking, we get the blaze of fall.

What is cooking in your kitchen?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Last night was a leftover feast, which is good because I was starved from an all day climbing fest in the peak of leaf peeping season:
    Camembert with rosemary oil crackers and some coppa
    mushroom risotto
    stir fried sausage, carrots, zucchini in red chili sauce
    green beans over rice with soy sauce and sesame oil

    And now it's time to cook again! Hope I can get to the grocer's post-work.

    1 Reply
    1. re: gini

      Love some climbing and leaf-peepng! some days, leftovers are the best when other activities take precedence:)

    2. My plan for tonight is imam bayildi. Haven't decided on a side yet---maybe cauli mash. Dilled sour cream cuke salad on the side.

      13 Replies
      1. re: ChristinaMason

        Sounds great, I want to grow some smaller, rounder eggplants next year in addition to Ichiban and Little Fingers for stuffing and for pickling whole.

        1. re: weezieduzzit

          Those are exactly what I'm using, the small ones. Some are shaped more like the Italian eggplant (oblong) and others are more rounded. Let's see how it goes! I'm thinking about steaming them a bit first so they don't soak up TONS of oil.

          1. re: ChristinaMason

            Nuke 'em.

            1. re: linguafood

              I would if I could!

            2. re: ChristinaMason

              My deal is to salt, pat dry, brush lightly with oil and grill.

              No matter what, without having to slather with more oil (except to flip), if the heat is not too direct or high, the slices soften after a time, no extra oil needed, and benefit of at least slight smokey effect and grill marks add to any prep.

          2. re: ChristinaMason

            Mmmm, I lurve this dish!

            1. re: ChristinaMason

              Worked out. The eggplant were surprisingly meaty and not super melty for having been lightly steamed, fried 15-20 minutes, and baked another hour. I used this spicy Turkish pepper paste, which despite being an amazing umami bomb, contains no MSG. Yum. I can see myself putting this on everything. I think I'll poach eggs in it next (with some diced tomatoes). http://www.melburyandappleton.co.uk/t...

              Sides were cauli mash and, instead of the cukes, a delicious kielbasa from my favorite sausage-maker in Baltimore, Krakus. fldhkybnva, do you know about him? I'm afraid if you don't already, you will be at the beginning of a delicious addiction.

              Crappy cell phone photos:

               
               
              1. re: ChristinaMason

                Why did you have to say it? My credit card hates the words "umami bomb" it means it will get some exercise. The dish looks great! Krakus sounds really familiar but I can't place it. I will have to investigate this, I'm sort of over the selection at Whole Foods of "seasoned ground meats" as I call them. OK, now you hit me with likely two new things to bobble my head at.

                1. re: fldhkybnva

                  You will love Krakus. Really awesome propreitor, everything handmade, lots of condiments, reasonable prices: https://www.facebook.com/pages/Krakus...

                  The pepper paste I found at World Market on clearance. Don't see it on their website, but if you have a local store, it might be worth checking. Whole Foods may carry something similar.

                  1. re: ChristinaMason

                    Is this the same Krakus that makes those ubiquitous canned hams?

                    1. re: JungMann

                      I'm not familiar with the hams, but a quick google shows me they are definitely different Kraki!

                2. re: ChristinaMason

                  Wow; nothing like a drippy, tomato-ey spicy eggplant dish with cauli AND porky sides.

                  Can you quickly send me some cauli to go with my eggplant? Please? :)

                  1. re: gingershelley

                    It's a good stand-in for carbier cousins. We had chestnut cake with Blue Bunny vanilla ice cream for dessert, followed by a bourbon. I want to polish off the bottle of red, but it's not allowed near my new sofa, and I'm rather too lazy to sidle back up to the table.

                    #firstworldproblems

              2. I'm planning noon dinner (steak) since I have an evening meeting. Ball tip steaks are marinating in a mixture of oil/red wine vinegar/Worchestershire sauce. Indoor broiling for these, not BBQ, since the first snow of the season is falling even though our trees are still green.

                Sides will be mixed veg and (inspired by the rolls discussion) 60-minute dinner rolls.

                16 Replies
                1. re: MidwesternerTT

                  "ball tip steak" - there's a cut I'd not heard about before, MidTT. Seems to be a Michigan name for a cut from the loin, per the Interwebz.

                  http://www.buedelmeatup.com/tag/ball-...

                  And ACK! on the snow!

                  1. re: LindaWhit

                    It's a cut from the bottom sirloin, here's a nice image of the 3 cuts from this area - tri tip, ball tip, and flap http://www.calbeef.org/CMDocs/Califor...

                    1. re: fldhkybnva

                      Ahhh - right along side of the tri-tip (which I have had and like). Thanks!

                      1. re: fldhkybnva

                        very informative quick overview... I didn't realize those 3 were next to each other.

                        CL Lurvs them some 'flap meat', which on the West coast, IME, is never in the meat case....

                        1. re: gingershelley

                          My freeze is is loaded with flap. Ever since I discovered it, it's 9/10 the weekly Sunday steak choice.

                          1. re: fldhkybnva

                            There you are, over near the Right Coast. "Flapland".

                          2. re: gingershelley

                            It's regularly available at a SoCal chain. It's so good. Hope that you can find it!

                            1. re: nikkihwood

                              I have NEVER seen 'flap meat' in any meat case in SEA - I am sure I could order at my butcher, but I am just saying, it is very uncommon up here.

                              What SoCal chain has it? We have 2 Kroger-owned chains (Fred Meyer and QFC), + Safeway and Albertsons for chain stores.

                              1. re: gingershelley

                                Ralphs - Kroger [almost weekly]
                                Von's - Safeway [but not on a regular basis]
                                I don't shop Albertson's so I am not sure if they carry it.

                                We buy at Ralphs. Wonder if it's worth inquiring about ordering at Fred Meyer??

                                1. re: nikkihwood

                                  Up here, I would probably ask at QFC - it is our more 'upscale' Kroger chain. I might just do that as now very curious!

                                  1. re: gingershelley

                                    Cool! I hope that your quest is successful.

                      2. re: MidwesternerTT

                        Have you had the ball tip steak before? Last week I bought a few sirloin round tips which I think are the most similar to this cut. The first one I tried was not so great, so I'm pondering what to do with the others.

                        1. re: MidwesternerTT

                          Snow, whoa...where?

                          1. re: fldhkybnva

                            MN and it didn't stick long. Just winter's "warning shot across the bow" in nautical terms. The planned lunch today became planned dinner tomorrow - we got invited out for lunch. I have had the ball tip steak before, which is why these are marinating. We got several, individually wrapped and frozen, as part of a very welcomed "meat gift pack". The first pair we just grilled, the second pair were used in kebobs (so marinated about 4 hours), and this last pair will be marinated (overnight now) and broiled.

                            1. re: MidwesternerTT

                              You must be getting what we had here in CO at the end of last week... a quick lil dusting that went away by the end of the day.

                              1. re: MidwesternerTT

                                Cooked them this evening after all, since my spouse had heard my departing words "I'll be back after 6:30" as "I'll cook dinner for us when I get home, at 6:30."

                                Steaks came out quite tender (but not mushy) and nicely flavorful after 9 hours of marinating in the oil/red wine vinegar/Worcestershire combo. No salt or pepper needed.

                                Dinner rolls, made with half whole-wheat flour, half white flour and 2 T. sugar (recipe said 2-3 T) were OK for flavor but a bit more dense than I'd like, even though I allowed an extra 10 minutes of second-rising time. Next time I'll use all white flour or find a recipe that's designed for whole wheat flour (more sugar, maybe, to interact with the yeast?)

                          2. Last night was French toast for the guys. I had drinks with a couple of neighborhood friends.

                            Tonight, meatloaf, mashed potatoes, and broccoli rabe. I have more pear sauce in the crockpot today. This time I added some chopped, dried apricots and fresh ginger. Terrific over plain yogurt.

                            LOVIN' the cool temps!

                            2 Replies
                            1. re: tcamp

                              Love the idea of pear sauce with fresh ginger!

                              1. re: tcamp

                                Those were some seriously delicious mashed spuds. I used a mix of potatoes from my CSA - yellow, white, a couple of little blue ones, and one orange sweet potato. I prefer a coarse mash so the different colors were visible in the finished product. The wonderful taste I attribute to the crème fraiche I added so I could empty a container. Yum. Leftovers for lunch!

                              2. It's one of those times in my life that work is a nightmare with everything happening at the same time. It's the end of a rotation for me so with that I have to prepare a presentation for the department as well as study for an exit exam alongside my usual work amidst my interviews for fellowship. I'm thrilled for my first interview this Friday but that means I need to pull the rest of my life together before I pop out of bed to make it to the airport on time for a 6 am flight to Boston. I imagine my meals will be pretty quick and easy this week but I'm definitely feeling the soups and stews, roxlet.

                                Tonight's dinner will be a warm and cozy stuffed turkey tenderloin. I can't get enough of the Aleppo pepper and really want to finally dive into the smoked paprika from Penzey's so last night I seasoned the bird with Aleppo, lemon pepper and smoked paprika and stuffed it with lamb merguez sausage and Red Leicester cheese. I'll smear it with hummus tonight and pop it into the oven to be served with chard dressed with a Feta-Tahini dressing.

                                And, it's official! SO will be back Monday at noon!!

                                6 Replies
                                1. re: fldhkybnva

                                  Just a fly in/fly out when in Boston? If you have time for lunch, post on the Boston board - they should be able to help with some recommendations.

                                  1. re: LindaWhit

                                    I wish I had time for lunch or dinner. I'll be arriving at 730am and leaving at 550pm. It should a quite interesting harried day. I spent a few summers in Boston and would love to visit a few places now that I have bigger culinary boots.

                                  2. re: fldhkybnva

                                    Well, I must say that this idea was a great one! I've had a very very very long exhausting day filled with sleep-deprived, overwhelmed emotional rollercoaster issues like a little child who needs to just lay down for a few weeks. It didn't help that I had another interview sprung on me for Wednesday...what, Wednesday as in less than 2 days from now? I'm luckily feeling soooo much better thanks to finally putting together a super long weekly checklist and enjoying the best dinner I've had in a while. I thought I'd share a plate of food from my kitchen that was actually colorful rather than the usual brown-umami-drab. Cheers to a better Tuesday and thoughts of sitting on my couch Friday night when I return from Boston with my hands full of glorious cheeses-all cheese at Whole Foods is 25% on Friday, how could this cheesehead not be happy?

                                     
                                     
                                    1. re: fldhkybnva

                                      Sounds crazed... U are doing alot to even really cook, with that schedule.

                                      I still can't wrap my head around smearing a roast with hummus (among us - never can resist that one...), before cooking, but otherwise - sounds excellent!

                                      Merguez n' smoked paprika are a match made in heaven. I would take my hummus as an apeteaser while making the main:)

                                      1. re: gingershelley

                                        I was skeptical of the hummus "crust" as well but it's quite delicious and a nice variation on the usual way I eat it as a dip at room temperature. I've been told many classic preparations involve warm hummus and it keeps the roast nice and moist. I'm addicted to this Mergeuz sausage and Harissa-anything.

                                      2. re: fldhkybnva

                                        fldhkybnva, Good luck with your interview Friday! I consider almost nothing more stressful than interviewing. That and waiting for medical test results. :-)

                                        I am sure you are going to impress them. It is very easy to get stressed over (at least for me) so what I did was started thinking of it as just trying to get to know someone and making a new friend. They ask you some questions, you ask them some questions, etc. Sure, it is not that simple, but it helps take some of the stress off.

                                        I had an interview once in Boston and it was similar in that it was fly in/fly out the same day. My SO INSISTED I find time to get to Legal Sea Food and bring back a tub of their chowder which they sell "to go". I do not know if that is just a touristy kind of thing but my SO really liked the chowder when I got home.

                                      3. There are items in the fridge that need to be used up so I am working with some of those among others to make dinner:

                                        Irish stout beer braised purple cabbage with bacon, onion and roasted garlic with venison sausages. Apples baked with cinnamon, sugar and butter for dessert.

                                        It is cold and dark here so definitely a warming fire in the fireplace.

                                        8 Replies
                                        1. re: Fowler

                                          I'm also trying to use up some leftovers. Collard greens, spinach, scallions, ginger, a chicken breast, and the last bits of a few bottles of teriyaki sauce are going to find their way into a soup.

                                          1. re: Fowler

                                            I love your cabbage idea, what a use of "items in the fridge." I wish I could get my hands on some venison sausage.

                                            1. re: fldhkybnva

                                              We're trying our hands at making some this year. No smoker, so it will all be fresh, but I'm excited.

                                              1. re: fldhkybnva

                                                We made 50lbs fresh venison sausage last year; we will be making more this year. We have a friend who hunts deer and we can get all the meat me want. I'd be happy to send you some when we start our next batch in a couple of weeks :)

                                                1. re: Cherylptw

                                                  Whoa!! No way! Please keep me informed.

                                                  1. re: fldhkybnva

                                                    Will do...

                                                  2. re: Cherylptw

                                                    Lucky you! Road trip to Cheryl's place!!

                                                2. re: Fowler

                                                  Sounds pretty good for a what's in the fridge dinner!

                                                3. Tonight is a fall favorite. Meatloaf on a bed of sliced potatoes cooked in the romertopf. Szechuan green beans in the side. I thought I might attemp a "wineless weekday" week but after the day I have had I don't think I have it in me...

                                                  4 Replies
                                                  1. re: foodieX2

                                                    That is such a smart way to cook a meatloaf!

                                                    1. re: foodieX2

                                                      :::Clink::: I'm joining you!

                                                      1. re: LindaWhit

                                                        meeee three. worked late-ish again tonight!

                                                      2. re: foodieX2

                                                        Wineless weekday for me. But not bourbon free!

                                                      3. I am so bored with everything I cook.... tonight's dinner will involve either shrimp or chuck roast but neither of those things sound yummy to me at the moment. I texted my husband to see which he preferred but he hasn't bothered to respond

                                                        I'm leaning toward shrimp because it is so much faster and easier. I typically do scampi with lots of garlic, white wine, and lemon juice... maybe I'll get crazy and marinate it with balsamic and fresh rosemary instead.

                                                        3 Replies
                                                        1. re: Njchicaa

                                                          If you want to mix it up, you could sautee the shrimp with garlic, hot pepper flake, and a little smoked paprika and deglaze the pan with sherry and cream, finish with parsley. Serve over this delicious Spanishy cous cous from Chow: http://www.chow.com/recipes/29671-spa...

                                                          Or just marinate in garlic, olive oil, rosemary, and smoked paprika or smoked salt and serve over the salad above.

                                                          1. re: Njchicaa

                                                            When you decide to make the chuck roast, perhaps try a different recipe? I can recommend this one, but use chopped garlic (not the garlic salt) and less pepper. I serve it with brown rice and a cooked green vegetable.

                                                            http://allrecipes.com//Recipe/chinese...

                                                            1. re: MidwesternerTT

                                                              That looks tasty; copying it down.

                                                          2. Hi everyone. Sorry to have so abruptly stepped away from the table. Work on plot of dirt started earlier today, and last week, I was presented with a ton of decisions to make rightnowlady!
                                                            I'm able to cook tonight, so I'm hoping to find some fresh pasta at the store, and make a spicy arrabbiata sauce. I just started an orange granita for dessert.

                                                            1. I'm making a casserole today! I welcome the idea of "one pot" today. I've made it before and it involves Stovetop Stuffing but I greatly doctored up the original recipe. It's called Chicken Bruschetta Bake and it's pretty darn tasty and incredibly simple - and cheap! I'm a big fan of cheap and tasty these days. The baby is napping so now would be an excellent time to run off to the kitchen to assemble instead of playing on the internet!

                                                              1. It is Monday....
                                                                Busy day!
                                                                Shrimp, with garlic, oil and Lemon...a touch of cayenne...
                                                                Over some grits....laced with butter and EVOO..
                                                                Hey ...I was real good this weekend....so WTF....OK I will add some Romaine, tomato, cucumber and chopped dill, with a simple mustard vinaigrette.
                                                                All happy/ hope so!
                                                                Some strawberries with some vanilla ice cream with a drizzle of Hersey's chocolate syrup...4 desert!!!!
                                                                But it is Monday.......

                                                                4 Replies
                                                                1. re: PHREDDY

                                                                  Feel the Monday pressure Phreddy too... but, it is Monday.

                                                                  Deserves a glass of wine after that busy day to go with the menu de jour:)

                                                                  1. re: gingershelley

                                                                    GS...It was delicious and rewarding as well...albeit some heart burn later on...

                                                                    1. re: PHREDDY

                                                                      Hope'the burn' was worth it:)

                                                                      1. re: gingershelley

                                                                        :-0)

                                                                2. Finally went back to k-boxing after a week's hiatus, and feel great. Of course, I always feel best when the workout is OVER!

                                                                  I will feel even better in a bit when we head over to our local SichuanSushiCocktail place. Oh, baby.

                                                                  1 Reply
                                                                  1. re: linguafood

                                                                    Nothing like a little K-box, cocktail and sushi for a really good 3-whammy. Nice wheelhouse.

                                                                  2. Final blaze and annihilation of fall? LOL. It was 85 and sunny here today. *sigh*

                                                                    Tonight may be a bacon and egg sandwich... again.

                                                                    11 Replies
                                                                    1. re: speakhandsforme

                                                                      I'll top your 85 with my 89. The only blaze around here be comin' from the grill.
                                                                      Bacon and egg sandwich always goes down well. Enjoy!

                                                                      1. re: alliegator

                                                                        I got off easy. It was 86 here. But the humidity was palpable

                                                                        1. re: suzigirl

                                                                          I really struggle with that sort of humidity.
                                                                          Says the girl with a humidifier in every room of the house, hehe.

                                                                        2. re: alliegator

                                                                          87 here, trying to figure out how to incorporate the cucumbers I just picked into tonight's dinner. I noticed lots of new baby tomatoes on the vines, too.

                                                                        3. re: speakhandsforme

                                                                          Fine, be that way you warm-climate person. Damn. Me jealous - well, kinda..... I love fall and our 'dry days with morning fog are really doing it up in style!

                                                                          1. re: gingershelley

                                                                            Fog is special.

                                                                            1. re: steve h.

                                                                              Yes, Steve, yes it is. We don't get it alot, so a whole week of 'foggy mornings/crisp dry afternoons', have been righteous around here. Leaves turning, late gardening chores getting (kind of) done. Excellent - morning and eve.

                                                                            2. re: gingershelley

                                                                              Trust me, I'd rather have seasons!

                                                                            3. re: speakhandsforme

                                                                              Whoops, let me correct myself: The high for today was 91. With the requisite humidity. But yeah, go Florida fall! woohoo!

                                                                              NOT

                                                                              1. re: speakhandsforme

                                                                                Lol!

                                                                              2. re: speakhandsforme

                                                                                I want bacon and eggs so badly for some reason. I must need salt. Tomorrow for sure!

                                                                              3. Summer is over here in southern Connecticut and that's a simple fact.

                                                                                Supper tonight will be veal parm. Basil pesto will grace the pasta. House red will wash things down.

                                                                                The New York Football Giants are on tonight. They haven't won a game all season. Pathetic.

                                                                                28 Replies
                                                                                1. re: steve h.

                                                                                  Uh oh, I'm headed your way this Friday to Boston. I fear the chill as my bones can't stand much under 60F.

                                                                                  1. re: fldhkybnva

                                                                                    Dress WARMLY, fieldhawk - or dress in layers. Thursday night is supposed to get down into the high 30s, but then climb up to low 50s during the day on Friday.

                                                                                    1. re: LindaWhit

                                                                                      I just gave in to my better judgement and bought a new suit instead of pretending the old one wasn't hanging off of me like old rags. I was planning a skirt, but the thought of Boston weather sent me right to the rack of pants. Oh wow, 30s. I shiver at the thought as I sit in my house with the heat set at 84F even though it's 63F outside. Thanks for the forecast, I would have certainly brought a jacket but likely not enough to keep me warm in that weather, now I know to go digging into the closet.

                                                                                      1. re: fldhkybnva

                                                                                        I don't think you'll need a heavy overcoat, fieldhawk. You'll go from airport to cab to office to cab to airport.

                                                                                        1. re: LindaWhit

                                                                                          This will be a nice alternate view of Boston weather, I'm only familiar with the scorching, sweltering summers. I'm excited to go back, I wish I had more time to stay but alas I convinced myself Take needs me even though I'm sure this cat would rather I let him run amock :)

                                                                                          1. re: LindaWhit

                                                                                            I actually really enjoy riding the T, do you have any idea how long it'd take to get to MGH. I imagined 30 minutes so perhaps I can ride it on the way to the airport if there's time.

                                                                                            1. re: fldhkybnva

                                                                                              I'm not a regular rider of the T, so I'll let that be answered by someone else - perhaps 20-30 minutes from Airport to the Charles/MGH Red Line T stop?

                                                                                              But note that MGH has a complimentary shuttle service you might be able to take advantage of:

                                                                                              http://www.massgeneral.org/visit/shut...

                                                                                              1. re: LindaWhit

                                                                                                Gracias! I like to take advantage of a subway ride in a city that doesn't involve a risk of death like the lovely Baltimore metro.

                                                                                                1. re: fldhkybnva

                                                                                                  Welcome to Boston! The leaves are gorgeous here this week.

                                                                                      2. re: fldhkybnva

                                                                                        My sister-in-law who lives in San Diego says, "We don't have weather out here."

                                                                                        She's both the better and the worse for that stasis.

                                                                                        New England is at its best this time of year.

                                                                                        1. re: steve h.

                                                                                          In an hours time you can get to the mountains and snow or the desert and heat from San Diego and most other places in Southern California. You get to have it all. :)

                                                                                          1. re: weezieduzzit

                                                                                            I'm a huge fan of coastal California. Northern California speaks to me. We make a point of visiting multiple times throughout the year.

                                                                                            1. re: weezieduzzit

                                                                                              Back to LA next week.

                                                                                              Shunji, Animal, Bouchon are calling. We'll add Red Medicine and some K-Town shops to the mix.

                                                                                              I'll report back in November.

                                                                                              1. re: steve h.

                                                                                                Red Medicine and Bouchon reports I am really keen about. Any chance you guys are going to try to check out Alma?

                                                                                                1. re: gingershelley

                                                                                                  Interesting call. I looked up the menu and found the small plates are in my comfort zone.

                                                                                                  The menu is very similar to Red Medicine. If you had a choice, which would you choose and why?

                                                                                                  1. re: steve h.

                                                                                                    Well, I have not been to either one, mind you, just read about them... I would love to sit down with the chef team at either place for a drink and a chat for sure!

                                                                                                    Red Medicine's food seems more intellectually thought out and a little more out there, to me; and the pricing (of tasting menu) is actually pretty good for the complex-sounding dishes. Tho the small plates prices are sure all over the place.

                                                                                                    Alma interested me alot after Bon Apetit's crowning of it as best new resto of '13 and the article about it. I understand they are 'sold out' until that tasting-menu only starts in late Nov. Tho' they say you can often be a walk in after 9pm.

                                                                                                    If I was making a night of it, and had to choose, I might take Red Medicine for the win. Their tasting menu sounds like the kind of stuff Mission Streed Food was doing when they were around....

                                                                                            2. re: steve h.

                                                                                              Ahhhhh. San Diego. Land of my birth, daddy's family seat, and a couple of regretable college years.

                                                                                              No weather is right. Just 'pleasantness' 90% of the time.

                                                                                              I will never not look back fondly on doing 'course-work' by the pool in January, high-70's, low '80's, and letting friends in school in SEA knowing where homework was being done.

                                                                                              But crap then - '80's - for resto and arts scene, and I lived in Hillcrest, the best little 'hood for a creative scene there was..... So I left. Weather isn't everything - when all you have is 'kind of nice all the time'!

                                                                                              1. re: gingershelley

                                                                                                There is wisdom in what you said.

                                                                                                Immersing oneself in a pool of Novocain at a young age, while quite attractive, can also be limiting.

                                                                                                Travel broadens.

                                                                                                1. re: steve h.

                                                                                                  You hit the nail on the head. I still remember back 33 years when my best friend and I ran into a HS friend on a street corner in lovely beach town, LA. It was just after graduation and we were headed to Europe with Eurail passes in hand, then off to the bay area for college. Surfer dude stared at us, dumbfounded: "But, but...why would you want to leave paradise? We have sun, sand, waves...its endless summer...."

                                                                                                  1. re: tcamp

                                                                                                    And you can use that Eurail pass to end up on a beach in Spain - woo hoo! Much more exciting than LA or SD:)

                                                                                                2. re: gingershelley

                                                                                                  My husband is a firm believer in bad weather locations for college. You're more disposed to stay inside to study!

                                                                                                  1. re: roxlet

                                                                                                    Or more disposed to stay inside the bar and drink. ;-)

                                                                                            3. re: steve h.

                                                                                              My man is a big Giants *and* Flyers fan, and has been suffering mucho this season. I keep telling him he should start rooting for a team that wins every once in a while, but no dice.

                                                                                              Apparently, I don't "get it". So true ;-D

                                                                                              1. re: linguafood

                                                                                                Would that it were that simple.

                                                                                                1. re: steve h.

                                                                                                  Perhaps you could just look forward to a favorable draft position? :)

                                                                                                  1. re: gini

                                                                                                    Yes, there is that. No quick fix, unfortunately.

                                                                                              2. re: steve h.

                                                                                                They WON. And they won decisively!

                                                                                                Jacksonville Jags and the Tampa Bay Bucs now have the lock on the winless bucket.

                                                                                                1. re: LindaWhit

                                                                                                  LOL!

                                                                                                  My real solace is that the NFC East stinks to high heaven this season. It's not a given that Big Blue ends up at the bottom of the bird cage. We shall see.

                                                                                              3. Beer brats with peppers, onions and potatoes. No buns, just pan fried and served with dilled cucumber salad.with sour cream.

                                                                                                5 Replies
                                                                                                1. re: suzigirl

                                                                                                  LURV me some cuke salad. With dill. And sour cream (or yogurt). I'm such a German that way '-)

                                                                                                  1. re: linguafood

                                                                                                    That cuke salad just might be a side for the requested meatloaf tonight since I just pulled some big cukes from the garden and scored some creme fraiche stupid cheap this weekend. Thanks for the idea!

                                                                                                    1. re: linguafood

                                                                                                      Can i be an honorary German for the night? Love it too.

                                                                                                      1. re: suzigirl

                                                                                                        Jederzeit, dahlink!

                                                                                                    2. re: suzigirl

                                                                                                      My kinda dinner!!

                                                                                                    3. The LAST CSA delivery arrived today - and there was a LOT. Almost like they were clearing their fields and giving whatever was extra so it didn't go to waste.

                                                                                                      A large CSA carrot - peeled, halved, halved again (a.k.a quartered) and then cut into 1/2" pieces. Set aside.

                                                                                                      2 ears of CSA corn stripped - several handfuls set aside; the rest frozen.

                                                                                                      About a half pint of CSA yellow, orange, and red cherry tomatoes had their stem ends cut off and if they were large, they were cut in half.

                                                                                                      Some basmati rice (non-CSA, of course) was cooked. In a sauté pan, olive oil was heated, and carrots were added. Couple of minutes later, corn. Couple of minutes later, the chopped tomatoes, along with some salt, pepper, Aleppo pepper, and CSA thyme. (I had CSA Swiss chard and/or CSA zucchini, but just didn't feel like cleaning/chopping it up.)

                                                                                                      For the last 30 seconds, I added about 1/4 cup of white wine, stirred it all around, and took it off the heat. Added that to the cooked rice, stirred it up, and into a bowl.

                                                                                                      Dinner. And lunch tomorrow. With wine. So foodiex2 doesn't feel all alone having her Monday night wine. :::Clink:::

                                                                                                      14 Replies
                                                                                                      1. re: LindaWhit

                                                                                                        Your CSA doesn't grow rice?...I'm shocked! :) I'm glad I'm not the only one who shies away from things sometimes which require cleaning/chopping. I recently discovered Swiss chard and love it, but that bouquet of greens hogging the space in the fridge before I end up using it which then requires me to clean and chop doesn't make it home as often as I'd like.

                                                                                                        1. re: fldhkybnva

                                                                                                          I'm usually cool with cleaning and de-stemming chard, but by the time I was done prepping the veggies I ended up using, I decided I had enough veggies.

                                                                                                          I've got more amaranth leaves, as well as what I got last week. I might have to make a quiche or something and use some of it up. Some kind of major sauté on them! LOL

                                                                                                          1. re: LindaWhit

                                                                                                            Do you ever prep ahead of time? I've always read with greens to not wash or cut until right before you plan to use it but it'd be so nice to clean it and chop a few days before.

                                                                                                            1. re: fldhkybnva

                                                                                                              Considering the amount of prewashed chopped greens in the store I'd say you can do it in advance. I think making sure they're dry before storing them in important.

                                                                                                              1. re: weezieduzzit

                                                                                                                Duh, of course, thanks for pointing that out. I don't see prewashed chard as often as others but I imagine it works as well.

                                                                                                              2. re: fldhkybnva

                                                                                                                With my CSA stuff, no - I don't wash/prep ahead of time....ONLY when I was freezing the kale. I stemmed and chopped - I'll wash and spin in the salad spinner when I want to use it.

                                                                                                          2. re: LindaWhit

                                                                                                            Sounds like a good healthy dinner; veg on rice, with wine. Can't go wrong LW:)

                                                                                                            1. re: gingershelley

                                                                                                              Yeah, I need to make more non-meat meals. And I've got enough veggies to do so this week!

                                                                                                            2. re: LindaWhit

                                                                                                              Yum to everything but the corn. Love it, it doesn't love me.

                                                                                                              1. re: LindaWhit

                                                                                                                Wine here, too! Cheers.

                                                                                                                1. re: ChristinaMason

                                                                                                                  Cheers, just poured a glass of red.... to go with a late spreadsheet that needs finishing while my eggplan casserole heats up. Sigh. At least there IS wine:)!

                                                                                                                2. re: LindaWhit

                                                                                                                  That's what friends are for!

                                                                                                                  :::clink:::

                                                                                                                  1. re: LindaWhit

                                                                                                                    I'm surprised that you got corn. I'm a ways south of you, and we haven't gotten corn in about a month. Maybe longer, even.

                                                                                                                    1. re: Kontxesi

                                                                                                                      I know. I recently asked at the farm stand where they also distribute their CSA, and they *claim* that anything grown is distributed via the CSA and not sold to the public. It was surprisingly sweet and good - and the silk was not brown like you see in the stupidmarket. These had healthy yellowish-creamy silk. But it is possible that they brought it in from elsewhere (although why they'd do that for a CSA, I don't know).

                                                                                                                  2. I gave the man choices and he chose meatloaf. As we've discussed before, i add veggies and no grain fillers- tonight it'll be mushrooms, zucchini and carrot shreds, sauteed onions . I'll heat up some Sweet Baby Ray's for him to put on his. Roasted broccoli has been talked about here for a few days (a neighbor left me a HUGE bag of fresh produce before she went out of town WHILE I was at the produce market so the fridge is overstuffed!) Suzy's dilled cucumbers in creme fraiche will make good use of some fresh cukes from the garden.

                                                                                                                    2 Replies
                                                                                                                    1. re: weezieduzzit

                                                                                                                      The cukes salad is a great side to the meatloaf. Glad I could inspire your dinner plan. :-)

                                                                                                                      1. re: weezieduzzit

                                                                                                                        A slice of leftover meatloaf was pan fried and topped with 2 poached eggs for breakfast. I must do this more often.

                                                                                                                      2. Tonight is the Chipotle Meatballs from Bayless' "Mexican Everyday". This is probably my favorite recipe from this book that I fell in love with in May when it was COTM. SO hasn't had the pleasure of eating these yet, so hopefully he will like them. I won't get to use as many chipotles as I use when I'm alone though :)

                                                                                                                        Sides will just be some brown rice and a frozen steamer bag of veggies. They were on sale so I have a ton to pick from. I think there's one that's like corn and peppers or something along those lines.

                                                                                                                        10 Replies
                                                                                                                        1. re: juliejulez

                                                                                                                          Sounds good. I'll have to look up the recipe.

                                                                                                                          1. re: ChristinaMason

                                                                                                                            CM, I know the mods here are very anal about the way specific recipes from celebrity chefs are posted, but this link to Rick Bayless' Chipotle Meatballs may be a good place to start. I have tried his similar version with beer and it is good...

                                                                                                                            http://cookingclaire.blogspot.com/201...

                                                                                                                            1. re: Fowler

                                                                                                                              Another opinion.

                                                                                                                              The mods cut WFD a lot of slack. I credit LW, Roxlet, Harters, mc, others for establishing, over time, a civil tone here that tolerates a wide range of opinion. It's what attracted me to this particular board to begin with.

                                                                                                                              Having said that, copyright is what it is. Mods are neither anal nor oral. They're just mods.

                                                                                                                              1. re: Fowler

                                                                                                                                Fortunately, Rick Bayless is very generous with his recipes, and shares them all over the internet :) Made it very nice when Mexican Everyday was COTM.

                                                                                                                                1. re: Fowler

                                                                                                                                  IIRC, the mods' rules are that you can link to a full recipe with no problem.

                                                                                                                                  You can also copy the list of ingredients from an original recipe into a Chowhound thread. But you can only paraphrase the method.

                                                                                                                                  May be wrong - dont sue me if the copyright police come calling.

                                                                                                                                  FWIW, the discussions on my military history board about copyright dwarf into insignificance any discussions we have here - so I'll post this photo of dinner being cooked with guaranteed no copyright issues (and an acknowledgement that the Canadian National Archives confirm it's out of copyright)

                                                                                                                                   
                                                                                                                                  1. re: Harters

                                                                                                                                    Nope, that sound correct, Harters.

                                                                                                                                    And GREAT picture!

                                                                                                                                    1. re: Harters

                                                                                                                                      >>>You can also copy the list of ingredients from an original recipe into a Chowhound thread<<<

                                                                                                                                      Thank you, Harters. I did not know that and one of the local CH posters I talk with in person mentioned one of their posts was deleted because they did just that. I will mention this to that poster and also keep your advice in mind. Thanks again!

                                                                                                                                      1. re: Harters

                                                                                                                                        < the mods' rules are that you can link to a full recipe with no problem.>

                                                                                                                                        With a caveat that if it's your OWN recipe (like on a blog, or a FB post, etc.), you can't link to it AT ALL (they expect you to self-plagiarize the entire post on Chowhound instead). I learned this the hard way after an unnecessarily terse email smackdown by the mods. There is a line between sharing useful content and self-promotion, but they don't have the time (or will) to make the distinction.

                                                                                                                                    2. re: ChristinaMason

                                                                                                                                      Here's a link to it...http://www.cookstr.com/recipes/chipot...

                                                                                                                                      I do mine with turkey (it conveniently uses 20oz, which is what the ground turkey at Costco comes in). I also skip the last step w/ the chicken broth because I prefer the thicker sauce. I also always only end up with 12 meatballs... I guess mine are probably too big.

                                                                                                                                      1. re: juliejulez

                                                                                                                                        Thanks :)

                                                                                                                                  2. Last minute weekend trip courtesy of a GF to the Davenport Hotel in Spokane; freebie gift from her company to her - her first guest bailed, so I got to go... O too bad.. in case you want to look. Beautiful old-school hotel, lovingly restored. Fine rooms with massive-thread-count sheets, a spa date included, and Sunday breakfast too. Aaahhhh.

                                                                                                                                    http://www.davenporthotelcollection.com/

                                                                                                                                    We got there Sat. Mid-day, explored the hotel. Had a glass of wine in the lobby. Went out walking around DT Spokane, to the river walk area with the massive waterfalls, etc. and trails. Spectacular! Haven't been there in about 4 years, and glad to get back.

                                                                                                                                    I will post dinner review on NW board of our meal at Anthony's (her choice). Good, fresh seafood with a nice fall bent, but underseasoned. The Meritage WA red made up for it:), and the facial and b-fast next morning. Very nice unexpected quick trip!

                                                                                                                                    Tonight is leftover's of the eggplant/pepper/zuch terrine, cause that's what I have, plus a big salad with avocado and OR bay shrimp, blue cheese, gold tomato and Cukes. Loving that salad combo right now.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: gingershelley

                                                                                                                                      Sounds like the perfect weekend getaway!

                                                                                                                                    2. A 1980s cliche, but still very good. Blackened fish (cod in this instance) with red beans & rice, the latter a nod to Monday.

                                                                                                                                       
                                                                                                                                       
                                                                                                                                      13 Replies
                                                                                                                                      1. re: rjbh20

                                                                                                                                        This was fabulous -- full of flavor, but light.

                                                                                                                                        1. re: rjbh20

                                                                                                                                          I loved the '80's - blackened fish among a host of great stuff.... Madonna, nightclubing ( I was in college), neon leggings, too much brie and cilantro/lime shrimp, but then there was blackened food!

                                                                                                                                          As long as I don't have to have 'big hair' to go with it, it sounds like a great dish to eat on a cool evening.

                                                                                                                                          Shall have to pick up some of that blackening seasoning next visit to PFI.... that sounds very good.

                                                                                                                                          1. re: gingershelley

                                                                                                                                            "neon leggings"

                                                                                                                                            That completely ruins my perception of you as being perfect. Had you said purple leg warmers or a pink jacket with huge shoulder pads I could be more excepting.

                                                                                                                                            1. re: Fowler

                                                                                                                                              Very funny Fowler. Perfect my ass, as in - not, of course.

                                                                                                                                              My college BF worked at an underwear company - kid you not - called International Male as a photographer's assistant, and no - he was not secretly gay.:).... since they mostly did mens stuff, but sometimes got sent samples of women's accessories, he was regularly bringing home things like neon tights, etc. for me for free. It WAS the '80's - they were very 'cutting edge'!

                                                                                                                                              And I did have a long pink silky shirt that came down to my thighs, with big shoulder pads, that I wore with black stirrup pants (remember those?) So there!

                                                                                                                                              1. re: gingershelley

                                                                                                                                                LOL!!! I recall seeing an International Male catalog when I was in high school. Mostly shots of tan, beefcake muscle men kind of guys modeling I'm not sure what you would call it...men's bikini underwear for sale?

                                                                                                                                                I had successfully blocked that out of my memory until you just mentioned it. Oh, the 80's. Thank you for the laugh. Now I just have to somehow repress that IM catalog memory again!

                                                                                                                                                1. re: Fowler

                                                                                                                                                  Yup. IM was one cheeky undie catalogue. My first lesson ever that there was such a thing as a thong. Ouch.

                                                                                                                                                  My BF used to come home all freaked out from photo shoots. It was aimed at a gay audience..... and lots of the staff were gay. He finally quit (he really wanted to be a photographer) from all the harassment he got for being straight. Reverse discrimination at work for sure.....

                                                                                                                                                2. re: gingershelley

                                                                                                                                                  I was once a Crotch-fitter in an undergarment factory....if they were too tight for the customer , we would have to occasionally "break some balls"!!!!

                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                    Nearly TMI, Phreddy......

                                                                                                                                                    1. re: gingershelley

                                                                                                                                                      .

                                                                                                                                            2. re: rjbh20

                                                                                                                                              Looks great. Please share your red beans and rice recipe?

                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                Zatarain's finest. Open box. Add water. Cook. Eat

                                                                                                                                                1. re: rjbh20

                                                                                                                                                  LOL, love it. My favorite are Popeyes. I think MSG is the main ingredient.

                                                                                                                                                  1. re: rjbh20

                                                                                                                                                    Now I have that jingle stuck in my head, good thing I'm taking myself to bed soon or this could get annoying :)

                                                                                                                                              2. Tonight was leftover venison roast w/gravy, roasted potatoes & baby carrots. A side salad of spinach, mixed baby greens, cukes, tomatoes & assorted bell peppers (orange, yellow & green) slices. Poppyseed dressing for me; Thousand for the BF.

                                                                                                                                                I'm slowly browning roux for a pot of gumbo for tomorrow...

                                                                                                                                                1. defrosted a pork "tri-tip" for tonight. worked late, so the BF roasted it with a glaze of bbq sauce (the yucky Kraft one he insists on using up), worcestershire, molasses, black pepper, for about 35 minutes or so. we both had to admit it was a bit tough. he thought he would cook it like a pork tenderloin; i thought it should have been slow-cooked. ah well, not great, not terrible. alongside were mashed potatoes with sauteed mushrooms, which were delish, and a green salad. a nice glass of that same Lalande vino from last week hit the spot. and the BART strike is over! wheeee......

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    Yay on the BART strike being over! (And psssttt....just pour the BBQ sauce down the drain!)

                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      You can't bat 1000 every day, and mashed 'taters, wine, and shrooms elevate the score - and the BF for the win!

                                                                                                                                                      Not bad on a basic Monday, MC:)

                                                                                                                                                    2. Last night was straightforward and old-school: Roast chicken thighs, baked CSA potatoes, mesclun and shaved celery with a honey-orange-sesame vinaigrette. Chicken was marinated for a couple days in buttermilk with smoked paprika and cayenne, 'taters were topped with butter salt pepper and a dollop of strained plain yogurt. IPA for me, a white wine for her.

                                                                                                                                                      1. I just finished making a pot of lima bean soup; also fresh baked pita and focaccia sandwich rolls. Soup & sandwiches tonight; it's 62 degrees as I type. Perfect dinner for this type of weather.

                                                                                                                                                        1. I think it might just be a 'classic' cobb salad, which has been on my brains for some reason. The unclassic part will be using Romaine & butter lettuce instead of iceberg. But other than that: hard-boiled egg, avocado, bacon, blue cheese, maybe some chopped up ham, tomatoes, red onion.... think that's all I need.

                                                                                                                                                          My man will get the leftover chicken paprikash to go along with the salad (he's not much of a "salad as entree"-type-o-guy).

                                                                                                                                                          While it was very tasty, my bitchy insides didn't love this as much as I did.

                                                                                                                                                          Last night's dinner was, once again, a culinary delight: a wonderful brisket stew with daikon radishes, fried fish with xo sauce, 2 kinds of 'shrooms and green asparagus, Hongkong-style shrimp (head n shell and all -- crunchy delicioiusness), and gai lan.

                                                                                                                                                           
                                                                                                                                                           
                                                                                                                                                          1. Tonight we're having jerk boneless short ribs untucked from the freezer over leftover coconut rice. I've been craving glazed carrots for a few weeks now, so that may be the side.

                                                                                                                                                            DH will do the minimal dinner prep, as I'll be late volunteering.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              No carrots, as I forgot that the braise included big chunks of peeled squash. This was so much better the second time around, as I had my new favorite hot sauce, Matouk's, to perk things up with: http://www.thehotsaucestop.com/matouk...

                                                                                                                                                              Heat + flavor = pretty darn near perfect condiment.

                                                                                                                                                            2. Tonight's dinner will be brought to us courtesy of Costco. I'll be trying out a new product I found on my last trip - chicken, cheddar and apple meatballs - which I'll be serving on a bed of shredded, sauteed Brussels sprouts, with a dijon vinaigrette for me. DH hates mustard so he'll either eat his plain or find some other condiment in the recesses of the fridge.

                                                                                                                                                              1. I desperately wish to stop eating leftovers. But the leftovers won't stop! Marinara & meatballs over kale & mushrooms. An apple with almond butter.

                                                                                                                                                                Tomorrow night I am headed to a fabulous restaurant near my house - La Morra - where I hope to eat copious amounts of rabbit. That should break the cycle.

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: gini

                                                                                                                                                                  <hope to eat copious amounts of rabbit>

                                                                                                                                                                  It's hard; they're usually so small!

                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                    rabbits? :)

                                                                                                                                                                    1. re: gini

                                                                                                                                                                      I like how you think. LOL.

                                                                                                                                                                2. I'm making a special effort as last night I went out to hear Yotam Ottolenghi and Sami Tamimi speak at a book launch and when I got home my OH hadn't eaten. Nothing at alll!

                                                                                                                                                                  Anyway the talk gave me a massive hummus craving (they talked about it at length!) so I've made some to have with radishes, carrots, olives and Maria Elia's cardamom flatbread whilst we're waiting for a chicken tagine with preserved lemons and olives (Claudia Roden recipe) with buttery couscous to soak up the juices.

                                                                                                                                                                  Mint tea and dates with coffee syrup and almond cookies to eat after whilst catching up with the winner of the Great British Bake Off that was on in the UK today.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                    How could a man say "no" to anything you request after a meal like that? ;)

                                                                                                                                                                    1. re: helen_m

                                                                                                                                                                      Wow - I would love to hear those two speak - how was it? Perhpas post highlights on the media board Helen_M?

                                                                                                                                                                      And the tagine and 'afters' sounds delightful!

                                                                                                                                                                    2. Surprise! I thought I only had 1 interview this week, but alas I am scheduled to interview tomorrow as well as of yesterday afternoon. I'm a nervous wreck as I'm prone to be and not much in the mood for food so dinner was a mission of finding comfort food that also would sit well on my churning stomach. Eggs fit the bill and they were just perfect - scramble whites with black forest ham and Italian herb turkey with a triple sheep's milk cheese combo and seasoned with my favorite new Sunny Paris mix from Penzey's. Unfortunately, clumsy me dropped the bottle on the ground and a good bunch of it was lost to a pile of herbs among glass shards. I tried to save them but realized it probably wasn't the best idea to scoop glass to sprinkle on my food. My first thought at the sight of my plate was -Easter!!

                                                                                                                                                                      Does anyone else have a super nervous stomach? No matter if I feel mentally nervous or not, my stomach reacts and doesn't listen to my whispers of "it's OK." I hope that they understand if I just nibble at the interview lunch, I'd hate to risk making myself ill.

                                                                                                                                                                       
                                                                                                                                                                      21 Replies
                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        Good luck! You will do great!

                                                                                                                                                                        I too get an anxious stomach. I like to pretend it saves me calories for the "relief eating" afterwards!

                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                          Thanks. I definitely load up afterwards. In college, I just couldn't eat at all on exam days and then as soon as it was over I was ready to go and could relax, but before then it was a no go or at least a shouldn't go.

                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                          Fingers crossed!

                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                            Thanks, linguafood.

                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                            Oh boy! An interview and a lunch. Nope, I would be a wreck too. Sorry if that doesn't help. I am sure you will be fine. You keep telling your belly "it's okay". You will be great

                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                              I was just thrilled that they didn't challenge me with a breakfast as well. I think they'll understand if I just nibble or don't eat much at all, especially Friday since eating and flying is a guaranteed way to make me violently ill. It's always been interesting to me as apparently I've been this way since I was a wee tot. The house will be loaded with goodies before I head out of town. My biggest concern most of the day was what to do about the 25% of cheese sale at Whole Foods on Friday but I worked my sources and the cheese guy jotted down a list of my wants to put aside so much cheese will be had this weekend to celebrate the start of this wonderful process.

                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                If it comes down to it you can explain the eating/flying situation. That should make it very understandable.
                                                                                                                                                                                I am a bit jealous that you have a cheese monger in your hip pocket. You work it girl. I want a cheese guy. :-)

                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                  Oh yea, I stalked him like a hawk. While discussing the sale, he looked at me "you look frightened, give me a list."

                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                  <My biggest concern most of the day was what to do about the 25% of cheese sale at Whole Foods on Friday >

                                                                                                                                                                                  LOL LOL LOL

                                                                                                                                                                                  Break a leg! You'll do great. It's true what they say: being yourself is the surefire way to find out if the job is a right fit for both parties, as well as to project confidence. People can smell a fake---like stinky cheese ;)

                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                You'll be fine, fieldhawk! Just order something light and be your very confident self!

                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  You will impress them for sure!

                                                                                                                                                                                  fldhkybnva, Good luck with your interviews! I consider almost nothing more stressful than interviewing. That and waiting for medical test results. :-)

                                                                                                                                                                                  I am sure you are going to impress them. It is very easy to get stressed over (at least for me) so what I did was started thinking of it as just trying to get to know someone and making a new friend. They ask you some questions, you ask them some questions, etc. Sure, it is not that simple, but it helps take some of the stress off.

                                                                                                                                                                                  I had an interview once in Boston and it was similar in that it was fly in/fly out the same day. My SO INSISTED I find time to get to Legal Sea Food and bring back a tub of their chowder which they sell "to go". I do not know if that is just a touristy kind of thing but my SO really liked the chowder when I got home.

                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                    The chowder is really good, for sure. I used to pop into Legal Sea Food for lunch back in the day and it was always pretty satisfying. If I remember correctly, SO loves their bisque. Thanks for the advice, I keep telling myself something similar and I'm quite good at talking to nearly anyone so try to reassure myself that it will be OK. It's just the uncertainty of it all, but you know what they say about that "accept the things I can't change..."

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      Just go in there with confidence and tell them you can be the best darn brain surgeon in the world. And if they ask you for proof of that claim, just tell them to lay their head down on the table and you will prove it. :-)

                                                                                                                                                                                      You will do great.

                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                    Yes Field Hawk - when I have to publicly speak - like teach cooking classes, I have a nervous stomach all day. I love to teach more than anything in the world, and as soon as I start, I am totally fine and having fun and relaxed, but that stomach thing is ALLWAYS a problem. I think it is my bodies way of making sure I am super prepared - the tummy stage fright makes me better in the end!

                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                      Hate speaking publicly. Singing in front of 1,000+ people? No biggie.

                                                                                                                                                                                      But giving a talk? No way in hell.

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        It's interesting I love public speaking no matter how big the crowd and my stomach seems to do OK with that.

                                                                                                                                                                                        FYI to all, thanks for the well wishes, I survived!

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          Oh, it's all a matter of practice and experience. In my earlier days, I dealt with quite a bit of stage fright, too.

                                                                                                                                                                                          But eventually, you get over that. You just have to. I assume it's the same with public speaking.

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            I agree, I am very comfortable speaking. It's the uncertainty of interviews which drives me insane.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              Particularly having to field such dumb-ass questions like "What makes our company so interesting to you that you would like to work here?"

                                                                                                                                                                                              Um, you have a position to offer and I need a job.

                                                                                                                                                                                              Idiotic.

                                                                                                                                                                                      2. re: gingershelley

                                                                                                                                                                                        Hope it all went well, FH! I'll read on...
                                                                                                                                                                                        But what I've learned probably as early as 5 years of age through dance sport--you don't need to give a shit about them, you only need to think about how you will feel about yourself when it's over :)

                                                                                                                                                                                      3. re: fldhkybnva

                                                                                                                                                                                        Let us know how it goes! all CHers fingers are crossed - you can't go wrong!

                                                                                                                                                                                      4. I visited my fishmonger today. The road there was narrowed to a single lane, cops were directing traffic. Glenbrook is apparently getting gas lines. Welcome to the 20th Century.

                                                                                                                                                                                        Supper tonight is yellowfin tuna grilled on the stovetop. Deb says there will be an orzo pilaf, sauce to be determined. A California red will wash this meal down. NCIS will be on the plasma - Deb insists.

                                                                                                                                                                                        1. Breakfast for dinner! French toast, apple chicken sausages and apple slices.

                                                                                                                                                                                          1. FAH-HEET-AHS. I cant wait til dinner. Chicken fajitas with red bell peppers, onion and mushrooms. I am making Pico de Gallo and serving it with sour cream and cheddar. Lettuce for the man. I might sneak in a tiny bit. It needs the crunch. Black beans and and jasmine rice

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                              Do you have a good marinade or spice mix? I really like my taco mix but looking for something else for fajitas.

                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                I do.
                                                                                                                                                                                                Fajita marinade
                                                                                                                                                                                                1/4 c olive oil
                                                                                                                                                                                                1tbsp each of chili powder,ground cumin and oregano
                                                                                                                                                                                                2 cloves garlic, crushed
                                                                                                                                                                                                Cayenne pepper or hot sauce to taste.
                                                                                                                                                                                                Mix together with juice of one lime and marinate for an hour or longer.

                                                                                                                                                                                                Edit- this is for a pound to a pound and a half of meat. Oops. I forgot to include that.

                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  Thanks, it sounds similar to my taco mix but different proportions so it might just be the key.

                                                                                                                                                                                            2. Very simple Vietnamese dishes tonight. Thit kho (caramelized braised pork) and stir fry green beans with shrimp. All with a small serving of rice since thit kho is one of the few dishes I have to have with rice. Only thing missing was the eggs we normally put in thit kho.

                                                                                                                                                                                              1. We're having an improved version (In my opinion....) of Mushroom Bourguignon that involves using a variety of mushrooms and the porcini reconstituting liquid. A potato will be mashed for the man's serving, I'm not sure what mine will be served over/ with yet. I thought we had cauliflower but we don't. :(

                                                                                                                                                                                                Roasted brussels sprouts as a side. The full stalks at Trader Joe's have looked great lately.

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                  I've been pondering some vegetarian meals recently. I once made a mushroom Stroganoff when the meat involved turn to shoe leather and it was great. Did you use the smittenkitchen recipe? How long do you roast your sprouts, what temp? I bought some last week and I really want to explore the world of sprouts this year, I think we're meant to get along.

                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    Since I'm not buying chicken right now I'm exploring a few more meatless meals. It's based on the SK recipe but I'm not her biggest fan because I find many of her recipes flat and one dimensional so I try to correct that issue (like using the porcini liquid, it adds some depth... so does frying the tomato paste until it has darkened.) I think using mixed mushrooms improves the texture tremendously as well as the bonus of added flavors.

                                                                                                                                                                                                    The sprouts are halved and tossed with olive oil and whatever spices I'm in the mood for- usually some kind of "all purpose" blend. They go on a foil lined sheet pan into a hot oven (350-375 degrees,) until they have some color on them and a skewer pierces them fairly easily but they're not mushy yet. I need to replace the spring on our oven door (1950s oven, love it to death but the spring is stretching out!) so it has a gap sometimes that I'm sure is skewing my cooking times. I don't want to give you bad info so I'd suggest poking them.

                                                                                                                                                                                                    Stroganoff is on my radar, too, since I have several containers of creme fraiche right now.

                                                                                                                                                                                                  2. re: weezieduzzit

                                                                                                                                                                                                    Ooh, now that's sounding good!

                                                                                                                                                                                                  3. More comfort food tonight.... oven baked breaded pork chops, garlic & herb mashed potaters, and roasted asparagus. I know it's not asparagus season but the store had these big fat ones on sale for 1.88/lb.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                      They are so hard to resist, but I've been holding strong. I rarely look at prices in the store. As long as my weekly total is about the same I don't pay super close attention although I do seem to just not put really expensive things in the basket so I'm not completely blind :) Last week with my newfound enlightenment about asparagus from Peru, I glanced at the price $4.99! The price made it easy to walk away even though I was jonesin' for a spear.

                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        Uh oh, what's wrong w/ asparagus from Peru? That's where these 1.88 ones were from.

                                                                                                                                                                                                    2. Chicken and white bean soup (the recipe calls it chili), with a can of mild green chiles and some frozen corn stirred in.

                                                                                                                                                                                                      Inspired by this recipe, but greatly simplified (omitted spices this time) and halved to make a more two-person-sized batch.
                                                                                                                                                                                                      Looking forward to the leftovers as tomorrow's lunch, but not a week's worth of meals from this one.

                                                                                                                                                                                                      http://www.myrecipes.com/recipe/white...

                                                                                                                                                                                                      1. over at the oldster's, costco rotisserie chicken, boiled potatoes drowned in butter, salt and chopped scallions (there's nothing better), avocado salad. simples.

                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          Interesting -- I love steamed or boiled new potatoes with lots of butter, salt, pepper and chopped parsley.

                                                                                                                                                                                                          But since I love chopped scallions or chives -- usually chopped into the sour cream of which I use way more than is good for me -- I might have to try that next time I "splurge" on a meal that involves taters.

                                                                                                                                                                                                          A popular German side dish is steamed potatoes that are sliced and dressed with a little rapeseed oil and served with a side of herbed quark.

                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                            I've been AWOL (absent without lunch) from these threads for a while but our first soup of the fall inspired me to check back in. Hey everybody!

                                                                                                                                                                                                            As gingershelley noted above, we on the northwest coast of BC have been experiencing unheard of fogs; there is in fact a foghorn hooting mournfully in the background as I type. I understand there was fog like this in these parts before I was born, but that were many moons ago :-)

                                                                                                                                                                                                            Anyhoo, the fog and the bones from a chicken (yup, still eating it) inspired a lovely, hearty veggie soup this evening. Homemade broth, chopped tomatoes, lentils, dinosaur kale, zucchini, onions, garlic, basil, thyme, oregano and my secret weapon, pearl barley, sauteed/simmered to a happy melange. A scritch of reggiano on top, a spoon and that's dinner. Enough for lunch leftovers tomorrow for both of us.

                                                                                                                                                                                                            Hurray that the BART strike is over. Off to read if it was resolved satisfactorily or if we're on next-walkout-watch for our Nov trip to the Bay Area. It's the best way to get in from SFO, that's for sure.

                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                              there's a German deli near my dad's that sells quark. may have to try some.

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                DO IT.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Vermont cheese co. makes a packaged version.

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    Yeah, at the ludicrous price of... what, $7.99 for an 8 oz. package?

                                                                                                                                                                                                                    That is ca-rayzay.

                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                      Yea that's insane, cray cray indeed

                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                I'm another boiled potato fan.
                                                                                                                                                                                                                Especially new potatoes with butter and dill. Carby heaven!

                                                                                                                                                                                                              3. I have a bag of frozen "Patagonian" scallops (don't ask; an impulsive purchase on sale) and think I'll try this recipe for garlic scallops with snow peas: http://chinesefood.about.com/od/chine...

                                                                                                                                                                                                                Unless I get to the store for cauliflower (for "cauli rice"), side will be jasmine rice.

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  Christina, could you give specifics on how you make your cauli rice? I have to lower my carb intake, as hard as it'll be...

                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                    I've made cauliflower rice just once before but the process of ricing it was pretty easy - either use a box grater, microplane or I just used my food processor.

                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                      Sure! Just steam it 'til tender, drain well, then pulse in the food processor (you can use the S-blade or the grater. Don't overdo it, or you'll end up with mush---just call it mashed ;) I usually reheat briefly before serving.

                                                                                                                                                                                                                      I also cook cauli until very, very tender and mash to a creamy consistency with a hand masher when I can't be arsed to pull out the Cuisinart.

                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                        Thanks; will try this weekend....

                                                                                                                                                                                                                  2. Blue cheese wedge salad with bacon and tomatoes. Old school and excellent.

                                                                                                                                                                                                                    1. We're going out for dinner to a place on the "Curry Mile" - allegedly Europe's largest concentration of south asian restaurants.

                                                                                                                                                                                                                      Most of the places are quite seedy and the food isnt that good but this place has a good range of vegetarian dishes which makes it a bit of a standout on the strip. Very decent dosas. That said, if ever you visited the city, I'd always recommend a visit, just for the glitzy, tackiness of the area.

                                                                                                                                                                                                                      Changes to the ethnic make-up of the area now mean there's an increasing number of Middle Eastern restaurants and shisha bars but we're passing on them this time.

                                                                                                                                                                                                                      1. We have leftovers tonight, ox tails & chicken pot pie...sides will be peas & carrots and quinoa with onion, garlic, bell peppers & a little beef broth.

                                                                                                                                                                                                                        1. Tonight it is wood grilled pork chops topped with savory bacon jam. Probably Armenian potato salad on the side.

                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                            I feel like I already asked for the bacon jam recipe but can't find it. Do you have any tips?

                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              Hi fldhkybnva, I have two recipes that I use for bacon jam. I only have hand written recipes but will type them out and post them when I get home today.

                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                Hi Field, considering the divergent opinions and unclear rules regarding posting recipe ingredients/process that were mentioned in this thread alone, would you mind if I just send them to you in an e-mail? I see you have your address listed within your chowhound profile but wanted to ask for your permission first.

                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                  Fowler, they're not unclear rules. You can post the list of ingredients of ANY recipe. Then just paraphrase the recipe's instructions. If it's your own recipe, post the entire thing.

                                                                                                                                                                                                                            2. College stepdaughter asked to come to dinner last night and requested grilled flank steak and blue cheese, baked potatoes and green beans. The ultimate comfort food meal! It was quite tasty and satisifying, and she was very happy. Wine for EJ and I, apple cider for her. I also made an apple/cranberry pie, since I knew she would take what was left back to her dorm room!

                                                                                                                                                                                                                              Tonight we are going to listen to the local bluegrass band at our fave bar, so it will be decent bar food tonight. They do a wonderful veggie lasagna, and since the high today is only supposed to be 47, that might just fit the bill!

                                                                                                                                                                                                                              1. The cobb salad hit the spot! I added half an avocado, two (!) hard-boiled eggs chopped up, 4 strips of bacon, a lovely selection of the last heirloom maters from the market, crumbled Danish blue, some very thinly sliced red onion, and a nice mustard vinaigrette with a few shots of worcestershire (great addition, I must say). My man inhaled the leftover chick thighs, and everyone was happy.

                                                                                                                                                                                                                                Not an effin' clue WFD tonight, tho. I had to move our weekly jour fixe up to today instead of the usual Thursday, but so far, nobody in our chile head group has RSVP'd, so it may not happen after all. Which is a shame, cause I could use a bit of ma la today.....

                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  can't you and the man just go, a deux?

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    The portions are pretty large, so it's more conducive to larger groups...... I guess what I'm really saying is that, with just the two of us, we could only choose one appetizer and two mains. When I go out for Sichuan, I want it ALL. Wah.

                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                      Oh, I know exactly what you mean about Sichuan, lingua.

                                                                                                                                                                                                                                      Enormous portions. Much larger than the Cantonese places. Doggy bags are not common in British culture but our two fave Sichuan places both offer them - and its always the young Chinese student types taking them.

                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                        Wellll... having just had a Cantonese dinner with friends, I have to say that those portions were/are quite generous, too.

                                                                                                                                                                                                                                        I think I posted the brisket & radish stew as well as the xo fried fish w/shrooms and asparagus recently. No way, no how two people could finish both of these on their own.

                                                                                                                                                                                                                                        Ok, maybe 30% of Americans :-D

                                                                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                                                                        totally get that. my sister and i will sometimes order in and get way more than we need because - leftovers!

                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                          We would do that if the next few nights weren't likely to be more dinners 'out'. Loves me some leftover bok choy...

                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                      I would go if I could!

                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        I wish you could. I'm totally blanking on an alternative.....

                                                                                                                                                                                                                                    3. Last night was some less than exciting HD's at HH with a GF who met me at a nice bar with a lake view on the east side; picked it as convenient to her work and a focus group thing I was doing after HH in a nearby office building... calamari, a goat cheese and arugula flatbread (very meh). Oh well, company, wine and view were great.

                                                                                                                                                                                                                                      Today I am reducing some beef stock I started a couple days ago (roasted bones and veg and all), putting up my mixed fruit syrup (plums, peaches, pears with cardammom and cinnamon), and doing a pot of caramelized onions. All that stuff can simmer mostly while I do some computer work (like this!).

                                                                                                                                                                                                                                      Dinner is a nice thick lamb leg steak wich is marinating in my fav combo of orange peel, garlic, mustard, red wine and rosemary. That will be seared then finished in the oven. 'Grandmas' long-cooked green beans with bacon and tomato will be the side. Hope there is enough lamb leftover for a lamb n caramlized onion 'Lamb Dip' tomorrow!

                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                        Lots of ingredient prep - all good stuff, including dinner!

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          Decided to turn the fruit syrup into 'fruit butter', so baking in a large shallow pan now to remove excess moisture.

                                                                                                                                                                                                                                          Beef stock + caramelized onions = french onion soup - yeah!

                                                                                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                                                                                          Love to hear more about 'grandma's beans please.

                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                            Green beans cooked the long/slow way until kind of gray even, and very tender.... I like them best this way - I know, heaven forfend I don't eat 'em green and grassy. It's just me:)

                                                                                                                                                                                                                                            Put a bit of bacon (or just bacon fat) in a small saucepan and cook till done - I don't cook till super crispy and remove - usually use thick bacon and cut in cubes, and just cook till done and leave it in the pan - add a minced shallot and cook that a few minutes till softened. Add trimmed green beans (I usually do a cup - 2 servings)), and a small diced tomato. Grind of pepper, perhaps pinch of marjoram. Put the lid on, and cook the beans till very tender, and the tomato has gone all soft, about 10 minutes.

                                                                                                                                                                                                                                            SO bean-y tasting, with the hit of bacon and tomato. YUM!:)

                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                              Sounds great. Thanks.

                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                I was pondering green beans this weekend after my flop a few weeks ago with roasted I was hesitant, but I think going back to an old classic is the right idea.

                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  I don't know. Gingershelley's sound awfully good.

                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                    They were awesome. ' quick steamed' IMO is over-rated for a number of veggies.:)

                                                                                                                                                                                                                                          2. re: gingershelley

                                                                                                                                                                                                                                            You had me at lamb!

                                                                                                                                                                                                                                          3. I know I said scallops, but I really hope it's dinner out instead. Tired, and in no mood to grocery shop!

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                              You and I both, CM :-)

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                I realized I probably left the scallops out to thaw on the counter by mistake today. Oops! Good excuse to go out.

                                                                                                                                                                                                                                            2. I survived! Since I haven't been able to eat much since last night, I got home starving and decided it'd be OK to just eat dinner in the afternoon and revel in finishing my first interview. Since I'll be out of town on Friday which is my usual day of errands, I'll be shopping tomorrow instead but for now there's not much in the house but I found a few tasty things in the fridge which I pulled together for dinner.

                                                                                                                                                                                                                                              I seasoned a few chicken breasts with Penzey's Mural of Flavor, wrapped them in Pancetta topped with Fontina cheese. The chicken was served alongside a vat of crimini mushrooms sauteed with garlic, onion, olive oil and anchovies and tossed with arugula to finish.

                                                                                                                                                                                                                                              1. Uh oh, guess what day it is.
                                                                                                                                                                                                                                                Guess. What. Day. It. Is.
                                                                                                                                                                                                                                                Huh? Anybody? Julie, hey, guess what day it is.
                                                                                                                                                                                                                                                Aw c'mon I know you can hear me.
                                                                                                                                                                                                                                                Mike Mike Mike Mike Mike, what day is it Mike?
                                                                                                                                                                                                                                                Leslie, guess what today is.
                                                                                                                                                                                                                                                "It's Hump Day."
                                                                                                                                                                                                                                                Whoo Whoooo!!! Hump Daaaayyyyy! Yeaaaaa!
                                                                                                                                                                                                                                                ~~~~~~~~~~
                                                                                                                                                                                                                                                It's Wednesday - and that means Prince Spaghetti Day!

                                                                                                                                                                                                                                                Wait - it's also Top Chef Night!

                                                                                                                                                                                                                                                Wait wait wait!!! Tonight is also the FIRST GAME OF THE WORLD SERIES featuring ::::Ta dahhhh!::::: The Boston Red Sox in Fenway Park! Yeah, and some other team - whatevs. ;-)

                                                                                                                                                                                                                                                So - what's for dinner? Yup, I'm doing easy-peasy sketti & meat sauce from the deep freeze sprinkled with Parm-Reg and a crusty dinner roll and a small CSA butter lettuce salad with shaved carrots and a quick vinaigrette.

                                                                                                                                                                                                                                                I'll watch what I can of the Big Game up to just before 10pm, but then switch to Top Chef for the CH recap so I can smack that baby onto the Food Media board and get back to the game.

                                                                                                                                                                                                                                                GO RED SOX!!!

                                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                  Oh no is Top Chef back and I missed it?

                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                    Tonight is Ep #4.

                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      Wow, I'm going to kick my DVR in the rear. It's supposed to be set.

                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                      you can go catch up by reading LW's most excellent last 3 recaps in Food Media & News:

                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/918970

                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/919847

                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/920658

                                                                                                                                                                                                                                                    3. re: LindaWhit

                                                                                                                                                                                                                                                      Your lede was pitch perfect.

                                                                                                                                                                                                                                                      Good luck with the game (said through clenched, pinstriped teeth). Looking forward to the TC recap.

                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                        I hope you didn't crack a tooth, steve. :-)

                                                                                                                                                                                                                                                        And I had some friends say "Linda, don't you have a DVR for Top Chef?" Yup, I do. That now allows me to rewind 7 seconds or freeze the picture for names of dishes so I can get the recap done soon after the episode is done for the EDTers and CDTers.

                                                                                                                                                                                                                                                        I'm not sure they understand. ;-)

                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                          we do, honey. we do.

                                                                                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                                                                                        Hahahaaa Big day indeed!

                                                                                                                                                                                                                                                      3. Going to do some woodshedding involving sea scallops. Watch this space.

                                                                                                                                                                                                                                                        1. Nice dinners everyone

                                                                                                                                                                                                                                                          The humidity is dropping and it's cooling off a little here

                                                                                                                                                                                                                                                          Was able to score a nice yellow tail snapper and some 10-20 head on Gulf shrimp

                                                                                                                                                                                                                                                          Making a fish soup. I filleted the fish and removed the heads and shells from most of the shrimp. Making a stock and will strain it off and add fresh aromatics then add the seafood at the end

                                                                                                                                                                                                                                                          The stock base

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: scubadoo97

                                                                                                                                                                                                                                                            That's a handsome photo.

                                                                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                                                                              looks lovely, I want to make a few fish soups this winter.

                                                                                                                                                                                                                                                              1. re: free sample addict aka Tracy L

                                                                                                                                                                                                                                                                Tracy, I can give you a more detailed account of what I did. No formal recipe and no measured ingredients but it's easy to wing it and make changes and subs to suit your likes and dislikes.

                                                                                                                                                                                                                                                            2. I did two jobs today and am home late. In light of that I am going simple. Ham steak, Mac and cheese and zucchini and stewed tomatoes. Simple. Just call me lazy bones.

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                Ok Lazy bones!

                                                                                                                                                                                                                                                                <grin>

                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                  ;-p hehe

                                                                                                                                                                                                                                                                2. Since we're "poor" college students and Mr. Speak's parents pay our grocery bill (bless them), we attempt to limit our grocery shopping to no more than $125 once a month. So today I planned meals until we go home for Thanksgiving.

                                                                                                                                                                                                                                                                  Included for this month:

                                                                                                                                                                                                                                                                  stuffed cabbage rolls (peppers for Mr. Speak)
                                                                                                                                                                                                                                                                  bacon corn hash from SK
                                                                                                                                                                                                                                                                  a creamy soup made from hash leftovers
                                                                                                                                                                                                                                                                  Cuban sandwiches with black beans/rice and plantains
                                                                                                                                                                                                                                                                  Pork tenderloin, mac and cheese and steamed broccoli
                                                                                                                                                                                                                                                                  Broccoli cheese soup if there's leftover broccoli
                                                                                                                                                                                                                                                                  Steak night! with crispy smashed baby Yukons and Caesar salad
                                                                                                                                                                                                                                                                  Chicken valdostana with wild rice and creamed spinach
                                                                                                                                                                                                                                                                  Roasted turkey breast with mashed parsnip and dressing
                                                                                                                                                                                                                                                                  Good old spaghetti bolognese.

                                                                                                                                                                                                                                                                  I try to cook new things and recycle as little as possible to keep us interested. So of those meals, the stuffed cabbage, Cubans, plantains, broccoli cheese soup, chicken valdostana, creamed spinach, mashed parsnip, and roasted turkey are all new cookin' to me. I *may* make homemade chicken/cornbread dressing for the turkey instead of stovetop, but we'll see.

                                                                                                                                                                                                                                                                  Oh, and I tried homemade mac and cheese once and it was inedibly bad, so I'm following a different recipe this time. Hopefully more successful.

                                                                                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                                                                                  1. re: speakhandsforme

                                                                                                                                                                                                                                                                    Wow. Color me impressed. I think we spend that per week, easily.

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      Same here. And then some.

                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                        without a doubt, and not counting dinners out.

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          Thank God I am not alone in the grocery $ dept. I cannot imagine getting by on $125 a month....

                                                                                                                                                                                                                                                                      2. re: speakhandsforme

                                                                                                                                                                                                                                                                        That sounds like a delicious line up of food. How nice of Mr Speaks parents.

                                                                                                                                                                                                                                                                        1. re: speakhandsforme

                                                                                                                                                                                                                                                                          Wow, I am stunned not only at your planning skills but your ability to create deliciousness at much less than I attempt to.

                                                                                                                                                                                                                                                                          1. re: speakhandsforme

                                                                                                                                                                                                                                                                            If only I had a real job and an actual income... I just keep telling myself "after law school... after law school...."

                                                                                                                                                                                                                                                                            Anyway, yeah, it's a lot of comfort-type food, but Mr. Speak was *very* picky before we started dating/living together, and he's come a long way. Today we made a list of veggies that he is at least willing to try, so that will help. The only things he absolutely rejects are shellfish (clams and mussels) and typical aversions like brussels sprouts.

                                                                                                                                                                                                                                                                            So it's sort of an exercise in finding things to make that are:
                                                                                                                                                                                                                                                                            1. Relatively inexpensive
                                                                                                                                                                                                                                                                            2. Relatively easy to make, as I'm still very much a novice cook
                                                                                                                                                                                                                                                                            3. Healthy
                                                                                                                                                                                                                                                                            4. Sufficiently palate-expanding for me and sufficiently easy-tasty for him.

                                                                                                                                                                                                                                                                            1. re: speakhandsforme

                                                                                                                                                                                                                                                                              I know the feeling, I used to tell myself "after med school...after med school..." and now I say "after residency...after residency." I'm sure fellowship will take the place of residency in a few years. One day I'll get a real job as will you :)

                                                                                                                                                                                                                                                                              I love your effort to eat more veggies and to work with SO rather than forcing undesirable veggies. It sounds like you're doing a great job meeting your goals.

                                                                                                                                                                                                                                                                              1. re: speakhandsforme

                                                                                                                                                                                                                                                                                Speaking as someone with a real job and actual income, I'm still telling myself "after student loans... after student loans..."

                                                                                                                                                                                                                                                                                It takes work to keep my finances in order while eating and living comfortably and even leisurely to a degree, but it's a good challenge and certainly made me more financially secure than friends who have not had to budget before. Looks like you're making nice work of it while keeping things delicious.

                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                  Oh great, JungMann, you just killed the party. I forgot about the mortgage I owe the government...hmm, after that

                                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                                    And I'm saying "after I get kids through college." There is always something. Meanwhile, from the sounds of it on WFD, we're all eating creatively and deliciously!

                                                                                                                                                                                                                                                                                2. re: speakhandsforme

                                                                                                                                                                                                                                                                                  Nice line up!!

                                                                                                                                                                                                                                                                                3. Veal parm is on the menu tonight.

                                                                                                                                                                                                                                                                                  Deb prepped two batches the other day. My take is that the pounded veal benefits from a few days in the house-made tomato sauce, the acid in the sauce maybe further tenderizing the meat. Pasta with a basil pesto sauce will be on the side, house red to wash things down.

                                                                                                                                                                                                                                                                                  Hey, Prince spaghetti day.

                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                    As a kid, I never got that. Our "spaghetti" day was Thursdays, and we were a Ronzoni family, not a Prince family.

                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                      I hear you.

                                                                                                                                                                                                                                                                                      It was a riff off LW's post. Pasta was Barilla (no disrespect, mc).

                                                                                                                                                                                                                                                                                      Supper was tasty.

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                        I don't think my mom used Prince spaghetti, but Wednesday was DEFINITELY spaghetti day at our house. Our neighbors' daughter, who was about my age, ate dinner at our place every Wednesday night for a couple of years due to her parents' schedules, and I remember her joking about my mom not knowing how to make anything else!

                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                          We were a Ronzoni family for spaghetti or ziti, but a Mueller's family for elbow noodles. No idea why the difference, but my mac & cheese still comes from the old Mueller's recipe.

                                                                                                                                                                                                                                                                                          And I think those were the only 3 pastas we had growing up.

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            My mom used Mueller's for both spaghetti and macaroni, as I recall, at least when I was young (pre-teen). I think she started buying Barilla at some point, though, and branched out from spaghetti and macaroni to rigatoni and linguini. How fancy is that? :)

                                                                                                                                                                                                                                                                                      2. some kinda steak dinner. the stupidmarket keeps having sales on NY sirloin steaks - probably my least favorite cut - so i keep buying them. but the BF likes 'em. he's in charge anyway tonight. i foresee taters of some sort, and a green salad.

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          couldn't even eat half the steak, as i really just don't like the texture of this cut. alongside the BF made rice, and sauteed mustard greens with mushrooms, with crumbled bacon on top - really good.. and a green salad with artichoke hearts. i'm too tired to go get the camera to post a pic. fell into bed after dinner until Top Chef was on. feel like a mac truck hit me. i'd better not be getting sick!! i mean, I AM NOT GETTING SICK.

                                                                                                                                                                                                                                                                                        2. Cleaned out the garden of peppers, chard, pak choi, tatsoi and kale and made a chicken stir fry over rice. Colorful as well as tasty.

                                                                                                                                                                                                                                                                                          1. I didn't end up going to La Morra for rabbit as I had planned today, but that's ok because I think we're going to head somewhere awesome tomorrow. Instead:
                                                                                                                                                                                                                                                                                            roasted chicken
                                                                                                                                                                                                                                                                                            mashed turnip, parsnip, rutabaga with nutmeg (slightly sweet and lumpy, but I would do again)
                                                                                                                                                                                                                                                                                            bacon fact-roasted brussel sprouts with red onions (come to mama)

                                                                                                                                                                                                                                                                                            Now I am contemplating scotch.

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                                                                                              slurp

                                                                                                                                                                                                                                                                                            2. Ok, here we go....

                                                                                                                                                                                                                                                                                              Seared sea scallops with saffron & pimenton risotto, haricots verts & chorizo and a warm truffle & sherry vinaigrette. It worked

                                                                                                                                                                                                                                                                                              All from the icebox -- good to work off some inventory

                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                                                Beautiful!

                                                                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                                                                  Dang! That looks so good!

                                                                                                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                                                                                                    on a random Wed. night! amazing!

                                                                                                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                                                                                                      Wow! So pretty! I can imagine it working well, it's kind of the flavours for a paella, but deconstructed.

                                                                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                                                                        Very nice - and great plating!

                                                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                                                          Oh my!!!

                                                                                                                                                                                                                                                                                                        2. Cooking class! It's WFD.

                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                                            VERy nice!

                                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                                              Wow, how was the duck enchiladas? I love duck & enchiladas but never had the two together and I do have a duck in the freezer......

                                                                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                They were really good! The cherry salsa was amazing too, I could have eaten with a spoon!

                                                                                                                                                                                                                                                                                                                If you want the recipes I'll paraphrase and post it.

                                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                                  I'd love the recipe, thanks!

                                                                                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                    Here you go! She presented them individual baking dishes which was a nice touch

                                                                                                                                                                                                                                                                                                                    1 whole duck or 6 confit legs (if you use confit legs just shred and proceed with recipe)
                                                                                                                                                                                                                                                                                                                    i large sweet onion, chopped
                                                                                                                                                                                                                                                                                                                    2 cloves garlic-minced
                                                                                                                                                                                                                                                                                                                    3 dried ancho chiles
                                                                                                                                                                                                                                                                                                                    1/2 cup dried cherries
                                                                                                                                                                                                                                                                                                                    1 28 oz can fire roasted tomatoes
                                                                                                                                                                                                                                                                                                                    1 tsp coco powder
                                                                                                                                                                                                                                                                                                                    2 Tbs peanut butter
                                                                                                                                                                                                                                                                                                                    1 tsp each of cinnamon, cumin, coriander
                                                                                                                                                                                                                                                                                                                    1/2 cup chicken stock
                                                                                                                                                                                                                                                                                                                    cayenne pepper to taste
                                                                                                                                                                                                                                                                                                                    1 package crumbled goat cheese
                                                                                                                                                                                                                                                                                                                    1 package shredded mexican cheese, your choice
                                                                                                                                                                                                                                                                                                                    small flour tortillas
                                                                                                                                                                                                                                                                                                                    limes
                                                                                                                                                                                                                                                                                                                    sour cream
                                                                                                                                                                                                                                                                                                                    cherry salsa

                                                                                                                                                                                                                                                                                                                    Preheat oven to 325, Remove any excess fat, season with S&P and roast duck, covered, for aprox 2.5 hours or until done. Allow duck to cool enough to handle and then remove meat and shred. Set aside

                                                                                                                                                                                                                                                                                                                    While duck roasts, reconstitute the ancho chiles in hot water for aprox 20 min. Remove stems and finely chop. Sauté onions, garlic and cherries until the onions are soft. Add chilies, tomatoes, spices, coco powder and peanut butter. Stir, add chicken stock and cayenne pepper. Let simmer for aprox 4-5 minutes, add shredded duck and simmer for another 10 minutes. Take off heat.

                                                                                                                                                                                                                                                                                                                    Turn oven to 400 degrees. Spoon duck mixture onto a tortilla, top with goat cheese, roll it up and place, seem side down, onto an oiled baking dish. Proceed with the others. Spoon additional sauce over the tortillas, sprinkle with shredded cheese. Bake the tortillas until golden brown and bubbling, aprox 25 minutes. Serve with lime wedges, a dollop of sour cream and cherry salsa.

                                                                                                                                                                                                                                                                                                                    For the Salsa

                                                                                                                                                                                                                                                                                                                    1 lime-zest and juice
                                                                                                                                                                                                                                                                                                                    2 cups cherries, pitted and chopped (if in season use fresh, otherwise frozen are fine)
                                                                                                                                                                                                                                                                                                                    1 red bell pepper, minced
                                                                                                                                                                                                                                                                                                                    3 ribs celery, minced
                                                                                                                                                                                                                                                                                                                    1 bunch scallions, minced
                                                                                                                                                                                                                                                                                                                    1 jalapeño, minced
                                                                                                                                                                                                                                                                                                                    1 tsp sugar
                                                                                                                                                                                                                                                                                                                    2 TBS sherry vinegar

                                                                                                                                                                                                                                                                                                                    Combine all ingredients, season with S&P as needed.

                                                                                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                                                                                      wow... peanut butter! i know a lot of South American dishes use peanuts/peanut butter.... sounds really yummy!

                                                                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                                                                        What an interesting recipe; dried cherries, tomato, PB, Cocoa all with duck..... I just might have to make this with my last can of confit duck - much more interesting than just sitting the leg on a salad! Thanks for posting!

                                                                                                                                                                                                                                                                                                              2. Dinner. With a sourdough baguette it was really good

                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                  Your seafood soup looks awesome.

                                                                                                                                                                                                                                                                                                                  1. re: gini

                                                                                                                                                                                                                                                                                                                    Thanks
                                                                                                                                                                                                                                                                                                                    Give it a shot. You can use any fish and shellfish

                                                                                                                                                                                                                                                                                                                    It tasted even better than it looked

                                                                                                                                                                                                                                                                                                                2. In Sacramento it is still relatively warm during the day, but it cools down nicely in the evening and it is downright chilly in the morning. The leaves have started to change so it looks like fall, but it feels like summer. I have been craving German potato salad. I found a lovely, healthy version on the Eating Well web site that incorporates sausage, arugula and potatoes. I used turkey keilbasa and didn't have maple syrup. It was a little tangy w/o sweetening, but it was still very satisfying. It's a nice bridge between light salads and hearty fall/winter food. I paired it with a Sierra Nevada pale ale.

                                                                                                                                                                                                                                                                                                                  http://www.eatingwell.com/recipes/sau...

                                                                                                                                                                                                                                                                                                                  1. Tonight a girlfriend and I did our weekly dinner and a movie.

                                                                                                                                                                                                                                                                                                                    Dinner was singapore noodles (so, so very delicious) and Thai hot and sour soup.

                                                                                                                                                                                                                                                                                                                    Movie was ridiculous - Pain and Gain with the Rock and Marky Mark.

                                                                                                                                                                                                                                                                                                                    Plenty of wine as well.

                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                    1. re: kaymbee

                                                                                                                                                                                                                                                                                                                      Wasnt that the worst movie??? Glad your dinner was good.

                                                                                                                                                                                                                                                                                                                    2. A simple unchallenging repast is upcoming at Harters Hall. Pork chops will be oven cooked, as will sweet potato. And there'll be green beans from the freezer.

                                                                                                                                                                                                                                                                                                                      1. Yesterday, I brought home the following:

                                                                                                                                                                                                                                                                                                                        2 gallons of cider
                                                                                                                                                                                                                                                                                                                        5 large bunches of collard greens
                                                                                                                                                                                                                                                                                                                        2 bunches of kale
                                                                                                                                                                                                                                                                                                                        1 huge head bok choy
                                                                                                                                                                                                                                                                                                                        3 bunches of carrots with greens
                                                                                                                                                                                                                                                                                                                        4 white onions
                                                                                                                                                                                                                                                                                                                        5 small red onions
                                                                                                                                                                                                                                                                                                                        1 loaf of bread
                                                                                                                                                                                                                                                                                                                        2 dozen eggs
                                                                                                                                                                                                                                                                                                                        3 lbs of Granny Smith
                                                                                                                                                                                                                                                                                                                        2 chickens
                                                                                                                                                                                                                                                                                                                        5 lbs pork belly (for use in venison sausage next month)
                                                                                                                                                                                                                                                                                                                        4 Delmonico steaks
                                                                                                                                                                                                                                                                                                                        2 lbs ground beef

                                                                                                                                                                                                                                                                                                                        The frozen items fit just fine, but the fridge took some doing.... It took me about fifteen minutes to figure out how to fit it all in. (At least it motivated me to get rid of some leftovers and practically-empty condiments!) I had to tear up the bok choy and toss the bottom to make it work.

                                                                                                                                                                                                                                                                                                                        So, I'm making something featuring bok choy That's all I know so far. :p Any ideas? (I can use the carrots and onions, and I've also got some bell peppers and snow peas, plus garlic and ginger, of course.)

                                                                                                                                                                                                                                                                                                                        15 Replies
                                                                                                                                                                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                          That's one helluva shopping trip!

                                                                                                                                                                                                                                                                                                                          If you've got a grill or a grill pan, grilled bok choy is always good. But this stir fry of ribbons of carrots and bok choy with ginger also sounds good:

                                                                                                                                                                                                                                                                                                                          http://www.curtisstone.com/Recipes/Ma...

                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                            Hmm. I don't know if I have anything to shave carrot ribbons with.... I'm sure I can make it work, though. Looks yummy!

                                                                                                                                                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                              A mandoline would make short work of the carrot. But if you don't have a mandoline, perhaps a firm hand on the vegetable peeler to get a thick enough ribbon?

                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                Oh, wait. I DO have a mandoline. It's just a piece of junk and doesn't work well, so it hides in the cabinet. I'll give it a try!

                                                                                                                                                                                                                                                                                                                                1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                  USE the finger guard, Kontxesi! :-)

                                                                                                                                                                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                    I have a junky mandoline stashed somewhere too. It scares me.

                                                                                                                                                                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                                                                                                                                                                      My boyfriend was being sweet and got me one for Christmas. He didn't know that the ones they sell at Wal-Mart really aren't going to cut it. :p I'm saving up for a good one.

                                                                                                                                                                                                                                                                                                                                      This one has a V-shaped blade instead of the diagonal one I see on most. I feel like that's part of problem?

                                                                                                                                                                                                                                                                                                                                      1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                        I have a V-shaped blade as well - works perfectly fine. Mine is one of the "as seen on TV" and wasn't all that expensive - I think I got it at Bed, Bath & Beyond. Similar to this one:

                                                                                                                                                                                                                                                                                                                                        http://www.amazon.com/OXO-Grips-V-Bla...

                                                                                                                                                                                                                                                                                                                                        My blades/teeth are on a full platen and slide in and out very easily to change them out. It is perfect for thinly slicing up lots of onions for caramelizing.

                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                          So I used it last night and it worked fine. I was always using the julienne piece before, so I think that's where the problem lies. The slice blades were fine. :)

                                                                                                                                                                                                                                                                                                                                2. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                  I just use a veggie peeler to make ribbons (I'm kind of accident prone so a mandolins would prove dangerous!)

                                                                                                                                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                                                                                                                                    me too re using a veggie peeler. it's just easier than hauling out the mandoline.

                                                                                                                                                                                                                                                                                                                                  2. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                    I use a Y-peeler for peeling veg and it's also great for carrot or courgette ribbons (and destringing celery).

                                                                                                                                                                                                                                                                                                                                    I am seriously scared of using a mandoline (although I'd probably be better at that than playing a mandolin)

                                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                                      I hear you - I sliced the top of my right ring finger open a couple of years ago when making scalloped potatoes. I glued the flap back, but I haven't used a mandoline since.

                                                                                                                                                                                                                                                                                                                                      1. re: gini

                                                                                                                                                                                                                                                                                                                                        USE THE FINGER GUARD! LOL

                                                                                                                                                                                                                                                                                                                                        1. re: gini

                                                                                                                                                                                                                                                                                                                                          This is a great deal on a popular inexpensive mandoline - with catch tray and FINGER GAURD:)!

                                                                                                                                                                                                                                                                                                                                          http://www.cutleryandmore.com/benrine...

                                                                                                                                                                                                                                                                                                                                3. I went along to a book club last night, it wasn't at all like the book clubs I've been to before - the host cooks dinner and buys everyone a copy of the next book of their choice and guests take along a bottle of wine. So civilised!

                                                                                                                                                                                                                                                                                                                                  The food was amazing - Columbian empanadas (with a cornmeal dough) and guava paste and I think fresh mexican cheese as nibbles and then a delicious chicken, rice and pea dish with salad followed by a dessert of some kind of buttery cookies sandwiched with dulce de leche. I knew it would be good when I saw the hostess had an Ottolenghi book on her shelf ;)

                                                                                                                                                                                                                                                                                                                                  Tonight it's veg box delivery day (celariac, kale, spaghetti squash, beetroot, fennel, pomegranates, apples, pears, broccoli, butter lettuce, potatoes) but rather than old favourites I want to do something new, so I'm off to browse my cookbooks.

                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                                                                                                                                    How can I get in on this type of book club? I love book clubs but this sounds just fantastic and the meal sounds even better.

                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                      I know - I've totally lucked out!

                                                                                                                                                                                                                                                                                                                                  2. I am hosting 7 people tonight for a birthday dinner. The only things I know for certain right now is the main course I am making is roasted rainbow trout stuffed with blackened shrimp and herbs with a chardonnay, shallot butter sauce. Dessert with be my SO's attempt to make our WFD buddy Christina Mason's Chocolate Buttermilk Cake with Raspberry Sauce.

                                                                                                                                                                                                                                                                                                                                    Any advice for the other things to serve would be appreciated!

                                                                                                                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                                                      That cake is dead easy. It tastes best on the day it's made, just a heads up.

                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                        p.s. your birthday?

                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                          Ha, definitely not my birthday. My friend's wife is celebrating her 35th Birthday (WEEK) so I invited a bunch of people over to celebrate tonight.

                                                                                                                                                                                                                                                                                                                                      2. re: Fowler

                                                                                                                                                                                                                                                                                                                                        Wow would you like to share the recipe for that trout?

                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                          I would be happy to fldhkybnva. As I go through the prep later today I will make notes and provide them.

                                                                                                                                                                                                                                                                                                                                        2. re: Fowler

                                                                                                                                                                                                                                                                                                                                          Something green and irony to cut through the sauce? Spinach or swiss chard? And mashed potatoes?

                                                                                                                                                                                                                                                                                                                                          Does the cake need vanilla ice cream/creme fraiche or something to go alongside?

                                                                                                                                                                                                                                                                                                                                          1. re: helen_m

                                                                                                                                                                                                                                                                                                                                            All good ideas. Thanks helen_m.

                                                                                                                                                                                                                                                                                                                                          2. re: Fowler

                                                                                                                                                                                                                                                                                                                                            That fish sounds great Fowler; let us know what else you decided to serve...

                                                                                                                                                                                                                                                                                                                                          3. Bar food last night was yummy - garlic cheese bread and a black bean burger (with guac!) for me, and the other half of the cheese bread and chicken tenders for EJ. Guiness on the side.

                                                                                                                                                                                                                                                                                                                                            Tonight we are finally having those darn stuffed peppers I've been trying to make for a while! Made a filling of odds and ends veggies - eggplant, peppers, onions, chard, serrano- roasted garlic chicken sausage, a can of fire roasted tomatoes and the last of the whole wheat couscous. Added some mozzarella and a sploosh of red wine. It's actually pretty tasty! Will add a sprinkle of parmesan when I bake them. The rest of the red wine will accompany!

                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                            1. re: iowagirl

                                                                                                                                                                                                                                                                                                                                              Hey, we're doing stuffed veggies here too! I made stuffed cabbage, but Mr. Speak isn't big on cabbage, so I made him stuffed bell peppers instead with the same filling. It all works out - I hate bell peppers, LOL.

                                                                                                                                                                                                                                                                                                                                            2. The temperatures have really dropped here in CNY, and I was in the mood for soup last night. I decided to make two so that I can have leftovers all week. One was a creamy carrot ginger soup (one of my faves) and the other was a Moroccan chickpea "chili." Both came out fantastic. Good thing I made them yesterday as I have a friend coming over for dinner tonight and don't feel like cooking. I just asked him to bring a loaf of bread and we'll be good to go!

                                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                                                                can you share a recipe for the chickpea chili? My spouse purchased a gigantic can of chickpeas at Costco and I'm on a mission to use them up. TIA

                                                                                                                                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                                                                                                                                  Sure. I roughly used this recipe: http://www.myrecipes.com/recipe/moroc.... I upped some of the spices by a bit and used chicken stock instead of water, but honestly, it was so good I think I might just use water next time. Love it.

                                                                                                                                                                                                                                                                                                                                                  1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                                                                    Thanks, I'll up the spices too.

                                                                                                                                                                                                                                                                                                                                              2. My errands are finished, now I have to figure when or if to sleep before my 3am wake up call to catch my 6am flight. I'm glad I went to the store today as my favorite hummus supplier was tasting. I've tried nearly everything except a few things I've convinced myself I wouldn't like. Well, I decided to give the roasted eggplant, red pepper and yogurt dip a taste and it was outstanding. I managed to eat dinner despite my nerves. I whipped up a quick baked turkey breast seasoned with Aleppo and cavendars spread with the dip as it came out of the oven.

                                                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                  Sleep. Your already nervous stomach will appreciate it.

                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                    There's no question, fieldhawk. SLEEP. Go to bed early. And good luck tomorrow!

                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                      Yes, SLEEP!

                                                                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                      Good luck! You'll do fine.

                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                        Agree with everyone else. Sleep. Otherwise you won't be sharp. Good luck.

                                                                                                                                                                                                                                                                                                                                                      2. The BF had a ribeye, baked potato & salad...I had a spinach salad with steamed broccoli florets, red & orange bell pepper strips, cukes, ham strips and spicy ranch dressing and a baked potato on the side.

                                                                                                                                                                                                                                                                                                                                                        1. Grilled flank steak, sliced and served on a bed of creamy white beans, studded with fresh rosemary, sage and roasted cherry tomatoes. I simmered them in a little chicken stock and white wine with a parmesan rind - SO much flavor. A couple of creamy beer caramels for dessert.

                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                                            what a great idea about the rind - i've only done that with sauce. going to try that.

                                                                                                                                                                                                                                                                                                                                                          2. Tonight was Barefoot Contessa's Butternut Squash and Apple Soup, using squash from my CSA and apples that we picked a few weeks ago. It's delicious, and will make great leftovers.

                                                                                                                                                                                                                                                                                                                                                            1. Sketti night. All the talk last night got me wanting it. Spaghetti, chopped veggie salad( zucchini, carrot coins, celery,,bell pepper, tomatoes and cheddar cheese with an oregano viniagrette.) Garlic cheese Texas toast.

                                                                                                                                                                                                                                                                                                                                                              1. I have released SO to the wilderness today. He's on hunting trip #1 of 2 for the season. He has both deer and elk tags but I'm hoping for elk, it tastes better.

                                                                                                                                                                                                                                                                                                                                                                So, tonight's dinner is just picking through the leftovers in the fridge. I ate the last two Bayless chipotle meatballs, now I'm pondering something with pasta and maybe throwing in some of a leftover rotisserie chicken. With pesto maybe... hmmm...

                                                                                                                                                                                                                                                                                                                                                                Tomorrow is the start of a girl's weekend with the BFF (Redskins are in town for football so her hubs is MIA with all his DC friends being in town), and what a better way to do that than go to a hockey game! I have seats right behind the players bench so that should be fun. Saturday I'm heading up to her house in the mountains with the pup to stay the weekend. I'm going to introduce her to the wonders that is Halal Cart chicken, and some homemade pitas.

                                                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                  Friends don't let friends eat store bought pita.

                                                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                    For reals. They're so easy to make too, I don't know why I ever did store-bought. I"m curious to see if the elevation will affect them though. She's at about 7200'

                                                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                      And rediculously overpriced usually as well. For pennies worth of flour - make your own:)

                                                                                                                                                                                                                                                                                                                                                                2. Oh, lordy, too many things to count going on this week, which is why I'm whipped and mangator will pick up my favorite grilled hot wings from our local.
                                                                                                                                                                                                                                                                                                                                                                  A pic from my last trip:

                                                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                    Building a house goes on the love/ hate list. I did that as a teen w/ my parents. Torture even though I wasn't making the decisions. Be strong Allie. You can do this

                                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                      Thx, Suz!! While I certainly can't do it, I'm a great menacing supervisor :D

                                                                                                                                                                                                                                                                                                                                                                  2. Tonight = Friday.
                                                                                                                                                                                                                                                                                                                                                                    Tonight = Out.
                                                                                                                                                                                                                                                                                                                                                                    Tonight = Sangria for me, mango martinis for another. And whatever tapas float our boats.

                                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                      LW - I REALLY like the way you think!

                                                                                                                                                                                                                                                                                                                                                                    2. Dinner out. http://chowhound.chow.com/topics/9198...

                                                                                                                                                                                                                                                                                                                                                                      1. This has been another week where the kitchen @casa lingua stayed cold most nights -- too much going on in the evenings.

                                                                                                                                                                                                                                                                                                                                                                        Same tonight, incidentally. My boys are playing an early evening gig at my #1 supply source for the magical cheeseburger club.... so I'll stop by, sit in for a few tunes and call it dinner.

                                                                                                                                                                                                                                                                                                                                                                        Then my boys and I will reunite for a late show at a local watering hole (one of the few places that unfortunately still allow smoking -- cough, cough), so it looks like tomorrow will be a laundry day :-)

                                                                                                                                                                                                                                                                                                                                                                        That said, the crowd there is great and we always look forward to playing there, even tho it stinks and we only play for tips.

                                                                                                                                                                                                                                                                                                                                                                        Here's hoping that the coming days will offer the opportunity for some healthier options on the plate.....

                                                                                                                                                                                                                                                                                                                                                                        1. Missmasala posted her tips for Afghan lasagna on another thread (http://chowhound.chow.com/topics/8417...) so that was last night's dinner. I wanted a spicy zucchini dish for the side so I stir fried my squash with the Indian Trinity (onions, garlic, ginger), followed by the Toasted Trinity of cumin, coriander and turmeric. A bit of red chilli added heat, chopped tomato and amchoor added just enough acid and sweetness to balance things out. It was a generally healthy dinner, so I didn't feel too much guilt putting together a dessert plate of peanut butter frozen custard with a candied bacon pretzel and Southern Tier Porter syrup. It's getting cold; I could use the insulation anyway!

                                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                                                                                                            Everything sounds great, especially dessert...I have a terrible sweet tooth and I could eat this right up.