HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #253 - The Countdown to Thanksgiving Edition [Through Nov. 4, 2013]

In my mind, November is the start of the holiday season, and a month of celebrating. Both my husband and my son have birthdays this month, as well as my oldest friend, my son's godfather, and at least 5 other people with whom I am close. Add to that a trip to the West Coast to celebrate Thanksgiving with my husband's family, and you have a non-stop month of family and fun times.

And of course, as evidenced by other threads, some of us are already in the planning mode for Spaghetti Carbonara Day, as Calvin Trillin, a well-known hater of turkey once termed it.

Gobble, gobble nonetheless! What's on your table for dinner?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. It's another leftover night, although I'm going to try and repurpose some of the chicken. I've got red and green bell peppers (well, the green CSA pepper has turned half orange), I've got CSA cherry tomatoes (which are still looking perfectly fine almost 1-1/2 weeks later), I've got chicken and mashed potatoes. I've got the roasted chicken gravy as well, but I don't think I want to use it in a mash-up.

    I was thinking of something pot-pieish - add frozen peas and (CSA) corn to a tomato-cream sauce with some chopped chicken and sauteed bits of peppers, and into a baking dish to be topped with the rest of the dirty-smashed potatoes and baked. That still won't use up the chicken, but I might freeze a hunk for later use.

    We'll see if that's what I'm in the mood for when I get home tonight. :-)

    5 Replies
    1. re: LindaWhit

      That sounds like a tummy rubber for sure.. well, minus the corn for me.

      1. re: LindaWhit

        don't you mean, shepherd's pie-ish?
        whatever you call it, it sounds mighty tasty.

        1. re: mariacarmen

          Yeah, it sort of is, from a chickenish side. I could thin the dark gravy with the heavy cream, instead of using the tomatoes. Hmmm...

        2. re: LindaWhit

          Wow that's a nice showcase of leftovers.

          1. re: LindaWhit

            OK, about 2 cups of chopped chicken, 1/3 cup of chopped bell pepper, 1-1/2 cups of corn/pea mix, mixed with a dark chicken gravy that was whisked with some heavy cream, white wine, and dried thyme. It was all blended together, spooned into a couple of small Le Creuset baking dishes, with very buttery and creamy mashed potatoes carefully spooned on top (that's not easy to spread across the whole shebang!)

            Baked at 350° for about 25-30 minutes until bubbly, and it's "resting" for about 10 minutes right now. Dinner tonight and work lunch tomorrow.

            Not too shabby! Oh yeah. Wine in the food? Wine in the cook. Like DUH. It's Thursday - ALMOST THE WEEKEND! ;-)

          2. I pulled a huge chicken breast out of the freezer. Going to stuff it with goat cheese and some fresh herbs and bake it. I have a big bunch of fresh spinach from the organic produce delivery so I'll saute that up with some garlic. I'll probably make just some plain white rice to have on the side. I also bought a loaf of fresh French bread from the bakery. I've been craving warm bread and butter the past couple of days.

            All in all, a boring and easy dinner.

            5 Replies
            1. re: Njchicaa

              Roasted chicken with fresh herbs and goat cheese, fresh breads? That is NOT boring!

              1. re: LindaWhit

                I'm glad you said it, my thoughts exactky

                  1. re: Njchicaa

                    Doesn't sound boring at all! Sounds delicious. I'd pass on rice but can I come over for the rest?? ;-)

                  2. My oldest son's birthday is Nov 15th..he'll be 32...omg, I can't believe how old I AM...lol....

                    Tonight I'll be having lobster ravioli with spinach in a brown butter sauce & toasted walnuts. The BF will be having oven fried chicken breast with leftover green beans from last night and mashed potatoes w/ gravy.

                    6 Replies
                      1. re: Cherylptw

                        Wow. That pasta sounds lobsterific!

                        1. re: Cherylptw

                          I remember when I was approaching 30 and thought "Man, I am so friggin' old" - and now my sons are close to that (in a few years). All I can say is - getting old is better than not getting old :-)

                          In any case, Happy B-Day to your son (and to you!)

                          1. re: acssss

                            I remember turning 21 three weeks after my son was born and I really got depressed, thinking I was getting old then...ha! What did I know? Thanks for the birthday wishes...

                            1. re: Cherylptw

                              I'll have what your having - small portion - then have what BF is having also:)!

                            2. Muwahaha! Happy Halloweenie.

                              Not doing any cooking tonight. As hubby is out of town and I'm a bit spooked by being in the house alone during trick or treating time, one of my girlfriends is stopping by with Sushi! I will be providing the Sake, and probably some wine, and maybe some whiskey. Hey, it's my Friday AND it's a holiday AND I'm not driving. A girl can live it up a little.

                              3 Replies
                              1. re: ludmilasdaughter

                                a girl certainly can! have a great time!

                                1. re: ludmilasdaughter

                                  I am trying to recommend this, but the button doesn't apear to be working? Anyone else having trouble with it?

                                  1. re: gingershelley

                                    See below, gingershel. The techies are aware of it. Seems to only be in this thread.

                                2. Oh, my dinner friends, I've been such a poor attendee :( Just so much stuff going on.
                                  Last night was just sausage ravioli from the fridge section. The night before was from COTM:
                                  http://chowhound.chow.com/topics/918717
                                  And tonight is pizza and beer to hand out candy, and maybe snacks later at our walkable bar. Hope you all have a fun H'ween!

                                  1 Reply
                                  1. re: alliegator

                                    allie - you've got a LOT on your plate with the new home building! Pop in when you can, and tell us funny Pop stories. :-)

                                  2. I get to go shop for puppy stuff on my way to pick up SO from the airport... I'm excited! Our current dog doesn't play with toys or anything so this should be fun.

                                    Tonight's dinner is various leftovers from my work potluck. Some of my oven-fried chicken, some really amazing pulled pork, some baked potatoes, and these ridiculously good homemade pumpkin spice cupcakes with a cinnamon cream cheese frosting.

                                    1 Reply
                                    1. re: juliejulez

                                      julie, I'll bet the old dog will learn new tricks when the puppy joins the family. ;-)

                                    2. Tonight I made cauliflower (mashed then sauteed) - MariaCarmen got me so in the mood that I couldn't even wait for tomorrow to go and get some from the store! That's it - just cauliflower.

                                      It was a late dinner, because the entire day started out later than usual. We watched the RS win the World Series last night (clap clap clap) and then couldn't get to sleep as quickly as usual and woke up late.
                                      Oh well, it is good because come Sunday (clock change) we will already be used to the hours.

                                      8 Replies
                                        1. re: mariacarmen

                                          Yes! BTW Maria I read on another thread that you grew up in L.A. - did you by any chance have a BFF in NYC to whom you wrote long letters describing your addiction to Peter Frampton, teaching her valley girl talk like "to the max"???

                                          1. re: acssss

                                            whaaa? no, but it sounds very intriguing!

                                            1. re: mariacarmen

                                              I had a very close friend during my teenage years named Maria who lived in L.A. and taught me all the valley girl talk before it reached New York. She was absolutely addicted to Frampton and I became a fan as a result - wouldn't it have been cool if you were her - oh, well... maybe I can find her on FB... if only I remembered her last name :-)

                                              1. re: acssss

                                                too funny! yes it would have been cool. i loved Frampton but was not addicted. and i was not a valley chick. during my teen years i hung with the cholas!

                                                1. re: mariacarmen

                                                  I would "recommend" you but I can't

                                                  1. re: acssss

                                                    thanks - you too!
                                                    so used to that feature, in so short a time. it's frustrating.

                                                2. re: acssss

                                                  Too bad women get married and often change their last names; too hard to find them. I'm looking for Ellen Lepidus; best friend in high school in El Salvador .. later she was living in DC area.

                                        2. In my little SF neighborhood, the costumed kidlets walk around to all the shops - meximarts, MetroPCS, liquor stores, etc. - and the shopkeeps all hand out candy. it's the cutest little urban thing ever.

                                          the only scary thing going on in our apartment is that i've polished off a pound of mussels, all by my lonesome, moaning away at their deliciousness. night two of sans-BF dinner was spanish chorizo, smoked paprika, pouilly fume, thyme, garlic and shallot moules, with toasted garlic baguette slices. i REALLY NEED TO CURSE RIGHT NOW, THEY WAS SO AMAZINGLY GOOD.

                                          i really don't know why we don't have these all the time. the BF actually LIKES mussels. and he was sweet enough to go pick these up for me as i can almost never get to our local fishmonger's before they close after work. plus, i angelically went to the gym tonight before coming home and cooking these. more scary shit.

                                          we'll probably stop by our local watering hole to check in briefly on the Halloween shenanigans, later, when the BF gets home from work. in the meantime, i'm off to bathe in the leftover mussel sauce, and then a disco nap.

                                           
                                           
                                          6 Replies
                                          1. re: mariacarmen

                                            The mussels sound amazing! I consider them water, 2 lbs at least somehow make it in my belly. Did you follow a recipe or just go with your brilliance at the stove?

                                            1. re: fldhkybnva

                                              i loosely followed this recipe, tho i didn't do their method of garlic croutons. i used fresh tomatoes. and i did use the full cup of wine as i wanted to have a lot of sauce, even though i had to adjust the recipe for one person. next time i would also add a bit of dried chili pepper flakes.

                                              http://www.finecooking.com/recipes/st...

                                              i'm going to make these again the next time the BF is home for dinner.

                                              1. re: mariacarmen

                                                thanks for posting this. I bought some homemade smoked sausages from a friend at work and have been looking for a mussel recipe to use with it.

                                            2. re: mariacarmen

                                              I was thinking about making that very dish myself. Maybe this weekend if the weather cools back down from the tropical breezes that showed up yesterday.

                                              1. re: mariacarmen

                                                Recommend, recommend recommend. Love the smoked paprika/chorizo treatment.

                                                Need to make mussels this weekend fo' sho':)

                                              2. So I finally made that kale frittata yesterday. I guess in a pinch when I don't have much besides eggs and produce it'll do, but I don't think it's something I'll go out of my way to make again. It didn't seem quite worth it.

                                                However, I did use up all of the cheese odds and ends I had left! And now I'm just down to like... 2-3 bunches of collards to do something with. We will probably have stuffed collard rolls this weekend.

                                                1. I am a bad Halloween House person. I managed to remember only at 5pm that I should probably go buy some candy. I snagged two bags from picked over shelves at CVS, lit my Halloween candles on my doorstep, and handed out candy to 34 folks before I ran out. Next year I'll prepare better!

                                                  While serving the youth of my neighborhood fun size Snickers, I snacked on horseradish cheddar spread and terra chips. Post-gym we ate some pulled chicken with coleslaw and avocado.

                                                  Tonight, pizza and red wine. Yes.

                                                  1. My son got quite the haul last night! I am sure he will prefer candy to anything I make for dinner, LOL. I am trying to avoid sneaking some while he is at school….

                                                    I am home from work today waiting on electrician in the AM and a plumber this afternoon. Which means I can putter in the kitchen all day. YEAH!!!

                                                    Tonights dinner is turkey meatloaf. I am using the recipe from this weeks cooking class. It has shredded apple and zucchini in it which made it really moist and it was topped with a wonderful mushroom sauce. Looking forward to making it myself. Along side will be steamed green beans and mashed taters. I am going to open a nice Oregon Pinot to go with it.

                                                    17 Replies
                                                    1. re: foodieX2

                                                      (Tried to "like" your post but something's up wit dat, foodie - had to report the problem on Site Talk).

                                                      ANYWAY - your dinner sounds good - I've added grated apple or applesauce to turkey meatloaf in the past - the mushroom sauce sounds like a perfect complement. Enjoy puttering in the kitchen!

                                                      1. re: LindaWhit

                                                        Maybe open a new thread until they decide on how to solve the problem?
                                                        (I've had the same problem - but only with this one thread)

                                                        1. re: acssss

                                                          Yeah, I was able to recommend in other threads as well. I did open a thread on Site Talk and just gave this thread as an example.

                                                            1. re: acssss

                                                              Don't see any reason to do so. Hopefully the techies will get it fixed.

                                                              1. re: LindaWhit

                                                                Good for you for keeping the faith - paid off in the end!

                                                                1. re: acssss

                                                                  They're relatively good eggs (FOOD REFERENCE!) on the Mods/tech side of things. ;-)

                                                                  1. re: LindaWhit

                                                                    Food reference - now that's funny!!!
                                                                    I guess you can't be too careful - I wonder how many of us have nightmares about the MODs sending us emails and deleting our messages. (I'm JOKING MODS - I love you guys!)

                                                        2. re: LindaWhit

                                                          i've had that same issue with "recommending", also only on this thread. also, i can't open closed posts here!

                                                          1. re: mariacarmen

                                                            Yup, I have two threads open on Site Talk about those exact issues. And it's JUST this particular thread, mc. I've been able to pop open a previously read post on an older WFD thread, and can Recommend various posts on other WFD threads.

                                                            So far, the Mods seem to be unable to reproduce them - so maybe post a "me too!" over on Site Talk to let them know this particular thread seems to have an issue.

                                                            1. re: LindaWhit

                                                              done. i didn't realize you had two separate threads, so i commented on the "recommend" post about both issues. they'll get the picture.

                                                              1. re: mariacarmen

                                                                Weird. Can't open a previously read comment either.

                                                                Da foque is going on these days????? Site's been hella buggy lately.

                                                              1. re: mariacarmen

                                                                recommend is working again! and opening closed threads too.

                                                                Thanks Mods!

                                                            2. re: foodieX2

                                                              That meatloaf sounds great - esp. with a mushroom sauce! Can you post a paraphrase for us?

                                                              1. re: foodieX2

                                                                I had never thought of a mushroom sauce for meatloaf- really good idea. I'm shamelessly thieving it. ;-)

                                                                1. re: foodieX2

                                                                  Any chance you could share the mushroom sauce recipe?

                                                                2. The weather - bizarre. Windy, some rain, and I woke up to 65° temps - at 7:00 a.m.! Oh well - at least tomorrow will have nice 60° temps for the Duck Boat Parade!

                                                                  Tonight - steak tips marinated in a combo of teriyaki and molasses, with some Aleppo pepper thrown in for good measure. Onto the grill pan to sear, then finish in the oven.

                                                                  The convection toaster oven will be used for a baker - butter, sour cream, and chives to go on top.

                                                                  Salad of CSA butter lettuce, shaved or grated purple radishes, and probably some shaved/grated carrots with a lemon-ginger vinaigrette.

                                                                  And the "other side dish" goes without saying, because it's FRIDAY. :-) Happy November, all!

                                                                  3 Replies
                                                                  1. re: LindaWhit

                                                                    Yum, sounds great! I think molasses is one of those things I often forget about but love when I have it.

                                                                    Are you going tomorrow? We are hoping our son's hockey game gets rescheduled so we can.

                                                                    Just made the mushroom sauce for tonights dinner. Smells so good!

                                                                    1. re: foodieX2

                                                                      Oh hellz no! LOL

                                                                      If, as another friend is doing, I had a place in office space that overlooks the parade route, I would definitely consider it. But I j ust don't have a desire to be in Boston amongst 1,000,000 of my besties. :D

                                                                      And re: the marinade - this is from a local-to-me butcher, J&B. They told me their marinade is basically the teriyaki and molasses - so I made up a bit extra and poured it in the bag when I froze them earlier this week (25% all marinated meats this past Monday since the Pats AND Sox won on Sunday night!)

                                                                      A couple of shakes of the Aleppo pepper will be added tonight when I get home for a bit of a zing. Grated ginger would also work.

                                                                      1. re: LindaWhit

                                                                        Double YUM!

                                                                        We do have friends whose office is overlooking part of parade route so we were thinking of parking there (he has parking too, WOOT) and making a day of it otherwise we would head in by T. I know, insanity, but the boy had a blast at the Stanley cup parade. What we do for love…

                                                                  2. It's day 5 of our fall cleanse (cutting out dairy, sugar, alcohol (sob!), starchy veggies, caffeine, and gluten for two weeks) so we are ready for the holidays and our Jamaica trip and the retox that will occur. Surprisingly, the two things I'm REALLY craving are wine and potatoes. Weird, I know!

                                                                    Tonight we're having ginger glazed salmon and sauteed kale, cabbage, red peppers and carrots for the side. Trying to use up all of the produce that we got last week from the CSA and the 5 lb bag of baby kale I got at Costcot for a great price. (lots of kale smoothies this week) I'm going to make kale chips and carrot chips for snacks this weekend, along with a batch of guac. And waiting for the 18th!

                                                                    5 Replies
                                                                    1. re: iowagirl

                                                                      Wow, a cleanse that still let's you have glazed salmon and guacamole is a cleanse I might be able to get behind...

                                                                      and of course, the Retox! :)

                                                                      1. re: gingershelley

                                                                        I know, right! As long as it's wild sustainable fish, it's ok. no shellfish. And avocados, onions, garlic and lime juice - all ok. Just not tomatoes. We can also have whole grains, so that satisfies some of my "starchy" cravings - which I definitely have! This is more of a food elimination cleanse than a Master or fruit or liquid cleanse.

                                                                        1. re: iowagirl

                                                                          See if you can get some farro, Iowagirl. My new favorite grain. Local stuff for us - grown in Eastern WA.... nice chewy satisfying texture. Just cook in Veg stock with some onion and garlic and you will love it!

                                                                          1. re: gingershelley

                                                                            So good to know, GS! I actually bought a small bag of farro from TJ's the last time I was there and it's been staring at me ever since. I wasn't sure exactly what to do with it - now I do!

                                                                      2. re: iowagirl

                                                                        Good luck and enjoy the cleanse! Ohhh Jamaica - lucky you mon!

                                                                      3. Been a bit crazy-busy last couple days - so just catching up w' you all now....

                                                                        Wed. night I did make a very yummy dinner of my ubiquitous orange ginger chicken whole leg, and the side was the kicker; stuffed an acorn squash with Farro,apple, minced red pepper, and mushrooms, and braised that with some of the chicken marinade and chicken stock. Stupendous! I need to work on the details of cooking it (should have pre-cooked the farro, perhaps sauteed the apple, shallot, etc. first), but the flavors were excellent, and I just loved the texture of the chewy farro with the fruit, veg and soft squash.

                                                                        Yesterday, I was busy cooking up pots of chili verde to feed 75, which I am delivering to a catering client today... so between that all over the stove-top, and the trick or treeters, I just ate a bowl of chili from the freezer with some sharp cheddar, chopped onion and hot sauce on top.

                                                                        I must be getting old, as on Halloween, I am perfectly content to be home, opening the door to the kiddies, and handing out candy while getting all happy (or annoyed) at the costumes (or lack of effort).

                                                                        I think tonight will be a cheeseburger with avocado and bacon, and of course, WINE! :)

                                                                        3 Replies
                                                                        1. re: gingershelley

                                                                          that squash sounds awesome. as does the cheeseboiguh.

                                                                          i wish i'd stayed home last night. ugh.

                                                                          1. re: mariacarmen

                                                                            Like I said, I may be just gettin' old. Mind you, I like a Halloween party and dressing up - but on the weekend, NOT on a wed. night when I have 'school' in the morning:)

                                                                            1. re: gingershelley

                                                                              we don't even dress up. we just went to our local watering hole to see what everyone else was dressed up as, and ended up doing a little dancing. and staying out later than i'd planned. 4 hours of sleep is not good for this old lady. especially on a "school" night!

                                                                        2. I signed the official contract so I'm finally breathing a huge sigh of relief. I pondered another bone in ribeye which I began to defrost, but was swayed by the dry aged boneless ribeye. I pulled a usual kitchen no no but popped the other steak back in the freezer to enjoy a rarer treat. It will be getting a simple treatment of an herb compound butter and sauteed mushrooms.

                                                                          10 Replies
                                                                            1. re: fldhkybnva

                                                                              Congrats! Enjoy your celebratory dinner.

                                                                              1. re: fldhkybnva

                                                                                Woo Hoo! Congratulations, you deserve to celebrate. Enjoy dinner.

                                                                                    1. re: linguafood

                                                                                      Thanks, the world of medicine is quite odd so it's not until July 2015 while I finish residency but such a sigh of relief to know where I'll be then

                                                                                      1. re: fldhkybnva

                                                                                        Enjoy that ribeye and Congrats on the new job and knowing where you are going to be. Big sigh of relief.

                                                                                    2. re: fldhkybnva

                                                                                      Congratulations! The ribeye and shrooms sounds like the perfect celebratory meal, but is also fairly easy after you horrendous week! Enjoy!

                                                                                      1. re: iowagirl

                                                                                        Exactly! I had high hopes of a weekend free to spend time in the kitchen but alas as soon as my plate has been cleared I find myself under the pressure of a new deadline - a dreaded book I need to finish aka start and finish in the next few weeks. No worries, I plan to eat well though will let my new spice influx and mass of cheese I picked up at various stores do the work for me so I can relax while being productive.

                                                                                      2. re: fldhkybnva

                                                                                        Congratulations on signing your contract! More than 20 months until you start.

                                                                                      3. Tonight, nothing special - just bought some egg roll wraps and I will make mini egg-rolls filled with cabbage and carrots and some sauces (spicy, sweet) for dipping.

                                                                                        14 Replies
                                                                                        1. re: acssss

                                                                                          Hmmm.....I've got TONS of CSA cabbage - maybe this should be a weekend project for me to try making my own egg rolls! How do you cook them, acssss - deep fry or pan fry in a little oil or bake in the oven? I have no idea how this would be done...

                                                                                          1. re: LindaWhit

                                                                                            I deep fry them - twice - the second time just before we are ready to eat them, but we like them crispy. I've seen people make very soft eggrolls, which I guess could be done in the oven.

                                                                                            1. re: acssss

                                                                                              So you take it past the blanched stage? I've twice-fried potatoes a bazillion times, but never anything else that I can think of. I learn somthing new here ever'day!

                                                                                              1. re: mamachef

                                                                                                I fry them twice because I make them ahead of time and then fry them a second time (for about 5 minutes) only to crisp them up again... egg rolls (especially the thicker ones with veggies) tend to get soft and soggy - and we like ours crispy.

                                                                                                Instead of heating oil again, you can pop them in the oven and it will do the trick.

                                                                                            2. re: LindaWhit

                                                                                              I've only single fried them and they come out just fine. Double frying is necessay when you need to boil off a lot if water (ie, potatoes) but otherwise a single fry should do.

                                                                                              I need to make these again...

                                                                                            3. re: acssss

                                                                                              Sheesh! Your nothing special is waaaaay more special than my nothing special, which usually denotes something along the line of soup and sandwiches; not labor-intensive eggrolls!!
                                                                                              Anyway, it sounds wonderful. Do you use veg. other than the cabbage and carrots? I used to use mung bean sprouts, but it seemed like they got soggy and absorbed too much oil. Switching to cabbage solved that problem.

                                                                                              1. re: mamachef

                                                                                                Thank you mamachef - although I hope you're kidding :-)
                                                                                                Soup is hard work - cutting veggies, making the broth, seasoning...
                                                                                                Eggrolls - you just buy eggroll wraps, cut open the package, beat an egg - take a handful of whatever you fill them with - fold them - brush egg on the edge and deep fry. It takes all of 5 minutes.

                                                                                                I fill them with different things: cabbage, carrots, green onions, rice or sometimes just chopped beef - in which case I make them thin and then dip them in Techina sauce rather than a sweet/spicy sauce.

                                                                                                1. re: acssss

                                                                                                  I'm sure not kidding about the soup and sandwiches part!!
                                                                                                  Deep-frying and the assembly are what keeps this out of the easy-as-pie realm for me. I usually set aside a weekend day to do things like that, so props to you! I had a Filipino neighbor who made the world's BEST lumpia and a few other treats like that, and she'd freeze them. The first time I saw into her freezer, I thought I'd died and gone to heaven....shelves of homemade dumplings, just there for the eating!! Whoot!
                                                                                                  So the beef; by "chopped," I'm thinking you just mean ground beef? Love the idea of dipping into techina - will you share how you spice the meat, or is it pretty basic?

                                                                                                  1. re: mamachef

                                                                                                    Spicing the meat:
                                                                                                    In a food processor - put 1 whole head of garlic (peeled, of course)
                                                                                                    grind
                                                                                                    add a pound of previously cooked ground beef or chicken (make sure it has cooled a bit first)
                                                                                                    grind
                                                                                                    add ground cumin, ground ginger, hot paprika, salt and pepper
                                                                                                    (I start out with 1/2 tsp for every pound of meat and add according to taste - we like things spicy)
                                                                                                    1/4 tsp turmuric
                                                                                                    add the juice of one lemon
                                                                                                    add finely chopped cilantro and parsley (I use about a cup of each - but I love the taste of cilantro - others, not so much)

                                                                                                    Then, take it out - fill the egg roll wraps - and deep fry.
                                                                                                    Because this is meat and not veggies, it is better to wrap the egg-roll-wraps thin (like a cigar) - because if you don't the meat will get soggy and there will be too much meat in each egg-roll.

                                                                                                    Hope this helps

                                                                                                    1. re: acssss

                                                                                                      Thanks. This looks wonderful. I'm serving this w/ a raita to dip into as well.

                                                                                                        1. re: acssss

                                                                                                          This was a great idea. Turned out delicious. I've been snacking on the cold ones, and they're not QUITE as good minus all the crispy/delicious, but they're still yummy. Thank you!

                                                                                                          1. re: mamachef

                                                                                                            You're very welcome - glad you enjoyed it

                                                                                              2. re: acssss

                                                                                                I've had egg rolls on my brains ever since there was a food show on fried things….. I think I'll hafta stop by that old DOTM thread (wasn't there one with egg rolls or spring rolls?) for some inspiration.

                                                                                                LOVE those.

                                                                                              3. Well, Happy "Beginning-the-Holiday-Season, y'all.
                                                                                                I've got about four servings of a delicious leftover spinach/rice/parmesan casserole, and I'm using it as the beginning of an Italian Wedding soup: strong chicken stock, the rice dish, extra spinach and maybe a handful of orzo if the soup's too brothy; tiny chicken meatballs w/ extra parm. and basil. On the side: chopped antipasto salad w/ balsamic vinaigrette, and IF my luck holds, homemade pretzel rolls w/ a buncha seeds various and sundry atop.
                                                                                                Have a good safe weekend, everyone.

                                                                                                5 Replies
                                                                                                1. re: mamachef

                                                                                                  Yum to the soup. Smart way to repurpose the cassarole.

                                                                                                  1. re: mamachef

                                                                                                    Yum! That soup sounds delicious!

                                                                                                    1. re: mamachef

                                                                                                      Nice to see you here again Mamachef! That soups sounds great. Nice re-purpose of your casserole.

                                                                                                      And homemade pretzel rolls to boot!

                                                                                                      1. re: gingershelley

                                                                                                        yocka yocka on the rolls. Didn't those turn out to be some awful, hard, dense, pucky things though!
                                                                                                        Yeast. Bane of my life. I guess I'll stick to bread-machine challah and banana bread. :)

                                                                                                        1. re: mamachef

                                                                                                          Sorry to hear that MamaC; I am thinking about making mini pretzel challah loaves for T-day for my family gathering, from food 52: http://food52.com/recipes/24397-pretz.... I am meeting a SEA CH'er in a couple of days to pick up some lye from her she bought on-line, which she says she has enough of now 'for ten lifetimes". Will let you know how mine turn out....

                                                                                                    2. Boy oh boy, I never got a chance to post last night for all the little ghosts and gouls. I usually get thirty or so trick or treaters here. My new neighbor had a Talking Tree in my neighborhood. It was super cool but it brought in alot of traffic. I was out of 40 bags by eight. Lucky I am a candy whore and I had a stash for me and the bf. I was franticly making up bags from my stash franticly. 70 bags in all and several handfuls when i ran out. I finally had to turn out the lights at nine. Then I went to see the tree. It was adorable. It was an animatronic tree and a big haunted house where an operator made the trees mouth move and he teased the kids and flirted with the moms. Super cute. Dinner was braised cube steaks in a mushroom gravy, jasmine rice and sweet peas with butter.
                                                                                                      Tonight is either going to be beef stroganoff if i feel ambitious with asparagus and buttered noodles with poppy seeds or buffalo chicken sammiches and fries if i stay lazy. Only time will tell. Probably chicken since we had beef last night.

                                                                                                      8 Replies
                                                                                                      1. re: suzigirl

                                                                                                        40 bags? Holy mother of candy, that is a boatload!! We had 3 large bags with crappy candy (tootsie rolls, skittles -- all stuff *we* won't be tempted to finish), and still have plenty of leftovers.

                                                                                                        Oh well, that stuff lasts till eternity. We'll use it again next year :-)

                                                                                                        1. re: linguafood

                                                                                                          I made up thirty more and gave out handfuls in between so about eighty kids total. I love Halloween and i dressed as a gypsy and used an old light globe from a fan as my crystal ball. I got the costume marked down at Big Lots last year. And the tree was a hoot and a half. James says you can Google Sarasota talking tree to see it , but i cannot get it from my tablet.

                                                                                                        2. re: suzigirl

                                                                                                          Wow that's a lot of candy. We had a wonderful celebration of Halloween at the Children's Hospital and for a place full of hundreds of children we only needed 100 bags. I'm impressed with your neighborhood kiddos. We only had 3 trick-or-treaters so I'm glad I picked up candy but as usual the leftover candy has been saved for SO and the rest deposited at work.

                                                                                                          1. re: fldhkybnva

                                                                                                            Yes it was ALOT of candy. I always give four pieces of candy and one favor like a spider or skull ring, an eraser with some Halloween theme or stickers. It keeps me from getting egged. :-)

                                                                                                          2. re: suzigirl

                                                                                                            I think your saying you made up mini bags of candy to give out right, and gave out over 70? Not that you went through 40 BAGS of candy?

                                                                                                            That tree is cool!

                                                                                                            1. re: gingershelley

                                                                                                              Yes. 70 plus treat bags. And the tree was pretty darn cool. You can see my house in one of the pics but just barely.

                                                                                                            2. re: suzigirl

                                                                                                              Wow, that tree sounds incredible! We give out large bars, and we also went through a ton of candy--maybe 70-80 bars. I think word has gone around the neighborhood that there are full-sized candy bars at our house. We even recognized a couple of little devils trying to double dip.

                                                                                                              1. re: roxlet

                                                                                                                I gave out full sized bars the first year but I thought the Halloween bags at big lots were so cute they had to be bought. The kids really love the big bars and the treat bags alot. And I get some double dippers too.

                                                                                                            3. For the random folks who always wind up at our house before, during and after trick-or-treating, last night I made pork shoulder braised with apples and shallots, mashed potatoes, and kale and brussel sprout salad. Which of course will be just as good as dinner tonight.

                                                                                                              1. Thinking in terms of a classic swordfish preparation. Stay tuned.

                                                                                                                1. I'm feeling lazy after a loooooooooooong week at work so I'm just going to order a pizza tonight from a local pizza shop. Maybe an order of hot wings for my husband as well.

                                                                                                                      1. re: rjbh20

                                                                                                                        I want to love swordfish so much more than I do - does a sauce help?

                                                                                                                        1. re: gini

                                                                                                                          A sauce wouldnt help me - I'm happy with just a squeeze of lemon on it.

                                                                                                                          1. re: gini

                                                                                                                            Grilled nicely as above is the only way to go..Nice charr RJBH...and yes that sauce only adds to it all..."Try it! You'll like it!"

                                                                                                                            1. re: gini

                                                                                                                              Bearnaise sauce helps anything grilled. And swordfish is remarkably temprental -- there's a very narrow window between overdone, which is bad, and underdone which is worse.

                                                                                                                              1. re: rjbh20

                                                                                                                                My dining notes tell me that it was September 2010 when I last had swordfish. It was lunch at a beachside place in Agios Georgios in Cyprus. We'd started with some olives, taramasalata, village salad and some very good bread. Herself then had half a dozen very small red mullet, just floured and crisply fried while I had the swordfish, also simply fried. There was a big bowl of chips to share - pre-frozen of course, from the catering wholesaler - but who cared.

                                                                                                                                1. re: Harters

                                                                                                                                  Any fish is better beachside in Cyprus!

                                                                                                                                  1. re: Harters

                                                                                                                                    lovely memory. thanks for taking us there.

                                                                                                                                  2. re: rjbh20

                                                                                                                                    i have to agree. i'm a bearnaise lover.

                                                                                                                              2. Like I mentioned in the last thread, my awesome neighbor picked up some goodies for me while at her sister's place in Mirandola, Italy. We'll be nibbling on some of it tonight. Parm-Reg and 20 year balsamic will be served with some prosciutto, various tomatoes, burrata, olives, basil leaves, grilled asparagus, and various veggies leftover from last night's fondue. We'll open a bottle of red and find something new to watch on Netflix since we wrapped up season 5 of SOA.

                                                                                                                                I've been in a "a little of this- a little of that" mood lately. Fondue last night, hummus and halloumi with various veggies for lunch, and now this. Its nice. It hits all of the cravings for different flavors and textures.

                                                                                                                                5 Replies
                                                                                                                                1. re: weezieduzzit

                                                                                                                                  Tapas. Meze. Antipasto. Dim sum. Hors d'œuvres. Pu pu platter! Love the "little tastes" no matter what you call it.

                                                                                                                                    1. re: weezieduzzit

                                                                                                                                      what a fab neighbor! everything sounds wonderful.

                                                                                                                                      love halloumi.

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Its how she thanks me for house sitting and feeding her cats when she's away, helping her out when she had to take her car in after being rear ended, etc. I'd do all of those things anyhow 'cause she's a great neighbor but I'd never turn down the goodies!

                                                                                                                                        I love halloumi, too, but I have to say I don't love the way the halloumi at Trader Joe's is sliced. I prefer thicker pieces and these were not, nor were they evenly sliced.

                                                                                                                                        1. re: weezieduzzit

                                                                                                                                          good neighbor begets good neighbor! begets nice Italian treats!

                                                                                                                                    2. Korean short ribs tonight...leftover sides of rice pilaf, cabbage & mac and cheese. I roasted some apples in the oven so later, when I want something to snack on, it'll be vanilla Greek yogurt with roasted apples and oatmeal crumble.

                                                                                                                                      Tomorrow is my no cook Saturday; we'll be going out someplace but undecided yet. "See" ya'll Sunday..

                                                                                                                                      1. Lamb chops tonight. Now they don't stand around too well so no proper starter.

                                                                                                                                        Although there will be tapas while we're cooking - we have Padron peppers, a little chorizo and some olives.

                                                                                                                                        Chops will go under the grill and be cooked simply. Alongside, ratatouille. May be some new potatoes, simply boiled.

                                                                                                                                        Dessert, if one is needed, a few dollops of yoghurt and a hefty sprinkling of pomegranate seeds

                                                                                                                                        1. In my store browsing yesterday I spotted pimento cheese. I've heard of it but never had it. I have this amazing Red Leicester cheese at home so instead of buying I thought I'd try to make it. It seems easy enough-pimentos, mayo and cheese. The plan if it works is to use a spread for chicken.

                                                                                                                                          25 Replies
                                                                                                                                          1. re: fldhkybnva

                                                                                                                                            fldhkybnva: I loooove having a jar of pimiento cheese around. We use it on pulled chicken sandwiches, as well as for a topping for burgers (w/ sliced tomatoes and bacon; or fried green tomatoes if you want to get really decadent.) Enjoy!

                                                                                                                                            1. re: mamachef

                                                                                                                                              Do you make a big batch and keep it in the fridge? How long does it usually last?

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                I make a recipe that yields about 3 c. at a time - we prefer the classic recipe, though I've made it many ways over the years. I just really like to taste the nice sharp cheese and the mellow pimientoes. I'm not a huge fan of smoked cheeses myself, but I know a lot of people use it.
                                                                                                                                                The recipe (James Vilas') says it'll keep a solid ten days, but I have no way of knowing this because it never lasts more than four or five. Nothing in it to really go bad, though.....and it does meld nicely after the first day, when the piquancy settles down just a tiny bit. I hope you enjoyed yours.
                                                                                                                                                Oh - and this may sound silly to some, but I have a difficult time obtaining Duke's mayo. here in CA, and while I will use Best Foods, I prefer the Duke's. To that end, I have a girlfriend in Knoxville send me several jars yearly, in exchange for some pickles and relishes that she can't get there. If you can find the Duke's you'll never regret it. They say "mayonnaise is mayonnaise," but that's not a true story.

                                                                                                                                            2. re: fldhkybnva

                                                                                                                                              I was just talking one of my docs through using the pimento cheese she brought home from vacation! Stuffed chicken breasts was the plan.

                                                                                                                                              I like spicy pimento cheese and made my last batch with habanero. Yum, good idea for a weekend project.

                                                                                                                                              1. re: tcamp

                                                                                                                                                I'm back from the store with some goods to attempt - pimento peppers, roasted peppers, jalapeno, chives, red onion, smoked Gouda and Leicester cheese. I imagine you just mix to taste?

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  Basically, yeah. I (loosely) follow the Lee Brothers recipe (http://www.brooklynsupper.net/categor...) but swap other, hotter peppers for the bells. Sounds like you're on the right track with your ingredients!

                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    If it's your first time, I would look up a recipe online. A good way to groove is to make the recipe first time, then riff on it - that way you know what the classic is supposed to taste like... it's 'flavor profile' as it were:)

                                                                                                                                                    1. re: gingershelley

                                                                                                                                                      Yea, I found a few recipes online which look good. I imagine I'll be tweaking it to find my happy spot as I'm not a fan of too much mayo but hopefully the sharp cheese will balance it. I'm excited to try it and it will be a great pair for a few spices I have laying around that I've been wanting to throw on some poultry.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        Hope you don't regret losing the delicate nutty flavour of the Leicester in with the other ingredients.

                                                                                                                                                        I see that pimiento cheese is known as the "Caviar of the South" - presumably by folk who havnt actually tasted caviar :-)

                                                                                                                                                        Had it a place in Asheville, NC, on our recent trip, where it was served with hush puppies for dunking. Mrs H loved it and so did I when I managed to get a taste.

                                                                                                                                                        1. re: Harters

                                                                                                                                                          The Leicester I have is quite assertive :) Nice sharp tang but good point especially with a smoked cheese riding along.

                                                                                                                                                            1. re: Harters

                                                                                                                                                              It's Red Fox, http://www.redfoxcheese.co.uk/. Do you Pimento fans prefer it as is at room temperature or in melted form?

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Both. Grilled cheese with tomato is really a great lunch. And it makes a good cold sammich, too. Spread on crackers, as a veggie dip, piped into hollowed out cherry tomatoes, on baked potatoes. It is sooooo good.

                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                  I'll look out for the Red Fox - Belton are only about 40 miles from me, just into the next county. They make a number of regional cheeses but I hadnt come across this one before.

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    It's really good and has grown on me, tangy, sharp with a unique crumbly texture.

                                                                                                                                                            2. re: Harters

                                                                                                                                                              Pimento cheese on hush puppies. Drooling.

                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                Ooh yum! I have pot luck shower to swing by tomorrow and just a mention of Pimento and a request for a yogurt version was made. Not traditional but I imagine also really good. Full fat Fage usually comes in handy for dips.

                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                  Yogurt? Why not? Its not southern but it surely will work fine.

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    I mixed up a yogurt version this morning and not to astound all the Southerners but I prefer it to the mayo but then again I don't really like mayo. This stuff is addicting.

                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      I am not a big mayo fan either but i get what you are saying about addictive. I will have to try some greek yogurt one of these days.

                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                        Love pimento cheese.
                                                                                                                                                        Love Red Leicester too so think I am going to have some on crackers with my tea right now!

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          Don't know if you eat bacon, but grilled pimento cheese with bacon makes the best grilled cheese you will probably eat.

                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                            Done and done! Well, lunch this morning was pimento round 2 with chicken breast topped with pimento cheese, tomato and bacon.

                                                                                                                                                        2. Last two nights have been pizza, due to various kid things going on. Ugh.

                                                                                                                                                          I just got home from two farmers markets and am pulling out fridge contents to assess. Dinner will likely involve beef, sunchokes, kale, carrots, turnips, apples and the luscious olive bread I bought.

                                                                                                                                                          I've also got this herb rub going in a low oven:

                                                                                                                                                          http://chowhound.chow.com/topics/874074

                                                                                                                                                          1. Went out for Ethiopian delights last night. Managed to get the kitfo mostly raw, which was a win (especially since the garlic butter is so much better on raw meat). Started with Azefa (lentil salad), followed by Misir Wet (red lentils), Yatakilt wet (mixed veggies), the aforementioned kitfo, and Siga Wet (a sort of beef stew).

                                                                                                                                                            Our roommate moved out last night and with her she took the kitchen table and the toaster oven. Must see about replacing those as they are key to a functioning kitchen. She did leave bacon though, which mostly makes up for it.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: gini

                                                                                                                                                              I do hope that the kitchen table and toaster oven were hers to take! At least there's the bacon. :D

                                                                                                                                                              1. re: gini

                                                                                                                                                                Dinner sounds delicious! I love Ethiopian. YUM!

                                                                                                                                                              2. We're having a dinner party tonight with my coworker friend and her husband. They are both big food lovers, and he used to work in catering, so I'm always a little nervous and excited to cook when they come around.

                                                                                                                                                                The plan for tonight:

                                                                                                                                                                -gin (from a bottle they gave me), pear nectar, and Poire Williams cocktails, served up and garnished with a thin slice of pear. I have yet to make a test cocktail, so some lemon juice/honey syrup may be added as well.
                                                                                                                                                                -to start, Nigella's halloumi with chili and lemon - http://www.foodnetwork.com/recipes/ni... and some Armenian pickled vegetables I bought at a festival a couple months ago.
                                                                                                                                                                -for the main: pastitsio and a salad/slaw of radicchio, fennel, orange segments, sliced kalamatas, scallions, and radishes in a honey-lemon dressing
                                                                                                                                                                -dessert: my old stand-by vanilla yogurt panna cotta http://www.foodandwine.com/recipes/gr... - instead of the honeyed apricots, I'll top them with homemade pomegranate syrup, pomegranate arils, and chopped salted pistachios. I may also put out some lemon-cream or capuccino-chocolate filled wafers.
                                                                                                                                                                -limoncello and coffee liqueur swirled with cream for afters, a decent malbec with the main

                                                                                                                                                                14 Replies
                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                  Sounds wonderful CM. Have fun tonight!

                                                                                                                                                                  Halloumi is one of my favorites. I usually do lemon and capers but I like the idea of chilis. Now I want some….

                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                    The halloumi was really good---recommend the recipe!

                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                      I picked up some yesterday, serving it tonight! Can't wait.

                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                    Sounds amazing, CM! Love the sound of that pear cocktail!!!

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Oh, shoot, I forgot! I'm also making gingershelly's sambuca shrimp---you take large shrimp, marinate them in olive oil, anise liqueur (I used a combo of raki and pastis), s&p, fresh rosemary (and I added some piment d'espelette), wrap in prosciutto and thread on skewers and broil/grill. I've never tried them, but they sure sound good!

                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                            Nice, CM - Those are so good; let me know what you think!

                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                              I think I messed them up---likely by over-marinating the shrimp (I let mine go about an hour, oops). They mostly tasted of alcohol and nothing else. The prosciutto did crisp up delightfully though. Oh well!

                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                Oops! Sorry that didn't work out. Shrimpies should have a very short marinade. Also, the 'licorice' in Sambuca is very much milder, and tempered by the amount of sugar in it, unlike Ouzo or Reki or such, so probably if you try again, a little sugar added, and a very short bath is in order:)

                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                            Tested the cocktail on an empty stomach. Good. Strong. I added a little elderflower syrup along with lemon and honey syrup. Tasty...and dangerous.

                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                              i am sure you impressed the hell out of them - all sounds wonderful.

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                Aw, thanks. If I had known he was Greek, I would not have made pastitsio! LOL. But they seemed like like everything. The panna cotta was esp. fun.

                                                                                                                                                                            2. Earlier this the evening, I'm joining a friend for her 50th birthday "celebration" (she doesn't seem too thrilled, however) at a local upscale bar for a big fat martini.

                                                                                                                                                                              Then, it's another poker night @casa lingua, which generally means niblets followed by takeout or delivery, my bet is on Thai or Indian.

                                                                                                                                                                              I had plans of smoking a side of salmon this weekend, but last night was a late one, and it looks like I'm getting a rather late start on today because of it. Not like tonight will be any more harmless :-)

                                                                                                                                                                              Maybe in the next few days….

                                                                                                                                                                              1. Beef Bourguignon is what's for dinner tonight. I'll serve it over rice with a green salad on the side. It is easy and takes a nice long time to cook which will give me time to work on making some other things today.

                                                                                                                                                                                I'm making spinach/ricotta gnocchi with fontina fonduta (???) from Anne Burrell's first cookbook for dinner tomorrow and the fontina cheese sauce stuff needs to be started the day before. So I will do that, make a big pot of meatballs to serve with the gnocchi (my husband insists on meat with his dinner), and also make a pan of macaroni and cheese for my friends up the street. She tried to make it last week and was totally disappointed with her results so I want to surprise her with my version which she LOVES.

                                                                                                                                                                                I also want to try my hand at making the Crack Pie from Milk Bar... but that may have to wait until tomorrow.

                                                                                                                                                                                1. Today is rjbh20's birthday, and what's for dinner? BBQ. Yes, he is making his own birthday BBQ for us and for the neighbors. The weather here is very un fall-like, so it seemed to be a good time to smoke the New Year's Day turkey. A couple of turkey breasts, ribs, some turkey thighs, and salmon are also going in the pit for us and for some friends who will stop by to toast his birthday when they pick up. I am in the middle of making a dacquoise for his birthday cake.

                                                                                                                                                                                  8 Replies
                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                    Woo hoo! Happy birthday, rjbh! Enjoy the BBQ and the birthday cake. :-)

                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                        Happy birthday rjbh20! I was thinking about firing up the smoker tomorrow. I picked up 3 whole chickens at the grocery store this morning at just 59 cents a pound and love smoked chicken!

                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                          Enjoy an extra hour of sleep after the party!

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            Looking forward to the dacquoise--thank you dear

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              Happy birthday! You guys never fail to impress.

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  Way to celebrate. Happy Birthday rjbh20. Hope it was wonderful.

                                                                                                                                                                                                2. And another fabulous Whole Hog Production is underway. Six slabs of back ribs, two turkey breasts, a pair of turkey thighs, a chicken & a turkey, the last of which will grace out New Year's Day table. Still to come -- four steelhead.

                                                                                                                                                                                                   
                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                    Have a happy birthday and a wonderful meal. Enjoy the dacquoise. :-)

                                                                                                                                                                                                  2. Tonight DH and I will be sharing a huge T-bone steak, medium rare. To go with will be some loaded baked potatoes (butter, sour cream, bacon bits and chives) and some sauteed mushrooms in butter and marsala wine. A small salad will probably arrive on the scene. There will be wine and since DH hasn't seen it, Hunger Games will be on the tube (need him to see it before the sequel comes out later this month).

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                      I'll take any leftovers :) enjoy your night

                                                                                                                                                                                                    2. Watched most of the Rolling Rally in Boston today, and laughed at David Ortiz wearing the WWE championship belt that was overnighted to him by John Cena. :-D

                                                                                                                                                                                                      Then a few errands, and home to laze around with the windows and slider doors open to the glorious last gasp of gorgeous weather here in Massachusetts. Couldn't have asked for a better day for the Rally.

                                                                                                                                                                                                      I'm using up the last of the CSA veggies - Swiss chard, dinosaur kale, cherry tomatoes and some defrosted chopped tomatoes and their juice in this African Vegetable Stew recipe I've been making for years.

                                                                                                                                                                                                      http://www.africa.upenn.edu/Miscellan...

                                                                                                                                                                                                      It makes a LOT, so it'll be a lot of leftovers - easy for work.

                                                                                                                                                                                                      I also took out a Frankenchicken breast before I left for errands to defrost. Sprayed with some canola oil spray, seasoned with a combination of Herbs de Provence, garlic and parsley, and salt and pepper. Into the convection oven at 375° to bake/roast until done. Slices will be laid atop the African Vegetable Stew.

                                                                                                                                                                                                      Yup. There's wine. Silly question. Oh, you didn't question? Hmm.....perhaps I'm too predictable.

                                                                                                                                                                                                      1. Put my husband in charge of dinner tonight as I was busy getting ready for a casual dinner party for tomorrow along with the mountain of chores I needed to get done.

                                                                                                                                                                                                        Needless to say at 5:30 he asked "WFD?" Ummm, you were in charge! Yes, we had take out Thai….

                                                                                                                                                                                                        On the docket for tomorrow is roasted squash soup, loosely based on Smitten Kitchens recipe. I used a combo of pumpkin, acorn, dumpling and delicata, swapped out the cumin for garam masala, added fresh ginger and some borderline apples that had been sitting around and few carrots for good measure. Just tested it and its wonderful! Main will be a repeat of the turkey meatloaf from cooking class along with roasted garlic/boursin mashed taters and some kind of green veg.

                                                                                                                                                                                                        Finally got all my wine organized in the basement and discovered a few really nice bottles of AO Chardonnay that will go on ice to have with dinner. Now that I have a huge wine rack down there it looks awfully empty! What a shame that I need to fill it up, Tough job but someone has to do it. (LW-you up for a wine tasting in the near future?)

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                          Whoops on DH not taking care of dinner plans! I do hope he at least made the phone call for take-out Thai.

                                                                                                                                                                                                          Your dinner tomorrow sounds great! Adding the apples and carrots to the combo of squash is perfect for your soup

                                                                                                                                                                                                          And silly girl - you really need to ask about the wine tasting??? Make it a weekend, I'm there. Although I *am* taking the three days off before Thanksgiving. :-)

                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                            Explain to me how it is that every man (no matter where you travel to in the world) is the same??? :-)

                                                                                                                                                                                                          2. Well, I said I was lazy last night. I didn't even make the buffalo chicken sandwiches. We had Campbell's chicken noodle and Lebanon bologna sandwiches.
                                                                                                                                                                                                            Tonight I am making my moms take on chicken ala king. Red peppers, onion, mushrooms, pimentoes, heavy cream turmeric and badia. Finished with an egg yolk and a shot of sherry and served on toast triangles. That's all we need. And a food coma afterwards. I love this dinner. It was one of the few dinners my mom did really well. I tweaked it subbing the heavy cream for milk and adding the yolk and sherry. The turmeric was all my moms thing but i can't have it any other way. It must be yellow.

                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                              Hmm, I think I need to meet the king.

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                Hands down my favorite childhood meal.

                                                                                                                                                                                                              2. re: suzigirl

                                                                                                                                                                                                                I hope you enjoyed your lazy night suzi. Funny about your "it must be yellow" comment. I started making white rice with turmeric when my kids were young because I read about how healthy it was - and now my kids won't have rice any other way - "it must be yellow"

                                                                                                                                                                                                                1. re: acssss

                                                                                                                                                                                                                  I love the idea of using it in rice. I am totally stealing that idea. I have made a very pretty rice that you make by steeping saffron in hot water and then pouring it straight in the middle and leave it sit untouched for several minutes before fluffing. You get very pretty yellow and white rice. It is really pretty having both colors on the plate. I am trying that with turmeric now. Thanks for the inspiration.

                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                    Thank you Suzi
                                                                                                                                                                                                                    I have another suggestion, in addition to the turmeric (although you may be familiar with this one). Take a small handful of very thin spaghetti - break it up and put it in a pot with the amount of rice you want to make and fry them in a bit of olive oil BEFORE you add the water. Fry the spaghetti and rice until the spaghetti gets a little brown (not too much) and when it is done, you will have these bits of spaghetti throughout the rice - it also gives a nice texture, but also a bit of different shades of brown.

                                                                                                                                                                                                                    1. re: acssss

                                                                                                                                                                                                                      I have done that before but hadn't thought about it for years. I want that soon.

                                                                                                                                                                                                                      1. re: acssss

                                                                                                                                                                                                                        I forgot to mention that if you wrap the angelhair pasta in a dish towel and slide it up and down on the side of a counter it breaks up in perfect pieces for the toasted pasta and rice dish. My bestie's father taught me that

                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                          Sounds kind of like the old Rice-a-roni. Use the rice, angel hair pasta and some orzo and there you have it.

                                                                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                                                                    I'm jealous that you can get Lebanon Bologna in Florida! I have never seen it in Massachusetts and I'm a lot closer to Pennsylvania than you are.

                                                                                                                                                                                                                    Used to make the Joy of Cooking chicken a la king for my parents when I was a very young wife. Served mine in Pepperidge Farm Puff Pastry cups - the Joy recipe also had the egg yolk thing- thought I was a gourmet chef! Think I'll try to revisit with turmeric. mmmmm

                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                      I got the bologna at the Amish deli counter. I absolutely love it. The place I used to get it stopped carrying deli meats and i was lost for a few months. It isn't Setzer's but it is a good brand. I can't remember the company though.
                                                                                                                                                                                                                      I love the ala king on puff pastry but I wanted moms ala king on good old white toast. Comfort at its finest.

                                                                                                                                                                                                                  3. A great dinner, if I do say so myself. Chicken with anchovies and garlic from NYT last week, roasted sunchokes (my first time!), and creamed kale. Husband loved it, older son was his usual picky self and nibbled, younger son invited himself to neighbors for dinner earlier in the day. Ahh, so satisfying cooking for the fam!!

                                                                                                                                                                                                                     
                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                                                      Sunchokes (aka Jerusalem artichokes) are a favorite in our house - but I usually fry them with some rosemary. I have to try roasting them next time (less frying the better!)
                                                                                                                                                                                                                      How did you flavor yours when you roasted them?

                                                                                                                                                                                                                      1. re: acssss

                                                                                                                                                                                                                        This was the guidance I followed:
                                                                                                                                                                                                                        http://www.thekitchn.com/try-this-roa...

                                                                                                                                                                                                                        Basically same flavors as when I roast potatoes - rosemary, garlic, S&P.

                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                          Those are the flavors I use too, only I fry them. Now I will try them roasted. Thank you.

                                                                                                                                                                                                                      2. re: tcamp

                                                                                                                                                                                                                        I've yet to try sunchokes myself -- how would you describe the flavor?

                                                                                                                                                                                                                        Also, could you link to the NYT chicken recipe? They've had some really great recipes lately!

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          First and only time I tried them, I made soup, potato/leek with sunchokes, also called Jerusalem artichokes .. we all thought it tasted like artichoke soup. It was good, just, they were hard to peel.

                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            Until the other day, I'd never heard of "sunchokes" - until a visiting American posted something to the UK/Ireland and I asked what they were. Jerusalem artichokes - well, yep, I know what they are.

                                                                                                                                                                                                                            Not really one of my favourite veg - not as "unfavourite" as kohlrabi (perhaps the most boring, pointless veg in existance). They've a sort of earthy taste - more so that kohlrabi, not as much as turnip. A bit of sweetness like a parsnip.

                                                                                                                                                                                                                            They're a bugger to peel and, on the occasions when we do buy them, just give them a good scrub instead.

                                                                                                                                                                                                                            Oh, and they're well known for making you fart. So not one for the dinner party perhaps. Unless the guests are very good friends.

                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              Well, thanks for that elaborate treaty on the (mostly) disadvantages of sunchokes :-)

                                                                                                                                                                                                                              I do like kohlrabi, actually -- my mom used to make a creamed kohlrabi dish that was quite lovely. I've yet to reproduce it, though, as it's not in my top ten veggie-wise.

                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                              The sunchokes taste vaguely of artichoke hearts, with the earthy flavor Harters mentions. I did not experience the digestion issues he also mentions. I liked them and will definitely seek out again soon.

                                                                                                                                                                                                                              This is the chicken recipe: http://www.nytimes.com/recipes/101529...

                                                                                                                                                                                                                              1. re: tcamp

                                                                                                                                                                                                                                Sounds like a nice riff on piccata -- I'll have to give that a shot soon, thanks for sharing, tcamp.

                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                OMG, just gorgeous. But how do you keep it until t-day? Smoke house?

                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                  Cool it down, wrap in foil, put in a plastic trash bag & freeze. Smoked meat freezes beautifully -- it's already mostly preserved. Main thing is toake sure it doesn't get dried out or freezer burned -- hence the double wrap.

                                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                                    That's good to know! Would you say the same thing works for hot smoked salmon (should we ever have any leftover)?

                                                                                                                                                                                                                                2. re: rjbh20

                                                                                                                                                                                                                                  Outstanding. What's the full New Year's Day menu and do you take reservations?

                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                    Too extensive to list -- think of Southern food from around the world. Cassoulet figures prominently. A sample below

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                                      That's a wonderful table. The bucket of roses was a nice touch.

                                                                                                                                                                                                                                      Deb and I returned today from Los Angeles. Roses grow and bloom there year round. I'm envious.

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                          You bet!

                                                                                                                                                                                                                                          from the staging area in Pasadena before they slap on the posies and just a stone's throw from the Rose Bowl.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                            That is right by my sister's house; will be there for Christmas:)

                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                              Pasadena is very pretty. That particular neighborhood in Pasadena is flat-out gorgeous. I could live there. ;-)

                                                                                                                                                                                                                                  2. Back on the right coast. Halloween is a religious holiday in Beverly Hills. Who knew?

                                                                                                                                                                                                                                    We did some tourist stuff, ate and drank at good places there. Shunji, for the second year in a row, received my "Best Restaurant in Los Angeles" award. His sushi omakase is superb. He's open for lunch and that's now my favorite time of day.

                                                                                                                                                                                                                                    Supper tonight was crab cakes culled from the freezer, corn from the freezer, Deb's excellent tartar sauce. There was a chilled Sancerre in the back of the coolerator aching to join the party.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. Upcoming.....chicken & sweet potato curry, loosely based on a magazine recipe. Onion's softened, chicken thighs (organic) are browned. Garlic and Kashmiri basaar mix goes in. I'm not usually a big fan of curry mixes but the basaar was specified in a Kashmiri recipe and I now have this half kilo bag of the stuff. Packs one heck of a chilli punch. I'm now using it for whenever a recipe mentions curry powder or paste. Sweet potato now goes in along with a tin of chopped tomatoes and a little water (if needed). It'll need around 25 minutes simmering. At that point, a bag of spinach goes in to just wilt. We'll have it with Basmati rice.

                                                                                                                                                                                                                                      1. Making spinach and ricotta gnocchi with fontina fonduta and meatballs in red sauce for dinner today. I also plan to make Momofuku Milk Bar's Crack Pie.

                                                                                                                                                                                                                                        1. Last night we made a really good and simple bacalao stew, based on a recipe by Andreas Viestad in "Kitchen of Light". Lots of crusty bread, great for a chilly evening. Looking forward to the leftovers, too! http://www.food.com/recipes.php?chef=...

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: zeldaz51

                                                                                                                                                                                                                                            sounds like a delicious and cozy evening!

                                                                                                                                                                                                                                            1. re: zeldaz51

                                                                                                                                                                                                                                              bacalao! that's what i need to make now that the not-fish-loving BF is working nights!!

                                                                                                                                                                                                                                              thanks for the inspiration.

                                                                                                                                                                                                                                            2. Tonight I am going to roast a chicken. Plan on stuffing the cavity with lemon and orange wedges, rosemary and thyme. I'll also make some rosemary butter to put both under the skin and rub on top. Also in the bottom of the pan will be yukon gold fingerling potatoes and baby carrots. Also going to do some fresh rolls. And hope there is enough pan juices to make a gravy. I am now hungry already.

                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                                Turns out that just adding that bit of orange made this the best chicken we've ever had.!

                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                  The orange "drippings" definitely add to the pan juices for gravy.

                                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                                      I try to always put a 1/2 an orange in my chix cavitiy. Like it's subtle perfume on the bird. Orange and rosemary are a great pair. I use this combo on lamb, and in my tapenade too.

                                                                                                                                                                                                                                                  1. Another easy dinner tonight - spinach and chicken sausage stuffed turkey breast with a healthy spread of ricotta pesto on top alongside a marinated tomato salad

                                                                                                                                                                                                                                                    1. Last night was Indian from the new take away place.. again. :) When they first opened I wrote a review on the nextdoor.com page for our neighbor and it has, according to the family that owns the restaurant, brought them quite a bit of business! People mention that's where they heard of the place when they come in. Their food is really great, huge portions and its so reasonably priced that any time I don't really feel like cooking we decide it's Indian for dinner! It doesn't hurt that they sneak all sorts of extras into our bag for having written the review. :) That will be lunch today, too, since we always have leftovers.

                                                                                                                                                                                                                                                      Tonight we will resume Steak Sunday with ribeyes from the freezer stash, thick slabs of mushrooms sauteed with onions and some gorgonzola compound butter. Spinach creamed with creme fraiche for one of the sides, we may pop open a jar of the pickled eggplant I made a few weeks back that I forgot to try when we were having a more Italian influenced dinner.

                                                                                                                                                                                                                                                      1. Our new addition Winnie has arrived. I am already tired. She did sleep 5 hours in her crate last night with no crying or accidents so based on what I've read, she's already doing pretty good. Eventually maybe I can sleep back up in my own bed upstairs instead of the couch :)

                                                                                                                                                                                                                                                        Due to my new preoccupation, dinner tonight will be simple after I take SO to the airport. A few weeks ago I bought a jarred tikka masala sauce, made by my store's "high end" store brand. So I'll dice up some chicken breasts and cook those, and then add the sauce, and serve with rice. Dinner and lunch for 3 days is done.

                                                                                                                                                                                                                                                        Oh, and here's 2 photos. Our older dog hasn't quite taken to her yet, but at least they'll sit next to each other. Yesterday he stayed upstairs all day.

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                        19 Replies
                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                            Julie, Winnie is ADORABLE! And the two of them will eventually warm up to each other, I'm sure. Enjoy the new baby!

                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                              Wow is she cute! Tikka masala is an awesome easy dinner. Especially on a chilly night.

                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                What a doll. You're very lucky. I see lots of cuddle time in your future! And doggie kisses!

                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                      Aww. What a sweetheart. You're making me want a new hound doggie. Just precious.

                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                            Oh... SOOO cute!
                                                                                                                                                                                                                                                                            I remember when our 13.5 year old Golden was a puppy (actually he still acts like one - everyone thinks he's still five years old)

                                                                                                                                                                                                                                                                            Congrats and enjoy her

                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                  Oh, hahaa. Whoops. Did I mention we're not really dog people? ;)

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    Ha! A lot of people think she's a beagle in photos, probably because of her coloring and she's not all wrinkly like bassets are (same for our full grown one actually).

                                                                                                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                                                                                                    I have a beagle-basset mix - they're both adorable.

                                                                                                                                                                                                                                                                                2. re: juliejulez

                                                                                                                                                                                                                                                                                  Thanks all... she is pretty darn cute. Makes it hard to discipline her :)

                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                      So adorable! That face!
                                                                                                                                                                                                                                                                                      Hope your other "puppy" warms up quickly. Should be a blast to have them together, have fun!

                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                        Oh Julie - that FACE!!! What a sweet pea she is. Enjoy (even the getting up at all hours) the fun of puppyhood! And hopefully the old guy will come around after he gets over the shock!

                                                                                                                                                                                                                                                                                      2. A group of friends and we will be checking out a new brew pub in town:

                                                                                                                                                                                                                                                                                        http://happyvalleybeer.com/?q=food

                                                                                                                                                                                                                                                                                        The menu has some really unusual stuff on it, so I'm pretty psyched -- the fried smelts and the Johnny Appleseed salad in particular are on my list of *must tries*.

                                                                                                                                                                                                                                                                                        The fried oyster BLT, Happy Valleye (groan) and the Frisky Brisket also sound good.

                                                                                                                                                                                                                                                                                        The pizzas aren't available yet (neither is the beer, strangely), and I don't think I'll be getting any of the entrees… but that venison steak, the trout and the 20 oz. rib-eye will be in our future, I think -- that is, if our experience warrants a return visit.

                                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                          Cannot get the menu to download sucsessfully. To bad. I really love to read menus. Have a good time and eat well.

                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                            I'll likely write up a report on the PA board. Bummer about the menu, but yeah -- it appears to be a bit buggy… maybe a nod to the Amish? hahahahaha.

                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                Being that Sarasota houses one of the largest Amish communities in the states I find your comment especially funny.

                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                              how was the fried oyster BLT, did you try it? that sounds amazing. did you write up a report?

                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                I have not, yet.

                                                                                                                                                                                                                                                                                                So they didn't have the entire menu available…. yet. That included the smelts, unfortunately, and they'd run out of the oyster BLT.

                                                                                                                                                                                                                                                                                                Instead, we shared apps from the temporary menu:

                                                                                                                                                                                                                                                                                                - the butcher plate (selection of meats & local cheese for 4),
                                                                                                                                                                                                                                                                                                - fried Korean baby back ribs with a too sweet dipping sauce,
                                                                                                                                                                                                                                                                                                - good rosemary fries with a very nice mayonnaise
                                                                                                                                                                                                                                                                                                - *very* good large side of mac & cheese
                                                                                                                                                                                                                                                                                                - underdone sautéed Brussels sprouts with no hint of bacon
                                                                                                                                                                                                                                                                                                - house-pickled veggies - nice

                                                                                                                                                                                                                                                                                                For mains, most everyone got their own. I had the salad with Goot Essa Amish gouda, apples, rye croutons and sesame dressing, and it was under-seasoned and underdressed. Certainly not worth $12. In fact, most salads were under-seasoned. The wedge came with blue cheese and a poached egg & speck, but apparently zero dressing. You'd think there'd at least be a mustard vinaigrette or something.

                                                                                                                                                                                                                                                                                                A few of us had the beef tartar which was ok -- also on the blander side, even tho it had chopped capers in it. The meat had a good texture and wasn't chopped too finely, so that was nice. It was just refreshing to see tartar on the menu in an area where med-rare is considered by many to be a death wish.

                                                                                                                                                                                                                                                                                                Another friend had a massive pork chop with green beans and more of that mac n cheese and liked it, but to me the pork looked like it was overdone.

                                                                                                                                                                                                                                                                                                That said, the service was great, but I do think the prices are generally about $3-4 more than they should be.

                                                                                                                                                                                                                                                                                                I probably won't return until they have the full menu (or book my band haha).

                                                                                                                                                                                                                                                                                            2. Marinade for chicken wings has been made:

                                                                                                                                                                                                                                                                                              1/2 cup teriyaki sauce
                                                                                                                                                                                                                                                                                              1/4 cup dark molasses
                                                                                                                                                                                                                                                                                              1 Tbsp. dried minced onion
                                                                                                                                                                                                                                                                                              1 large clove garlic, minced
                                                                                                                                                                                                                                                                                              1 packed and heaping tsp. grated fresh ginger
                                                                                                                                                                                                                                                                                              1/2 tsp. Sriracha sauce

                                                                                                                                                                                                                                                                                              Shook it all up in a jar and poured it over about a dozen wings. They're in the fridge merrily marinating away. I'll double-line a baking sheet with foil and bake them at 375° for about an hour, turning them once, and drizzling with some of the boiled and reduced marinade towards the end.

                                                                                                                                                                                                                                                                                              A lone side dish - Buttermilk Coleslaw. Shredded up the last of the CSA cabbage, and also shredded a large carrot as well as one very very large CSA purple radish. The radish was very watery, so I gathered it all in my hand and squoze it over a fine mesh strainer to get as much of the water out as possible. Tossed it all with my hands to distribute the grated carrot and radish.

                                                                                                                                                                                                                                                                                              The dressing:

                                                                                                                                                                                                                                                                                              1 cup mayonnaise
                                                                                                                                                                                                                                                                                              1/3 cup buttermilk
                                                                                                                                                                                                                                                                                              1 Tbsp. fresh lemon juice
                                                                                                                                                                                                                                                                                              1 Tbsp. sugar
                                                                                                                                                                                                                                                                                              1/2 tsp. salt
                                                                                                                                                                                                                                                                                              1/4 tsp. freshly ground pepper
                                                                                                                                                                                                                                                                                              1/8 tsp. celery seed

                                                                                                                                                                                                                                                                                              Whisked it all together and poured it over the coleslaw mix. It's in the fridge. I think the dressing was a bit too thin, so I suspect the cabbage will put off some water and make it even thinner. I'll drain the liquid and add more mayo to the mix should it be needed when I want to serve it. And there's enough coleslaw to go with some pulled pork for dinner in a few days.

                                                                                                                                                                                                                                                                                              I suspect there will probably be a glass of wine while watching the Pats game later this afternoon.

                                                                                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                Oops! Forgot there's about 1 Tbsp. of fresh lime juice in the chicken marinade.

                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                  Well. That chicken marinade needed some more oomph. Maybe more ginger; maybe more Sriracha. But it needed something.

                                                                                                                                                                                                                                                                                                  But it's not like I'm going to throw away the 6 remaining wings. They'll be dinner tomorrow night. But....my quest for a good wing with flavors I like continues (I'm not a Buffalo chicken wing fan).

                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                    Ah, wings.

                                                                                                                                                                                                                                                                                                    Whatever the technique, go for the biggest, fattest wings out there. Nothing subtle about this dish and that's the way it should be.

                                                                                                                                                                                                                                                                                                    eta: a good wine goes without saying. ;-)

                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                      This was a big bag of frozen wings, Steve. So no real choice on "biggest and fattest". And they're not. Perhaps next time I'll purchase a dozen from my local butcher.

                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                        Linda, we like a variation with a sauce of melted butter, lime juice, honey, and sriracha. Not sure how much heat you can handle ;), but they are really good. And be sure to season your wings liberally with s&p before roasting. I am not sure about marinating, as that can prevent the skin from crisping up.

                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                          Yeah, I think that's what I'm missing, Christina. There was a nice glaze on the wings, but no real oomph to them - both in heat/flavor and texture.

                                                                                                                                                                                                                                                                                                          I'll try doing as you suggested the next batch I make.

                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                            Now I want wings this week. Sounds easy enough.
                                                                                                                                                                                                                                                                                                            I like the sound of your first marinade and I can see adding all of the ingredients Christina mentioned as well.
                                                                                                                                                                                                                                                                                                            Yum, wings. I can eat those one-handed, right?

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                              The recipe I suggest above also usually includes chopped cilantro, but well...LOL ;)

                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                So I double-checked since it's been quite a while since I made those wings, and I missed some key parts of the recipe: http://svrecipes.blogspot.com/2008/09...

                                                                                                                                                                                                                                                                                                                I am pretty sure that I used ground spices rather than crushed whole, which might create a gritty mouthfeel.

                                                                                                                                                                                                                                                                                                                And as I mentioned, I add honey to the sauce (just to taste). And I roast rather than deep fry.

                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                  Ummm....yeah. 3/4 of a cup of Sriracha ain't happening with me. If I don't like super spicy Buffalo wings, I wouldn't like that much Sriracha.

                                                                                                                                                                                                                                                                                                                  Yes, I know that this is for 10 lbs. of wings - not sure of the # of wings that would equate to, but I tend to prefer a "slight bite" - I don't like overly fiery things where I can't taste anything but the heat. Even cutting the recipe back to a dozen wings (assuming that's about a pound or so) would probably still be too much for me. I guess I'm a wuss when it comes to Spicy Fright Night foods.

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    No worries. I definitely think you can cut back on the amount a lot and they will still be quite flavorful.

                                                                                                                                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                                                                                                                                        We too had wings LW - but at a sports bar - the only place that we get to see the Pats play, not living in Boston any longer... and they did not disappoint!

                                                                                                                                                                                                                                                                                                      3. For some reason, a recipe for Salisbury steak with mushroom sauce on Chowhound caught my attention yesterday so that is what is for dinner. Probably also some cheesy grits and a green salad with lemon/anchovy dressing.

                                                                                                                                                                                                                                                                                                        1. Some lovely cooking going on in your houses this weekend - and dinners out, etc.

                                                                                                                                                                                                                                                                                                          Yesterday, I was at a friends for dinner. Some tasty manchego, quince paste, baguette toasts and spiced nuts to start - they recently came back from a trip to Spain. Dinner was all about hearing about their trip. Sigh... it's been just over 3 years since I was there. Must get back!

                                                                                                                                                                                                                                                                                                          Entreé was a nice local rock cod baked in a white wine, cream, garlic and Cabrales sauce, with fingerlings in a smoked paprika butter. Roasted green beans with hazelnuts on the side. Nice butter lettuce salad with artichokes in an anchovy/lemon/caper dressing. Poached pears in red wine for dessert with dark chocolate sauce. Wonderful meal and conversation, and a good amount of wine was drunk.

                                                                                                                                                                                                                                                                                                          Tonight, I am a hired gun at a friends catering company, helping to plate a seated dinner that is a little bigger than she usually does. It won't go late, so depending on how things go, I will eat something there, or I may go out for a bite afterward at a local pub nearby for late HH for noshes.

                                                                                                                                                                                                                                                                                                          Happy Sunday!

                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                            Fingerlings in smoked paprika butter! Yow-ZAH, ginger. That is some fine eating. The salad sounds great, too. Reminds me to make April Bloomfield's lemon-caper dressing again….

                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                              ditto - imma gonna copy that fingerling dish. that cream sauce for the cod sounds fantastic too.

                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                I thought of that dressing when we were eating the salad; my GF just 'made up' hers.... but I need to try that April B one you have said such good things about!

                                                                                                                                                                                                                                                                                                              2. re: gingershelley

                                                                                                                                                                                                                                                                                                                Is smoked paprika butter something more complicated than just butter + smoked paprika? It sounds like something I need in my life.

                                                                                                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                                                                                                  I think that was pretty much it. She 'cuised' butter, smoked paprika, a little lemon juice, and a couple of scallions.....

                                                                                                                                                                                                                                                                                                              3. I've got a rabbit browned in a bit of oil & smothered in onion & pepper gravy in the oven. There's a pot of collards with smoked neck bones and some leftover pilaf as sides.

                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                  Enjoy. I haven't had rabbit in several years. I wonder if my butcher can get me some. Jealous over here.

                                                                                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                    The first time (and last) I had rabbit was in Italy (very popular over there). Yours sounds delicious!

                                                                                                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                      I love rabbit. Locally shot ones are always available at the farmers market. And so cheap!

                                                                                                                                                                                                                                                                                                                      It's fallen out of fashion in recent years - no doubt the "cute factor" has taken over from the "taste factor".

                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                        The stores around here sometimes have frozen rabbit but I only bought it once...it was freezer burned which meant it was in there a long time and that was years ago...the BF hunts rabbit so I usually have it in the freezer. He is not the type to ooh and ahh over food (total opposite of myself foodwise) but he declared last nights meal "just right" which is his way of offering a compliment.

                                                                                                                                                                                                                                                                                                                      2. re: Cherylptw

                                                                                                                                                                                                                                                                                                                        I had rabbit for the first time last Christmas... SO's 9 year old nephew shot 3 of them when out hunting with his grandpa. Grandma prepared it in a crockpot with chicken stock and white wine and some other herbs. Delicious.

                                                                                                                                                                                                                                                                                                                      3. This afternoon I made a big pot of Texas-style chili. I browned 2 lbs. of cubed beef chuck and 1 lb. of 90/10 beef along with 2 minced onions, lots of garlic, 2 cans of El Pato tomato sauce with jalapeno, a paste of pureed chili negro and New Mexico chili, Penzey's Chili 3000, a touch of molasses, some 70% chocolate, ground ancho and chipotle pepper, brewed coffee, tomato paste, and beef broth. That simmered partly uncovered for 3 hrs. in a low oven until it was nicely reduced and the meat was tender. We served it with sour cream and grated cheddar, and I had mine over a little steamed rice to tame the heat. A few bites of leftover panna cotta for dessert.

                                                                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                          That's a good sounding chili….. and I'm far from being a fan.

                                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                                            It's pretty darn close to porkolt/"goulasch" :)

                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                Wow, CM. Sounds good to me. I have Chili on my menu for Saturday. I may have to pop over to Penzey's and pick up some of the Chili 3000. Have everything else. Thanks for the inspiration.

                                                                                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                                                                                  Thanks! With so many good ingredients in the chili powder, how could it not be good? :) http://www.penzeys.com/cgi-bin/penzey...

                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                    I've been pondering which of their chili mixes to buy for this winter, I guess you just made up my mind :)

                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                      Have to pipe up for their Chili con Carne Seasoning mix. IMHO it beats both of the two new wonderchilds, Chili 3000 and Chili 9000. But we're not big fans of heat- I just add a splash of chipotle hot sauce to mine to taste. The guy doesn't like heat period.

                                                                                                                                                                                                                                                                                                                              2. Yesterday was a very laid-back day of errands, yardwork, and football. So to go with I made an equally laid-back dinner of "taco ring", one of my fiance's favorites, topped off with leftover Halloween candy. Not exactly dieter-friendly.

                                                                                                                                                                                                                                                                                                                                Sunday lunch today was my last prepared casserole of chicken spaghetti and a salad.

                                                                                                                                                                                                                                                                                                                                For dinner tonight I have a pot of butternut squash and white bean soup simmering away. It seems amazing in here but I have to say it doesn't look appetizing. Can't believe tomorrow is Monday. Again.

                                                                                                                                                                                                                                                                                                                                1. Ham (smoked pork butt), mac & cheese and green beans were on the menu this evening. We washed it all down with the house red.

                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                                                    A classic. What's your house red these days?

                                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                                      What color was the house before you washed it all down?

                                                                                                                                                                                                                                                                                                                                      1. re: acssss

                                                                                                                                                                                                                                                                                                                                        The house remains a very New England grey with just a hint of blueberry.

                                                                                                                                                                                                                                                                                                                                    2. Med rare beef cheese burgers with blue cheese, bacon, avocado and a fried egg for me, cheddar and bacon for James. Mixed the remaining avocado with salsa and served baked flour tortilla chips dusted in salt and chili powder.

                                                                                                                                                                                                                                                                                                                                      6 Replies