HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #257 - Chugging towards Thanksgiving Edition (Choo-Choo!) [Through Nov. 24, 2013]

Actually, we're not chugging like the Little Engine That Could. We're racing there like we're in the Indianapolis 500 or at the 24 hours of Le Mans.

But I kind of like the chugging - that means we get to have a leisurely meal, right? A gourmet meal on the Orient Express sounds very nice right now. Maybe with a little murder mystery with Hercule Poirot there to solve it? (Provided none of us are involved in the murder!)

So - what is being served in your dining car this evening? Henri, the bartender, is at the ready to make cocktails, and I believe we'll be pulling into Venice in the morning, so enjoy your last meal onboard! ;-)

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Oh to be on that train….

    4 Replies
    1. re: foodieX2

      I know, huh? With a bunch of us WFDers? The laughter, stories, cocktails and fine dining would be superb!

      1. re: LindaWhit

        Especially if we could all take turns in the kitchen! Sign me up NOW!

        1. re: foodieX2

          I'll drive the locomotive.

      2. re: foodieX2

        Deb and I were on the left coast recently and had a chance to tour a restored private rail car. It was a 1912 Pullman owned by Clara Baldwin Stocker. The dining room, bedrooms, kitchen and so on were spectacular.

        http://www.nethercuttcollection.org/E...

        Here's a shot of the 1937 steam engine it was hitched to at the Nethercutt Museum.

        I like trains.

         
      3. Tonight is cod wrapped in bacon. rjbh20 will provide details.

        1. I am repurposing the sofrito pork from last week in a lasagne with the fresh tortillas and the red beans and rice. I made a cheese sauce to lubricate the "lasagne" and some salsa. Spinach salad with boiled egg, bacon bits, and grape tomatoes with a warm bacon dressing. I know, it isn't cohesive but it tasted good. I miss lettuce, damn my tummy.

          1. I like trains! Especially live steamers. Cause you get to ride on top.

            Shrimp curry:

            Take the holy trinity (onions, garlic, ginger) and soften. Add pureed pumpkin and diced tomatoes ( I use canned, for i am lazy). Add in curry powder, tumeric, and cayenne as well as some salt and pepper. Simmer. Open a can of coconut milk and scrape it in. Bring to a simmer. Add spinach. Add shrimp. Donc, voila.

            9 Replies
            1. re: gini

              Adding the pic.

               
              1. re: gini

                Thanks for the recipe. That looks darn tasty

                1. re: gini

                  Wow gini, that looks wonderful and love the spice combo! ex coconut milk, I am going to make this and use it for my steamed cauliflower tonight!

                  1. re: acssss

                    Woohoo! I added chopped cilantro to mine and a little lime juice, if you want to play around.

                    1. re: gini

                      ...but we don't know each other!
                      Kidding.. Kidding... sorry I couldn't help it :-)

                      ...and yes, I will play around with it and use it on a lot of things I make. I use these spices and the trinity (love that ref) of Onions, Garlic and Ginger on almost everything I make, but never added the blended pumpkin (maybe I'll use squash) to make it into a sauce. That is like perfection for me, because I love squash so much. So.. Thanks!

                2. re: gini

                  You are talkin' my language. Can't get enough curries and those spices…!

                  1. re: gini

                    Ooo... That sounds amazing. I just love quick pantry meals. I've got tofu instead of shrimp. Thinking about frying up pieces and then added them at the end. Or should I simply cube and add at the beginning? I'm still something of a tofu novice.

                    1. re: PhillyCook

                      I don't cook much with tofu, so I have no words of wisdom, sadly.

                      1. re: PhillyCook

                        I wrap in paper towels and add a weight on top to squeeze out the water before frying. Dust with a little rice flour for a crispy crust

                    2. We're having another type of tofu tonight. The toddler is mad for this and I'm trying to reorganise our evenings so we eat together rather than feed her earlier and then cook again.

                      It's another Fuchsia Dunlop recipe. this time using tofu 'bamboo' which is the skin that forms on bean curd when it boils. This gets scraped aside and dried into sticks. You rehydrate the sticks and then cook them in a chicken stock, sesame oil, spring onion and ginger mix.

                      To go with the tofu I've got some pea shoots. I haven't quite decided how I'll cook these as yet. I'm thinking a stir fry with some of my home made bacon added to it.

                      1. I'm in the mood to stay up late and work, possibly an all nighter, so I just made a fresh pot of coffee. This usually zaps my appetite for a few hours so when dinner happens it will probably be more of the chicken chipotle soup which turned out great. I'll make quesadillas for the man to go with his soup. He's already worked 11 hours today so I doubt he'll stay up with me. :)

                        6 Replies
                        1. re: weezieduzzit

                          There is something special about working in the middle of the night. That's when I get the writing bug and I think my best work is done during those all-night-ers. Enjoy! (and enjoy the soup too)

                          1. re: weezieduzzit

                            My neurons seem to activate at 10pm, in college it worked, now it can be frustrating when 5am wake up calls loom. The soup sounds great, nice twist on chicken tortilla.

                            1. re: fldhkybnva

                              It sounds like you could use a big bowl of this soup. Bone broths have a lot of gut healing properties.

                              I hear you on the rough mornings, the cats really don't care what time I've gone to bed and I have to get up early on weekends anyhow for estates sales.

                              1. re: weezieduzzit

                                Oooh, sounds great and it makes sense that the bone broths with all that juicy immune system marrow would be effective against the annoying invader. I know the cat feeling, if cat isn't fed by 6, latest 7am, the whole house will be awake in due time. It's really the only time he seems to make any noise :) I guess I'm OK with it, my little one cuddled with me all day which I hear has healing properties of its own.

                                1. re: fldhkybnva

                                  And glycine for liver repair and gelatin to heal hyperpermeability (a.k.a. "leaky gut" which triggers autoimmune responses in the form of food sensitivities,) but that's more of a subject for the special diets board, i guess.

                            2. re: weezieduzzit

                              I have a hard time starting to work before mid afternoon, but then I can go past midnight, easily....

                            3. A return appearance of Saturday's cod now that the son is home and spouse is awake.

                              Bacon-wrapped cod with asparagus, sage lemon beurre noisette & toasted hazelnuts.

                               
                              3 Replies
                              1. re: rjbh20

                                You and roxlet - wow - your meals always look like they are out of a magazine. I don't remember ever being at a restaurant where the food looks as good as your home! Beautiful!

                                1. re: acssss

                                  You're very kind. But it's really simple stuff -- this took about 15 minutes end to end. Having fresh herbs out back helps a bit.

                                2. re: rjbh20

                                  Beautiful

                                3. Our weather here is choo-chooing back and forth between summer and fall. Three days ago it was 28 degrees and it snowed and today it was 80 degrees. Yesterday we did grilled strip steaks, with balsamic roasted veggies (grape tomatoes, orange/red peppers, onions, zucchini and garlic/herbs), baked potatoes and steamed sugar snap peas.

                                  Today was more of a party type theme, with baked chicken wings dipped in a buffalo style hot sauce (Franks Red Hot and butter), with some quick potato skins made from the leftover baked potatoes from last night (with cheddar cheese, sour cream, butter and chives). Our "salad" was crudites of carrots, celery and the grape tomatoes and sweet peppers that were left from what we had not cooked last night. Homemade ranch and blue cheese dressings for dipping.

                                  1. I didn't make it home til after 7 tonight... nasty accident on the freeway I take to get home, and basically all cars, during rush hour, had to get on the shoulder. Puppy also decided to have a umm "accident" (does it count as an accident if she does it ALL THE TIME) on the carpet soon after I got home, so I got to scrub the carpet. Then, dinner wasn't that great. I tried out a lighter version of chicken francese, and determined that chicken francese needs all the butter the real recipe calls for.

                                    I'm ready for bed :-P

                                    2 Replies
                                    1. re: juliejulez

                                      It sounds like a tiresome day. I hope tomorrow is better.

                                      1. re: juliejulez

                                        i hope you have wine to end the evening... puppy will get it after after awhile. and yes, never skimp on butter!

                                      2. We're leavin' (leavin)
                                        on that midnight train to Venice (leavin' on the midnight train)....
                                        yeah, whoo-whooo!

                                        sing it, Pips!
                                        yeah i'd sign up for that ride.... sigh....

                                        so tonight's pork on pork was a tad underwhelming. pork tenderloin wrapped in bacon, painted with molasses, sprinkled with cumin? shouldn't flavor be a given? i think that pork tenderloin is just my least favorite of the pork cuts. it was nice and pink and juicy, but somehow missing something. bacon gave it a slightly smokey taste, but only slight.... shoulda been a flavor bomb. it wasn't bad, just not GREAT.

                                        the best part for me were the roasted smoked paprika potatoes i made - i don't remember which of you to thank but i am in love and i'm ready to marry you, if necessary. i don't care if you're a woman, come to SF and we'll get married in City Hall. little red potatoes sliced in half, marinated overnight in olive oil, granulated garlic, s&p, and smoked paprika, roasted til crispy outside, creamy inside. strewn with scallions .... mmmmm. smokey. i wish i'd had more smoked paprika actually. these are going to go into regular rotation.

                                        also, steamed green beans served room temp with a walnut oil/fresh tangerine juice/shallot dressing.

                                         
                                         
                                         
                                         
                                        7 Replies
                                        1. re: mariacarmen

                                          Very nice looking food Maria. Looks delicious

                                          1. re: mariacarmen

                                            Love the sound of the green bean dressing. Sorry the tenderloin didn't have the flavor bomb you had hoped for - but the beans and taters made up for it, I hope!

                                            And I <3 your Midnight Train to Venice rendition. ;-)

                                            1. re: mariacarmen

                                              Smoked paprika is the best!

                                              1. re: mariacarmen

                                                mc - next time, make a little tomato sauce, enhanced with more paprika to go with the spuds and you've got patatas bravas.

                                                Buen provecho.

                                                1. re: Harters

                                                  patatas bravas are a fave, so yes!

                                                2. re: mariacarmen

                                                  LURV the look of those beans, mc. And the potatoes. Hot damn, do I miss potatoes....

                                                  1. re: linguafood

                                                    grazie!
                                                    I cannot live without potatoes. Andean background, and all....

                                                3. Wiz ze mention of Poirot, I think dinner should be French. Pardon, I think dinner should be Belgian. Mais non. Mrs H has been exercising her little grey cells and has come up with a creative use of a "freezer find".

                                                  Some ages back, she made cheese gougeres. They were not a success - tasty but didnt rise. She froze them.

                                                  Now, apparently, we will make a cottage pie mix, top it with the gougeres and bake it to heat it all through. Spinach to accompany. Cheese for afters.

                                                  By the by, the last Poirot was on TV last week. Over the last 20+ years, David Suchet has played Hercule in every story written by Christie. C'est magnifique, non?

                                                  6 Replies
                                                  1. re: Harters

                                                    Ooh - I *love* the idea of the gougeres being the topping for cottage pie! Mrs. H has done a fine job of using her freezer finds.

                                                    And it looks like David Suchet's most memorable moment as Poirot was the one on the Orient Express. Very apropos. :-)

                                                    http://www.bbc.co.uk/news/entertainme...

                                                    1. re: LindaWhit

                                                      I think it was. It was a very different Poirot - a very dark side to his personality. The last case, appropriately called "Curtains", saw some excellent acting from Suchet as the elderly detective near to death and solving his last case.

                                                      1. re: Harters

                                                        I just read the synopsis of the last episode, Curtains, on the Daily Mail website. A very different side.

                                                    2. re: Harters

                                                      That Mrs. Harters is a clever and resourceful woman. Sounds tasty.

                                                      1. re: Harters

                                                        What an inspired repurpose of the gougeres - I love cottage pie and that topping sounds great!

                                                        1. re: Harters

                                                          Agatha Christie had a brilliant mind. I have read every single one of her books, many several times. My Mom and I are attending a dinner theatre Thursday evening - "Murder is Announced" and I can hardly wait!

                                                        2. Very cute OP! Reservation for two please!

                                                          1. So it was weekend of heavy eating - I went to KC to visit my family and we had Thanksgiving while I was there. Love that my mom and sis don't care about the actual day so I could enjoy my family's meal. We always do T'giving with my inlaws, and it's just not the same.

                                                            So last night was leftover turkey that we threw in with some sauteed peppers and onions, garlic chive cream cheese and colby jack on top of openface toasted rye for faux turkey cheese steaks. It was actually pretty good!!

                                                            Tonight is a little lighter! Tofu, red and green peppers and cabbage stir fried with black bean sauce over brown rice. More of those Costco spring rolls on the side!

                                                            1. Monday- Marcella Hazan's Potatoes with Tomatoes, Onions and Peppers, a cheese omelet and a plain green salad

                                                              Tuesday-dinner out for husbands new job

                                                              Wednesday-homemade sausage pizza, probably with salad again. Have to look into other toppings to add

                                                              Thursday- somethings bonless, skin on chicken breasts, and a kale panzanella

                                                              I'm taking suggestions on the Thursday chicken. The breasts are HUGE. Surprising since they are from the organic farm.

                                                              7 Replies
                                                              1. re: melpy

                                                                I'm not a man who likes huge breasts ;-)

                                                                Cut each in half horizontally, so you've now got two thinner slices. Put in an ovenproof baking dish. Smear, lavishly, with mustard of your choice (although wholegrain or Bordeaux is particularly good). Press breadcrumbs on to the mustard in a thickish coat and dot with butter. Bake for around 30 minutes at 190C till the topping is crisp but not burnt.

                                                                You can tart up the breadcrumbs with extras - lemon zest is good, chopped tarragon is excellent, chopped nuts is wonderful.

                                                                1. re: Harters

                                                                  Sounds good to me!

                                                                  1. re: Harters

                                                                    LOL Harters!!

                                                                    1. re: Harters

                                                                      I do something very similar all the time with chicken and pork chops... I often marinate overnight in buttermilk first! I use panko and herbes de provence. Taco seasoning can be good too. It's my favorite easy preparation.

                                                                    2. re: melpy

                                                                      Switched Wednesday and Thursday but then my kale panzanella was vetoed for a chicken casserole.

                                                                      I think my husband was feeling nostalgic for mom's cooking, so he dragged out her recipe book.

                                                                      Apparently, everything she makes takes cream of soup which I don't have.

                                                                      I also don't have canned chicken.

                                                                      Original:
                                                                      egg noodles
                                                                      canned chicken
                                                                      frozen peas/carrots medley
                                                                      minced onion
                                                                      celery
                                                                      cream of chicken soup
                                                                      bread crumbs (torn up cubes of bread)

                                                                      Mine:
                                                                      egg noodles
                                                                      chicken breast cubes sauteed in chicken fat
                                                                      frozen peas
                                                                      fresh carrots steamed
                                                                      fresh broccoli steamed
                                                                      cream of chicken soup (sauteed red onion, celery and the tops of the fennel in the chicken fat and a tad of butter, added a few tablespoons of flour until dark blond, stirred in chicken broth until roux became a sauce and did the same with skim milk)
                                                                      panko mixed with parmesan cheese

                                                                      I was told mine didn't have enough flavor.

                                                                      Tonight I have to use up the sausage (and maybe the other chicken breast we didn't use). Plus the vegetables that weren't eaten.

                                                                      1. re: melpy

                                                                        Those soups are salt and MSG bombs. Sometimes you can imitate them with a splash or two of soy sauce or Maggi/Bragg's. Also, more salt and maybe some seasoned salt.

                                                                        Yours still sounds better.

                                                                        1. re: melpy

                                                                          Ok pizza was ok. I do not like the crust I was using so I may not be doing that again.

                                                                          Made a chunky vegetable sauce sauteing red pepper, fennel, red onion and a couple olives in olive oil. Once softened I added chopped canned tomatoes. Sauteed hot Italian sausage. Layered crust, sauce, cheese, sausage.

                                                                      2. Weather outside is dreary, cold and the trees are bare. No snow so I can't even enjoy the cold weather with a trip to the local ski resort (I don't ski much - just sit near the fireplace in the lodge, drink hot chocolate and watch everybody else ski) - I can't wait for winter!

                                                                        Tonight I am making something to soothe my soul - a recipe from my dear friend in Rome - which is odd, because it is a "Mexican White Bean Soup" :-) - but she loves it and I love it as well and I miss her, so I will make it tonight. Of course, a huge chunk of rustic bread will accompany it.
                                                                        David Blaine is on TV tonight - can't wait!

                                                                        3 Replies
                                                                        1. re: acssss

                                                                          Now you must share that soup recipe :)

                                                                          1. re: ChristinaMason

                                                                            Plus one on the recipe ask -- I love white beans in soup. You also just reminded me I haven't made white bean puree in a while; it's a nice alternative to a white carb.

                                                                            Last night was sole pan fried in butter and a piquant Asian-inspired carrot and green cabbage slaw.

                                                                            Chicken thighs out of the freezer, maybe some Brussels sprouts (do they count as Belgian food?) and that white bean puree tonight.

                                                                            1. re: ChristinaMason

                                                                              This is, without a doubt, one of my favorite soups. I hope you enjoy!

                                                                              Mexican White Bean Soup:
                                                                              1 lb. bag white beans (soaked overnight)
                                                                              2 tbl olive oil
                                                                              4 cloves garlic - minced
                                                                              1 chili pepper (can substitute with dried red pepper flakes)
                                                                              1 spanish onion - finely chopped
                                                                              2 celery stalks - finely chopped
                                                                              3 carrots, peeled and sliced into small rounds
                                                                              6 Roma tomatoes finely chopped
                                                                              7 cups chicken broth (recipe follows)
                                                                              2 bay leaves (optional)
                                                                              1 tbl tomato paste
                                                                              1/2 tsp of cinnamon, cumin, tumeric, hot paprika
                                                                              salt and pepper
                                                                              Bunch of cilantro and/or parsley - finely chopped
                                                                              1 small onion sliced paper-thin for garnish
                                                                              Parmigiano Reggiano for garnish
                                                                              Rustic Italian bread broken up in pieces for garnish

                                                                              Recipe for chicken broth:
                                                                              (these ingredients are not included in above list)
                                                                              Fill a pot with 8-9 cups water and bring to a boil. Add chicken cut into eight. Add 1 onion (quartered), 1 carrot (halved), 2 celery stalks (halved), 10 whole peppercorns and 2 tbl Osem chicken broth mix - cook on low heat for 1 hour, scraping off the fat every so often. When done, drain 7 cups of the liquid only into a separate large soup pot (make sure there are no bones, peppercorns, or celery pieces floating around)

                                                                              Meanwhile, rinse the beans and drain.
                                                                              In a large frying pan, add olive oil and on a low heat fry the garlic and chili peppers, after a minute add the onions and fry for another minute, then add the tomatoes, carrots and celery - cook for another 2 minutes. Add the beans and a few ladles of stock and the tomato paste (mix well).
                                                                              Cook for about 3 minutes on medium heat.
                                                                              Transfer this vegetable mixture to the large soup pot that has the remaining 7 cups of chicken stock and add the bay leaves. Mix everything together and cook on med/low for 45 minutes - or until beans are soft to your liking.
                                                                              Put in bowls and add garnish with some parsley, sliced onion and grated parmigiano cheese.
                                                                              Serve with warm, rustic Italian bread (separate recipe)

                                                                          2. Made a little chili for a birthday get together this weekend. Start with a 20# chuck roll, disassemble into individual muscles (so you can cut evenly), sear, cube and chilify. Minimal monkeying around-- beef, pureed reconstituted dried chiles (5 kinds), garlic, onion, cumin, Mexican oregano, water. AND NO BEANS -- OK?

                                                                            Not shown -- 8 dozen buffalo wings.

                                                                             
                                                                             
                                                                             
                                                                             
                                                                            1 Reply
                                                                            1. re: rjbh20

                                                                              I hear you - no beans!

                                                                            2. Wegmans had some veal stew meat for sale (1 lb. for $7.80 instead of almost $11)a few weeks ago. I don't generally buy veal at the supermarket, but that time... I did.

                                                                              So that thawed overnight. It's already cut in chunks, apparently, which will be lightly dusted with seasoned flour. I'll render some diced bacon, then add the veal and brown (I might add a little clarified butter just for the hell of it). When that's done I'll sauté some sliced baby bellas and finely diced onion. Deglaze with white wine, add veal, add some fresh marjoram, add about 1/2 cup of beef broth, then simmer for an hour or so. At the end, I'll add some cream freeeesh.

                                                                              Sides will be roasted cauliflower tossed with smoked paprika & olive oil and a simple butter lettuce with lemon zesty buttermilk dressing.

                                                                              22 Replies
                                                                              1. re: linguafood

                                                                                Sounds excellent, though I hope you're not using commercial beef broth.

                                                                                1. re: rjbh20

                                                                                  Ah, well. Hopes are there to be crushed :-)

                                                                                  In that measly quantity, I really don't think it matters that much -- the wine portion of the braising liquid will likely be much bigger.

                                                                                  I also just remembered I have some dried morel mushrooms somewhere, so I'll be adding some of the strained morel water to the pot as well.

                                                                                  1. re: linguafood

                                                                                    Now you're talking -- Veau aux Morilles is one of my favorites

                                                                                     
                                                                                    1. re: rjbh20

                                                                                      That looks like an entrecôte, yes? Lovely. Pretty waffle fries, too!

                                                                                      I'm glad I remembered the morels. They'll add a nice touch of 'luxury' to the dish.

                                                                                      1. re: linguafood

                                                                                        Correct on all counts. But pommes gaufrettes, please. You get waffle fries at Chik-Fil-A

                                                                                        1. re: rjbh20

                                                                                          Ah, pardon, monsieur -- mon Français est un peu rouillé.

                                                                                          I am relieved that you knew what I was referring to, nonetheless '-)

                                                                                  2. re: rjbh20

                                                                                    I think homemade stock should be Dish of the Month this winter.

                                                                                    1. re: Berheenia

                                                                                      I second this!!!! Last year I tossed my first turkey carcass, lest not such madness happen again.

                                                                                      1. re: fldhkybnva

                                                                                        Ack! No!

                                                                                        1. re: ChristinaMason

                                                                                          I was thinking stock in general. I'd like to make a good veggie stock and any tips for beef are always appreciated. My6 last chicken stock sucked because of too much ginger.
                                                                                          I made a veggie stock in advance for gravy last TG and it was a lot of work and tasted good. BUT after freezing it got sweet because there were parsnips in it and I never served such awful gravy- tasted like sugar. I was cooking for 20 plus in a borrowed church kitchen and it was a frenzied affair doing everything last minute so I never sampled it properly. Luckily I had some Imagine ready made in a box as a back-up. It was much better than mine.

                                                                                        2. re: fldhkybnva

                                                                                          Interestingly, I'm not a fan of turkey stock. The last time I made turkey stock was probably 10-15 years ago and used it in soup, but wasn't thrilled with it. Just not fond of the taste, I guess. So I'll ship you my (small) turkey carcass. :-)

                                                                                          1. re: LindaWhit

                                                                                            I thought the same thing when I read this last night.
                                                                                            I made turkey stock and then soup, several years ago and was just overwhelmed by the strong turkey flavor.
                                                                                            It's a shame, but I just never have any desire now to use the carcass.
                                                                                            Maybe we can ship ours off to some willing recipient? I've got the dry ice!

                                                                                            1. re: rabaja

                                                                                              My bf's mom gives me her carcass e ery year. She throws them away also. I pick several snacks and sandwiches worth of meat off before I make stock. I wish I lived near you two. I would rid you of those pesky bones.

                                                                                              1. re: suzigirl

                                                                                                Maybe I could try again and make pot pie or something with the stock. It does seem wasteful and pretty unlike me.
                                                                                                I do pick all of the meat off that sucker though, I can promise you that. And I eat the butt.

                                                                                                1. re: rabaja

                                                                                                  Now I am jealous. Bf's mom cuts off the butt before she cooks it. I even asked her not to so i could eat it and she looked at me like I was cracked. It wasn't there the next year like I hoped. ;-)

                                                                                                  1. re: rabaja

                                                                                                    I always threw the carcass out until I discovered this recipe. It is really good and freezes well. But as I hate cilantro I never added it or missed it.

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

                                                                                                    1. re: Berheenia

                                                                                                      Wow that looks yummy

                                                                                                    2. re: rabaja

                                                                                                      The butt was always for grandma, this year it's allll mine!! I'm really hoping I'm recovered by then. Thanksgiving is my favorite weekend of the year, don't want stupid minor health hiccups to ruin it :)

                                                                                        3. re: linguafood

                                                                                          that sounds like a great meal. love the idea of the smoked paprika cauli, as i'm moving into a big smoked paprika kick.

                                                                                          1. re: mariacarmen

                                                                                            Your patatas inspired me, señorita '-)

                                                                                          2. re: linguafood

                                                                                            Sounds awesome!

                                                                                            1. re: fldhkybnva

                                                                                              Thanks, I'm actually quite looking forward to it!!

                                                                                          3. no cooking tonight, as my sister and I are going to a Chowdown - Sichuan! 20 people going, so there will be tons to taste - málà galore!!! my mouth can't hardly wait.

                                                                                            Oldster's tomorrow, back in the kitchen Thurs... may be the day to do a monkfish thing...

                                                                                            2 Replies
                                                                                            1. re: mariacarmen

                                                                                              Wow - that's a big group! Please link the write-up here, so we can live vicariously. :-)

                                                                                              1. re: LindaWhit

                                                                                                will do, LW!

                                                                                            2. Chicken fingers, homemade macaroni and cheese, steamed green beans, and green salad. Hoping my nephew will eat it.

                                                                                              3 Replies
                                                                                              1. re: Njchicaa

                                                                                                I'm thinking yes on most of it. :-)

                                                                                                1. re: Njchicaa

                                                                                                  If he doesn't, I will.

                                                                                                  1. re: Njchicaa

                                                                                                    Curious if you bake your homemade mac and cheese or not.

                                                                                                  2. Tonight I'm trying out a "pork piccata stir fry" that someone posted awhile back on the Weight Watcher's board. It's a Grace Young recipe, made with pork tenderloin. I forgot to buy capers but otherwise the ingredients are very piccata-like and will use up some of the white wine I opened Saturday for the risotto. Stir fry also has green beans and onions, and I'll serve it with some leftover rice I've had hanging out in the fridge.

                                                                                                    6 Replies
                                                                                                    1. re: juliejulez

                                                                                                      I have four jars. If Allie were here with the foodshooter I would hook you up. I got the capers on clearance in a store near me that is predominately Mexican and it apparently didn't sell. Yea me. I love piccata. Enjoy dinner.

                                                                                                      1. re: juliejulez

                                                                                                        Another piccata lover here. And I always have capers, lemons and white wine in the house in case the mood strikes.

                                                                                                        The capers are also an essential ingredient for my tuna salad.

                                                                                                        1. re: linguafood

                                                                                                          I love, love, love capers! Have you tried frying them? Little bits of crispy salty perfection!

                                                                                                          1. re: chefathome

                                                                                                            Oh yea! One of our former favorite Italian places in Berlin has a tuna carpaccio appetizer that is served sprinkled with fried capers. I could snack on those suckers forever.

                                                                                                            And to think capers were on my hate list when I was a kid!!

                                                                                                            1. re: linguafood

                                                                                                              That tuna carpaccio dish sounds wonderful!

                                                                                                              Capers were on my hate list when I was a kid as well. No idea why!

                                                                                                          2. re: linguafood

                                                                                                            I will have to try them in my tuna salad. That sounds fantastic.

                                                                                                        2. Its chilly here today and I had some leftover soup in the freezer from a few weeks ago so that's WFD. Tandoori spiced lima bean soup made with dried beans ,chicken stock, mirepoix, coconut milk, thyme, cumin, crushed mustard seeds, red masala seasoning blend and some of the roasted veggie blend I keep on hand (if I remember correctly).

                                                                                                          To accompany, there will be toasted pita chips which will be brushed with olive oil and sprinkled with Zaatar before going into the oven. Maybe a cucumber salad on the side. Tomorrow starts my week of salad eating....

                                                                                                          1. In between reno events I made a pot of Ina Garten's kielbasi lentil soup. Cooling on the counter until we can store it in the fridge and nuke mugs of it for lunches/suppers. Tomorrow the real paint job begins. Can't wait- we hate the dark green pea soup kitchen. Sunny yellow walls and take out pizza beckon. Tonight is refrigerator ready mushroom ravioli and sauce with a bit of spinach on the side. Red Truck in the goblet.

                                                                                                            1. It is a bit cold at -22C with a windchill of -27 so spicy shrimp with creamy cheese hominy grits will warm us up a bit. Sauteed greens. Eton Mess for dessert.

                                                                                                              9 Replies
                                                                                                              1. re: chefathome

                                                                                                                -22C? Where are you? I thought it was cold here and we're only talking +36F
                                                                                                                Stay warm

                                                                                                                1. re: acssss

                                                                                                                  Alberta. Lots of snow on the ground for over two weeks already. Brrrrrr...perfect weather for braising which I am doing a lot these days.

                                                                                                                2. re: chefathome

                                                                                                                  Good Grief! It is 58 degrees here near Sacramento California and I am shivering freezing:) Where are you may I ask? Keep warm:)

                                                                                                                  1. re: MamasCooking

                                                                                                                    Today is worse. It is -24 but the windchill is - 35. Not looking forward to going out! We live north of Edmonton, Alberta.

                                                                                                                  2. re: chefathome

                                                                                                                    Hey chef, I feel your pain, knowing Calgary/Edmonton winters of old. We have it easy in Vancouver. I'll wish for a chinook. But thanks for mentioning shrimp and grits. I'm fixin' to try Bobby Flay's Mesa grits tomorrow and I couldn't decide on a protein to go with. Problem solved! Tonight we're trying a newish Mexican place. I am girding my loins for the usual disappointment :-(. We just don't do Mexican well here but I keep hoping.

                                                                                                                    1. re: grayelf

                                                                                                                      Then you understand. Blech to our winters.

                                                                                                                      Hopefully your Mexican adventure tonight is successful and a pleasant surprise!

                                                                                                                      Tonight I am making Chicken and Dumplings, as per my Mom's request. I am thrilled she is visiting us for a week. It is such a pleasure to cook for her. She loathes cooking. Not sure how that can possibly be!

                                                                                                                      1. re: chefathome

                                                                                                                        Just realized I have oyster 'shrooms in the veg keeper that need eating up so I've hauled out a pork t'loin from the freezer for the good old standby pork paprikash. Will be a good call as it suddenly got (relatively) cold here overnight. Grits and shrimpies will have to wait but they will happen!

                                                                                                                        Gads, it's been years since I've had chix and dumplings. Jealous.

                                                                                                                    2. re: chefathome

                                                                                                                      chefathome - this time of year, what kind of fruit are you putting in your eaton mess? I have cream, merangues that need using up.... just don't have any nice fruit - I suppose I could break out applesauce or loosen up some of my many kinds of homemade jam for it.... ideas? If your up in frozen north - you must have a solution already for eaton mess in winter!

                                                                                                                      1. re: gingershelley

                                                                                                                        Frozen raspberries! Am making a coulis and just because I want to, will top with toasted almonds.

                                                                                                                    3. Sausage and peppers tonight. Our local grocery store makes its own sweet Italian sausage and it's very good. Beer for me, wine for Deb. NCIS will be on the plasma. Deb insists.

                                                                                                                      Just a thought: Patriots got hosed.

                                                                                                                      8 Replies
                                                                                                                      1. re: steve h.

                                                                                                                        Agree on Deb's insistence. And on your thought.

                                                                                                                        1. re: LindaWhit

                                                                                                                          Yes, but Tom Brady is still the best QB that ever played the game (and he's not even 1/2 way through his career if he plays as long as Favre did)

                                                                                                                        2. re: steve h.

                                                                                                                          I think it may be time to start fining the refs for bad calls as it seems to be a pattern this year.
                                                                                                                          We miss our homemade sweet Italian sausage source so much that we are seriously considering a 250 mile round trip to Boston just buy 10 pounds to hold us over the winter.

                                                                                                                          1. re: Berheenia

                                                                                                                            Where did you get that sausage again, Berheenia? (I think it's a bit further south than where I am). My local butcher has nice long links of sweet Italian sausage; might have to use some up later this week.

                                                                                                                            1. re: LindaWhit

                                                                                                                              DePasquale's Sausage Factory in Nonantum (Newton).- the cheese garlic is to die for too.

                                                                                                                              1. re: Berheenia

                                                                                                                                Hmmm.....I might have to check them out. I might be going down that way on Monday (or maybe antiquing down in RI over the weekend).

                                                                                                                                1. re: LindaWhit

                                                                                                                                  You can double it with a trip to the famous Russo's which is right around the corner but not the weekend before Thanksgiving. Both places will have lines outside the door at opening! Oh you said Monday... they are generally closed Mondays.

                                                                                                                                  http://www.depasqualesausage.com/

                                                                                                                                  1. re: Berheenia

                                                                                                                                    Ahhh, shoot. Oh well, I'll have to make a trip "south" at another time.

                                                                                                                        3. Slumgullion is on the menu tonight. I am going old school tonight. Ground beef, garlic, onions, green pepper, fresh oregano cuz it won't die, dried opal basil, savory, celery leaves, salt, pepper, tomato sauce, beef broth simmered down to marry. Corkscrew pasta and parmesan added to the sauce and sugar snap peas and butter and salt and pepper as a side. Fresh red grapes for dessert if my tummy has room. Thanks to May for the recipe and RIP.

                                                                                                                          1 Reply
                                                                                                                          1. re: suzigirl

                                                                                                                            Mmmm.

                                                                                                                          2. Meatballs in marinara over sauteed spinach.

                                                                                                                            Lazy marinara:
                                                                                                                            soften some onion and garlic in olive oil. Deglaze with the last splash of white in your fridge. Add in roasted chopped tomatoes, spices, and a touch of tomato paste. Let simmer while you continue to do work at your kitchen table (a new one! it's butcher block). After a while, stick in the immersion blender. Add the cooked meatballs and simmer till warm. In the meantime, melt some bacon grease with garlic. Add in the spinach and wilt.

                                                                                                                            My Italian grandmother would be appalled. Where is the food mill, she would ask. Nonna, I hypothetically reply, sometimes I gotta work with what's in casa mia.

                                                                                                                            Now, mangia e sta zitto!

                                                                                                                             
                                                                                                                            4 Replies
                                                                                                                            1. re: gini

                                                                                                                              Lazy marinara is often delicious, your plate looks yummy

                                                                                                                              1. re: gini

                                                                                                                                i Italiani - loro non sanno come stare zitti quando mangiano!

                                                                                                                                ...the food is perfection!

                                                                                                                                1. re: acssss

                                                                                                                                  No, they totally don't, but my grandmother used to always scream that at the dinner table. I spent most of my childhood mute!

                                                                                                                                  1. re: gini

                                                                                                                                    LOL!
                                                                                                                                    My family was a very loud bunch at the dinner table (and numerous). So, I was mute as well, but only because I was the youngest (and smallest) and the only girl, so I never got a chance to talk :-)
                                                                                                                                    ..and when we get together, nothing has changed. I'm going to be the "little sister" until the day I die!

                                                                                                                              2. A bit of comfort food was required so I used up the veg box leeks and mushrooms to make a pie. A pie with chicken, bacon, thyme and creme fraiche too. That amazing buttery dufour puff pastry on top (half left for another day!) and buttery peas and roasted carrots on the side. Just what I needed.

                                                                                                                                1. We're going for a tofu trifecta here. Tonight fried tofu puffs will feature in a Johor laksa.

                                                                                                                                  I would like to pretend I'm making the paste from scratch but it's from a sachet the Singaporean friend gave me. To make it even worse I'm going to use chicken not seafood to keep the fish hating bloke happy. We're all down with yet another virus of some description so a spicy soup should perk us up.

                                                                                                                                  5 Replies
                                                                                                                                  1. re: Frizzle

                                                                                                                                    I think it's a great idea to use your Singaporean sachet! They do some very good ones for the market. I do the same for Thai curries. If it tastes good and it's quick, why not?

                                                                                                                                    1. re: Frizzle

                                                                                                                                      Ugh - feel better, Friz!

                                                                                                                                      1. re: Frizzle

                                                                                                                                        Oh no feel better, darn viruses are rearing their ugly heads. I hope they take vacation for the holidays

                                                                                                                                        1. re: Frizzle

                                                                                                                                          Sorry your family isn't well. Take it easy.

                                                                                                                                          1. re: Frizzle

                                                                                                                                            Love those little toddler germs. It gets better.

                                                                                                                                          2. (here's the report on our Chowdown sichuan dinner tonight, for those interested. Oy - i've eaten enough for three people to not eat again for three days.): http://chowhound.chow.com/topics/924995

                                                                                                                                            7 Replies
                                                                                                                                            1. re: mariacarmen

                                                                                                                                              So jealous!! And it looks like you had smashed cukes too :-). Thanks for the linkage.

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                Wow - that's a lot of chilies! I'm very timid when it comes to high-spice/heat, so good on you. The dishes look amazing.

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  Looks fab. Some dishes look similar to our Sichuan places, others not so much. But it all looks wonderbra!

                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    Wow. That was some serious eats. Lucky girl.

                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      Great sounding dinner, mc.

                                                                                                                                                      Interesting that most of the dishes don't seem to appear on the menus of Sichuan restaurants in the UK. I've noted differences between UK & US Cantonese menus before so not entirely surprised.

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Looks amazing MC. What a spread, I'm very jealous.

                                                                                                                                                        The bean curd sheet dish is the same as what I made the other night and called tofu bamboo. It's really simple to make if you can get hold of the bean curd sticks.

                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          Great looking meal. The company must have been stellar, also.

                                                                                                                                                        2. I ended up working late last night, so instead of cooking we ran vacation errands and ate pizza. At the Pizza Ranch buffet. Hangs head. But it did hit the spot - and they will make you a pizza to order.

                                                                                                                                                          Tonight will be the tofu stir-fry in black bean sauce, along with those Costco spring rolls after i get home from hot barre class.

                                                                                                                                                          1. Tonight is a "use up the last of the leftovers" night, since trash day is tomorrow. I have 2 pounded out breasts that I had used for chicken francese.... sans the sauce. So trying to figure out how to use those.... maybe a chicken parm type thing with sauce and cheese and warmed up in the oven? I don't know. Also have some risotto left over still. Thought of maybe just a sandwich too but I don't have any good sandwich bread.

                                                                                                                                                            Any of you folks have suggestions on good ways to use up the chicken? It's been floured, then egged, and then pan fried.

                                                                                                                                                            6 Replies
                                                                                                                                                            1. re: juliejulez

                                                                                                                                                              Marsala, chicken parm also sounds great. Simple cheese and wine sauce like gruyere ala French onion.

                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                I wish for arancini, but I have no risotto, so maybe you could make them and make me jealous?

                                                                                                                                                                1. re: gini

                                                                                                                                                                  Haha I thought about that.... inspired by the Top Chef episode a few weeks ago where it seemed like everyone made arancini. I've never made it so it might be fun!

                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                    Oh, they're a total snap to make! And they're fried, which is an added benefit. When I make mine, I make them as cakes as it's easier to pan fry that way. All you need is some egg, something to stuff them with, and breadcrumbs.

                                                                                                                                                                    1. re: gini

                                                                                                                                                                      Good call on the arancini.... I made "cakes" stuffed with mozzarella, then added some marinara on top. Went nice with the chicken parmish chicken I went with. Delicious :)

                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                        Woohoo!

                                                                                                                                                              2. Last night was a surprisingly good meal - some frozen chicken meatballs from Costco (a basil and mozzarella flavor), quickly sauteed in some olive oil with garlic. I then added a can of diced tomatoes, a glug of red wine and an Italian herb mix and let it all simmer while I roasted some halved Brussels sprouts in olive oil. We are finally getting REALLY nice sprouts after a summer of fairly crappy ones, and they are truly delicious this way - the insides get so creamy and soft, while the outsides are crispy and delicious. Anyway, it all just tasted really good together - I hope Costco keeps carrying that brand of meatball.

                                                                                                                                                                The rest of the week is going to be devoted to using up whatever's in the fridge, since we're leaving on Sunday and will be gone for a week. I see a lot of stirfry or thai curry in my future.

                                                                                                                                                                1. I love my coworkers and neighbors. I'm slowly feeling better but suffering awful cramps. I haven't eaten much so a neighbor offered to bring over what she described as "a very mild, yet delicious tummy soothing whole body cure." It seemed like a good idea to me so fresh Matzoh ball soup will be WFD.

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Now that is how to treat an unhappy tummy. What a lovely neighbor.

                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                      She's great! On more than one occasion she has showed up with fried pork chops.

                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                      As a very good Israeli friend of mine once said "Chicken Matzoh ball soup will cure the plague" :-)

                                                                                                                                                                      I hope it cures you and you feel better soon!

                                                                                                                                                                      1. re: acssss

                                                                                                                                                                        Thanks, plague-level I like that!

                                                                                                                                                                    3. Dinner tonight is homemade Tomato soup made with 2 lbs on-the-vine-tomatoes, garlic, ginger, and basil and then poured over a thick slice of 100% rustic-sour-dough-rye bread (husband made the bread - it's amazing)... served with Tomato-Basil bruschetta
                                                                                                                                                                      (Hey, I already chopped the tomatoes and basil and they blend together well)
                                                                                                                                                                      For the sick amongst you, I hope you all feel better and for the healthy, take it easy and have a great evening!

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: acssss

                                                                                                                                                                        Thanks, that dinner is a winner!!

                                                                                                                                                                      2. The man is attending an event in the Seaport tonight, so I'm all on my own. I love to cook in the oven on aluminum foil when I'm left to my own devices (no clean up!), so I have jalapeno chicken burgers covered in avocado and melted cheddar.

                                                                                                                                                                        A spritzer of seltzer & apricot juice on the side.

                                                                                                                                                                        Man, I am living the life right now.

                                                                                                                                                                        1. I had big plans to make Frizzle's recent tofu recipe.... well, *one* of them, at least :-)

                                                                                                                                                                          But the day got away from me, and now I'm too lazy to buy the required preserved veggies and that other stuff I can't remember, so it looks like the kitchen will stay cold and we'll find some place to eat instead....

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                            i'm having a major Sichuan crave since last night's feast, so if I get home in time and don't go to the Oldster's (switch nights for tomorrow night) i'm going to make mapo tofu and smacked cukes. I think I have most of the ingredients at home, but i'll stop by one of the Asian markets on the way this evening.

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              Interesting! I was debating checking out one of the two (!) new Sichuan places in town -- a hot pot place. But since we usually have our jour fixe on Thursday, I don't know that I want Sichuan two days in a row.

                                                                                                                                                                              Crazy, I know '-)

                                                                                                                                                                              The good thing about the sushi/cocktail/Sichuan/Cantonese/AC place is that.... well, lots o'choices. So we might end up there and see what strikes our fancy.

                                                                                                                                                                          2. Spaghetti and meatballs tonight. Leftovers in the best sense.

                                                                                                                                                                            Homemade sauce, house-ground meat for the meatballs only get better the second time around. House red to wash things down. Top Chef will be on the plasma.

                                                                                                                                                                            9 Replies
                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                              Simple can be good.

                                                                                                                                                                               
                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                NOM.

                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                  And frequently is.

                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    One of my favorite meals, and certainly pure comfort food for me. Is Deb Italian--or are you?

                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      Neither of us are Italian. We love the country, its people and its food so we visit every year and stay in the same neighborhood. I guess that makes us "semi locals" for two-to-four weeks a year.

                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                        Same here. We usually go in September to Rome, stay two weeks, then drive up through Tuscany to Milan, where a previous client of mine works/lives, then to Como, and Bellagio. I never tire of the same route. I just love that part of the world.

                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                          Jealous!

                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                    Spaghetti and meatballs is at the top of our list as soon as the painter finishes up in the kitchen. I know yours are the gold standard but we'll try to go for the silver with the local butcher's meatloaf mix for the balls. Do you put romano cheese in yours?

                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                      Deb adds freshly grated Parmagiano Reggiano.

                                                                                                                                                                                  3. In the mood for some major comfort food tonight so I made chicken cordon bleu, risotto and steamed broccoli. It came together quickly so I even I got the chance for quick spin on tread-climber.

                                                                                                                                                                                    I am loving all the creative tofu dishes you all have been posting. I have veg niece who is a good cook in her own right but I am always on the look out for new ideas. She often gets overlooked at family holidays so I make a point of making her something fabulous.

                                                                                                                                                                                    1. Finishing up the ground beef from last night by making Suzi's sloppy Joe's. James isn't a manwich kinda guy so i concocted something he loves and i like. The first time I made it he hoovered down three. Its just a savory onion gravy essentially. Badia, dehydrates onion flakes, fresh garlic, squirt of tomato paste, thyme, rosemary, oregano and parsley mix from the freezer in ground beef and fried for a few minutes. A heavy sprinkle of flour(fried for a few minutes) and beef broth go in a little at a time til saucy but thick. Tater tots and celery and carrot sticks in Danablu sour cream dip.

                                                                                                                                                                                      7 Replies
                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                        In my belly when it's recovered!!

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          Save your belly for some big ass turkey goodies and then have these sammiches. James has them on Martin's sesame rolls with cheddar. I go mom old school and have them taco style in white bread. Back in the day I could mow down four. Now it is one. I like it better than manwich. Not as sweet. How is your belly today sweetie?

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            Wow sounds outstanding and a great dish for next week!! I love that it's not overly saucy or sweet. I always thought I'd love sloppy joes but they all just taste like ketchup. Also I'll probably enjoy more on a warm roll rather than my original low carb plan of in a bowl. Next week I don't care what macronutrient you are, if you taste good, I eat you, rolls included. Don't tell my waistline well be carrying 20 more lbs by 2014 :)

                                                                                                                                                                                            The belly is feeling better but it seems that when I think that then I attempt to drink or eat and it revolts. At least no more aches or fever. My boss has been super understanding and I won't lie I feel like I could lay here for a long time which is unusual for a bouncy crazy like me, but I'm hoping to be able to get up and perhaps go in to work tomorrow.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              I am sorry your stomach is revolting when you eat. It isn't uncommon here. I just happy dance on good days. I hope, unlike here you aren't vomiting, too. Save some rolls to try the Suzi sloppy Joe's next week.

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                Happy dance, I'm an expert. I'll admit it without embarrassment. Take and I regularly enjoy happy dance parties, well I dance like a fool and he stares at me but that counts as participation. SO would laugh hysterically at our antics. He'll be back for a few days over Thanksgiving and he loves sloppy joes!!

                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  Unapologetic mommy happy dancer here too. I hope he likes the Suzi sloppy Joe's. I hope with all my heart your tummy is on track for SO being home, little mama.

                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    Indeed, fingers crossed! I have piccalilli leftover sandwiches on the mind too.

                                                                                                                                                                                      2. I picked up some Miso Ginger Broth at TJ's this morning and will use it to poach some wild keta salmon that's been stashed in the freezer. Both spinach (sauteed with garlic,) and asparagus (steamed,) for sides. Light sounds nice tonight even though it's super gloomy- 4 days of possible rain ahead.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                          That sounds wonderful. I was just recently introduced to that broth. What a winner! The person who introduced it to me also suggested picking up TJ's prepared asian chicken salad and stirring that into the hot broth for quick office lunch or simple dinner. Wonderful

                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                            I read about it on the TJ's monthly thread on the Chains board- when I saw it this morning I thought "Oh, how easy will that be...."

                                                                                                                                                                                            I haven't seen the asian chicken salad. I'll have to check it out. I work at home and can make anything I want for lunch so I overlook their prepared foods most of the time. I really should make a point to take a peek now and then. This morning was just a quick trip for pine cat litter.. and milk... and heavy cream.... and I saw the broth.... and, well, you know how that goes.....

                                                                                                                                                                                        2. Late evening dinner with son after training, Leftover chili with some rice.

                                                                                                                                                                                           
                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                            Beautiful as usual

                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                              Ha! I don't think I've ever seen chili plated like this before.

                                                                                                                                                                                              Well done!

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                It was actually not bad -- the chili is always better if it sits for a day or two -- and a good post-training dinner out of the icebox.

                                                                                                                                                                                            2. mapo dofu - with the last of my sichuan peppercorns! i would have been so bummed if i'd come home after working late and gone to the store and found i was out. i also added chopped up dried thai chili peppers because i like it hot. on the side was jasmine rice and fuchsia dunlop's smacked cucumbers (thanks, C.M.!) i wish i'd rinsed the cukes a lot more because for me they were a little salty, but overall good and i'd make them again.

                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                              7 Replies
                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Holy cow!

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  "...because i like it hot."

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

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    *groan*!!!!

                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                    Looks faboski!

                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                      Love it! And aren't those cukes yum?

                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        yes!

                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                        fantastic mc!

                                                                                                                                                                                                      3. We're very dull here tonight. I finished off the laksa and the bloke had an enormous bowl of bean sprouts stir fried with sichuan pepper and dried chillis. It's one of those dishes that surprises you that it's so delicious when it has so few elements.

                                                                                                                                                                                                        I'm about to descend into the feverish misery of this virus so I doubt I'll want to eat tomorrow night. The bloke who seems to have shaken it will be on cooking duty over the weekend.

                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                          Fight the monster!!

                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                            "surprises you that it's so delicious when it has so few elements"
                                                                                                                                                                                                            It seems that those are always the most delicious and not surprising to me at all.
                                                                                                                                                                                                            Husband loves bean sprouts... and yours sound delicious

                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                              Make the bloke take care of you well, and (at least) enjoy being cooked for... feel better soon!

                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                poor babies! hope Casa Frizzle heals up soon.

                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                  At least one of you feels well. Feel better.

                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                    Feel better Friz!

                                                                                                                                                                                                                  2. Last night it was ...(looking at the floor in guilt:( Wendy's burgers, chili & fries....so much for that salad I was supposed to start eating BUT tonight based on those sloppy joes inspired by suzigirl (thanks, lady!)those sound good!

                                                                                                                                                                                                                    Imma head out to the store to find ground beef so I can make some! Rather, they'll be Manwiches since I have a couple cans of sauce that really need using; will have on a toasted Hawaiian roll AND that said salad of mixed greens, red onion, cherry tomatoes and cukes with roasted veggie vinaigrette.

                                                                                                                                                                                                                    BF does not like sloppy joes (what is wrong with the man?) so he'll have hamburger steak w/onions & gravy, steamed rice and I have some long beans from the garden in the freezer that'll simply be sautéed in olive oil, garlic, s & p to complete his plate.

                                                                                                                                                                                                                    EDIT: BF called to ask if he could have baked pork chops and mashed with gravy and so he shall but the long beans stand.

                                                                                                                                                                                                                     
                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                      Sounds terrific if you ask me. We had reheated pizza and a bag salad. Tonight is furry leftovers or American Chinese food from a sketchy local place my husband wants to try. He is an egg foo yong lover. yuck. There are some egg rolls from the butcher shop that are okay. Wine.

                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                        Furry leftovers? Is it growing mold?

                                                                                                                                                                                                                        1. re: melpy

                                                                                                                                                                                                                          It looks like a science experiment so it's going in the trash. There is a fresh lentil soup with sausage that we can nuke.

                                                                                                                                                                                                                      2. re: Cherylptw

                                                                                                                                                                                                                        LOLing about your "looking at the floor in guilt" comment. We ALL have those evenings, Cheryl. You have it, you enjoy it, you move on to the next evening's dinner where you cook something. No guilt.

                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                          Thanks! I don't feel so bad now; it was sorta healthy...I ate it on whole grain bread and I used ground turkey instead of beef....that counts, right?

                                                                                                                                                                                                                        2. re: Cherylptw

                                                                                                                                                                                                                          Glad to be your inspiration. Hope the Manwiches hit the spot. I can't get bf to eat the canned and I miss it.

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            My BF won't eat them period but I bought the sauce when it was on sale for 1.00 each can months ago so I had to try to use it but I have to tell ya, it was disappointing. The sauce is not at all how I remembered it, but then, I hadn't had it in at least 8 years, maybe more.

                                                                                                                                                                                                                            Growing up, my mother made them from scratch with tomato paste and other stuff I don't remember but it was so good. And it was always served with a side of creamed corn. Next time, I'll make up a recipe.

                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                              I haven't had it in about eight years either. If it doesn't taste the same I feel better. I made a riff on them minus the sweetness because that is why bf hates sweet.

                                                                                                                                                                                                                        3. Last night's dinner was a bit of a bomb. It was just me and younger son - I baked boneless stuffed chicken breasts, plus boiled potatoes w/ herb butter and canned pears (end of the week, down to veg/fruit dregs). After sticking chicken in the oven, I went to a neighbor's to pick up kefir grains. Chicken was way overcooked. Ugh.

                                                                                                                                                                                                                          Earlier in the week, much better efforts w/ homemade "hamburger helper," meatball subs, and chorizo tacos. Tonight - no clue.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: tcamp

                                                                                                                                                                                                                            sorry about the chicken.... mmm... chorizo tacos....

                                                                                                                                                                                                                            1. re: tcamp

                                                                                                                                                                                                                              Kefir! I'm making some, too. Is there a thread/board on fermented foods here?

                                                                                                                                                                                                                            2. It's snowing up a storm here. SO is due to fly in this evening so hopefully there won't be delays there. My current planned meal is some chicken thighs in a "mushroom rosemary glaze", which is basically butter. Sides will just be a frozen vegetable/potato medley.

                                                                                                                                                                                                                              BUT, I'll probably be leaving work early so maybe I'll mix it up and do something else with the chicken thighs. We shall see.

                                                                                                                                                                                                                              13 Replies
                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                And, because I can't resist.... here is the little "prisoner" in her cell she stays in during the day. I learned this morning that she hates the snow.

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                  I guess puppy won't be roaming too far outside the house. Your dinner sounds wonderful.

                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                    Too cute! It's good to have a place to send them when their parole has been revoked (dinner time beggars get sent back to jail in this house.)

                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                      Ours too! And then we get hit with the big sad eyes...

                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                        Heh yeah she is only really allowed in the kitchen, living room and front hall area of the house anyway, but we keep her in "jail" when we're not home to keep her from chewing on cords and furniture. Sometimes I forget to put the gate up to block her from going upstairs, and she hauls ass up the stairs, like "I'm freeeee!"

                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                        OMG, she's adorable!

                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                          Soooo adorable!

                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                            Those puppy dog eyes are so sweet:)

                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                            Look at those ears! Lady as in Lady and the tramp!

                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                              Ended up doing a braised chicken, mushroom and bacon dish, served with egg noodles. It just sounded better. Will do a write up over in the DOTM thread once I can type with both hands...currently have a furry creature sleeping on one of my arms :)

                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                I hate it when I sprout a furry creature on my arm. ;-)

                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                  I know that feeling, the arms are the most comfortable spot in the house. Hopefully your pup doesn't also drool all over your hands while in deep REM like the little kitty around here does :).

                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                    Cats rule!

                                                                                                                                                                                                                                              2. Leftover risotto with an apple chicken sausage cut up in it makes a wonderful lunch!

                                                                                                                                                                                                                                                Tonight’s dinner is soup using TJ’s ginger miso broth. I picked some of it up along with mushrooms, chicken, scallions and noodles. It’s cold today so I thought a nice spicy soup would be good.

                                                                                                                                                                                                                                                1. Tonight is very light and easy because my refrigerator has been emptied and cleaned for the holiday and I'm just tired from a long and hectic week. I'm done working for the week - going to take a day off tomorrow - so my weekend has officially begun.
                                                                                                                                                                                                                                                  Just took my pitas out of the oven (love them when they're hot) which will accompany hummus slathered with sauteed mushrooms (love when the mushroom sauce covers the hummus) - no forks required.
                                                                                                                                                                                                                                                  No snow 'round here... everything is just bare, rainy and ugly outside, but inside... hmmm... Boz Scaggs is on the record player... Outside the rain begins / And it may never end / So cry no more on the shore / A dream will take us out to sea...

                                                                                                                                                                                                                                                  Have a wonderful afternoon/evening everyone!

                                                                                                                                                                                                                                                  1. A long-standing favourite Chez Harters - macaroni cheese, courgettes & bacon (a Delia Smith recipe - http://www.deliaonline.com/recipes/cu...

                                                                                                                                                                                                                                                    1. Work is crazy, college SD is coming home this weekend b/c they have all next week off, we're trying to get ready to travel for Thanksgiving (only to the inlaws, but still!) and then for our annual Caribbean vacation. Too stressed to think much about cooking AND trying to clean out the fridge a bit.

                                                                                                                                                                                                                                                      Tonight will be black bean and brown rice (leftover from the tofu stirfry yesterday) patties with a cucumber, tomato, avocado salad and sweet potato fries. Tomorrow we have a basketball game at 6:00 (UGH so early) so we'll either eat arena food or try to hold out for something after the game.

                                                                                                                                                                                                                                                      1. Cleaning out the freezer - we were gifted some salmon so I'm making this http://www.chow.com/recipes/29341-bas...

                                                                                                                                                                                                                                                        and we were gifted a butt load of produce so I'm making this

                                                                                                                                                                                                                                                        http://www.marthastewart.com/337701/z... alongside.

                                                                                                                                                                                                                                                        Weather here is - to me - feckin' freezing! SO talked about turning the heat on after I rejected putting the salmon on the grill OUTSIDE!!?? So, yeah, I'll be turning on the oven and happy for the heat.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: JerryMe

                                                                                                                                                                                                                                                          Wanted to add - SO is still wearing shorts so the likelihood of getting the heat on is probably nil.

                                                                                                                                                                                                                                                        2. Well, we ended up going the Cantonese route last night: wonderful roasted half duck & stir-fried spinach with garlic. Healthy AND tasty. If it hadn't been for the two cocktails -- a Jane Russell and a Sazerac '-)

                                                                                                                                                                                                                                                          Tonight will be super-simples: grilled cheese, a cuppa Wegmans' corn & shrimp chowdah, and endive salad with tangerine segments and creamy dill dressing. The Belgian endive used to cost a whopping $3.99/lb., and is now down to $1.29. So I bought a bunch. Love that stuff!

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            IIRC we live in somewhat similar area, where's the Sichuan and now Cantonese place?

                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                              Hmm. I'm in Central PA, and I think you're in Baltimore, so.... that's about a 2:45 hrs drive.

                                                                                                                                                                                                                                                              Not sure either of them are worth that drive :-)

                                                                                                                                                                                                                                                              Have you been to Grace Garden near BWI? It gets rave reviews on the DC/Bawlmer board. I haven't had a chance, but it's apparently a decent address for Sichuan food. I know nothing about Cantonese in Baltimore or DC, unfortunately.

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                For some reason i keep thinking you live in south PA. My parents live right outside of Philly so a little closer. I haven't yet been to Grace Garden but it's on my list. There are occasional Chow meet ups so I'm holding out for the next.

                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                              Roast duck is the best!

                                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                                Love it, too. Favorite meats at casa lingua -- a toss-up between lamb and duck. But why choose? :-)

                                                                                                                                                                                                                                                            3. Runzas - browned ground beef, onion & sweet sauerkraut w/ caraway seeds mixture, seasoned with W. sauce, oregano, savory, pepper, and celery seed. Used as a filling for a slightly sweet egg dough bread, 16 pieces rolled flat then closed around the filling and baked. I used a recipe my niece got from her mother-in-law.

                                                                                                                                                                                                                                                              I started the dough before lunch, finished baking these around 3 PM and will warm a couple for supper before freezing the rest to have on-hand for quick meals.

                                                                                                                                                                                                                                                              Of course, the cook had to sample one hot out of the oven.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                Wow, I love the sound of all those herbs/spices together. Caraway, savory and celery seed are quite underused (in my kitchen at least) and they are such lovely flavours.

                                                                                                                                                                                                                                                              2. Didn't take anything out for dinner, so it'll be scrambled eggs with goat cheese and snipped chives and buttered honey toast. Simple.

                                                                                                                                                                                                                                                                No wine. Not yet. I have next week off, so I'll start "celebrating" tomorrow night. :-)

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  After this last week I'm pondering kicking it off early too

                                                                                                                                                                                                                                                                2. Veg box day! I already had 2 squash stockpiled and another 2 arrived..... I've got a couple of small carnival squash in the oven ready to turn into a risotto. I might add some sage and chestnuts.

                                                                                                                                                                                                                                                                  First though, it'll be a smoked duck salad with chicory, watercress and pomegranate. The original recipe had farro but one grain's probably enough.

                                                                                                                                                                                                                                                                  1. Tonight is a spin on puttanesca with blsl chicken thighs and the olives and capers i had on hand. Oil cured black, manzanilla, Greek and caper berries. Tomato sauce, oregano, basil, garlic,rosemary all simmered together and added to the seared chicken and simmered some more. Big ass salad with carrot coins, sliced cukes, sliced zucchini, grape tomatoes, celery, red bell pepper, ham, pepperoni and cheddar. Iceburg for the man and spinach for me. Danablu cheese dressing with more of that delicious cheese and buttermilk for me and Penzey's Italian for the man.

                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      I'd be full from just the salad, suzigirl!

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        I was. Never made it to the chicken

                                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                                        I love the sound of that chicken dish. I make a similar one but I add onion chunks and carrots with whatever olives I have on hand. I serve it over hot buttered mashed potatoes. Your dish sounds delicious but what are caper berries?

                                                                                                                                                                                                                                                                        1. re: MamasCooking

                                                                                                                                                                                                                                                                          There are two kinds. The big ones are teardrop shaped and is the fruit and one is small like a pea or a lentil and is the bud. Both are very briney and wonderful in the puttanesca. Look for them near the pickles in small jars. If you like picked things it is worth trying them.

                                                                                                                                                                                                                                                                      3. Dinner never happened last night. I fell asleep and wouldn't get up when the man got home from work so he fended for himself with leftover soup. So... that leaves me with 2 things thawed and in need of cooking.

                                                                                                                                                                                                                                                                        Tonight will be the wild salmon poached in ginger miso broth and green veggie sides. The lamb shanks that were supposed to be for tonight are being braised in red wine and beef stock with some thyme and halved very small white onions, tomato paste, etc. Braises are usually much better the next day anyhow so now I'm ahead for tomorrow night. :)

                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                          Both sound delicious and good for you to let a braise marry for a night. I had a cowboy bean soup today that was a braised beef and five beans of Lima, butter, chickpea, navy and dark red kidney from a local restaurant that was from yesterday and it was off the charts. I asked because I prefer braises the next day.

                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                            I'm sure the braise isn't too tough but just wondering what's your approach. I have some lamb shoulder chops I'm pondering braising. I usually do something similar as you it sounds like but always like to know others approach or tips and tricks.

                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              I cooked a couple pieces of bacon, took the bacon out and ate it while I browned the seasoned lamb (just s&p,) took the lamb out and browned the onions, added the tomato paste and stirred it around for a few minutes (until it darkened,) added the thyme, put the lamb back in and added the wine and then the stock. I covered it and brought it to a boil, then lowered it to just a simmer and let it cook. I poke at it now and then to see if it's done. I'll turn the heat off just before I'd consider it ready to serve so it doesn't overcook when I heat it up tomorrow night. I'll scrape the fat off before I reheat it since lamb fat is nasty.

                                                                                                                                                                                                                                                                          2. we had our annual pre-thxgiving office lunch today (why? why do we need to have a full turkey dinner a week before thxgiving??), which is a mix of catered and potluck. highlights (as always) were: homemade lumpia, cheesy spicy cauli casserole, my beet/goat cheese/avo salad (yes i'm bragging - it was all gone before I even got to the table!), and black-eyed peas; and the caterer's taters & gravy. and vino. omygodsofullstill. no dinner for me tonight.

                                                                                                                                                                                                                                                                            eta - forbot aboit the DUCK FAT BRUSSELS SPROUTS!

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              Yummy! The hospital has a huge thanskgiving eve dinner which I never understood, even among mostly people who are off for the holiday. Oh well, more goodies :)

                                                                                                                                                                                                                                                                            2. Wifey and I both got in late tonight so it had to be quick and she refused scrambled eggs

                                                                                                                                                                                                                                                                              A quick salad of zucchini and arugula topped with a little strip of salmon. Yeah the farmed kind.

                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: scubadoo97

                                                                                                                                                                                                                                                                                All of this zucchini talk, jealous. It's hit or miss but at least sometimes still hit

                                                                                                                                                                                                                                                                              2. I finally made that cheater's jambalaya I've been meaning to get around to. Seasoned some bone-in, skin-on chicken thighs with Penzey's Forward!, Mrs. Dash, toasted onion powder, garlic granules, paprika, cayenne, s&p and browned in a bacon grease in a large skillet. Added two bay leaves and some cubed andouille and kielbasa, browned, then set the meat aside. Sauteed diced onion, celery, fennel bulb (random, but it needed using), fresh tomatoes, and a little tomato paste. Added a box of Zatarain's jambalaya rice mix and topped with the meat and 1 lb. of frozen whole okra and simmered 'til tender. Crisped up the chicken skin under the broiler and served with Tabasco (and tourshi, aka spicy Armenian pickles...just because I like their vinegary, garlicky bite). My hubby loved this. I had two big wedges of cantaloupe wrapped in prosciutto to start, and we had a little arugula in leftover blue cheese balsamic dressing on the side of our main.

                                                                                                                                                                                                                                                                                For dessert, half a Stayman Winesap apple w/ crunchy pb.

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                  I have the penzeys forward and haven't used it yet, sounds like its great in these types of Cajun dishes. I was going to be lame and just season some chicken and pan sear to try it out but maybe I'll follow your lead.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    Just be careful about getting it too, too hot because it has a lot of paprika in it, which is prone to burning. It would be great on roast chicken.

                                                                                                                                                                                                                                                                                2. Slowly but surely I'm getting there. I was banned from work, apparently they don't want you if you're infected :) matzoh ball was great yesterday although I suffered serious turmoil overnight. I think I'm finally on the road to recovery though, feeling better by the hour. Dinner was a light nibble platter of roast turkey slices, cup of yogurt with grated ginger and a quick vat of shrimp with lobster sauce sans shrimp.

                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    I am glad you can nibble when you feel off. I can't eat anything. Feel better soon. Glad you feel on the mend.

                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                      Yea nibbles probably aren't smart as the stomach really reacts but I keep trying. I'm hoping for a real meal tomorrow!

                                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                                      I hope you feel completely better tomorrow.

                                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                                        Thanks Frizzle!

                                                                                                                                                                                                                                                                                    3. The cleaning out of the fridge was delayed this evening due to a messed-up lunch order - the Asian fusion place we ordered from today sent us some extra food, which became my lunch, and my original lunch became dinner.

                                                                                                                                                                                                                                                                                      However, I tasted it and it was just awful (a green bean and beef stirfry with delicious and tender beef but a horrendous sweet sauce and rubbery, undercooked beans), so I dumped it into a colander, rinsed off the sauce, pulled out the meat and recooked the beans in peanut oil and garlic until they were perfectly crisp tender and blistery. Put the beef in for a quick heat and added sriracha and black bean paste, which killed any residual sweetness. Decent save, but I'm crossing that place off the list!

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                                        That does sound like a great save, nice work.

                                                                                                                                                                                                                                                                                      2. I have been eating out an awful lot lately :(
                                                                                                                                                                                                                                                                                        Nothing interesting. Just super busy, not for fun.

                                                                                                                                                                                                                                                                                        Tonight I stayed home and cooked! lucky me! It felt great. I made a pasta dish.

                                                                                                                                                                                                                                                                                        I sautéed forested lobster mushrooms, red onion and garlic with garlic olive oil and Cajun spices. Tossed with whole wheat penne and threw some pecorino over it all. Really good, served in a big bowl with a hearty red wine, lit candles, and a rousing Pavarotti on the player. I love a simple, rustic dish on a cold evening!

                                                                                                                                                                                                                                                                                        Bella!

                                                                                                                                                                                                                                                                                        1. I'm still managing to escape the fever part of the virus so I cooked tonight. Harters and his dislike for big breasts inspired me. Chicken was slathered in mustard, then breadcrumbs and dotted with butter as per his recommendation. Very nice.

                                                                                                                                                                                                                                                                                          With it we had roast broccoli and also a raid the garden Israeli cous cous salad - full of fresh herbs, kale, toasted almond slivers, feta, preserved lemon and green olives.

                                                                                                                                                                                                                                                                                          Normally the salad would have been a meal for us on its own but it was nice to have a meal that consisted of more than a single dish for a change.

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                                                            Your second sentence caused me to spray a mouthful of diet Pepsi all over my laptop screen:)You snuck that in there so well!!!!

                                                                                                                                                                                                                                                                                          2. Last night was a nice big pot of Chile (finally). I posted on the October Chile thread here: http://chowhound.chow.com/topics/9188.... It turned out so good. I made a big double batch thinking there would be lots of leftovers. Unfortunately, there wasn't as much for leftovers as I thought there should be. (Oops - I think we ate too much). Oh well. There is a photo, too.

                                                                                                                                                                                                                                                                                            1. Last night we had sausage and pepper sandwiches and salad w/ blue cheese crumbles. I had a couple of Honeycrisp apples that I sautéed in butter, cinnamon/sugar, and white balsamic - served with ginger-cinnamon yogurt. Yum.

                                                                                                                                                                                                                                                                                              Tonight DH is in charge of pizza.

                                                                                                                                                                                                                                                                                              1. Aw, man... my sweetie really is the grilled cheese master :-)

                                                                                                                                                                                                                                                                                                Really hit the spot. The chowdah, which I had augmented with some buffalo shrimp (also courtesy of Wegmans) and a good splash of white wine b/c it was so.... dense, was good, but all but destroyed me for the rest of the evening. Not sure what that was all about, but it def wasn't the sammich, and it most certainly wasn't my salad.

                                                                                                                                                                                                                                                                                                So I guess that chowdah will be joining the Wegmans no-no list that currently includes the Caesar salad and roti chicken. Shame.

                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                  Dont you hate when the list just keeps growing? Hope you feel better today.

                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                    Oh yeah, much better. But this was strange. I wish I could nail it down to specific ingredients, but .... too much randomness overall.

                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      Same here. Triggers are totally random and frustrating. Ugh!

                                                                                                                                                                                                                                                                                                2. Have friends coming from Wales who are bug curry lovers ,so doing a little tour of the Indian sub continent.
                                                                                                                                                                                                                                                                                                  Lamb Dopiaza and daal recipe I picked up in Sri Lanka. serving with basmati rice and chapatis.

                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                  1. re: Paprikaboy

                                                                                                                                                                                                                                                                                                    Can I get your recipe for bug curry? ;-)

                                                                                                                                                                                                                                                                                                    1. re: Paprikaboy

                                                                                                                                                                                                                                                                                                      I don't think bug curry sounds very good, chicken curry is my favorite ;)

                                                                                                                                                                                                                                                                                                    2. Tonight I have family coming for dinner. Should be a fun night. I have a fresh pork loin roast from a farm in western mass that I plan on roasting and serving with a pomegranate reduction sauce. Alongside there will be sautéed wintergreens from our second to last farm share (sad face) and then I am either going to make a simple pilaf or another batch of risotto. My plan for dessert in mint chocolate chip brownies.

                                                                                                                                                                                                                                                                                                      And yes Linda, there will be wine!! Hopefully plenty of it! 

                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                                                        Atta girl. :D

                                                                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                                                                          That sounds good, all parts of it. Roast pork loin is on my menu for tomorrow as I just unearthed one from the freezer.

                                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                                            Name that farm please!

                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                              Outlook Farm in Westhampton. I have friend that gets out there every couple of months so I send her with a list. She brought me back this roast, 2 lbs of bacon, couple packages of lardons and some of their wonderful italian sausage. Last trip I also got a bunch of apples and some pears.

                                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                                Thanks! This is a mere 33 mile drive for me. Think I'll go after Thanksgiving.

                                                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                                                  Let me know what you think!

                                                                                                                                                                                                                                                                                                                  I have to say that the pork came out even better than expected. It was so moist and flavorful! Wish there were leftovers!

                                                                                                                                                                                                                                                                                                          2. so here's the plan. I have Lingua's fave mushrooms in the fridge, trumpets, and i'm going to do a meatless Friday night dinner, since the BF will be at work - he who would rather go hungry than have a meatless dinner. I intend to slice and sauté the shrooms up with garlic and vermouth, and serve them over soft scrambled eggs on buttery goat-cheesed toasted ciabatta. I may make myself another little bit of my beet salad as I never got any yesterday at the potluck. And vino. Natch.

                                                                                                                                                                                                                                                                                                            this is the "plan." if I don't end up eating more of the leftovers from lunch yesterday and fill myself up again. but it's really out of my hands.

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                              great plan mc, go for it!!!

                                                                                                                                                                                                                                                                                                            2. What's for dinner tonight? See the pic.

                                                                                                                                                                                                                                                                                                              Oh yeah. There might be a few tapas as well.

                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                ...and one drink for each "tapa" - cin cin!

                                                                                                                                                                                                                                                                                                              2. A planned dinner tonight, dare I? The stomach has been pretty *not willing to say the word* today so I think I'm going to try to get back to real meals. The plan is a simple omelet, seems like solid nutrition and nothing too exotic. It's a crazy thought to me to skip cheese in an omelet but I just go with some roast turkey sans my favorite add-in. Who eats eggs without cheese anyway? Actually my dad does but I never understood it :)

                                                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                  Fingers crossed for your belly. Make it a small omlette

                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                    I have to agree with Dad on that one :-)
                                                                                                                                                                                                                                                                                                                    Feel better!

                                                                                                                                                                                                                                                                                                                    1. re: acssss

                                                                                                                                                                                                                                                                                                                      Uh oh I might end up in the no cheese in eggs camp too

                                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                      Well that didnt go well...at all. I guess I'm going to learn how to make chicken noodle soup today. Any tips?

                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                        Keep it simple - chicken stock, chopped carrots, chopped onion (unless your belly rebels against that), and chopped chicken. Dried herbs, salt and pepper, simmer, add the egg noodles and cook until they're done.

                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                          Thank. I had to get up even though I didn't want to go to to the store. I have no BRAT diet food ingredients in my house as carbs don't really hang out here so while out I grabbed some toast, rice, pasta, a chicken already chopped into 8 parts because that step just seemed too hard today and some aromatics. The soup is a simmerin' and smell great.

                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                            I wish i had some better tummy tips but i can't eat a thing when i am sick. I think the broth is a great idea. How about some ginger coins in there to try and calm your tummy?

                                                                                                                                                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                          Home made stock is a must to get all of the healthy things that will heal your poor tummy. I wish you were closer, I'm making some today and would make you a big pot of soup.

                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                            Aww thanks. I thought of you when I read recipes of bone being tossed into the trash :)

                                                                                                                                                                                                                                                                                                                      2. We've been invited over for a couple of happy hour drinks at a good friend's place who just had *serious* foot surgery, after which we'll very likely head home -- unless I change my mind about sitting in with my bandmates for a few tunes. It's doubtful, though, particularly since our bassist flaked about practice today and left us sitting around in his house for a 1/2 hour.

                                                                                                                                                                                                                                                                                                                        I'm also a bit low energy today, and the weather outside sucks: cold & rainy. Perfect night to stay home and veg on the couch.

                                                                                                                                                                                                                                                                                                                        Despited last night's sufferings, the special at casa lingua tonight is cheezborgerz with local beef & xtra sharp cheddar on toasted sesame buns, slathered with mayonnaise, a droplet of ketchup and topped with thinly sliced red onion for me (no onion for my man, but mustard... oy!), lettuce, and a few thin slices of kumato.

                                                                                                                                                                                                                                                                                                                        Side is a salad of campari tomatoes, avocado, celery and scallions.

                                                                                                                                                                                                                                                                                                                        Not sure I'm 'ready' for cheezborger, but I don't care. My insides are not the boss of me :-D

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: linguafood