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What's for Dinner #258 - Into the Freezer edition. [Through Dec 1, 2013]

Temps are in the 20s today in my part of New England, dropping to the low teens. That's the forecast for quite some time.

What are you cooking to warm the soul and the household?

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  1. I've decided to do a ham today. I've never made a ham and they're cheap right now, so why not. Plus we have a busy week where we're not home in the evenings so having a big ham to make sandwiches with for lunches was appealing.

    I found a glaze online that came from Gourmet, a "honey thyme" glaze that has, you guessed it, honey and thyme, along with apple cider vinegar, brown sugar, worcestershire, and butter.

    Sides will just be either some corn bread or some premade mac and cheese, and some fresh green beans. We have an event to go to later on this evening so this will probably be a "linner".... lunch/dinner meal.

    13 Replies
    1. re: juliejulez

      Ham is the dish that keeps on giving. Well done.

      1. re: steve h.

        Thanks... at 11 pounds too, it will certainly "give" for quite a long time!

        1. re: juliejulez

          Shaved ham on warm, buttered rolls.

          Ham, mac & cheese.

          Ham, spinach and cheese tart.

          Split pea and ham soup.

          Ham and cheese omelets.

          Grilled ham and cheese.

            1. re: juliejulez

              Orecchiette with diced ham, peas, fresh parsley and a creamy white wine sauce.

              1. re: juliejulez

                Eleven pounds! Much as I love ham, it's often too much of a good thing. Freeze half of it now in 3 - 4 containers/bags, You'll still be tired of ham by the time you're done with the first half.

                1. re: MidwesternerTT

                  Yeah so far I have it divided up.... half was diced, the other half sliced. We'll see how far we get by Wednesday, after that, into the freezer it goes!

                2. re: juliejulez

                  And, of course, the ham bone can become soup. I dug a bone out of the freezer on Saturday and made Cajun 15 bean soup. Leftovers here at work with me for lunch!

                  1. re: tcamp

                    tcamp - I haven't made Cajun 15 bean soup in years! I love it! Thanks for the reminder.

              2. re: juliejulez

                Baked potatoes with broccoli, ham & cheese

                Scalloped potatoes w/ham

                Sweet potato hash topped with seared ham & poached (or fried) egg; hollandaise optional. Great for dinner!

                Lasagna with layers of pasta, chopped ham, ricotta & lightly sautéed broccoli raab; béchamel sauce & a little finely grated lemon zest

                1. re: juliejulez

                  You could go really old school and serve creamed ham(bechamel, Dijon, ham etc...) on toast.

                  1. re: DowntownJosie

                    Or old school ham croquettes. Man, now I want these.

                  2. re: juliejulez

                    lol-ing here...the lights are low, I've had a glass of wine, my bifocals prescription is slightly out of date...I glanced at your post and misread "I've decided to do no harm today." I thought, man, if you're posting on this board your cooking can't be *that* bad.

                    :-)

                    We ate out at a friend's for dinner - roasted squash, brussels sprouts, risotto with swiss chard, and chicken with apples. Very New England in the late fall. Yum.

                  3. This weather will test if the 17 new windows, new clap boarding and roof were worth it. Brrrrrr! I dug out the down coats and gloves.

                    Tonights dinner is a repeat of last nights. Marcella's tomato sauce, bread and pasta. However tonight I will add meatballs and a salad. And even though its a "school night" there will be a bottle of body warming red wine!

                    13 Replies
                    1. re: foodieX2

                      Marcella is my hero. Your meal sounds great. Body warming wine? Marcella would approve.

                      Congratulations on the significant house updates. You know that's just the beginning, right?

                      1. re: steve h.

                        Yes, it was part one of a three part plan. This year was capital improvements-new roof, windows, clapboarding, shingles along with fresh paint and new shutters. We also repaired and repointed the chimneys, rebuilt the stone porch and screened it in, repaired/replaced/painted the fences, repaired/painted the barn doors and entrance ramp and re-graveled the driveway.

                        Next year it will be a complete kitchen overhaul and bathroom updates along with replacing/repairing the 265 year old staircase and a master bedroom/bath update

                        The final stage will be to update the barn complete with a guest apartment.

                          1. re: steve h.

                            The 265+ year old girl deserved some much needed TLC. However my wallet says this will be at least a 5 year plan. The barn part scares me….

                            1. re: foodieX2

                              Commitment is key. It's seldom the money associated with renovation that wears a person down. Rather, it's the (seemingly) endless disruption, the need to find/hire/supervise contractors/workers and the challenge of learning all of the building trades to some degree in order to be conversant with the people you deal with.

                              Deb and I are still noodling second-floor renovation designs. The good news is that the first-floor stuff, including the garage, have turned out well. The bad news is that these projects should have been completed a year ago.

                              I'm raising a glass to you guys.

                          2. re: foodieX2

                            Wow. WOW. That was a lot this year - and next year with the new kitchen and bathrooms!

                            1. re: foodieX2

                              I feel like a wimp complaining about my minor kitchen reno and downstairs painting. :{

                              1. re: Berheenia

                                Nah, don't feel that way, Berheenia. No matter the renovation, it STILL makes a mess and STILL disrupts everything.

                                1. re: LindaWhit

                                  Mr. Blandings Builds His Dream House, Cary Grant and Myrna Loy, is an excellent primer on home renovation.

                                  1. re: steve h.

                                    I adore Myrna Loy's conversation with the painter. Classic.

                                    1. re: roxlet

                                      "Red, green, blue, yellow, white".

                                      Classic.

                                  2. re: Berheenia

                                    Seriously! DH and I haggled over paint colors and painted one living room wall over the weekend and I feel like we did a major reno!!

                            2. Well, I guess I'm cooking a 20 pound turkey today. The man brought one home from work Friday (Costco is one of their clients and they drop off a truck of turkeys every year.) Since we don't want turkey for Thanksgiving and I couldn't find anyplace to donate it to (no one is accepting fresh turkeys, only frozen,) I'll cook it and use the meat to make things I can put in the freezer (pot pie filling, enchilada filling, etc.) After freezing my coconuts off at a luau last night it'll be nice to have the oven making the house cozy tonight.

                              Not sure what's actually for dinner tonight... something with fennel maybe because I went out my front door to find a big beautiful fennel bulb complete with fronds sitting on one of my porch chairs.... not sure who's garden it came out of but its beautiful. We have some baby beets..... I'm seeing a salad pulling together if I grab some citrus while I'm out picking up lunch (gotta walk off all the wine I drank last night and think the crisp air will do it.)

                              4 Replies
                              1. re: weezieduzzit

                                Two big thumbs up on the fennel!

                                It's been a long time since my last luau. I need to correct that.

                                1. re: steve h.

                                  You do! Luau's are a lot of fun in the food department. I sure did eat my share of rumaki last night... I love what we call "little food."

                                  I got to see some of the footage of the show (the birthday boy is one of the guys in it.) It looks really good- and so different from other "reality" shows. The guy doing it likes for everyone to look good- no stupid drama. Really funny (some of the guys are serious characters and their chemistry is great,) and really cool footage.

                                  Turkey cooking might have to wait for tomorrow since I haven't even started yet....

                                2. re: weezieduzzit

                                  Wow, that's some gift, and randomly appearing veggies! You're luck today.

                                  1. re: fldhkybnva

                                    A handful of us "gift and run" with our extra garden veggies. :) They can't say no if you just leave it on their porch!

                                3. With snow on the ground for weeks and -25C temps, we have been braising a lot lately. However, tonight is simply slow-roasted baby back ribs with a Kansas City honemade sauce and rub, warm potato salad and an apple cider slaw. Dessert - apple and pear crisp with butter pecan ice cream.

                                  2 Replies
                                  1. re: chefathome

                                    Simple and delicious. How long and what temp do you roast? That sounds like a warm and cozy dinner. I don't think I could handle that weather :)

                                    1. re: fldhkybnva

                                      I roast the ribs at 300 for about three hours and begin basting at 2.5 hours.

                                      Yes, our winters are brutal and extremely long. However, I enjoy cooking more in the winter as our summers, though short, are too hot to cook indoors comfortably.

                                  2. I left the house today. Of course, I *should* have done it yesterday, because I felt like Winnie the Pooh and the Blustery Day out there getting in and out of the car! And now the cats are going crazy trying to chase the swirling leaves that keep attacking the house off the deck - GET DEMZ!!!! ;-)

                                    I did my Thanksgiving dinner shopping today...as did many others. The Hannaford's market I go to was busier than I've ever see it. But at least it's done. I also got my flu shot.

                                    Tonight's dinner will also stock a few dinners in Mom's freezer - mac & ham & cheese. Cabot's Seriously Sharp cheddar will be used, and some Lipton's Garlic & Herb soup/dip mix will be added to the Panko crumbs that will go on top of the mac & cheese.

                                    A small salad alongside...probably with some Ranch dressing. And some wine. Like duh. :-)

                                    2 Replies
                                    1. re: LindaWhit

                                      Nice.

                                      Big games this afternoon and tonight. Tray tables and seat backs in the upright position.

                                      1. re: steve h.

                                        OMG, was that ever a bumpy ride for the Patriots! Definitely wasn't expecting that landing after the first half of the flight. :-)

                                    2. Marseille-style shrimp stew is Deb's answer to nasty-cold weather. The recipe is courtesy of Food and Wine (October, 2011).

                                      This is a very hearty dish that includes fennel, onion, garlic, tomatoes, saffron and orange zest. There will be a garlicky French rouille on toasts for dipping in the sauce. A French Rose' to wash it down. Football will be on the plasma.

                                      7 Replies
                                      1. re: steve h.

                                        Marseille-style shrimp stew:

                                        Bit of a let down. Whole Foods may not be the ideal source for fresh shrimp. Still, it was a decent knife and fork meal on a cold night. The toasts and aioli were killer. The wine and the stew were made for each other.

                                        I'll do better next time.

                                         
                                          1. re: suzigirl

                                            Very kind.

                                            It does look good. Still, better product would have made for a better dish. I guess the lesson for me is that it's important to support my local fishmonger. After all, it takes the same amount of time to prepare a dish with ok product as it does with stellar stuff. Slaps head.

                                            1. re: steve h.

                                              What didn't you like about the shrimp?

                                              1. re: fldhkybnva

                                                It was flavorless. Fresh-caught shrimp, as they were advertised, should have a sweetness and texture that approaches lobster.

                                                Lesson learned.

                                                1. re: steve h.

                                                  Yea, I've learned that lesson as well and now have to remind myself to buy from where I know they are consistently good. Live and learn :)

                                        1. re: steve h.

                                          i'm going to have to look that one up. i think it would be delish with monkfish, which is still on my list of BF-less meals to make very soon.

                                        2. I have no idea WFD. I have been cooking all day...so now I am not remotely hungry!

                                          It was a bit of a clean out the pantry day too. I played "chopped" all by myself :) I brought stuff out of the cupboard and said .... "and your time starts NOW".

                                          I made: cookies from pantry stocks of biscoff spreads, granola and dried fruits.... and planters " flavored" peanut butters. I will stick in the freezer for the holidays....because....I don't even eat cookies. They were good though.

                                          Two stuffings - one from a stack of matzo crackers and saved organic chicken fat, and one from almost stale garlic croutons and lots of fresh herbs, almost chicken confit ( from radically simple) from three thighs, soba noodle salad using up the rest of the garlic and roasted Brussel sprouts, 3 different quick picked cuc's ( which finally used up some condiment remnants!) and a soup from some "getting sad" looking veg and bits of dried pasta. Whew!

                                          It feels good to make use of some of that stuff! Now I can open a cupboard and not have things fall out!

                                          I pretended I won the competition :)

                                          4 Replies
                                          1. re: sedimental

                                            Sounds like you did win! Nice chopped battle

                                            1. re: sedimental

                                              "soba noodle salad using up the rest of the garlic and roasted Brussel sprouts"

                                              That sounds good! And congrats on the win! ;-)

                                              1. re: LindaWhit

                                                Thanks...although I think I only won a really messy kitchen to clean up before Monday hits :/

                                              2. No cook Saturday's dinner consisted of Chinese takeout: General Tso's chicken, sauce on the side; pork fried rice & eggroll for me and fried chicken wings with shrimp fried rice for the BF.

                                                Tonight was a small pork shoulder roast I cooked a month ago and cut some off then wrapped and froze the rest. Defrosted it and simmered part of it in pork gravy with onions. I had some couscous leftover so I refreshed it by sautéing chopped carrots & scallions, tossed in the couscous and added dried thyme, cumin, chicken stock and a handful of green peas. The other side was leftover long beans w/bacon from earlier in the week.

                                                I NEED room in the fridge so leftover sides will continue to be eaten for the next three days or until we run out. Ribs for Thanksgiving gets a three day treatment starting tomorrow when they're removed from the freezer for an overnight thaw. Tuesday they get cleaned up and marinated; Wednesday they go out on the grill and get cooked 90% to be reheated Thursday for the eating.

                                                Oh, and I got engaged yesterday :-)...so I guess I should refer to him as the fiancé....old habits die hard....

                                                14 Replies
                                                    1. re: Cherylptw

                                                      CHERYL!!!! Congratulations on your engagement! You sly dog, you, adding that at the end of your post!

                                                      I love that you're doing ribs vs. turkey. This is going to be a very happy Thanksgiving for you, what with ribs AND a sparkly ring on your finger. :-)

                                                          1. re: Cherylptw

                                                            Congratulations!!! Ribs for Thanksgiving, genius!1

                                                                1. re: Cherylptw

                                                                  oh wow - congrats cheryl! how exciting!!

                                                                  i love how things happen on this thread - babies, marriages, engagements... even the loss of our loved ones. it's a good little cooking family we have here.

                                                                  1. re: Cherylptw

                                                                    Congrats!!!!
                                                                    What a way to start off the holiday season! With a bang!

                                                                      1. re: Cherylptw

                                                                        Congrats on the engagement!! And I love that you're having ribs for Thanksgiving!

                                                                          1. re: Cherylptw

                                                                            Oh, we're also having fried turkey, fried chicken, some type of beef roast and some pigs feet in addition to the ribs for the meats. Fiancé wanted to grill ribs and then it was, "hey, lets do a pot of pigs feet too. Now, it's "you grill the ribs cause you can do them just as good as I can" since I'm making the dressing & gravy for the turkey, sweet potatoes, potato salad, scratch dinner rolls, homemade ice cream & gingerbread. Sure, I told him...why the hell not...I don't have anything else to do but stand over a grill on top of everything else....sigh...His family...they always go overboard for Thanksgiving but do nothing for Christmas in the way of a meal.

                                                                            Thanks everyone for all the congrats!

                                                                          2. This was a crazzy lazzy Sunday at casa lingua. We made a brief attempt to clear out the gutters, but the contents are frozen, so.... that'll hafta wait for another sunny day. Which, judging from the forecast, might be a while.

                                                                            I still don't have the black vinegar and preserved vegetables for Frizzle's tofu dish, and I'm in no mood to leave the house.

                                                                            So I just threw together some bits and bobs -- some frozen shrimp & frozen spinach will hop in a tomato sauce that consists of a *lot* of red wine, some tomato paste that needed to be used up, melted anchovies, diced red onion, rosemary, thyme, basil & oregano as well as some leftover fresh marjoram, garlic, and a can of whole plum tomatoes I mistook for a can of chopped. Thank goodness for my trusty stick blender :-)

                                                                            This is simmering away for a bit until I add the spinach, the shrimp will be added when I finish the pasketti in the sauce.

                                                                            Cheap, lazy, perfect.

                                                                            1 Reply
                                                                            1. re: linguafood

                                                                              Sounds like a perfect use up for the bits and bobs.

                                                                            2. I am making a bacon, leek and cheddar and swiss quiche. Store bought crust from the freezer cuz I can and another big ass salad with celery, carrot coins, grape tomatoes, cukes, zucchini, red bell peppers and pepperoni and green olives. Lettuce for bf and just the veg for me. Danablu cheese dressing.

                                                                              1. Bought a ham with a bone in last week on sale....89 cents per pound , about 11 pounds....Roasted it this am, so WFD tonight...ham with a glaze, steamed brown rice and broccoli with evoo and garlic....but first a warm spinach and artichoke dip, prepared by my stepson, with chips he made from pita...a couple of cold brewskies and football on the LED flatscreen...
                                                                                In light of Thursday...meals will be simple this week.
                                                                                Monday: roasted boneless chicken Frankenbreast over a salad
                                                                                Tuesday: roasted cod with root vegetables, including turnips , potatoes , carrots and onions.
                                                                                Wednesday: Breakfast for dinner...Salami, egg, and potato omlets.
                                                                                Happy Sunday!

                                                                                2 Replies
                                                                                1. re: PHREDDY

                                                                                  Lotsa ham going on around these threads....sounds good!

                                                                                  1. re: sedimental

                                                                                    Actually originally posted on last edition...Ham the other red meat!

                                                                                2. Brrrr. Just came home from a friend's house where we had a very enjoyable late lunch/early dinner. They made three types of curry -- shrimp, chicken and vegetable, served with basmati rice and various Indian breads. Very warming on such a chilly day! It was one of my oldest friends' birthday, so I made three cakes for the celebration -- the Momofuku Chocolate Chip Cake, a Boston Cream Pie, and a chocolate/almond angel food cake. A fun afternoon, and I think that will do it for us for dinner tonight!

                                                                                  1 Reply
                                                                                  1. wow. don't throw stuff at me but it was in the high 60s here today. just gorgeous.

                                                                                    i've got no cooking to share. went out for dinner with the BF last night - izakaya place - unfortunately, it was just ok, not great. overindulged on sake and then manhattans, bar-hopping. it was fun but oh. am i paying today.

                                                                                    tonight we're taking the oldster out for dinner at a fancified mexican place in Berkeley. not really fancy, but good takes on classic dishes, with really good cocktails. i do think hair of the dog would not be amiss....

                                                                                    when i get home i think I'll defrost some short ribs to throw in the slow cooker for tomorrow night's dinner.

                                                                                    1 Reply
                                                                                    1. re: mariacarmen

                                                                                      best laid plans... I went straight to bed after our late dinner out. some pork shoulder pieces are defrosting, the BF is in charge of dinner.

                                                                                    2. Not as cold here out west, but the snow will come (we hope!) so today DH spent the day working on our new walkway to the house. I don't want to be walking in mud come winter! He didn't finish it, but he and his helper got a fair amount done and it should be done tomorrow. I rewarded them with Mexican wedding cookies I made today for the office cookie exchange tomorrow. And later he had a tall, cold beer along with the butternut squash soup I made. The soup came out great, and with some sourdough bread was all either of us wanted. Low fat but creamy and filling! DH doesn't eat meat, so my sister's squash soup is a highlight of his Thanksgiving meal (along with lots of all the side dishes and pie:-) It will be interesting to see whose soup he likes better:-) (Having squash soup twice in one week doesn't bother DH at all; he could eat it every day....)

                                                                                      2 Replies
                                                                                      1. re: janetofreno

                                                                                        hmm. In the spirit of competition, what recipe did you use for the squash soup?

                                                                                        1. re: susancinsf

                                                                                          No idea: I googled Squash soup and picked the first one that sounded good. I think it was a food network one. It was pretty simple...squash, leeks, carrots, a little garlic, vegetable broth, secret spices:-) I did roast the butternut squash ahead of time rather than let it cook in the broth; I think it comes out better that way. And once cooked everything pureed with a hand blender. One squash made a lot: we had the leftovers with a salad for dinner tonight. Don't worry, like I said, DH could eat squash soup every night and still be happy!

                                                                                      2. Last night I made my take on Alton Brown's oven braised ribs. His technique, my twist on flavors. A little bit of summer in the MN cold.

                                                                                        1. Today it was wonderfully easy Japanese Style Meat and Potato Soup using this recipe
                                                                                          http://www.splendidtable.org/recipes/...

                                                                                          from the book Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen, by Kathy Brennan and Caroline Campion.

                                                                                          I'm pretty sure someone here recommended it, but search didn't find you -- THANKS whoever you are.

                                                                                          The soy sauce, wine & ginger takes a typical "hamburger soup" in a whole new, delicious, direction. I'm putting this on my "make again!" list.

                                                                                          2 Replies
                                                                                          1. re: MidwesternerTT

                                                                                            I am going to put that into rotation w/ thinly sliced beef from the Korean market.

                                                                                            1. re: MidwesternerTT

                                                                                              I know this is kind of late, but thanks for linking to that recipe. It looks fabulous and will definitely be on my table soon.

                                                                                            2. Very cold in these parts. Great weather for cooking. I made bean soup, chicken stock, and bread SAT-SUN. Dinner last night was tuna salad sandwiches on fresh, hot bread plus baked apples. Tonight, "Mexican" flavored brisket in the crockpot. I'll make roasted gold & sweet potatoes and steamed green beans when I get home.

                                                                                              3 Replies
                                                                                              1. re: tcamp

                                                                                                Pathetic, replying to my own post, eh?

                                                                                                I loosely followed a brisket recipe from Smittenkitchen and, geez, the sauce that resulted was delicious and spicy from chipotle peppers. Of course, I have several cups left over. I plan on putting it in the fridge overnight to skim fat, then puree and maybe use for enchilada sauce or something? Not quite sure yet...

                                                                                                1. re: tcamp

                                                                                                  I love when people follow up with what they did, how it turned out, tweaks they made, etc!

                                                                                              2. Stir-fried ginger beef (venison) with snap peas and carrots, from Grace Young

                                                                                                1 Reply
                                                                                                1. re: Kontxesi

                                                                                                  I lied. Subway. :| Trying again tonight! I've actually got the meat thawing out this time.

                                                                                                2. After mostly subsisting on soup and leftovers all week, I finally made a real meal on Saturday.

                                                                                                  Braised a big ol' piece of beef chuck in red wine, bay leaves, rosemary, and onions for a long time. Served over mashed potatoes and roasted brussel sprouts with shallots. A gorgeous Pinot Noir alongside.

                                                                                                  Now it's time to eat through the fridge before we leave for 5 days for Thanksgiving.

                                                                                                  3 Replies
                                                                                                  1. re: gini

                                                                                                    I hope to join you today gini, I've been on soup and bread for so long I'm longing for a real meal. I love braised meats and your combination sounds quite tasty especially as it's freezing, literally, or at least here it is.

                                                                                                    1. re: fldhkybnva

                                                                                                      Do it! Braised meat is still pretty tender.

                                                                                                      1. re: gini

                                                                                                        Yea, not so much the tenderness more so the heartiness. I'm on bland foods for a while as my stomach recovers. But, you inspired me and I bought a few lamb shanks today to braise this weekend. I imagine we'll need a turkey leftover break by Saturday.

                                                                                                  2. Brrrr....it's cold. I don't think I'll be leaving the house for a while/a week :) I woke up to a happy surprise which only you CHOWhound will appreciate, my 2nd pot of chicken stock I made yesterday gelled so well. I called SO and he really couldn't figure out why the heck I was so excited. At least being sick taught me a new very basic cooking technique. The store was out of stock as they usually are at this time so I'm going to use my new skills to tackle turkey stock. Anyway just thanks to all for tips.

                                                                                                    Back to dinner - I'm not quite back yet, tonight the plan is a grilled chicken sandwich, not too fancy, but often tasty. I really really want to make Bolognese in this weather but I hear the acid from the tomatoes isn't best on an upset stomach.

                                                                                                    2 Replies
                                                                                                    1. re: fldhkybnva

                                                                                                      Sounds like you are making good tummy progress. I am glad for you. Tummy distress is so taxing.
                                                                                                      Good for you on the nice rich stock. I love to get the carcass on thanksgiving and make stock later. It smells heavenly.

                                                                                                      1. re: suzigirl

                                                                                                        Yea it's never been this long and it sucks toeing the line still but it's awfully sensitive even after a week.

                                                                                                        My carcass will plop in the pot when I go to bed hopefully be used for leftover meals over the weekend. The smell alone is motivation to make stock.

                                                                                                    2. Last night we succumbed to pizza delivery after a day of errands with a happy five month old and two grumpy parents.
                                                                                                      The pizza definitely helped improve our moods (I'm sure the wine wasn't a bad idea either) and I was able to throw together a re-heat and eat dish for tonight.
                                                                                                      I tried to fashion an easy chicken parm out of two marinated chicken breasts, some Panko, parm and white cheddar and a half jar of Rao's (don't judge).
                                                                                                      Hopefully I hit the right balance of cooked safely, but not dry upon reheating tonight.
                                                                                                      It looks pretty good, although I struggled to get my breadcrumbs to stay on. Maybe I should have ground the Panko a bit?
                                                                                                      Anyway, sides are spinach and broccolinni, with more red wine, I'm sure.

                                                                                                      We are about to enter work craziness and have a nanny starting today for the first time. Not sure how I'll feel about handing J over and driving away for 8 or 9 hours, no matter how much we love her.
                                                                                                      The weeks plan is chicken parm, last of the chile verde and Chinese the night before Tday -to take the pressure off all of the holiday cooking I'm NOT doing this year. I'm sure the veg dish I've been assigned with will be challenging enough after this week.

                                                                                                      Eta: and now I'm making Galleygirls pear tart/cake to bring Thursday as well, so that Chinese and wine is gonna be necessary for this cranky, teary, tired momma.

                                                                                                      7 Replies
                                                                                                      1. re: rabaja

                                                                                                        Good luck with the nanny/work craziness. The night before my first son's first day in daycare, I had a panic dream about losing my tiny baby in a pile of papers on my desk. IRL, everything went just fine.

                                                                                                        1. re: rabaja

                                                                                                          Rao's is good stuff and a regular visitor to our house.
                                                                                                          Having a nanny in house is much less stressful than trucking baby and gear to daycare IMHO but both are tough on the parents. Baby will be fine!
                                                                                                          (I loved our daycare center but that was our only option.)

                                                                                                          1. re: rabaja

                                                                                                            big hug to you on this teary day - i'm sure all will be well!

                                                                                                            1. re: rabaja

                                                                                                              Don't fool yourself by thinking the tears stop at any point. Once you became a mother, that's it. Tears are part of the job :-) When you have to leave for work when they are babies is the easy part, wait until they start school, when you look at them and realize they are no longer a baby/child/teenager, at their school plays, at their graduation (yes, every year), when they leave home for college...

                                                                                                              ...and although it hasn't happened to me yet, I am told... at their wedding, when they have a child, when their child goes to school... and so it continues.

                                                                                                              1. re: rabaja

                                                                                                                It's hard to leave your baby with the nanny. I loved my son's nanny. We are still friends and she just came to his 18th birthday party even though she hasn't taken care of him since he was 5.

                                                                                                                1. re: rabaja

                                                                                                                  Hang in there, rabaja. You do what you can, and the rest of the stuff can all go hang!

                                                                                                                  1. re: rabaja

                                                                                                                    Thanks guys! The day actually went well, aside from getting home as the boy was being put to sleep, so too late to see or cuddle (or smell!) him.
                                                                                                                    Dinner made up for the long day. I did not over cook the breast meat. Woooohooo

                                                                                                                     
                                                                                                                  2. What a great weekend this was!
                                                                                                                    The Patriots won in one of the most exiting games I've seen in a while! Belichick is a true genius, Brady is the best QB ever to play the game - and I will save the rest of my review for the football forums - because this forum is for food (and wine).
                                                                                                                    Started my Thanksgiving preparations... finished my shopping; bought my turkey, herbs, vegetables; made the broth (which I have since put in the freezer); made the breads: for homemade croutons (stuffing) and bagels for the morning of and the morning after. My kitchen island is covered with baskets full of squash, potatoes, onions, garlic, lemons, apples, tomatoes, pears, oranges - just beautiful.
                                                                                                                    ..and it snowed :-)

                                                                                                                    I love this time of year!

                                                                                                                    For tonight, I am making pea soup accompanied by crostini (made from the ciabatta I made over the weekend) with various toppings: pesto (husband made), kalamata olive chutney (husband made), dried tomato chutney (husband made), fresh tomato and roasted garlic and avocado sprinkled with lemon juice and pepper. Wine is implied.

                                                                                                                    3 Replies
                                                                                                                    1. re: acssss

                                                                                                                      Wow, you were a busy bee yesterday. I love the spirit, this is also my favorite time of year.

                                                                                                                      1. re: acssss

                                                                                                                        I love this time of year as well.
                                                                                                                        Although I've been a little annoyed by our warm November so far.
                                                                                                                        It was in the 30's this morning, which made me happy. I even got a batch of banana bread in the oven just to make it a cozy morning.

                                                                                                                        We want to move to New England at some point and EVERYONE tells me I will hate the cold. I may be a little California Naive, but I don't believe them. Bundling up to go out, warming by a fire, braises going all day, what's not to love?

                                                                                                                        I love the whole holiday season. I only find it more lovely set against the cold and snow.

                                                                                                                        1. re: rabaja

                                                                                                                          I couldn't agree more - about everything.
                                                                                                                          Banana bread - love it and I bake it all the time. Well, husband does :-)
                                                                                                                          ...and I wouldn't live anywhere but the Northeast. I have a ton of relatives that moved westward to California over the years and they don't understand why I stay put, but as you said, braising, baking, bundling up and getting frozen while skiing/ice skating only to enter into a warm house and sit by the fire and drink hot chocolate with tiny marshmallows... those are just some of life's true pleasures. Anyway, one cannot truly enjoy the spring, the buds, the sound of birds chirping and green grass unless one has done without during the cold winter months.

                                                                                                                      2. Made a big pot of Sunday gravy yesterday so that's what we are having for dinner tonight over cavatappi. Salad as well with homemade lemon viniagrette.

                                                                                                                        1. Freakin' freezin' here, too. My afternoon's busy with band practice, work & kickboxing, so we'll go out for dinner tonight -- want to try the new Sichuan hot pot (and karaoke, but I think we'll forego that today) place in town.

                                                                                                                          Poyfect weather for a steaming bowl of hot chili oil :-)

                                                                                                                          1. First significant frost of the season today - was just 2 degrees first thing this morning.

                                                                                                                            Dinner is something vaguely Indonesian- ish.

                                                                                                                            Chicken gets browned. Ground coriander and curry paste go in. I'm using a tandoori paste as that's what I've got, tarted up with a little basaar spice mix. Peanut butter, sugar and a tin of coconut milk follow. Once it's on a good simmer, in goes some mangetout peas and baby corn cobs. That cooks until the veg are just about ready, then some softened noodles, lemon juice and chopped coriander go in and heat through. Then tis done.

                                                                                                                            1. It's cold and snowy here today - made my normally 40 minute commute into an hour and 20 minutes. Not the way I want to start my week! But - it IS a short week, and my Caribbean vacation is a mere eleven (5 for EJ!) days away.

                                                                                                                              So tonight I'm going to try to get a workout in (hot barre class - the perfect antidote to the cold!) then meet EJ and SD at the library to stock up for vacation - we'll grab a soup and salad dinner at the the great deli/grocery store across the street. I'm hoping for butternut squash or veggie/barley!

                                                                                                                              2 Replies
                                                                                                                              1. re: iowagirl

                                                                                                                                I love loading up on books for the holidays.

                                                                                                                                1. re: iowagirl

                                                                                                                                  First frost??? Oh, my. Ours was in September and we have had deep snow and -25C for weeks! I absolutely hate our winters.

                                                                                                                                  But I love, love love to cook in the winter. Comfort dishes are so warming and satisfying! Tonight was simply a Thai chicken thigh dish with a lively marinade including lots of garlic, lemongrass, ginger, coconut milk, fish sauce, etc. Crispy golden skin was fought over. The sauce was wonderful over kaffir lime leaf jasmine rice and a crunchy cucumber salad on the side with a daikon and carrot quick pickle. We are toying with having wasabi, ginger and black sesame seed popcorn.

                                                                                                                                  Not exciting by any means but just plain good.

                                                                                                                                2. It was so cold and blustery in DC yesterday - we walked across the Key Bridge and I thought we were going to get blown off! We came home and made fennel-rubbed slow roasted pork belly with a mix of roasted parsnip, carrots and apples. I did a very not-British thing and made a shredded brussels sprout, pomegranate and apple salad to go with it! It was really good.

                                                                                                                                  Tonight I'm still not sure about yet. I have some pecan, cinnamon and maple granola toasting in the oven which smells lovely and is making me hungry.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: helen_m

                                                                                                                                    Would love your pork belly recipe; we just bought some!

                                                                                                                                  2. Don't you love when your Monday is also your Friday? Vacation here I come.

                                                                                                                                    Tonights dinner is a what-ever-is-leftover-from-farm share fritatta. I sautéed a large leek and small onion until soft, added some garlic and sautéed a little longer. Into the pan when half of a large sweet potato and a small yukon that I had cubed and nuked until tender. I also added a couple handfuls of shredded kale and turnip greens and the last of the pork tenderloin. Sauted it until the green had wilted. Over the whole thing went 6 farm share eggs and a couple handfuls of shredded mozz and some grated parm. It's baking away now and smells wonderful. If I think of it I'll post a pick when done.

                                                                                                                                    And yes there will be wine!!!

                                                                                                                                    4 Replies
                                                                                                                                        1. re: foodieX2

                                                                                                                                          I had quiche last night and today and i could still eat that.

                                                                                                                                          1. re: foodieX2

                                                                                                                                            That looks lovely. I don't know why I don't think of frittatas more often. Such a good way to use up leftover veg and meat!

                                                                                                                                        2. Well, the 20.94 pound monster turkey is in the oven. What a beast! I had to set up a 6 foot folding table in the kitchen to have enough prep room.

                                                                                                                                          Since we don't want a "turkey dinner" I'm thinking I could get away with adding dark meat to a fennel gratin tonight since it doesn't take a long time to cook. Roasted beet and clementine salad and some creamed spinach for sides.

                                                                                                                                          I'm so happy to have this turkey out of the fridge, it doesn't feel like its going to explode when the door is opened any more. :)

                                                                                                                                          4 Replies
                                                                                                                                            1. re: steve h.

                                                                                                                                              Seriously, trumps all Frankenchickens that have visited the WFD thread.

                                                                                                                                            2. re: weezieduzzit

                                                                                                                                              I would never think to cook my bird three days early, but next time I'm cooking it, I'll have to remember this.

                                                                                                                                              1. re: Cherylptw

                                                                                                                                                Its not for Thanksgiving, we're having lamb on Thursday. Costco is one of the clients at the man's work and they drop off a truck of turkeys every year- this year they were fresh ones so I couldn't donate it- the food pantries are only set up to store and distribute frozen ones.

                                                                                                                                                I just cooked it tonight to get it out of the way and broken down into manageable portions to freeze and cook with.

                                                                                                                                            3. SO many good-sounding meals here, I can't begin to comment (too lazy, sorry)! Tonight we're likely having dinner out at the doener kebab place across the street for my friend's birthday. We've offered up our place for the after party, so I think I'll put out some tortilla chips and stir some sour cream (and possibly mayo) into the romesco sauce I made Saturday and call it dip. We also have roasted tomatilla salsa that would be nice. And probably a few cheeses and some crackers and jarred Castelvetrano olives to round things out. Beer is also chilling.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                We were all stuffed, so we just had beer (some of it was homemade---that counts, right?). I did put out some of those lemon Quadratini wafers, which no one really touched.

                                                                                                                                              2. Deb bought crab cakes from Whole Foods over the weekend and I cringed. Damned if they weren't tasty.

                                                                                                                                                The crab came from New Jersey and I like that. Jersey crabs (be nice!) are sweeter than their Maryland cousins and far more interesting than the left coast spiders. Deb added a modest cracker dusting to add a bit of crunch before browning the store-boughts in butter. Sides included Deb's excellent tartar sauce, corn augmented with jalapeño and a green salad dressed with a little oil, lemon juice and salt so the plate would not die of beige poisoning. House red for me, house white for Deb.

                                                                                                                                                6 Replies
                                                                                                                                                  1. re: steve h.

                                                                                                                                                    I am in fantasy land looking at that plate. I cannot have the corn or lettuce anymore and crab cakes are one of my last meal wish list. I almost always order them out if they are on the menu. Sans Bonefish Grill. Couldn't even risk that nightmare. I digress, that plate looks and sounds delicious.

                                                                                                                                                  2. re: steve h.

                                                                                                                                                    I've actually bought them in a pinch and they were surprisingly good here as well. Though, I'm in Maryland so likely made with Maryland crab, but ya never know. The plate looks lovely. "Beige plate" - that's what my mom calls my plate at Thanksgiving covered in turkey, gravy, mashed potatoes, stuffing, and macaroni and cheese, not a green thing in sight.

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      That's why we always have green beans (and I'm adding roasted brussels sprouts this year) at Thanksgiving. The green adds color (along with the red from the cranberry-orange relish).

                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                        Oh, the veggies exist on the table, just not on my plate :)

                                                                                                                                                  3. Tonight is lazy Suzi night. Taco Bell boxed taco kit, seasoning packet and all. Lettuce, diced grape tomatoes, cheddar cheese,sour cream and Pace. Knorr Mexican rice. No judgement... I opened the packages, I boiled the rice and stuff. I cut the veg. :-)

                                                                                                                                                    16 Replies
                                                                                                                                                    1. re: suzigirl

                                                                                                                                                      So jealous, old school tacos have been on the menu for days now. Enjoy, eat up! I like the style, exactly what I have in mind.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        I had all the stuff here and I got the kit for 99¢ because it was a day out of date. Salsa, taco seasoning and ten shells. Whoo hoo.

                                                                                                                                                          1. re: suzigirl

                                                                                                                                                            How is it that taco kits expire? To me, they're like Twinkies.

                                                                                                                                                              1. re: tcamp

                                                                                                                                                                Oh yes, I have to admit I loved to nibble on the stale leftover shells I found in the pantry as a kid. There were only 3 of us so we never used them all and for some reason I loved the stale version as well as dry macaroni but that's another story.

                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          This stuff is actually very good. Particularly if beer is on the menu.

                                                                                                                                                          1. re: rjbh20

                                                                                                                                                            Beer for the man is always on the menu. That would be why it is a pass here in the bf's house. I am shocked that his English palate really likes it. It must be English vs bachelor palate that gets it a pass here.

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              Good to always have beer for the man. Take notice, ladies.

                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                  I guess I'm lucky... mine knows where the liquor store is, has money in his pocket and knows how to put something on the store counter and pay for it. It's nice to be in a relationship with a grown up. :-P

                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                    I gave up alcohol some 14 years back, when Mrs Harters decided she was going to stop buying it for me. It was way easier to give it up than learn how to go shopping.

                                                                                                                                                                  2. re: rjbh20

                                                                                                                                                                    The secret to our 35 years of happy marriage is I buy the food, he buys the booze so there is always cold beer.

                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                      Yep, divide and conquer! My spouse does most of the shopping and I do most of the cooking. Works well!

                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                Crunchy messy tacos are always a treat if you ask me. Especially with those grape tomatoes which are so flavorful.

                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                  I love them, too. I have tomatoes in the garden within weeks of full fruit andd i can't wait. Grape and cherry are on the menu til mine are fresh.

                                                                                                                                                              2. Doing some inventory reduction tonite. But forgot that one small chicken and a hungry teenage athlete is a bad combination, so some last minute extend-a-meal improvisation was needed.

                                                                                                                                                                Potato & bacon soup in front of roast chicken with wild rice & mushroom pilaf. Turned shroom on top

                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                3 Replies
                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                    It all looks good but I'm really liking the looks of the soup. I guess putting the pic as my computer background would be a bad idea if I want to make it to lunch time.

                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                      The soup is a total no brainier -- slab bacon, spuds, onion, chicken stock, milk & a touch of cream. All of which we generally have on hand. 20 minutes end to end.

                                                                                                                                                                  2. For the next few days, I'm going to try to clear fridge space. Tonight we had homemade pizza; Italian sausage, beef & jalapeno sausage and pepperoni went onto dough that was half white wheat/half bread flour with Italian herbs mixed into the dough. Bell peppers & red onions then mozzarella topped the whole thing. The toppings were good, the dough, just okay. Garden salad accompanied.

                                                                                                                                                                    DOES ANYONE HAVE A GREAT PIZZZA CRUST that they recommend? I'm always trying different doughs; this is the second time I've been underwhelmed. I want the dough to be crispy on the outside, slightly chewy on top...oh, who am I fooling? I want something similar to NY style crust...you can take the girl out of NY....

                                                                                                                                                                    3 Replies
                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                        Saveur had a couple of crust recipes, one Neapolitan that actually needs to rise for 2 days. My man's been planning on making it once I can get off the wagon :-)

                                                                                                                                                                        http://www.saveur.com/article/Recipes...

                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                          Thanks ladies for the links; I'll try them, one at a time starting next time I make pizza which will probably be in about a week or so.

                                                                                                                                                                      2. Pork and sweet potato chili, stovetop, adapted for spice-wimps from the recipe CH'er foodcompletesme provided over on another discussion - http://chowhound.chow.com/topics/9188...

                                                                                                                                                                        For us, I omited the chipotle in adobo, the adobo sauce, half the chili powder and half the cumin. The chili still had a deep, rich flavor from the cinnamon, oregano, unsweetened dark-chocolate powder (cocoa), and onion/tomatoes/carrots/sweet potatoes as well as the cubed pork loin. Serving with sour cream and cilantro (as suggested by foodcompletesme) was a tasty finishing touch.

                                                                                                                                                                        I've made myself a note to allow extra time for prep, however. I was too slow cubing all ingredients and had started actually cooking / heating the chili at about the time we were hungry for lunch -- that's OK, since it got to cook, rest, reheat and become WFD.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                                                          That sounds scrumptious to me! Perfect combination of flavors.

                                                                                                                                                                        2. I had a late lunch of a boigah and a couple of glasses of wine. The wine was good; the boigah was a tad overcooked ("medium" does NOT mean well done!). I hate when that happens.

                                                                                                                                                                          I needed sustenance and fortitude to help me gird my loins (thank you, Nigel/Stanley Tucci from "The Devil Wears Prada" for that line!) as I was going in. Into the mall, that is. A place I dislike with the intense fire of a thousand suns. To shop for clothes. Which I hate doing. Going to be a successful trip, huh?

                                                                                                                                                                          Surprisingly, yes! I survived. No hives; no heebie-jeebies. And thanks to a good friend, I found some "nice" clothes to buy at a very reasonable price. So maybe this is how I have to buy clothes...with someone helping me! LOL

                                                                                                                                                                          Anyway - because of the late burger lunch, there was no dinner. Well, I did have some cheddar goldfish as a Scooby Snack, so I guess you could call that dinner.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            Goldfish: The snack that smiles back.

                                                                                                                                                                            I share your hatred of malls. If I were to win the lottery (unlikely since I don't actually buy tickets), I'd have a stylist bring frocks to my house.

                                                                                                                                                                          2. dinner was a bit meh, i'm sorry to say - and sorry to throw the BF under the bus! i called him earlier in the day and asked him if he would please bake the sweet potatoes i'd bought, but he didn't hear me (he heard "make") and instead fried them. they were ok, just not.... buttery baked sweet potatoes. he seared the pork shoulder pieces so that they were medium rare, and dressed them with a little dijon vinaigrette. the salad was nice - arugula, crimini mushrooms, a little parm.... it was all fine, i'm just being bitchy. to all of YOU, not to him.

                                                                                                                                                                            14 Replies
                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              Sometimes you get your mind set on something to eat (buttery baked sweet potatoes), so when it ends up being something else, it's just not quite right. Hopefully a turnaround tonight, mc.

                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                "Sometimes you get your mind set on something to eat (buttery baked sweet potatoes), so when it ends up being something else, it's just not quite right.

                                                                                                                                                                                ....and you end up craving it until you get it....

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  unfortunately, no cooking tonight. dang - no cooking until Saturday! taking the oldster out for lunch/dinner for thxgiving with friends per their yearly tradition - a very nice local restaurant - One Market; going to Napa for the day Friday with same friends, to quaff vino and eat tapa; then, finally, cooking a D'Artagnan turkey at my sister/oldster's Saturday (with some limited fixings.)

                                                                                                                                                                                  tonight i'm going to same friends' house for "cakenight" - a 20+ year tradition of baking a cake every Tuesday night. people were invited to come enjoy, and sometimes it was 1 person who showed, sometimes it was 20. over the last 8 years or so they've pared that down to a cakenight only every so often because most people have kids or other busy lives, but anyone can call a cakenight and the hosts will bake a cake (betty crocker, yellow cake) and people will show up. tonight it's thxgiving cakenight, and i'm bringing a galette I purchased at a fancy schmancy bakery across the street from my office - pear/apple/raspberry.

                                                                                                                                                                                  Wed. i'll be at the oldster's.... maybe i'll indulge my sweet potato craving there, since he actually loved the one I made him over the weekend.....

                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    One Market, Napa, Cake Night, Family.

                                                                                                                                                                                    Nice.

                                                                                                                                                                                    Happy Thanksgiving, mc.

                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                      Truly a fun couple of days/evenings. Enjoy, mc!

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        thanks LW - enjoy your Mama and your delicious meal!

                                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                                        aw, thanks steve h! same to you and Deb!

                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                    Feel free to bitch- that's what we're here for! Some days my inner three year old needs attention.

                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                      thanks for the validation and support, ladies!

                                                                                                                                                                                      and yes, I WILL have a baked sweet potato... soon...

                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                      No judgement here. I did something similar to your bf. James was making steak, boiled red potatoes and spinach. We had had it three Fridays in a row so i thought i would surprise him by mashing the potatoes while he was tending the grill. The look of horror on his face was unmistakable. He said " oh god, what did you do?" He pushed them around a little on his plate but not one bite passed his lips that i noticed. I learned that night that steaks get baked or boiled potatoes only. I felt pretty bad for ruining his meal. My intentions were good.

                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                        of course they were!

                                                                                                                                                                                        and I have no problems with fried sweet potatoes - fried anything, fried any kind of potato, etc. - it's all very, very good. as LW said, I just had a fixed prep/taste/texture in my mind last night. but I ate them. oh yes, I ate them all.

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          I have to say my worst sweet potato experience was at a steakhouse. The potato came with a cinnamon honey butter already on the potato. I had my tastebuds set for plain butter. I was gladly mashing away happily at the already melted butter and then I salted and peppered it up and took that first horrid bite.. yuk. Do not wish to repeat that.

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            yeah, I like to pair savory with the sweetness - lots of butter, s&p and then like I did for my dad's the other day, a bunch of chopped scallions mixed into the mash. YUM.

                                                                                                                                                                                    3. Woke up early to our first real snowfall- enough for the plows to come out. I got to make a white knuckle drive over the country roads to an early PT appt. all the while wishing I had put a shot of something in my coffee. It stopped snowing on the way home and it will be washed away tonight by the heavy rains.

                                                                                                                                                                                      Painter is finishing up so WFD will be Prince Spaghetti Day a day early. We really miss our pasta messes. I think I'll fry up some new to us Italian sausages and see what we have in the pantry for pasta. There are capers, olives, parmesan and roasted red peppers in the fridge. Some whole wheat rolls for the bread man. Red wine.

                                                                                                                                                                                      1. I finished my grocery shopping and realized that I failed to really make any room in the fridge. It's now stuffed to the brim, so I'm forced to clean out or eat out. Given I'm on vacation, the latter might win, but for now the plan is to clean out and to use up the rest of this week's massive supply of chicken broth. Instead of chicken, I plan to throw in a few Italian meatballs that I picked up at the Italian deli this morning. You walk in for deli meat, and you leave with mushroom ravioli, 4 bottles of wine and fresh mozzarella. SO will be home tomorrow so I'm sure hoping he'll enjoy the wine I picked out.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          Nice haul from the Italian market. I have been there. I go into a place here called Piccolo's for a small meatball sub and leave with forty dollars worth of stuff. Its a sickness on my part. :-) And I feel your pain on the to full fridge. I am getting the turkey carcass and I have nowhere to put the bugger.

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            The best part was he even pointed it out "oh, well you know if you only got the meat it would have been $6." Well, THANK YOU! As if I didn't already feel like an impulsive crazy food lover.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              Lol. I can't believe he pointed that out.

                                                                                                                                                                                        2. Wow. That hot pot place was aMAZing:

                                                                                                                                                                                          http://chowhound.chow.com/topics/9137...

                                                                                                                                                                                          As for tonight, it's another poker night in snowy HV, but for a change, friends are hosting. Yay. Presumably they'll still take all of our money, though. This means take-out or delivery TBD.

                                                                                                                                                                                          Got most of my fixins to make the turkey day app & dessert (smoked salmon terrine & no-bake peanut butter pie with chocolate whipped cream) we are bringing to our friend's place who will be hosting a fairly non-traditional get together.

                                                                                                                                                                                          4 Replies
                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            wow, sounds like you struck gold with the new place!

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              Yep, faboski. I wasn't all that excited when I heard that yet *another* Sichuan place is opening, but I can totally groove to this one. It'll be in heavy rotation, I think, particularly during the crappy cold winter months.

                                                                                                                                                                                              And the karaoke will be a blast!

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                Sounded very good. I wish someone would open something like that here.

                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                              Yum, sounds outstanding. If this cold weather keeps up, I'm dragging the crew out for Korean hotpot this coming weekend.

                                                                                                                                                                                            3. Back in the kitchen tonight, sort of. I'm utilizing some of the diced leftover ham to make a pizza... the usual dough, sauce, cheese, and some diced pineapple on the SO's side.

                                                                                                                                                                                              Last night we went to an Avalanche "Meet the Team" party which is very crowded, but we managed to get 9 of the players' autographs, and we also had some free dinner. I chose the NY style pizza that's normally $9 a slice, and it's surprisingly delicious for arena food.

                                                                                                                                                                                              1. Tonight is a Chow recipe - Salisbury steaks with mushroom gravy. The seasoned meat patties are defrosting at home so it should be quick. Some sort of vegetable item alongside - salad? sautéed kale? glazed carrots and turnips? Depends how I feel when I roll in.

                                                                                                                                                                                                1. Marinating thinly-sliced chicken breasts in a mixture of chopped garlic, lemon juice, fresh chopped thyme and rosemary, salt, pepper, and olive oil. I was going to grill them outside but it is raining and cold hence the thin slices. I'll cook them indoors on my double burner cast iron grill pan.

                                                                                                                                                                                                  Nephew requested baked potatoes to go with the chicken so they are already in the oven. I've been giving him green salad every evening before dinner so I think tonight I'm going to switch things up and give him cucumber slices dressed with a lemon viniagrette. Trying to expand his idea of food past chicken nuggets and bagged salad.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                                    Very good of you Njchicaa, pushing the little ones beyond their boundaries.

                                                                                                                                                                                                    1. re: Njchicaa

                                                                                                                                                                                                      Simply Delicious! For our family - this is the "go to" meal... just with breadcrumbs on the chicken breasts. We eat this all the time. Love it

                                                                                                                                                                                                    2. Filet mignon with Stroganov (sic) sauce is up tonight. It's an old Gourmet recipe, rather simple, that has served us well over time. I'll pull something from the wine jail equal to Deb's efforts.

                                                                                                                                                                                                      Wednesday begins the full-court cooking press that climaxes on Thursday. I will be washing many dishes.

                                                                                                                                                                                                      Happy Thanksgiving to you and yours!

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. Tonight is miss juliejulez's pesto chicken with mozzarella that she hooked me up with months ago. I haven't had it in a while and yes, I know it is right on the cusp of a poultrypoluza but i can hang. Olive oil and toasted garlic pasta with broccoli and parm for the side.

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                          I've totally forgotten about the pesto chicken with mozzarella. I need to make that again soon.

                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                            Yes you do. Thanks for the hook up

                                                                                                                                                                                                        2. The fennel, onion and turkey gratin I made last night was damn good and will be repeated. Soon. I was seriously jealous that the man got the little that was leftover for lunch today.

                                                                                                                                                                                                          Chicken adobo for dinner tonight with BISO thighs and sauteed zucchini on the side. The man will be picking up a side of rice on his way home. There's so much food stuff going on there just isn't room to pull the rice cooker out for him tonight!

                                                                                                                                                                                                          Turkey stock is almost finished and the meat is starting to be turned into other things like the filling for green chili enchiladas. I'm also toying with the idea of stuffing some roasted anaheim chilis with it for future a future chili relleno type dish. I think I'm leaning towards Mulligatawny Soup with turkey made ahead to meld for Friday (I want to rotate the turkey meat with Thursdays lamb and other things we have so we don't suffer burn out.)

                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                            I would like the play-by-play of your gratin, if you wouldn't mind? Sounds like an excellent potential repurposing for leftovers.

                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              Both were sliced about 1/4" thick. I sauteed the onions until starting to get translucent, added the fennel and let that cook for a couple minutes, added a small amount of turkey stock since it was on the next burner (obviously any stock would do,) and a splash of white wine and let that cook until soft but not mushy and the liquid was reduced greatly. I added the already cooked dark meat of the turkey and seasoned it all to taste. I put it in a buttered casserole and topped it with some almond meal and parmesan and baked it in a 400 degree oven until brown on top. Make sure there isn't too much liquid so it doesn't bubble up and uncrisp your topping. Ask me how I know.... :) Instead of tilting the pan to pour the contents into the casserole I'll scoop with a slotted spoon next time.

                                                                                                                                                                                                              There is an Epicurious recipe similar that adds lemon zest to the topping and that would be a really nice addition.

                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  If you make it let me know if you make any tweaks, etc. We really liked it and there are a lot of ways you could take this one. I'm curious to see what you do with it.

                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                    I'm tempted to make a creamy herb sauce (using some turkey stock) and bake the onions, turkey, and fennel in that under a crumb topping. Let's see if I can find fennel in TN.

                                                                                                                                                                                                          2. I volunteered tonight but not before telling my hubs that a recipe I saw on that other playground for egg noodles with sauteed cabbage, onion, and bacon sounded so good. He agreed and made his own take with bowtie kosher egg noodles and a hearty spoonful of sour cream. I tried not to overindulge because I had a snack at Food & Friends, but it was tempting. Rib-stickin' fare.

                                                                                                                                                                                                            ETA: I forgot, he also added cubed, seared firm tofu to give it some protein. Not shabby at all.

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                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              That sounds sooooo good. Sautéed cabbage and onion in bacon fat mixed with a bit of pasta is one of my favorite comfort meals. I tend to go heavy on the cabbage and light on the pasta, served in a big bowl. Perfect on a cold night :)

                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                It was good! My hubby wished he'd used more cabbage---he was surprised how much it cooked down.

                                                                                                                                                                                                                I rarely eat pasta, so it's always a treat :)

                                                                                                                                                                                                            2. So, I got a late start today for doing my errands including picking up the last of the things needed for my turkey day contributions. Get to Walmart cause I needed to stop by the pharmacy dept and you'd think it was Thanksgiving....lol...it was so packed; I remember thinking, this usually happens the day before the holiday which I like to avoid.

                                                                                                                                                                                                              I get in there and pick up my few items then make my rounds to other stores and get home, only to discover I forgot the rock salt for the ice cream so I had to go back out in the pouring rain to a packed store AGAIN for one item. The express lane was not express today. I AM NOT going back to the store before Thursday...

                                                                                                                                                                                                              Okay, enough of my ranting...I picked up a pound of chicken livers on Monday; I decided to cook those to free up the fridge space. They were cleaned up, seasoned, dredged & fried. Sides were alfredo style egg noodles and buttered peas. Easy & simple.

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                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                LOVE chicken livers. I am psyched about the post-thanksgiving abundance of turkey livers, hearts & necks -- they make for a fab lunch!

                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                  I love chicken livers especially the way you prepared them.

                                                                                                                                                                                                                2. It's pork chops at Harters Hall tonight.

                                                                                                                                                                                                                  And that's about as far as we've got in the planning. This is free-range Gloucester Old Spot piggy so is going to be delicious (nice thick rim of fat). That probably means a very simple preparation so the flavour shines through.

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                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    I am so envious. That sounds superb!

                                                                                                                                                                                                                  2. Our "Holiday Company" arrive in a few hours, so I'm getting everything ready for the "day before Thanksgiving meal" and the salads, relishes, sauces, breads and soups for the Holiday itself.
                                                                                                                                                                                                                    It is white outside (beautiful!), the house is full of wonderful smells and colors and for the next five days we will eat, drink, laugh and watch football!
                                                                                                                                                                                                                    Have a wonderful Thanksgiving everyone - stay safe, healthy and happy!

                                                                                                                                                                                                                    1. Tonight, I'm home late so DH is making beef and black bean burritos. Just using up what is on hand as we continue to clear space for the big event. I have some cooking to do tonight after dinner.

                                                                                                                                                                                                                      1. I guess I'm officially off the carb wagon! Tonight's dinner is courtesy of the local Italian deli. I'm torn between mushroom ravioli and stuffed shells so might do a mix and match all smothered in marinara sauce and grated Pecorino. I have garlic bread in mind, but couldn't get past the crud in the grocery store freezer offerings so will be slapping some Kerrygold, garlic and herbs on a fresh baguette I picked up this morning. SO will have a spinach salad on the side dressed with balsamic walnut oil vinaigrette. I'm still teetering on the brink and quite frustrated with my tummy right now so I'm going to stick to hearty and skip the vinegar. I'm really hoping I have a miraculous recovery overnight, my fridge is stuffed and I'm not sure I'll even be into eating much tomorrow.

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                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                          Have you had a doc check this out yet? It's been going on for quite some time, and you work right at the source....

                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            Yup, I went yesterday and as expected she was pretty much useless. Not to hate on doctors or anything :) I just wish someone could help I'm so frustrated with the stomach pain and feeling wiped out. Of course she suggested if it's not better in 2 weeks then to return, but at this time didn't have anything particular that I could do and thinks it's just post-stomach virus irritation. I thought so too at first but it's been 11 days, never had stomach virus issues for this long.

                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              I hate to hate on drs also but that was a crappy answer. Was this your primary care? I think that more attention should be paid but that is me.

                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                Yuppers, primary care. I guess I'll have to seek out the secondary and tertiary care options. I was surprised at her response as well even though I didn't expect much, just another patient I guess. I'm looking forward to dinner tonight but keeping my expectations low for tomorrow unfortunately.

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  I have had three days in a row that my stomach has been off. It rights itself by dinner but I don't want it to wreck turkey day. I agree that you need a second opinion. And two weeks? That is a long time to be in distress before she takes you seriously

                                                                                                                                                                                                                        2. This past week has been crazy. Normal for this time of year plus I was house sitting.

                                                                                                                                                                                                                          Unusual weather for Oklahoma--freezing rain/snow Friday through Sunday. Greeted fiance back home from a trip with a pot of beef stew and Mexican cornbread and a fire in the fireplace.

                                                                                                                                                                                                                          Friendsgiving was Monday. I wanted to go "all out" and try a couple unusual dishes on my friends that would never make the cut at my family's thanksgiving but alas a 6:30 beginning meant I frantically got off at 4:45, headed home, popped some brussels sprouts into roast, and I'm ashamed to say I made a canned-apple-pie-filling crisp. Actually I'm not ashamed at all because it was the star of the dessert table! Don't you hate it when you have things you slave over that get no praise and then the thing that takes you literally 5 minutes to put together takes the cake so to speak?

                                                                                                                                                                                                                          Last night after the thanksgiving grocery-ing I took the easy way out and picked up a Papa Murphy's pizza. Are they everywhere in the country? I highly recommend. My first thought was "I'm NOT paying $16 for a pizza I have to cook myself!" But the stuffed chicago family size fed 7 people (plus a salad) and a couple slices leftover and it really is really good.

                                                                                                                                                                                                                          I have a feeling today will be takeout as well.

                                                                                                                                                                                                                          Looking forward to Turkey day tomorrow. For probably the first year ever, I'm less stressed and taking it easy. Too much going on next week to not enjoy the short window of time off! Everyone have a blessed (and less-stressed) thanksgiving!

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                                                                                                                                                                                                                          1. re: bblonde

                                                                                                                                                                                                                            Papa Murphy's was a staple for me in college... more than the other "pre-cooked" chains, but one large pizza would last me for 4 meals because they're big and they seem to be heartier than the other stuff. I'd do it more often now if there was one closer.

                                                                                                                                                                                                                            1. re: bblonde

                                                                                                                                                                                                                              <Don't you hate it when you have things you slave over that get no praise and then the thing that takes you literally 5 minutes to put together takes the cake so to speak?>

                                                                                                                                                                                                                              Yes! Like when my DH raves over a Campbell's-soup based casserole.

                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                Or my fiancee's favorite dessert is cherry cheesecake: coolwhip, cream cheese, canned cherry pie filling, store-bought graham cracker crust. This one I cannot understand. What a waste of calories imho. I can spend hours on a "real" baked cheesecake. But it's easy...and what he wants.

                                                                                                                                                                                                                              2. re: bblonde

                                                                                                                                                                                                                                I've never seen Papa Murphy's is it frozen?

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  It's a store/chain where you can go in an order a fresh, unbaked pizza that you simply take and bake. It's really good!

                                                                                                                                                                                                                                  1. re: bblonde

                                                                                                                                                                                                                                    Interesting, the point being you can eat it super fresh out of the oven? It sounds like a great concept. I'll see if there's one around. This place is devoid of any pizza really worth ordering.

                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                    Yup take & bake. Their ingredients for toppings are great too... fresh everything it seems. http://www.papamurphys.com/Home

                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                      Great now I no longer want ravioli for dinner, want pizza!!

                                                                                                                                                                                                                                2. Not a whole lot of cooking going on here until maybe Sunday. Might do some lunches and a breakfast or two though. The pizza last night was very good, I tried out a pizza stone I bought months ago. It was all premade everything (dough, sauce etc) but SO liked it and it was very tasty, good way to use up some of the ham. The rest is going into the freezer today, I think we're all hammed out for now.

                                                                                                                                                                                                                                  Tonight we have a hockey game, Avalanche vs Blues, I hope there'll be some good fights, there was at their last meeting. Tomorrow we head up to my aunt's for Thanksgiving, I'm hoping I'll get to take home some leftovers, and I'm hoping my uncle smokes the turkey. He used to do it all the time but hasn't in recent years. I do have some cinnamon rolls (yes the kind from the can), and bacon and eggs to make a Thanksgiving brunch sort of thing before we go up there. I am in charge of the bread, and since it has to be dairy free, I think I'm going to do challah. Part of me thinks I still need to do rolls since that's what most people expect but I think it would be fun to try the braid. We'll see how I feel tomorrow.

                                                                                                                                                                                                                                  Friday we are going to a show, Saturday another hockey game, and then SO heads out again on Sunday.

                                                                                                                                                                                                                                  I hope everyone has a great Turkey Day!

                                                                                                                                                                                                                                  1. Tonight will be stuffed eggplant, pesto chicken and a salad. Going away for turkey day tomorrow so I won't be cooking (or even eating turkey). Skipping out of the country to Canada for a few days to eat lots of Chinese food and Indian food, drink some wine and relax at the Spa.

                                                                                                                                                                                                                                    I will cook a Turkey when I get back so I will be looking forward to reading about all the "hits and misses" for the big feasts:)

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                                                                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                                                                      Safe travels up north, sedimental! And enjoy your spa tubbies, massages, and what sounds like good food and drink. ;-)

                                                                                                                                                                                                                                        1. Poker went well: I am now $24 richer :-)

                                                                                                                                                                                                                                          The food was abysmal -- our favored pizza delivery never picked up the phone (could've been power outage due to nasty freezing rain, apparently our 'hood lost electricity for a couple hours -- good thing we weren't home!), so we went with another place. Sucky, sucky, sucky: soggy dough, CANNED mushrooms on the salad *and* the pizza. Oh, the horror.

                                                                                                                                                                                                                                          Tonight I plan on finally making Frizzle's tofu dish that caught my attention a few days ago, though I still have to get the black vinegar and preserved vegetables.

                                                                                                                                                                                                                                          On the side we'll have stir-fried baby spinach & napa, both were part of a CSA box I picked up for friends who are out of town. Not quite sure who I will be dumping the rest on, it's nothing we eat, generally: parsnips, rutabaga, turnips, potatoes & carrots.

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                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            oooh lurve parsnips, rutabagas, turnips and, of course, potatoes...

                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              We might keep the taters for gratin.

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                you might try throwing in a rutabaga or two - gives a nice, very slightly sweet, almost horseradishy taste.... just a suggestion.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Maybe. I like horseradish, but I don't like sweet, which is why I'm not crazy about turnips or parsnips.

                                                                                                                                                                                                                                          2. It is seriously pouring rain and threatening to freeze solid so we are hunkering in. Good day for refrigerator rummaging. Have had the last Farmers Market egg in a hole of fried locally made bread, the last of the red Leicester cheese on crackers, hubby found some egg rolls for lunch and so it goes. Dinner will be leftover pasta and cottage pie and a baked cauliflower. Minimal Thanksgiving celebration at a restaurant tomorrow. The advantage of living in a summer tourist area is that restaurants that were packed all summer are begging for our business and going out on Thanksgiving is not limited to the usual hotel only fare out here. There were lots of choices and prices running from 12 bucks to 150. We're going low end at a place recommended by our new friends.
                                                                                                                                                                                                                                            Happy Thanksgiving everyone!

                                                                                                                                                                                                                                            1. We are heading to the Chicago burbs tonight to spend tomorrow with my MIL, SIL and her family. So that means that tonight is .... Chicago pizza! At Pizano's where they are super friendly and accomodating. We have both SD's home (yay!) so will be splurging on a deep dish sausage, a deep dish tomato basil and garlic, and a thin crust sausage. And there will be wine! I'm so happy - it almost makes up for the dinner tomorrow. ;)

                                                                                                                                                                                                                                              Hope everyone has a wonderful holiday (or weekend!) of lots of wonderful food and happy families. Or at least some good stories!

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. re: iowagirl

                                                                                                                                                                                                                                                Can you send some this way? I long for deep dish.

                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  There is one place here that makes a deep dish to die for but it is thirty bucks for a pie. I can't do it. They used to give it away free on the pizza buffet during football season. Man i miss that stuff.

                                                                                                                                                                                                                                              2. A big bowl of noodle soup at my local Chinese place is calling my name for dinner tonight. Tomorrow I will be cooking for my oldster who doesn't like turkey, so it will be rack of lamb, Dorie Greenspan's fabulous celeriac puree, and roasted veggies: I have gorgeous small organic carrots, brussel sprouts and delicata squash. He will supply the wine. :) Sadly I have to work on Friday. Happy Thanksgiving everyone!!!

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                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                  That's so funny! I decided an hour ago I was too lazy to cook tonight, and the alternative is a beef noodle soup from our local crack I mean Chinese soup dealer. Perfect for a slight hangover, too :-)

                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                    Your oldster has extremely good taste in his enjoyment of lamb - enjoy it yourself, Gretchen!

                                                                                                                                                                                                                                                  2. I had planned on a lunchbox for James with the two breast halves I had left . It turns out that one of the companies was bringing in a ham dinner so we have chicken again tonight and turkey tomorrow. I may get turkied out quick this year. Any way, I am making chicken salad sandwickes with pesto chicken breasts. Simple mayo, celery, scallion greens a heaping spoon more of pesto on Sara Lee buttercrust bread. Lettuce for James.

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                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                      What's this buttercrust bread? Not sure I've ever seen it, southern specialty?

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Sorry, I missed this post the other day. It is a white bread that has butter in the dough. It gives a nice rich background butteriness that I love. Especially good toasted and in french bread.

                                                                                                                                                                                                                                                    2. Dammit. Noodle soup place is closed. Back to the drawing board. FML.

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                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                          I know. I'm feeling very, very, very sorry for myself right now.

                                                                                                                                                                                                                                                      1. Tonight it was runzas I made last week (so nice to have these in the freezer). Coin-tossing about what to make for a light 11 AM lunch on T-Day, since the FEAST at our friend's home is slated for 5 PM or so. Considering shrimp, either as protein in corn chowder or with rice & veggies as a stir-fry or in the filling for quesadillas.

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                                                                                                                                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                                                                                                                                          What is the difference between runzas and bierocks? I saw both of them on the cooks country site and the ingredients are different but they seem quite similar. The put sweetened condensed milk in their dough for runzas. I love the idea of them, there are so many potential variations!

                                                                                                                                                                                                                                                          1. re: DowntownJosie

                                                                                                                                                                                                                                                            I only know the recipe provided by my niece's mother-in-law, which their family calls "runzas". My impression is that this, like all other "hand pies", comes in infinite variety. No sweetened condensed milk in their dough. Filling description and photos are on last week's WFD discussion http://chowhound.chow.com/topics/9248...

                                                                                                                                                                                                                                                            I do have permission to share her recipe (kind of long) if you're seriously interested.

                                                                                                                                                                                                                                                        2. We're into the closing hours of your Thanksgiving here. It's not something that really features at all in New Zealand. My main exposure to the holiday comes from helping American workmates in Singapore put on a Thanksgiving spread. I still marvel at the amount of sugar and butter that goes into those delicious yams and still struggle to understand the attraction of Miracle Whip. I hope the storms you're experiencing in the U.S. don't put a damper on your festivities and you all manage to spend the day with all of those important to you.

                                                                                                                                                                                                                                                          Dinner here tonight was a last of the season parsnip and shallot tarte tatin. It's a Hugh FW recipe. Simple and tasty. Brown sugar and butter feature so it was my nod to Thanksgiving yams. I whipped up a side salad from the Tuscan kale (cavolo nero) I have in growing in pots on the deck, caramelised apple cubes and toasted walnuts. The dressing was a honey mustard vinaigrette. It was the perfect meal for a rainy and slightly chilly spring night. I can't wait to hear about the Thanksgiving feasts you're all about to embark upon!

                                                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                              Sounds fab, Friz. We've done a shallot tarte tatin before but I like the sound of the parsnips. Which HF-W book is it in?

                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                It's from the series I've yet to see - Three Good Things On A Plate. Parsnip and shallots are browned in the stove. Cider vinegar, brown sugar and butter are added and the covered pan goes into the oven for half an hour so before a final bake with the pastry on for 25 mins.

                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                  Thanks for that. I'm usually a big fan of his but I found the TV programme really contrived and irritating. I think we stopped watching - not least as it was on every night.

                                                                                                                                                                                                                                                              2. re: Frizzle

                                                                                                                                                                                                                                                                LOL at the yams. That's not a standard dish for everyone, Frizzle. Never had it growing up; never had it as an adult. I just put lots of butter into the mashed potatoes. :-)

                                                                                                                                                                                                                                                                Your dinner sounds very good - and looks great!

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  Ditto on the yams. Our food pantry in New England was always brimming with cans of yams long after the holidays were over- even the thriftiest clients couldn't get their families to eat them!

                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    we had yams a lot as a kid. foreign parents... i like thm much more than i did then.

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      I like sweet potatoes, just not candied yams/sweet potatoes.

                                                                                                                                                                                                                                                                2. Tonight, we're having a easy brown gloop from the freezer meal. Actually the leftovers from a braised lamb shoulder from a while back. Bits and bobs of stuff - courgettes, onion, tomato - will be fried up into a sort of ratatouille. And there's cheese for "afters".

                                                                                                                                                                                                                                                                  And then I'm "home alone" for a few days. Herself is making her third trip this year to the western side of The Pond, going to New York with one of her sisters for a few days. They shop, they do touristy things, they listen to jazz in Greenwich Village, they presumably eat (although that doesnt feature highly in the sister's life)

                                                                                                                                                                                                                                                                  I'm unsure of my eating plans as yet but know that tuna and game will be featuring (things Jan isnt that keen on)

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    Christmas season in NYC is always magical. Not sure if the Rockefeller Tree will be lit up yet, but it's still a fun time. And at least she's missing the horror of Black Friday. Safe trip to Mrs. H!

                                                                                                                                                                                                                                                                  2. Up at 6:15 (well, out of bed at 6:30) and turkey birdie has been prepped - salt, pepper, sage, marjoram, rosemary and thyme (nope, no parsley), and a quartered orange inside; the same outside, except orange zest instead of the orange quarters. Tucked back into the downstairs fridge to await its roasting.

                                                                                                                                                                                                                                                                    Mashed sour creamy potatoes, glazed carrots, green beans with toasted almonds, and roasted Brussels sprouts with shallots and bacon. (BACON!) Oh - and homemade cranberry-orange relish. And homemade gravy. And pumpkin pie. And yes, there's wine for me. And vodka & Sprite with lime for Mom, if she wants it. And LOTS of leftovers. Probably some football on the tube this afternoon, and maybe Carrie Underwood in the live televised version of "The Sound of Music" later tonight.

                                                                                                                                                                                                                                                                    I hope everyone who is enjoying the American Thanksgiving is doing so with family, friends, or just doing whatever you want.

                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      Sounds a great meal, Linda. Apart from the vile farty green things, of course :-0

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        Dec 5 (not today) for that "Sound of Music" special, unless they've changed the date, so you can get to sleep earlier.

                                                                                                                                                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                                                                                                                                                          Yeah, I saw that earlier today. Oh well, I wasn't in the mood for a remake tonight anyway. Guess I'll be channel surfing tonight. :-)

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            I found "Under the Tuscan Sun" on Encore tonight. That worked. But now I want to go to Tuscany. And I don't speak a speck of Italian. :-)

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              Why let a little detail like that stop you! You need to find a Tapas place with an Italian waitstaff!

                                                                                                                                                                                                                                                                          2. re: MidwesternerTT

                                                                                                                                                                                                                                                                            I DVRed it. Should be interesting, though nothing will beat the original. I could sing and dance to it for days.

                                                                                                                                                                                                                                                                        2. We are having the family Thanksgiving dinner here tomorrow so tonight it will be just my husband and me. I pulled a small pan of macaroni and cheese out of the freezer and I'm going to put a meatloaf in the smoker. That will be dinner along with a salad... maybe Alex Guarnaschelli's grilled romaine salad minus the fresh basil. Haven't had that in a long time and I have a ton of romaine in the fridge.

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                                                                                                                                                                                                                                                                          1. re: Njchicaa

                                                                                                                                                                                                                                                                            Finally tried the B. Flay Mesa grits recipe. Along with frijoles borrachos, it made for a tasty quasi-Tex Mex meal, tempered by an arugula and lettuce salad with a light vinaigrette. Grits were super creamy and even better the next day. Beans I would cut down on the liquid a bit next time, and be sure not to forget to buy cilantro (!).

                                                                                                                                                                                                                                                                            Last night was my first proper home-made soup of the season. I conflated two recipes and came up with an Italianate lentil barley soup with zucchini and spinach that hit the spot, though it could have used a bit more garlic. Old Stumpy from Purebread on the side.

                                                                                                                                                                                                                                                                            WFD tonight may well be leftovers!

                                                                                                                                                                                                                                                                            ETA may do Lazy Suzi night and have hard shell tacos. There's a local store that stocks fresh hard shells that are quite delicious!

                                                                                                                                                                                                                                                                            1. re: grayelf

                                                                                                                                                                                                                                                                              Picked up the hard shells (as good as ever) and nabbed some of my favourite soft white corn tortillas so WFD tonight will be fish tacos early before the SO's hockey game, providing I can get some "rockfish" (FKA red snapper). I use a recipe I've had forever from some long gone restaurant.

                                                                                                                                                                                                                                                                              We had the frijoles with the hard shells last night and will prolly have a bit more with the softies tonight. I heart anything vaguely Mexican, it's clear : -).

                                                                                                                                                                                                                                                                          2. My sweetie already made the no-bake peanut butter pie with chocolate whipped cream and a salted pretzel crust yesterday for our turkey day potluck at our friends' house. He switched two steps when making the whipped cream, so we now also have a fairly large bowl of ganache that will likely be turned into little balls of happiness: pralines, perhaps dusted with some cocoa powder or sprinkled with Maldon flakes.

                                                                                                                                                                                                                                                                            I have yet to make my mother's smoked salmon terrine, as I still have a few questions for her, and am awaiting our skype convo scheduled for today.

                                                                                                                                                                                                                                                                            The rest of the menu, as per the chef's invitation, will include:

                                                                                                                                                                                                                                                                            - roast cornish game hens
                                                                                                                                                                                                                                                                            - oxtail stew
                                                                                                                                                                                                                                                                            - pan-fried fish for the pescatarian
                                                                                                                                                                                                                                                                            - roasted sweet and normal potatoes
                                                                                                                                                                                                                                                                            - roasted cauliflower
                                                                                                                                                                                                                                                                            - pan-seared broccoli
                                                                                                                                                                                                                                                                            - kale & quinoa salad

                                                                                                                                                                                                                                                                            I think there might also be a key lime pie, and whatever else the other guests are bringing.

                                                                                                                                                                                                                                                                            Very much looking forward to it, especially as it's happening at a civilized time: 6 PM for cocktails, dinner at 7:30.

                                                                                                                                                                                                                                                                            Gobble, gobble, gobble, y'all!

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                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              Nice!
                                                                                                                                                                                                                                                                              Happy Thanksgiving to all! and a Happy Hanukah!
                                                                                                                                                                                                                                                                              Just finished frying Latkes!...I smell like a fried potato!

                                                                                                                                                                                                                                                                              Enjoy the love and warmth of the day with family, friends and those special to us all!

                                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                                Gobble-tov! (i heard someone say that - like it much better than Happy Thanksgivvukah!)

                                                                                                                                                                                                                                                                                Hope you enjoyed the latkes.

                                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                                wow, it all sounds fab. i think my sister made that peanut butter pretzel pie last year. to die for.

                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                  oh my, it all sounds totes fabs.... i think my sister made that peanut butter/pretzel pie - to die for.

                                                                                                                                                                                                                                                                                2. What's for dinner? Thanksgiving!! This is by far my favorite holiday and so I woke up excited to relax and enjoy the day. And, so far it's been just what I have expected, lazy start, small breakfast of scrambled eggs, turkey in the oven to slow roast, and just caught a wonderful nap. I've been so exhausted and fall asleep at the drop of a hat so that was nice. The low and slow turkey is so great since now I can sit around and do nothing all day, and then eat dinner. All sides and desserts have been prepped. My stomach is cooperating so far so fingers crossed for a yummy dinner. No more pain, but it's still not moving very quickly so I'll probably have a small plate and nibble. "Dinner" is planned for 3pm so I have plenty of time to nibble before bed.

                                                                                                                                                                                                                                                                                  The full menu includes:

                                                                                                                                                                                                                                                                                  Roast turkey with turkey gravy and mushroom gravy
                                                                                                                                                                                                                                                                                  Biscuit mushroom stuffing
                                                                                                                                                                                                                                                                                  Sage sausage stuffing
                                                                                                                                                                                                                                                                                  Macaroni and cheese
                                                                                                                                                                                                                                                                                  Mashed potatoes
                                                                                                                                                                                                                                                                                  Cranberry orange relish
                                                                                                                                                                                                                                                                                  Bread: white and wheat rolls, cornbread
                                                                                                                                                                                                                                                                                  Dessert: apple pie, sweet potato pie, assorted ice creams

                                                                                                                                                                                                                                                                                  Giblets for the cat, appetizers of assorted salami and cheese for SO.

                                                                                                                                                                                                                                                                                  1. Hi everyone!! Happy Thanksgiving!!! I have missed posting on here, my health has challenged me of late so I haven't had the energy to post much less do a lot of cooking. We are keeping it very simple this year with Thanksgiving dinner - bought a Trader Joe's kosher half turkey breast and a Trader Joe's half already cooked ham. We're going to follow Ina's herb roasted turkey breast recipe and adapt the timing for the smaller bird.

                                                                                                                                                                                                                                                                                    Quick question for all of you experts on here: with the kosher half turkey breast from TJ's is it necessary to wash off the turkey to rinse off any saltiness caused by the brine? I know if you brine your own turkey you need to rinse it afterwards but didn't know if you had to rinse a pre-brined turkey off. I didn't want the pan drippings to be too salty.

                                                                                                                                                                                                                                                                                    Thank you in advance and hope you all have a blessed and safe Thanksgiving.

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                                                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                                                      I was thinking about you a few days ago when I was reading a thread here, lf. I do hope you feel better soon and have a great Thanksgiving!

                                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                                        Thanks weezie that is so nice to read that another post made you think of me and my cooking. Happy and Blessed Thanksgiving to you and your family!!

                                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                                          Oh my...I was kinda hoping that I could skip that step. I am not too keen on rinsing off poultry for fear of splashing/contaminating plus it is just one more step (rinse/dry off) that we'd rather not do unless necessary.

                                                                                                                                                                                                                                                                                          So in your honest opinion if I don't the turkey and drippings may be too salty? Anyone had a pre-brined turkey here and not washed it off first?

                                                                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                                                                            Have you ever had a problem with contamination before?

                                                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                                                              I always brine turkey and never wash it off. Have not any complains on saltiness of the gravy either. I think what is important is to dry it off very well.

                                                                                                                                                                                                                                                                                              1. re: herby

                                                                                                                                                                                                                                                                                                Hi all...sorry for the late reply but wanted to thank you for your kind words, thoughts, and prayers! Huge duh to me for not reading the directions on the package...it says on there that it has already been brined AND rinsed. It was not salty at all and appreciate everyone's comments regarding it. Hope everyone had a great Thanksgiving looks like a lot of wonderful cooking and food was had by all on here!

                                                                                                                                                                                                                                                                                        2. It is a beautiful warm sunny day here in N.California@ 65 degrees. I hope everyone eats...drinks....laughs...smokes (whatever floats their boat) watches football and enjoys this great holiday! Time for me to get in that kitchen and get my mini feast going:)

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                                                                                                                                                                                                                                                                                          1. re: MamasCooking

                                                                                                                                                                                                                                                                                            it was gorgeous here, wasn't it? i love warm novembers.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              It was perfect:) And I love the sunny (though cold by our standards) Christmas's we often get. Northern California is so gorgeous.

                                                                                                                                                                                                                                                                                          2. What's for dinner? What, are you kidding? Turkey!

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                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                              Well, not everywhere :) Our T-day is long gone and it is just a regular Thursday. Bookclub meeting tonight; WFD is whatever nibblies will be offered and maybe a glass or wine once I get home. Very-very cold tonight...

                                                                                                                                                                                                                                                                                            2. Deb is snoozing, the dish washer is humming, I'm sipping a vintage port.

                                                                                                                                                                                                                                                                                              It was just the two of us today. Nibbles and prosecco for lunch: clam dip, chicken livers accompanied by a killer onion marmalade. We watched Patrick Dempsey claw his way to Le Mans in a seriously good documentary.

                                                                                                                                                                                                                                                                                              The main meal was formal: dining room setting; best china; best silverware; best crystal. Linen was good, too.

                                                                                                                                                                                                                                                                                              First course was a warm pear with Gorgonzola on a bed of greens splashed with a bit of extra virgin olive oil, a squeeze of lemon and some salt. The main was a brined turkey breast, corn bread stuffing, mashed potatoes, cranberry sauce, chive carrots and giblet gravy. Apple tart with vanilla ice cream to finish. I had Motown Legends on the box. Wine was a Barbera d'Alba.

                                                                                                                                                                                                                                                                                              I'm watching The Godfather.

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