HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #259 - the I'm Sick of Turkey By Now Edition [through December 7, 2013]

I'm almost there. Still working on a few repurposing meals. Have made turkey-noodle soup; have made turkey salad. I don't want to make turkey tetrazzini, curried turkey anything, turkey and pasta anything. Was debating making a couple of turkey pot pies with a biscuit topping; that's still in the running for tonight.

But I also thought about the possibility of making turkey egg rolls. I have CSA cabbage to use up, could shred a carrot and some of the turkey, maybe some finely minced celery and grated fresh ginger. Not sure what else could go into the filling - finely chopped water chestnuts? I wouldn't fry the egg rolls, but was thinking about baking them.

Anyone ever try that?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I have never done that but sounds like it has potential, especially with ginger! Most creative leftover idea I have seen this T-day. While I am partial to potpie I might have to try this idea. Please report back!

    3 Replies
    1. re: foodieX2

      I saw a turkey biryani on the NY Times web site. That sounded good to me!

      1. re: roxlet

        saw that. It looks interesting and has my interest. I only have breast meat to use up though, dark would be better for biryani. Maybe a version of spicy Tom kha gai with turkey using my turkey stock.

        1. re: roxlet

          This is somewhat along the lines of a biryani,albeit from a diferent culture.
          Last Friday,I bought 2 jars of freshly shucked oysters, (reasonably fresh, at least-the jar said they had been opened the previous day)and I made a turkey-smoked sausage-oyster jambalaya.I was able to use up almost all of our left over turkey in the jambalaya (3 or 4 pounds, I would estimate).

          As a former New Orleanian, I recall that most jambalayas use chicken, seafood, and/or sausage, but, to me, it's really the seasoning that counts. Anyway,I don't that substituting turkey for the chicken broke any rules.

          FWIW, my 16 year old son (and his pal) ate several large bowls each (my wife and I had more modest amounts, but it turned out very well. I had had my doubts about how they'd react to something other than pizza, hamburgers, or tacos.

          In case anyone is interested, I first cubed the left over turkey, peeled and de-veined the shrimp while sauteeing the onion, turkey, and andouille together. When all that had been mixed into the beans and rice, and sufficiently reduced, I added the raw shrimp and (also raw) oysters, until the shrimp were pink and nearly bursting.

          The only thing I would do differently (and I will make it again, even without turkey) is hold the oysters back even longer to prevent them from shrinking.

          Anyway, it's a fairly easy and satisfying way to use up lots of left over turkey.

      2. My T-day is just beginning. I have a 13lb heritage, free range bird in a low and slow and oven. The bacon has been crisped for the brussel sprouts, chestnut stuffing is ready to go in the oven when the turkey comes out. Potatoes have been scrubbed and will go on the stove top when the turkey comes out for its rest. My tummy is grumbling!

        Now I just have to decant the wine…

        14 Replies
            1. re: foodieX2

              Those are good. Tough to pony up that much for a bird when every supermarket uses them as a loss leader, but absolutely worth it in terms of flavor and texture. Good for you for supporting the heritage food scene -- much more sensible that the organic scam.

          1. re: foodieX2

            I decided on an heirloom crossbred bird this year I think next year I'll finally try the full-on heritage

            1. re: foodieX2

              Photos! Slow roasted turkey,bacon braised sprouts, chestnut stuffing, mashed taters and our friends brought creamed spinach. Forgot to take pics of the apple pie!

               
               
               
               
                1. re: foodieX2

                  Weird the stuffing photo won't loads. Oh well, it was good!

                  1. re: foodieX2

                    Picture perfect bird! Everything looks so good.

                    So, are we all invited next year?

                      1. re: foodieX2

                        really superb bird! i'm embarrassed now to post a pic of mine, but I will, later, when I get home - I think it's only fair to show my not-so-pretties too!

                        1. re: mariacarmen

                          Pshaw, I bet it's gorgeous (in other words they all look good to me!)

                      2. Ha! Speak for yerself. The dwellers at casa lingua are *very* much looking forward to their first turkey dish of the year, since we never had any on thxgiving.

                        Honey-brined turkey breast with gravy, roasted cauli & a simple salad of CSA greens in mustard vinaigrette.

                        I can almost smell the turkey roasting :-D

                        3 Replies
                        1. re: linguafood

                          Sounds fabulous. mmmm. I can almost smell it too.

                          1. re: linguafood

                            Enjoy your first turkey birdie of the season. :-)

                            1. re: LindaWhit

                              I'm really excited.

                              Especially after learning, much to my disappointment, that the local Wegmans *completely* sold out of fresh turkeys, so -- no abundance of livers, hearts & necks on the shelves for dirt cheap.... that was my lunch for about a week after thanksgiving last year. Wah.

                              But the breast is already 'de-brined' and drying in the fridge right now. I'll definitely smoosh some herbed butter under the skin, and then... let it roast, let it roast, let it roast. Woot!

                          2. I've never tried either making or baking egg rolls but turkey egg rolls sounds good to me!

                            As I posted on the other thread this morning, it is pasta pomodoro from the Carmine's cookbook, salad, and homemade ciabatta for dinner tonight here. It is just the 2 of us today which is a nice change from our usual Sunday craziness. I am drinking some of the leftover mulled cider sangria from Friday (hey, it isn't going to drink itself and it doesn't last for long) and putting out the Christmas decorations.

                            I also plan to make a pear tart with almond pastry cream from the Bouchon Bakery cookbook. The recipe is for a plum tart but I have a gazillion pears in the fridge from the organic produce delivery so that's what I am going to use.

                            1. The egg rolls sound great. It look like they'd bake up well userealbutter.com/2013/05/19/baked-egg-rolls-recipe/ or perhaps you could steam

                              1 Reply
                              1. re: fldhkybnva

                                Ooh - lots of good ideas in her blog recipe - garlic (of course, how could I forget?) and mushrooms and green onions

                                And I don't have spring roll wrappers as she does - I have egg roll wrappers, which are definitely thicker.

                                And I *do* have some peanut oil. Hmm....if they go into a deep enough pot, I might be able to do this. Just have to see if I have a thermometer so I can get the oil to the right temperature.

                              2. I like your egg roll idea. My mom made Vietnamese egg rolls when we were growing up (often requested for our birthday dinners) and would you a combo of cabbage, carrot, wood ear mushrooms, garlic, ginger and those thin rice or mung bean noodles.
                                We started baking them when we got older and more health conscious. I loved them.
                                With a lettuce leaf, fresh herbs and more pickled veg if you like, they were delicious. Especially with a little nuoc cham dipping sauce.

                                4 Replies
                                1. re: rabaja

                                  That sounds wonderful, Rabaja. I've save it. Thank you very much.
                                  Lurker, Gio

                                  1. re: rabaja

                                    rabaja, does baking them give them the same overall crispy brown exterior? I'm thinking no, but figured I'd ask since you've done the baked version.

                                    1. re: LindaWhit

                                      They get crispy and brown yes, not quite as delectable as the fried version.
                                      I keep her recipe for these in my short pile so I will go have a look-see and let you know if there are any pointers.
                                      She may have brushed them with something (beaten egg white/wash?) to get the golden color.

                                      1. re: rabaja

                                        Yup, exactly right (I'm having a couple right now). I'll review what I did below in a little bit. :-)

                                  2. Today is the first Sunday in Advent so if you have an Advent Calendar, hope yours is the kind with 24 pieces of chocolate.
                                    I miss buying them at Trader Joe's.
                                    I made a kielbasi and longhorn cheddar jack strata for coffee hour after church so that was lunch. Home in time for the game.
                                    WFD- back by popular demand, more meatballs and spaghetti.

                                    8 Replies
                                    1. re: Berheenia

                                      We love our advent calendars in this house! I send those chocolate ones to all the nieces and nephews every year.

                                      My sister gave me a handmade felt one with little pockets when our son was born. Each year I fill it was special chocolates, treats and coupons. This year is has his favorite-dark chocolate salted caramels and lindsor white chocolate truffles. The coupons give him a day off from chores, dinner and movie of his choice, stay up late on school night and christmas cookie bake-off with a friend. He gets to open this calendar after dinner each day.

                                      In addition I give him a Lego advent calendar for him to keep in his room that he opens every morning. One way to get him out of bed!

                                      1. re: foodieX2

                                        Such cute ideas!
                                        We have some vintage advent calendars,but won't bring them out until next year when our son can enjoy them too.
                                        I've been eyeing some fabric ones to put in his room now, though. Love what you filled yours with.

                                        1. re: foodieX2

                                          Love your advent calendar treats! And we're huge Lego advent calendar fans -- but we have to get both the regular and Star Wars versions (card-carrying geeks).

                                          1. re: foodieX2

                                            I remember those Lego advent calendars! So cute. My son used to also have a little tree with sports ornaments in his room. Now I'm going to start to cry!

                                            1. re: foodieX2

                                              That is so precious, foodiex2; growing up, we had an advent calendar - made of felt - that my mom made... I remember taking turns with my sister pulling each item out of the little pockets on the bottom. Very much like you do, she had some days, be a tiny ornament for a little tree on a sideboard, sometimes it was a candy treat, and sometimes it was something most special, like a daddy-daughter date, or baking time with mom. Best memories!

                                            2. re: Berheenia

                                              Advent! I loved the Advent Calendar as a kid, but my family hasn't had one in a few years. I think I should change that and bring it back.

                                              1. re: Berheenia

                                                And that's precisely why we're having a roast pork tenderloin from All About Braising, the COTM for Dec., instead of yet more L/O turkey. Enough already!

                                                What a game it was!

                                              2. We are finally roasting our turkey today. The task was too much for me to face yesterday, but today is the day! Plus, we will have great leftovers all week. -which is a good thing as we both will be burning the candle at both ends starting tomorrow and through the 16th, when we get to get on a plane and head east/escape reality for a week.

                                                As soon as the babe lets me put him down I'm going to go roast sweet potatoes, finish my stuffing, prep the pancetta and sprouts and get our 13 pound bird in the oven. Debating on the low and slow...read so many good things about it here.

                                                Last night we grabbed two crabs, threw together an arugula, escarole and fennel salad and warmed up a thin-crust marguerite pizza from a place two towns over. With some wine, it was heaven after a crazy day running errands and trying to find new tax deductions.
                                                We decided a Vitamix was the right choice, candy apple red. Not just for work purposes, but also to make baby food. Solids, here we come!
                                                Now I just need to find a place for this beast to sit.

                                                5 Replies
                                                1. re: rabaja

                                                  Low and slow, go for it! I'm glad to hear you like the Vitamix. They were showcasing it in Whole Foods last week and I've always overlooked it but that day spent time getting to know it better and it seems really useful. I don't think I'd use it much however my mom has end-stage multiple sclerosis and is now on a soft-food diet. As a Chowhound herself, she's having a tough time with it but the Vitamix seems like an easy way to make delicious meals that would work for her.

                                                  1. re: rabaja

                                                    I don't know what happened, but my turkey went from 142F in the thigh, to 160F pretty darn fast. And that point the breast gave me a 200F reading. Eep.
                                                    It looked great, and the skin and crispy bits were delicious to snack on, but the white meat had that seperated, cut wood like quality. Once cold you could chew on it for hours.
                                                    I started this dinner with high hopes. Lots of sides, early dinner plans followed by sandwiches later if we wanted.
                                                    In the end we ditched the gravy (i will make that today, saved the good stuff) prep, and ate at 9pm after fighting with an exhausted five month old.
                                                    I'm blaming him, btw. It's totally the shorties fault.

                                                    1. re: rabaja

                                                      Awww, sorry the white meat was so overcooked. It *does* look good in your picture!

                                                      Poor Shortie. Maybe he's teething - you could give him some of the white meat to gum. ;-)

                                                    2. re: rabaja

                                                      It looks moist, doesn't it?
                                                      Lies!!!

                                                       
                                                      1. re: rabaja

                                                        Weirdly, my turkey's white meat was perfect and moist, while the dark meat was dry! How does THAT happen?

                                                    3. Linda - If you haven't made your egg rolls yet, consider a slightly different direction - baked turkey chimichangas. Since we're hot-pepper-wimps I omit the adobo sauce, substitute salsa instead, but basically use this recipe http://www.foodnetwork.com/recipes/ra...

                                                      Our repurposed lunch was from leftovers generously sent home with us by our Thanksgiving hostess. The ground meat stuffing -- not either of our family's tradition, but we respect that it is her's -- made fine meat patties with the addition of ketchup & mustard to the mixture before frying. The roasted squash/carrot/ (too much) garlic mixture got mashed and reheated with brown sugar & butter.

                                                      We still have a small amount of turkey, mashed potatoes and gravy which will become hot turkey open-faced sandwiches tonight.

                                                      1 Reply
                                                      1. re: MidwesternerTT

                                                        Hmmm, I have all of the ingredients, but I'm not in the mood for them. But thanks for the idea - would be easy enough to do with chicken as well.

                                                        And I *love* your re-purposed lunch - well done!

                                                      2. I like the idea of eggrolls; I think scallions or thinly sliced onions need to be here. About a month ago, I made potstickers with cabbage, celery, carrot, scallions, mushrooms, sesame oil, soy sauce and venison. They were really good and I have some in the freezer for what I call "hard times" which means when I don't want to cook. In fact, they may be pulled out sometime this week. Eggrolls pretty much can be made with similar ingredients. Good call!

                                                        Well, I'm not tired of turkey because we didn't cook one, although there was one where we had turkey day dinner. I ate a small piece there and brought home enough to make a sandwich, which is still in the fridge. DF (fiancé) didn't eat any and didn't want any; he's of the thought that turkey only needs to make an appearance once a year and not eaten more than twice. We do not agree. I have a turkey still in the freezer from last year and it will be cooked on the grill sometime next month.

                                                        So, last night we went out to the movies and stopped to eat first at...drum roll...Golden Corral! I know, it's not chow worthy but it was comfort food. We have leftover bbq ribs from turkey day so they'll be finished up tonight. We also have mixed greens with pigtails and potato salad so those will be sides. Tomorrow, it's back to the stove.

                                                        3 Replies
                                                        1. re: Cherylptw

                                                          Cheryl - Turkey can be done in so many ways, please forge ahead. DF will come around once it's grilled.

                                                          Golden Corral can be good - it's been on our rotation before. The nearest Golden has been replaced by a "Best" Chinese Buffet that SO wants to try for their five cent beers. . . .Ain't gonna happen anytime soon.

                                                          1. re: JerryMe

                                                            My parents would never let us go to Golden Corral, but my friends' parents took my friends all the time so I'd tag along. I'd just sit there eating those giant rolls.

                                                            1. re: JerryMe

                                                              Five cent beers?? That place has got to be packed on a regular basis! I don't drink and DF used to be a regular beer drinker before we met, now he only has a wine cooler once in a while...but as far as the turkey, if I cook one, he will eat off it a couple times before he doesn't want it anymore, which is why I sometimes cut one in half before cooking. I, on the other hand, can eat it every week. Anything one can do with chicken can be done with turkey and I've used it in a lot of applications.

                                                          2. Why not? When we had a Colombian family for neighbors they sent us some empanadas they had made with the leftover turkey. Delicious.

                                                            1. Turkey eggs rolls sound like a great idea. I did a google search and found this recipe for baked egg rolls made with cooked chicken. http://www.tasteofhome.com/recipes/ba.... Using your cabbage, carrot, turkey, fresh ginger and scalions or onions. I think they sound really good!

                                                              I wonder if I can get away with using shredded fresh brussel sprouts instead of cabbage? Has anybody tried subbing sliced brussel sprouts to replace cabbage in a dish. My husband "hates" brussel sprouts, but loves cabbage. I have about 10 ounces of fresh brussel sprouts leftover from what I bought for T-day that I need to use up.

                                                              For tonight, we are NOT having anything turkey. I took some homemade venison meatballs and sauage in a red sauce out of the freezer. Serving with locally made frozen ravolli. Have a Cuban style bread in the bread machine.

                                                              Keeping with the goal of trying to use up T-day leftovers, I did a quick tomato sauce with onions and garlic in the Cuisinart Soup Maker/Blender. Used the extra grape tomatoes, from the appetizer part of Thursday's feast. Used this to extend the sauce on the meatballs and sausage.

                                                              3 Replies
                                                              1. re: Springhaze2

                                                                I have used shredded Brussels in place of cabbage in recipes - sometimes it works, sometimes not so much (and I love Brussels sprouts, so it's not a matter of disguising the flavor). I tried them once in an Asian sate' salad type thing and was not a big fan - the flavor was much too assertive. Give it a try, though, and see what you think!

                                                                1. re: biondanonima

                                                                  Maybe I'll cut with some regular cabbage and do a mix. I have been thinking of using the Brussels sprouts shredded in a slaw with cabbage as well. Shred up the cabbage and sprouts and use for the egg rolls and some slaw. Just might work.

                                                                2. re: Springhaze2

                                                                  That was one of the recipes I bookmarked, Springhaze! And shredding Brussels sprouts would absolutely work as well.

                                                                3. Turkey egg rolls sound good to me, and may be cousins of my leftover turkey samosas. I added a tiny touch of stuffing to the turkey and served the samosas with some cranberry/orange chutney. Surprisingly good!

                                                                  1. Sorry, Linda - I am SOOO not over turkey yet, but SO is starting to revolt. Dinner is turkey sandwiches on Hawaiian rolls along with the rest of the mashed potatoes and green been casseroles. Luscious cranberry alongside. SO will probably have a green salad with his. I'm happy with all of the carbs!

                                                                    Pecan pie is gone but there's ice cream for dessert.

                                                                    Later in the week will be turkey enchiladas and then turkey soup. Supposed to be wet and cold by Thursday so I think that's going to be soup day.

                                                                    1 Reply
                                                                    1. re: JerryMe

                                                                      DS and his girlfriend invited us over for meatloaf and twice baked potatoes and something else that I forgot, for dinner. SO was hooked as soon as he heard meatloaf (his favorite!). They're 1/4 mile from the start of the Electric Light Parade http://phoenix.gov/parks/elp.html and we walk down with all of their kids. It is a great parade but it'll be cold with a chance of rain - I'm currently at many layers anyway because of the cold and we'll add garbage bags in the mix in case of the rain.

                                                                      Haven't cooked much for dinner since T-Day - we're finishing the turkey noodles soup that I made from the turkey stock tips I got here on CH. Stay warm everyone!

                                                                    2. DH doesn't eat turkey (he's pescatarian) so I'm saving the little bit of leftover turkey I still have left (snuck from my sister's fridge:-) for my lunch sandwich tomorrow. And for our "nice weekend dinner" last night we had a lovely roasted salmon with a cauliflower/potato mash and a salad. Plenty of salmon left, so we had salmon omelets and mimosas for brunch, and tonight is salmon chowder (keeping with our "soup Sunday" theme for football season...). Probably another salad and some interesting looking bread (sort of like a King's bread) that I picked up from the local panaderia to go with it. And DH is regretting that there is no leftover pumpkin pie, so I just might make him one this afternoon!

                                                                      1 Reply
                                                                      1. re: janetofreno

                                                                        I bought a can of Bicol Express sauce http://www.amazon.com/Bicol-Express-P... which I did NOT pay $2.99 for. I'm going to use either pork tenderloin or prawns (!) instead of pork belly and do a quick-and-dirty, bastardized version of this Pinoy classic. Wish me luck!

                                                                      2. We're back home and the leftover turkey is still at my mom's house, thank goodness! Mapo tofu is on the menu tonight - I haven't had a good spicy meal in well over a week and I need a fix!

                                                                        1. We're not over turkey yet, but that will definitely be in the cards. Tonight we'll be having turkey soup with noodles for dinner. The husband promises a frisee salad to start, and threatens fries for after. Weird dinner combination, for sure.

                                                                          10 Replies
                                                                          1. re: roxlet

                                                                            Fries with turkey noodle soup? Hmmmm.

                                                                            Love the sound of the frisée, tho. One of my faves.

                                                                              1. re: rjbh20

                                                                                Eh. They better be fantastic. Of course, knowing your skillz, I am sure they are '-)

                                                                                1. re: rjbh20

                                                                                  i'm with you. fries with anything and everything.

                                                                              2. re: roxlet

                                                                                That's a bold threat. Let us know if the "weird dinner combination" works.

                                                                                1. re: steve h.

                                                                                  The weird dinner combination didn't happen. The frisee salad was abandoned in favor of, "a salad like you always used to make, Mom." So, that's what I made -- rub the bowl with garlic, toss with olive oil, coarse salt, and then red wine vinegar. Finish with a couple of drops of balsamic. Pepper optional, and up to the individual. And there were no fries tonight.

                                                                                  1. re: roxlet

                                                                                    That's cool. I had a hard time reconciling quality fries: crisp on the outside, creamy on the inside, with the meal. I thought maybe crunchy string fries with herb seasonings in the style of Zuni Cafe could work. But that's for another day.

                                                                                    1. re: steve h.

                                                                                      Watch this space -- tomorrow is another day & I have a 20 lb sack of gigantic Russets ready to meet their fate.

                                                                              3. Deb's answer to turkey fatigue is Marcella Hazan's lasagna.

                                                                                She made the Bolognese sauce yesterday and completed the process today. We'll eat late tonight because it takes quite a bit of time to bake and another measure of time to set. I'll open a Chianti Classico to wash it all down.

                                                                                Marcella would be proud.

                                                                                3 Replies
                                                                                1. re: steve h.

                                                                                  That sounds wonderful. Lasagna is total comfort food for me.

                                                                                  1. re: Njchicaa

                                                                                    Me, too. Warms the house, smells great, looks great, tastes great and demands a decent bottle of wine. It's also a stick in the eye to old man winter.

                                                                                    1. re: steve h.

                                                                                      Update: It did taste good.

                                                                                      It takes a bit of time but it is worth the effort.

                                                                                2. Not quite plagued with turkey fatigue yet. We had a small gathering and roasted not a whole bird, but an 8 lb breast. So leftovers are of a manageable quantity. Tonight I've got turkey green chile enchiladas baking (including a small second pan for lunch). Turkey stock is simmering in the slow cooker. Leftover creamed spinach and the rolls (purchased as a backup if the no knead homemade one flopped) will be repurposed into spinach and gruyere strata.

                                                                                  1. It's the beginning of the man's birthday week so it's his choice for dinners.... tonight will be tacos. Classic ground beef Mom tacos. :) The grass fed ground beef I've been buying is really rich and tasty. I'm thankful for such an easy request since I've had a really busy weekend (which is a great thing when you're self employed!)

                                                                                    4 Replies
                                                                                    1. re: weezieduzzit

                                                                                      Woohoo taco night here too, classic Mom tacos! Send along a Happy Birthday to the man. I love "birthday week" that's how we do it here too.

                                                                                      1. re: fldhkybnva

                                                                                        Sunday taco night doesn't have the same ring to it as Sunday Steak night but they sure do sound good. :) I'll pass along the message, his actual day is Tuesday. I think I'm going to offer braised short ribs and really cheesy polenta for then, he was talking about missing polenta since I stopped making grains.

                                                                                        ETA: WooHoo! We still have kimchi for the tacos and I think I'll open a jar of the cherry peppers from the garden that I pickled a few months back. :)

                                                                                      2. re: weezieduzzit

                                                                                        Birthday week is a wonderful thing, so is being busy when you're self-employed! Classic tacos jazzed up with kimchee is pure genius...

                                                                                      3. The phrase "sick of turkey" caught my eye!
                                                                                        I made meatballs to go with tomato sauce (frozen). Sorry I added the *cinnamon* called for in the meatball recipe, it was just a little odd. Next time it'll be garlic or oregano. I've heard of nutmeg in meatballs, but this was my first with cinnamon.

                                                                                        1. I didn't get the turkey carcass from The Dinner and I wasn't overloaded on turkey meat yet, so I bought a package of turkey thighs Friday and made stock. Today I made Emeril's Turkey Bone Gumbo using the stock and the meat from the thighs, and I'm dying here waiting for it to finish.

                                                                                          1. Lunch was suzi's trademarked big ass salad in preparation for tonight's indulgent dinner: SK's garlic butter roasted mushrooms are in the oven and will be served with steak and crusty bread. The house smells so good between the roasting mushrooms and the turkey stock that I am making in my slow cooker. I worked Friday so I have tomorrow off, not a "school night" for me tonight, so there is wine...

                                                                                            1. OK, for Re-Purposing #3, a.k.a., the baked egg rolls, here's what I did:

                                                                                              Enough leftover turkey was shredded in a food processor (too finely, unfortunately) to result in 2 cups.

                                                                                              2 carrots, shredded on a grater
                                                                                              about 2 cups of thinly sliced cabbage, then chopped even more to make small enough pieces
                                                                                              1/3 cup of finely chopped red bell pepper
                                                                                              1/3 cup thinly sliced green onion
                                                                                              1-1/2 tsp. grated ginger
                                                                                              1-1/2 tsp. minced garlic
                                                                                              salt and pepper to taste
                                                                                              grapeseed oil
                                                                                              1 Tbsp. flour
                                                                                              1/2 Tbsp. (or a bit more) water

                                                                                              Oven preheated to 400°. Mix the flour and water to make a slurry. Set aside.

                                                                                              Heated the oil in a pan, added the garlic, ginger and green onion and sauteed for about 30 seconds. Added the red bell pepper and continued to sauté for about 30-45 more seconds. Then added the shredded carrots and cabbage. Sauteed for another couple of minutes, added the turkey, and combined until the shredded turkey was combined. Sprinkled with salt and pepper, stirred in, and pulled it off the head.

                                                                                              The egg roll wrappers were placed so a corner was pointed towards me. Added 1/3 cup of turkey/veg mixture in *almost* the middle, spreading it out. Folded up the bottom end and tucked it just barely under the filling, then folded the left and right side towards the center, trying to make it snug, but not so much as to tear the wrapper. Carefully rolled it towards the final point, leaving about 1". Dipped my finger into the flour/water slurry, and spread it on the open point. Rolled the rest of the egg roll up, and placed it on a foil-lined baking sheet that has been swiped with some of the oil.

                                                                                              Brushed on some more oil to the top of the egg rolls. Baked for 10 minutes; removed from oven and turned them over. Brushed with more oil, finished in the oven for another 10 minutes.

                                                                                              I served it with duck sauce, but it definitely needed some more oomph - perhaps something with hoisin or some sourness.

                                                                                              I ate 4 of them (the recipe made 10), and that was dinner with a small salad. The rest will be stored either in the fridge to eat in a day or two, or frozen to eat later.

                                                                                              So - overall, the baked were good - I got a nice brown on them, but definitely NOT the same as fried. But I've now made egg rolls. I'll try frying them in some peanut oil the next time.

                                                                                              13 Replies
                                                                                              1. re: LindaWhit

                                                                                                Yay, what a yummy thing to have conquered, egg rolls are so good. Not a bridge I have crossed myself, I am impressed, they sound so good.

                                                                                                1. re: GretchenS

                                                                                                  I have to admit, I was rather pleased with myself that they worked out. Next up? Frying those suckers. ;-)

                                                                                                  1. re: LindaWhit

                                                                                                    Frying is da way to go for egg rolls! I still have the occasional dirty dream of a deep-frying party..... egg rolls, calamari, fries, stuffed zucchini blossoms, chicken, fish & chips.

                                                                                                    Just not in my house, and I want someone else to do all the work!

                                                                                                    1. re: linguafood

                                                                                                      The whole "just not in MY house" (and someone else to clean up!) is my reticence to frying, lingua. :-)

                                                                                                      1. re: linguafood

                                                                                                        Come here. rjbh20 lives to deep fry. And if we turn the range hood up all the way, we have to put a lead collar on the dog. However, no frying smells anywhere.

                                                                                                        1. re: roxlet

                                                                                                          On my way.

                                                                                                          But seriously -- when we deep-fry, we usually do it outside, because our range hood sucks.

                                                                                                          Not sure I can wait till spring.....

                                                                                                            1. re: roxlet

                                                                                                              Wish I could. It's looking like this year won't happen after all.

                                                                                                              :-(

                                                                                                                1. re: roxlet

                                                                                                                  Well.... 'want'. After 12 years in this silly country -- might as well.

                                                                                                  2. re: LindaWhit

                                                                                                    Wow! Good for you! They sound like they turned out great.

                                                                                                    1. re: LindaWhit

                                                                                                      Sound good; maybe it needed a kick like minced jalapeno or a sprinkle of crushed red pepper? Here's a thought that just came to me. What if you just brown them in a non stick skillet with a tiny bit of oil the next time then finish them in a hot oven so they get cooked inside and crispy outside? I'll have to try that myself!

                                                                                                      1. re: Cherylptw

                                                                                                        That's what I was thinking Cheryl. I have a deep, straight-sided skillet that I might be able to put about a half-inch of peanut oil in which to cook the egg rolls to brown them, blot them on paper towels, and finish in the oven.

                                                                                                        And next time, I'd like to use ground pork instead of the turkey. But this was a good way to go through some of the leftover turkey.

                                                                                                    2. Dinner starts off as Delia Smith recipe for "potatoes Nicoise" - basically a fry-up of spuds, onion, garlic, green pepper, tomatoes and chopped rosemary, scattered with sliced black olives.

                                                                                                      She says it's also good to throw in some chopped bacon - so I will. She also says that its good topped with fried eggs - so it will be.

                                                                                                      1. Most of the leftovers are gone but some turkey remains. That is why tonight's dinner will be turkey tacos: Saute an onion, throw in bite sized turkey pieces and brown with a chile and taco seasoning. Serve in heated corn tortillas with black beans, rice, and cabbage slaw.

                                                                                                        1 Reply
                                                                                                        1. Egyptian fava bean soup from the classic Sundays at Mossewood.

                                                                                                          Tomorrow: Salmon with a quick rub (I like Paul Prudhomme's Salmon Magic).

                                                                                                          1 Reply
                                                                                                          1. re: Westy

                                                                                                            Really? What's in it? I lived in Egypt and never encountered fava bean soup. Lentil seems to be the big soup there. They use favas for fuul, but I never saw a soup!

                                                                                                          2. Aw, man. That turkey breast & gravy *really* hit the spot :-)

                                                                                                            The cooking instructions as per Wegmans are fool-proof, so it came out nice and juicy, and I even got a few crispy skin bits! Yay. There's about 6 oz. of breast leftover, as well as quite a bit of cauli (it was a huge head for two, but if I'm gonna spend $3.49 on cauli, it better be big!). I also didn't manage to use up all of the excellent CSA lettuce mix, so I'm not quite sure WFD tonight....

                                                                                                            It's obviously not enough for two, and I still have that Frizzle tofu recipe calling my name.

                                                                                                            But then I'm also busy all afternoon with my nazi 'bud', and won't have time to finally buy those damn preserved veggies and the black vinegar I'd need.

                                                                                                            #tough life

                                                                                                            1. Roasted chicken to go with the leftover potatoes, stuffing, and gravy from Friday's Thanksgiving dinner... and some kind of vegetable because I'm pretty sure all my nephew ate over the weekend was bacon sandwiches and other such crap.

                                                                                                              1. Well, the turkey breast & gravy are now gone, thanks to yours truly -- 'twas my lunch >burp<

                                                                                                                Back to the drawing board for post-workout dinner!

                                                                                                                1 Reply
                                                                                                                1. WFD? Leftovers! We will be having cold turkey sandwiches with all the fixings. Very excited. Afterwards I plan on throwing the carcass into my crock-pot with some carrots, onions, ginger and other spices as the basis for a future soup.

                                                                                                                  The residual turkey meat was going to go into a pot pie but I am still intrigued by Linda W’s eggrolls. Will have to wait and see how the work schedule pans out this week.

                                                                                                                  1. The last of the lamb from Thanksgiving is being restyled into a fauxtato topped shepherds pie. I'll use a crust (so I'm not denying the man during his birthday week....) and I'll just scoop my portion out. :) I'm going to roast the cauliflower and see if that helps the liquid issue.

                                                                                                                    I'll also be braising short ribs in red wine and beef stock for tomorrow night's dinner.

                                                                                                                    1. Tonight I'm taking a pork tenderloin that I cut in half (so it's 2 servings), and am going to give it a rub down with one of the rubs I made way back in May during the Mexican Everyday COTM. I'll grill it in my cast iron grill pan then finish in the oven. Sides will be some cilantro lime rice, and probably a spinach salad.

                                                                                                                      I've been wayyy over indulging the past few weeks, and my pants are tighter as a result, so trying to keep it light until Christmas!

                                                                                                                      1. EJ left for his solo part of our Caribbean vacation on Saturday, so best friend and I made a cooking date! We picked a time-consuming but delicious sounding recipe that neither of us had ever made, along with an app and a salad. I got to his house at around 1:30 and we started in! We made Braised Lamb Shank Shepherd's Pie from the epicurious site - it has the lamb, a really rich gravy, carrots and creamed spinach, then topped with mashed potatoes. It was SO good. We had brussels sprouts au gratin for an app, kale salad as the side. I made a chocolate pound cake (thanks again for that recipe, Candy!) and we drank wine. Lots of wine. Excuse the sloppy plate, but it does show off the gravy!!

                                                                                                                         
                                                                                                                         
                                                                                                                        3 Replies
                                                                                                                          1. re: iowagirl

                                                                                                                            Not sloppy at all - looks wonderful

                                                                                                                            1. re: iowagirl

                                                                                                                              wow - really impressive - sounds wonderful. love the idea of the creamed spinach inside!

                                                                                                                            2. LindaWhit said it best in WFD #258 - "tomorrow's going to be hellacious." Work wasn't too bad, but not sure my body was prepared to be upright for most of the day given that it's been horizontal for nearly 2 weeks. I powered through with a lot of fluids, but I'm so glad to be home somewhat early and back to horizontal. The turkey has disappeared, the gravy has been stashed in the freezer and after 2 weeks of not ingesting a green vegetable, I'm craving a salad. To keep it simple and easy, I picked up a giant salad at work from Balducci's dressed with the remainder of a mason jar of sesame ginger vinaigrette.

                                                                                                                              I hope to finally go to the grocery store tomorrow and cook a real meal. There's a veal chop in the freezer which is begging to be used.

                                                                                                                              4 Replies
                                                                                                                              1. re: fldhkybnva

                                                                                                                                2 weeks?! That must've been one helluva bug!
                                                                                                                                Love sesame-ginger vinaigrette - I was planning for a regular olive oil/lemon tonight, but maybe I'll make that one instead :-)

                                                                                                                                1. re: acssss

                                                                                                                                  Indeed, and still recovering day by day. This monster can go away any day now :) I love the dressing and love a version that's pretty ginger heavy. The other option in the fridge was a lemon parmesan so sounds like we're on the same page :)

                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    "Ginger heavy" is VERY good for your stomach!
                                                                                                                                    I make everything with ginger - especially tea and when I make stir fry, I do so with large chunks of ginger, because husband likes the flavor but doesn't like getting a piece of actual ginger in his mouth... so I cut it up large and put all of the chunks on my plate and eat them like candy.

                                                                                                                                    1. re: acssss

                                                                                                                                      Great idea! I don't use it much in dishes when so is sharing because he hates discovering pieces of ginger while chewing too. Never thought to just make the pieces bigger like my mom used to do with carrots in soup because I like to pick them out.

                                                                                                                              2. By now DF is tired of leftover turkey day fare so tonight he's getting a porterhouse; the one I grilled for him last Wednesday while also grilling Thanksgiving ribs went to his mother's house (He decided he wasn't really that hungry) and neither was I. The steak will be blackened, seared & finished in the oven; sides will be rice pilaf and I don't know what else yet.

                                                                                                                                I don't want steak, so I'll be having a simple salad of mixed lettuces, cukes, caramelized onions and spicy ranch, along with a bowl of Tandoori spiced butterbean soup I have in the freezer. I have a rabbit defrosting for tomorrow....

                                                                                                                                1. WFD was a toss up until we saw the TJ's enchilada sauce in the fridge. So two boneless chicken breasts will be pounded out and sauteed with some minced onion and bell pepper and doused with said sauce. There will be some slices of fontina on top and when it the cheese has melted it will be served over white rice (ready made TJ's jasmine from the freezer to the rescue), with a green salad. Optional sides are cheddar scallion corn bread or cottage cheese.

                                                                                                                                  1. Today, finally, our four days of festivities have come to a close - everyone traveled back to their homes last night and in our house, everyone is back to school/work. It was fun, but as my good friend says "Both fish and guests, after three days, begin to stink" - it was wonderful, but it is also wonderful that it has ended and life is back to normal :-)
                                                                                                                                    I don't have any leftovers and now it is time to spend a week eating very light to get our weight back to normal.

                                                                                                                                    So.. dinner tonight is just a simple lentil soup with vegetables and insalata verde - with lemon/olive oil dressing. No bread, no dessert, no meat.

                                                                                                                                    I hope everyone had a great weekend... those interested in college football sure did :-)

                                                                                                                                    1. Turkey is on the menu tonight (yell, but don't hit!).

                                                                                                                                      Yep, reprising the fowl with all the trimmings: mashed potatoes; cornbread stuffing; homemade cranberry sauce; gravy. Green beans will sub for the chive carrots. There will be leftover red wine. The last of the apple tart has been targeted.

                                                                                                                                      Deb's brine made for a moist and flavorful Thanksgiving bird. I field stripped the bird that night after a successful meal and extracted a whole lobe of breastmeat plus other good stuff.

                                                                                                                                      I'm going to miss this turkey.

                                                                                                                                      4 Replies
                                                                                                                                      1. re: steve h.

                                                                                                                                        Other than the turkey egg rolls, mine is ALL gone as of tonight. Cooked some extra green beans in the microwave and had the turkey, gravy, mashed potatoes, and green beans with some cran-orange relish.

                                                                                                                                        Done and done. :-)

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          Your egg rolls were brilliant. Bonus points for clearing out the coolerator.

                                                                                                                                          Brady has been impressive this season.

                                                                                                                                          1. re: steve h.

                                                                                                                                            For the first part, coming from you, I'm honored.

                                                                                                                                            And the 2nd half was definitely amazing, despite the sour grapes allegation by a disgruntled Houston player last night vs. looking at his team's 10th loss of the season as the fact that his team sucks.

                                                                                                                                        2. I am back amongst the eating. Sorry I haven't been at the dinner table. Thanksgiving and the afternoons leading up weren't kind and it culminated in a tummy disaster area for a few days. after a pick me up of chicken noodle and popcicles I feel like me again(sort of. Still babying the tummy).
                                                                                                                                          Tonight is beer brats, peppers, onions and potatoes for the man along with a ham, cheese and iceburg salad w/ italian dressing by request for the man. I am having Kedem brand split pea soup mix. It is kosher so I added a ham hock and some celery and onion to the peas and cooked them for the hour the package requires. It need about thirty minutes more and some more water. I am serving that with a toasted hard roll and butter. Dinner, done.

                                                                                                                                          18 Replies
                                                                                                                                            1. re: suzigirl

                                                                                                                                              Glad to hear you're feeling better, I'm still on the roller coaster :) Your comfort food dinner sounds like a nice introduction back to the yummy goodies.

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                I feel like a big lump when you go to work when you have grumpy belly. At least you get off your tush, unlike me. I don't even want to read about food. I hope you enjoy your big salad.

                                                                                                                                                1. re: suzigirl

                                                                                                                                                  If I could wish anything now it'd be to not go in tomorrow but alas...not sure how much longer I can stay out :( I've been out 2 weeks and while it's better I'm really not anywhere back to usual. Today was a struggle. Sip up the yummy warm and cozy soup, heck slurp if you want. Your thoughts keep resonating with me, salad was the choice as it was the only thing other than soup that wasn't completely repulsing when I pondered it. We gotta get back in action for holiday round #2 in a month.

                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    Not that i want to nag again but two weeks in such pain needs a second opinion. It just seems that you need some better answers. If you don't get over it soon see someone so you can enjoy round two holiday. The food is the main even this time of year.

                                                                                                                                                    1. re: suzigirl

                                                                                                                                                      I'd hate to be one of those live to eat people but I am :) I do have an appointment but not for 2 weeks! I'm on the wait list if anyone cancels. The double edged sword of access to a tertiary care center.

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          how in hell is a doctor-in-training not able to get a faster appt. than the rest of us slobs? girl, go make a stink!

                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            I'm no different than the rest of you slobs, I'm not big on using the letters behind my name to get an advantage. I'll stand in line with everyone else :) They are usually accommodating of my schedule which I do appreciate.

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              i meant nothing by it. i just thought you'd been suffering far too long and you should be able to get in a little sooner...

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Plus physicians are ummm stoic:) Says the recently retired RN:)

                                                                                                                                                  2. re: suzigirl

                                                                                                                                                    Ack, sorry about the crappy (NPI) tummy over the holiday… that sucks big time!

                                                                                                                                                    Hope the split pea soup sits ok with you. Legumes would not be my first choice after tummy troubles, but you know yourself best!

                                                                                                                                                    1. re: linguafood

                                                                                                                                                      Well, I haven't tried pea soup before so here is to a happy tummy. :-)

                                                                                                                                                  3. Tonight I'm turning most of the leftover turkey into jambalaya, which will also feature a good amount of andouille. The whole spicy mess is simmering away in the oven now. I used some of the lovely turkey stock that simmered for 16 hrs in the slow cooker.

                                                                                                                                                    The remaining turkey may be saved for sandwiches or will be turned into a filling for lasagna or cannelloni along with spinach, artichoke and ricotta. That may be WFD tomorrow or be put into the freezer for later use.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. Back to bistro fare. Frisée salade with lardons, Roquefort & a fried egg followed by grilled lamb loin chops & pommes frites. No Bearnaise sauce, regrettably.

                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                      8 Replies
                                                                                                                                                      1. re: rjbh20

                                                                                                                                                        That's a lovely meal. Fries look good, too. Were they double fried?

                                                                                                                                                        1. re: steve h.

                                                                                                                                                          Gotta double fry fries. Particularly with new crop spuds like these. Exceptionally potato-y.

                                                                                                                                                                1. Last night was some gorgeous pici (fat spaghetti) the in-laws brought back from Italy for us. I tossed it with lightly fried very fresh garlic slivers, baby spinach and oodles of olive oil.

                                                                                                                                                                  We ate it with roast tomatoes and some dry fried asparagus. All delicious. Lots of Sauvignon blanc to wash it down.

                                                                                                                                                                  Tonight it's back to the hot and sour tofu again. It's a bit of an addiction at present.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                    Sounds like a delicious treat of a dinner :)

                                                                                                                                                                  2. I love turkey, but I think I'm done for now. Made a really good turkey pot pie tonight with turkey, leftover gravy and stuffing, some fresh potatoes, carrots, peas, parsnips and green beans, topped with a pie crust.

                                                                                                                                                                    Turned the last of the turkey stock into a turkey/veggie/wild rice soup. The soup will go into the freezer. My husband will eat one more day of turkey pot pie for lunch.

                                                                                                                                                                    The last cup or so of the turkey will get mixed into the dry food for the dogs. The last of the squash casserole and mashed sweet potatoes are going out to our pet pig, tomorrow.

                                                                                                                                                                    Now I need an inspiration for something totally different for tomorrow night's dinner.

                                                                                                                                                                    1. man, i've finally caught up with youse guys! now, my turn. sorry, this'll be long.

                                                                                                                                                                      so, Thxgiving day i took the oldster to the restaurant with friends and we had a lovely meal that he actually enjoyed. and no muss no fuss. they picked us up and dropped us off. i have to say One Market is a lovely place and the meal was very good but not outstanding. i think that anytime a place does mass-food some things will suffer a tad. however, my girlfriend's spit-roasted pork was the best thing on the table and i should have gotten that; i had mahi mahi in a misguided effort to be somewhat healthy, and i didn't want the turkey - but since when do i not order pork?? moral: to thine own piggy self be true.

                                                                                                                                                                      Friday was Healdsburg day - and what a gorgeous day it was. wine tasting and tapas and not having to drive. i have excellent friends. wonderful time.

                                                                                                                                                                      Saturday i was back at the oldster's and made a proper, tho basic, thxgiving dinner for he and my sister and her partner. early afternoon we snacked on some truffled brie, some TJs' weirdly named Spanish Brand Deli Selection - by Daniele, Inc. - but they're my favorite cured meats right now - jamon serrano, chorizo cantimpalo, and salchichon. also some of TJs' rosemary crackers and some very fancy smoked sturgeon and really lovely crab dip i bought at a new gourmet market by my house. and TJs' chocolate covered potato chips.

                                                                                                                                                                      for dinner - many hours later, i promise - we'd ordered a turkey from D'Artagnan, but unbeknownst to me i ordered the WILD turkey as opposed to the organic. a scrawny little thing he was, too, and an odd gray color - of course, it was just us not being used to what "real" birds look like. undaunted, i took gingershelley's advice and dry brined it for two days - coarse gray salt, brown sugar, orange zest, and fresh thyme. the day of i rinsed him and stuck some confitted garlic in him and a couple of orange halves. I did the high heat, fast cooking time - 500 degrees for the first 30 minutes and then down to 325 for about an hour - this bird was only 6-8 lbs. he was actually over-temp when we checked and we'd pulled him out early - we were quite surprised at how fast he cooked, and thought he would be ruined. He didn't look a bit pretty, poor little gaunt thing, but he was truly delicious. the white meat was super, super juicy, and while the legs were a bit dense, the whole Boid was extremely flavorful - very turkey-like. he was a good splurge.

                                                                                                                                                                      on the side were old-stand-bys: mashed golden potatoes with goat cheese and chives, garnet yams pureed with brown sugar, butter and sherry, dressing - oh, the dressing was new this year, and my first attempt at a "minimal" dressing. usually i have ground sausage, rice pilaf, currants, nuts, etc. in mine, but i wanted to go a bit lighter and simpler this time. so it was just dried corn bread, celery, leeks, shallots, freshly minced herbs (cue Simon & Garfunkel), and turkey stock. and eggs! i'd never put eggs my dressign before. and i'd purchased some turkey necks from the stupidmarket and roasted those to make stock so i had plenty of very flavorful stock, and made shallot turkey gravy too. also these Trader Joe's haricort verts that you make by simply snipping the corner of the bag and microwaving for 4 minutes - simply dressed in butter they were sweet and utterly fresh tasting. i bought extra. i also made cranberry sauce with a bit of Makers Mark (kopy-katting erstwhile CHer kattyeyes), mandarin zest and juice, brown sugar, and Morello cherries (more TJs' product) - which surprisingly, the oldster liked, even though we had his favorite ridged stuff on the table. and last but not least was the ultimate in trailer-trash food - corn pudding, using jiffy cornbread mix, canned corn (regular and creamed) a boatload of butter and sour cream. to. die. for.

                                                                                                                                                                      and to top it off, a bottle of Kirkland champagne! i'd sneer at myself but it was really too tasty and all i could do was sit and sip happily, with a silly grin on my face.

                                                                                                                                                                      there was not terribly much left of the bird, but i split it with my sister, and went home with that and half of the carbs. the BF is again (still) having dental probs, so i made him a lot of mush piles - including food processing some of the turkey for him into a pate of sorts - or turkey salad, more like - mixed with more of the dressing herbs. he's had mush in one form or another for 2 nights. last night, after a lovely pre-sunset walk along Ocean Beach (where, don't hate me, it was warm enough for me to walk barefoot in the wet sand), we found a new-to-me Russian deli and i scored some extremely yummy taramasalata (which i'm so very sad to say is almost gone), German wide egg noodles, Russian candies for the oldster, smoked butterfish, and a creamy chopped chicken liver pate. snacked on that myself last night, with some more of the rosemary crackers.

                                                                                                                                                                      which brings us to tonight. mush for the BF, but i made myself a very light soup (in keeping with the apparent theme of this thread) with the turkey stock and those egg noodles, and wonderful gai choi (a form of mustard greens), which i just discovered at a farmers' market (described to me as more flavorful than bok choi - and they were so right) sauteed with some minced up TJs' Japanese fermented black garlic - really great stuff, that, and if it wasn't so pricey (can't remember how much now, but you get two measly heads in a pack) i'd buy it all the time. the garlic has a very pungent aroma but is actually sweet and just slightly sour, with a hint of deep garlic - really went wonderfully with the greens. i threw an egg in for some protein. went great with the last slice of toasted rye smeared with the taramasalata. great simple dinner.

                                                                                                                                                                      Aaand my waistline (if that's what we're calling it) is not speaking to me again, so i'll be having more of those greens for lunch tomorrow.

                                                                                                                                                                      good to be back!

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      12 Replies
                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        oops, here's tonight's soup. the egg hadn't "set up" yet when i took the pic.

                                                                                                                                                                         
                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            mc you are the energizer bunny! What a great post! I'm trying to absorb some of your TJ tips as I only get there once every six weeks and get overwhelmed without a list. I forgot how happy I was with those green beans. Gonna hunt down that black garlic and the cured meat "by Daniele".

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              I loved reading ALL of this! Your dinners sound wonderful. :-)

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                What a great story and everything looks wonderful!

                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    Everything sounds great MC; esp. glad your bird turned out (the 2 day dry brine I swear by).

                                                                                                                                                                                    Love the score at the Russian deli! Smoked butterfish and chicken liver.... sigh.

                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        Happy to be:) It elevated my ordinary supermarket 'fresh turkey' - I didn't make a fancy one, but at least from a small producer with no hormones or injection. "Northwest Fresh' from a small farm in Oregon.

                                                                                                                                                                                        I settled on making 1/2 a bird. The other 1/2 is in the freezer for another time - glad I didn't make any more as I am getting sick of it just about now:0}

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      Fabulous all and I want to climb right into that bowl of soup, it looks like heaven!!!

                                                                                                                                                                                    2. Turkey soup is being brewed. I am adding a wild rice mix. French bread that is whole wheat with rosemary will be heated also and served with butter. A crisp Fuji apple for dessert. N California is freezing at a measly 55 degrees so I am drinking copious amounts of steaming hot Good Earth tea. Planning to bake some no knead bread tomorrow and maybe some banana nut bread with the desolate looking bananas in my kitchen:) I detest this cold weather!

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: MamasCooking

                                                                                                                                                                                        Tonight was Thai coconut chicken soup (I'm not dealing with leftover Tom here in Vancouver) to which I added broccoli and konyaku noodles. I cut back a little on the coconut milk but used chicken stock instead of water to give it some depth. The bird chile I put in didn't seem to have much snoose so I took a little bite -- whoops, lots of snoose after all :-).

                                                                                                                                                                                      2. I've been terrible about getting in the kitchen lately. Been both swamped and unmotivated. Finally got around to rendering some lard the other day, though, so last night I made buttermilk biscuits with an herby salmon gravy. Really hit the spot. Simple mesclun salad for something fresh and green. IPAs before, during, and after.

                                                                                                                                                                                        1. Tonight is going to be an 'odds and ends' dinner. Turkey burritos for one kid and spouse before basketball; shrimp and veggie fried rice for me and the other kid. I'm in the mood to bake so I might make oatmeal cookies or something. TBD.

                                                                                                                                                                                          1. Last night ended up being a nice plate of sashimi 'for one': 3 fat slices each of salmon, tuna, hamachi, escolar, red snapper and wonderful mackerel…. not sure how one person on their own could eat all of this, but we always share.

                                                                                                                                                                                            Miso soup and Chengdu edamame as well as a Zen Saketini hit the spot.

                                                                                                                                                                                            Tonight ….drum roll…. FISH STICKS! We have an early invitation to a friend's house who is retired, and festivities generally run from 7-9, so I was looking for something simple & fast to make to eat beforehand.

                                                                                                                                                                                            Side will be lovely CSA baby spinach just quickly sautéed with some garlic slivers, and tartar sauce. Homemade if I feel like it.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              yeah, I was going to say I could eat that much, but 18 pieces? that's a lot.

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                They're generously large cuts, too. Sometimes we can't even finish the plate together -- of course, we often have a veggies on the side side like stir-fried gai lan or water spinach or pea shoots.

                                                                                                                                                                                            2. so many people on this thread make the Zuni chicken with regularity, I thought i'd post this: http://www.davidlebovitz.com/2013/12/...

                                                                                                                                                                                              so young, yet very accomplished. RIP, Chef Rodgers.

                                                                                                                                                                                              3 Replies
                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Oh, wow, I didn't know. So sad to lose so many talented chefs lately. :(

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  A trip to San Francisco is never complete until Deb and I share a meal at Zuni Cafe.

                                                                                                                                                                                                  RIP.

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Wow, thanks for sharing the link. I love the Zuni chicken and I'm sure she was a wonderful woman and clearly an accomplished chef.

                                                                                                                                                                                                  2. Tonight it is Shrimp de Johng. We only bought an 8 lb. turkey but it seems to get larger each day.

                                                                                                                                                                                                    1. Tonight I'm trying out a new Cooking Light recipe... grilled chicken with a mustard cream... made from mayonnaise? We shall see how it turns out. Sides will either be sauteed green beans, or a spinach salad, and I'll roast up a little red skin potato with some rosemary.

                                                                                                                                                                                                      Supposedly tomorrow we're supposed to get a foot of snow. The idea of potty training the puppy in a foot of snow does not sound fun, but the snow is always pretty.

                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          Yeah we had a little snow a few weeks ago and at first she hated it then she went and ran around in it. But, it wasn't much snow so I want to see her in a lot of it. Her little legs are so short and her ears almost touch the ground when standing up straight, she may not be into it. Our old guy is OK with it though so he's a good influence.

                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                            Our Golden was born in August 2000, so he was still a little guy still during his first snow - and he loved it - and still does. I hope yours enjoys it as well! This is last year :-)

                                                                                                                                                                                                             
                                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                                              Awww! I can't wait to see our puppy when it snows. Actually, I can wait for the snow, but as bouncy as she is, she's bound to be adorable in it!

                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                He's still bouncy and he's 13! But yes, a little puppy is so very cute in snow - send pics when it starts coming down (hopefully soon!)

                                                                                                                                                                                                              2. re: acssss

                                                                                                                                                                                                                That does not look like an * I LOVE this* facial expression....he appears a bit disgruntled:):) J/K that
                                                                                                                                                                                                                is super cute!

                                                                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                                                                  Not only is he not disgruntled, but he'll go out there and only when he is in the snow does he not respond to our "come" demands. It's like, "I like it here, now leave me alone"

                                                                                                                                                                                                                    1. re: acssss

                                                                                                                                                                                                                      I am as much a *push over* for cute furry animals as I am for a delicious meal. I spend was too much time giggling over cute animal pics online and lusting over food pics online.....I need to get a grip!

                                                                                                                                                                                                          2. Giant salad for dinner tonight - I say giant because I have an 18" salad bowl that I am filling up with 3 types of lettuce topped with tomatoes, cucumbers, roasted red peppers, sauteed mushrooms, deep fried sweet potato slices, carrots, celery, parsley, onions and garlic.
                                                                                                                                                                                                            I made my homemade salad dressing which is based on the Japanese Hibachi salad dressing.
                                                                                                                                                                                                            All this will be accompanied by a hearty vegetable soup.

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                                              That is definitely the proverbial "big-ass salad." ;-)

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                lol - that sounds so much better!

                                                                                                                                                                                                              2. re: acssss

                                                                                                                                                                                                                What's your recipe for the Japanese dressing? I've tried a carrot ginger version which is pretty close but would love if there was something even closer.

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  1/2 cup peanut oil
                                                                                                                                                                                                                  1/3 cup rice vinegar
                                                                                                                                                                                                                  3 tbl fresh ginger
                                                                                                                                                                                                                  2 celery stalk
                                                                                                                                                                                                                  2 tbl ketchup
                                                                                                                                                                                                                  2 tbl soy sauce
                                                                                                                                                                                                                  2 tsp lemon juice
                                                                                                                                                                                                                  1 garlic clove
                                                                                                                                                                                                                  s&p

                                                                                                                                                                                                                  Put everything in the blender/food processor and blend well. It is almost identical, and you can always adjust based on your taste

                                                                                                                                                                                                                  ENJOY

                                                                                                                                                                                                              3. One of my son's favorite things is my hack of the Chipotle Burrito Bowl. With half of a turkey breast left, I decided to try making it with cubed turkey breast. Into my stick blender container I put some chopped onion, garlic serrano, lime juice, olive oil, salt, cumin, oregano and chile powder. After whirring that up, I warmed it in a pan and put the cubed turkey breast in to warm gently. With some cilantro-lime rice, black beans, guacamole, cheese and lettuce, it was as good as the chicken version I usually make starting with uncooked chicken. This was really satisfying, and it didn't taste like leftovers, if you know what I mean!

                                                                                                                                                                                                                1. A few days ago I did an internet search for ideas for baking eggs on leftovers. One of the hits was a Chowhound thread on mujadara (thanks, Chowhound!), which is a traditional Levantine dish of rice, lentils, and caramelized onions. I made mujadara for supper that night and had plenty left over (there are just two of us). Tonight I’m making a puree of baked winter squash with a little miso and a little honey. I’ll spread that in a baking dish, put a healthy layer of mujadara on top, make four wells in the surface, and break an egg into each (an egg white, actually, because we’ve essentially eliminated omega-6 fatty acids from our diet for medical reasons). It takes about half an hour at 350 F. to get egg whites to the firmness we like. Covering the dish with foil keeps the egg whites from becoming rubbery. Yes, I do miss whole eggs but it’s a sacrifice I’m happy to make for my husband’s health.

                                                                                                                                                                                                                  1. Leftover lasagna is on the menu. This is Deb's interpretation of Marcella Hazan's classic recipe. House red to wash things down. NCIS will be on the plasma.

                                                                                                                                                                                                                    I'll be raising a glass to Marcella and Judy Rodgers. We'll miss you both.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                      What is her interpretation. Her green lasagna ruined me for anything else. Takes all day but worth it.

                                                                                                                                                                                                                      1. re: c oliver

                                                                                                                                                                                                                        c oliver- by 'her' do you mean Deb, or Marcella's green lasagna?

                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                          Oops, sorry. Deb's interpretation. Marcella leaves little to interpretation, does she? :)

                                                                                                                                                                                                                    2. Cottage pie with lumpy potatoes with to much butter, just the way I want them tonight. Peas, carrots and onions in the pie, sliced tomatoes for the side and chunks of watermelon for dessert. We will see how much I get through. I feel better today, just not hungry. And lucky me, now that my tummy is better I pulled my back out. It was harrowing... I leaned over to scratch the cat. Yes, you read that. I leaned over and...pop. I love getting older.

                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        I know the feeling. I wrenched my back by bending over in the shower to towel-dry my hair. I was in major pain for about a week. Get a heating pad.

                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                          Heating pads are a cute all, so great even if you just need some warmth

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            I LURVE my heating pad; keep it in the back of my comfy 'tv chair', and turn it on probably several nights a week; I can keep the thermostat down a couple degrees because of it, and the heat is just soothing on my lower back any night of the week:)!

                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                              I used to love my heating pad. Unfortunately for me one of the cats has taken possession of it and gets really nasty if you try to take it away from her. I'll have to buy another one for myself. Right now lots of cups of hot tea are keeping me warm.

                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                Do get another Weezie; that's what all those BedBathBeyond 20% off coupons are for. Gift for them... gift for me... gift for them... gift for me:)

                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                              Indeed, I nearly tweaked my back getting out of bed a few weeks ago and thought the exact same thing lol.

                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                Especially when your mind is still that of a 21 yo... suddenly you can't do things that you did when you were 21 - like skydive or chop firewood without having to pay for it with a week in bed afterwards!

                                                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                                                              Oh no, stay put in the bed no more health madness for you :) I'm sure kitty appreciated your efforts. I guess we're all getting old. Despite lifting pretty heavy weights multiple times a week, I managed to tear my rotator cuff not at the gym on the bench press but at home when my elbow magically slipped off the couch arm. I think I needed a good few months of physical therapy, quite embarrassing :) rest up and feel better!

                                                                                                                                                                                                                            3. I am preggers. Even though turkey and turkey related leftovers are something I pined for all year, I am strangely on the wayside of being mainly vegetarian for the last few months.
                                                                                                                                                                                                                              I made the turchetta for my family (posted on the kitchn) and was told it was awesome. It was moist and perfectly and evenly done with chestnut stuffing on the side. I took a bite from the husband's plate and it was everything I hoped for~ and exactly what I remembered as an excellent piece of turkey breast roll, but somehow my mind tells me I don't like meat anymore and I cannot continue chewing. how sad.

                                                                                                                                                                                                                              So putting all the remaining trimmings from an entire 20lb turkey away in the freezer for potential meatballs and burgers- We had a creamy wild mushroom soup finished in a vitamix, side of wild rice, lettuce cups and tabbouleh, and a hot fudge sundae.

                                                                                                                                                                                                                              Feeling much better.

                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                              1. re: jeniyo

                                                                                                                                                                                                                                Congrats on your upcoming big event! That is sad about the meat, particularly during pregnancy. Make sure you get all the nutrition you need!

                                                                                                                                                                                                                                1. re: jeniyo

                                                                                                                                                                                                                                  I do hope you can get past this time frame in your pregnancy where meat is distasteful. And congrats on the soon-to-be new baby!

                                                                                                                                                                                                                                  1. re: jeniyo

                                                                                                                                                                                                                                    Tabbouleh and hot fudge sundaes - I'd say that'd be a perfect meal for a pregnant woman! Congratulations!!!

                                                                                                                                                                                                                                    1. re: jeniyo

                                                                                                                                                                                                                                      Congrats on your pregnancy!
                                                                                                                                                                                                                                      I felt the same way about meat. It was just totally appealing until maybe the third trimester. Even then, it was mostly a turnoff.
                                                                                                                                                                                                                                      Eat what sounds good, that's all you can do. It all balances out in the end, and your taste for meat will likely return.

                                                                                                                                                                                                                                      1. re: jeniyo

                                                                                                                                                                                                                                        awh, thanks guys! I really hope this silly thing goes away. I watched the the finale of masterchef yesterday and have an idea to wrap the turkey meat in caulfat instead of it's original skin (that I no longer have).

                                                                                                                                                                                                                                        It would break my heart if my new kid writes off an entire food group though. =)

                                                                                                                                                                                                                                      2. Braised rabbit in red wine, chicken stock, onions, celery, garlic, carrots, thyme and other seasonings was dinner, first browned in a skillet then finished in the oven. Leftover rice pilaf accompanied.

                                                                                                                                                                                                                                        I have a fridge full of assorted leftovers I'll be working on having in the next couple of days....

                                                                                                                                                                                                                                        1. I'm truly not sure what to do for dinner. I may go down the eastern Mediterranean route, or I may stay close to home.

                                                                                                                                                                                                                                          Whichever, I have a couple of organic lamb chops looking at me saying "Stop wimping, John, just fecking cook us and eat us".

                                                                                                                                                                                                                                          I've got the necessaries for a mini-mezze - flatbreads, pickles, olives and the like. And I've got spuds in the cupboard and peas in the freezer.

                                                                                                                                                                                                                                          Either way, I'm not going to a lot of effort tonight.

                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                            I ended up doing the mezze. You knew I was always going to end up doing the mezze. Lamb was lovely. I made houmous (tinned chickpeas, not the overnight soak of dried ones). There was a leaf salad, sprinkled with sumac and abig squeeze of lemon. And there were the pickles and so on.

                                                                                                                                                                                                                                            And yoghurt and pomegranate seeds for afters.

                                                                                                                                                                                                                                            And so ends this short spell of "home alone". The love of my life will be home for breakfast.

                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              Safe flight to the Mrs. Hope she enjoyed her stay in The Big Apple.

                                                                                                                                                                                                                                              And your meal sounds great.

                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  He's a softie, he just doesn't want us to know it.

                                                                                                                                                                                                                                            2. Tonight was lazy. New potatoes were cubed and roasted with some asparagus. Chopped baby spinach was stirred through and the result was liberally sprinkled with bacon then topped with a soft-boiled egg.

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                Doesn't sound too lazy frizzle - it sounds awesome!

                                                                                                                                                                                                                                              2. Uninspired! That is me lately :(

                                                                                                                                                                                                                                                I think I will just have soup.

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                                                                  Me too, I haven't much felt like being creative in the kitchen

                                                                                                                                                                                                                                                2. The fish sticks were..... well, fish sticks. Nothing to write home about.

                                                                                                                                                                                                                                                  The spinach, OTOH, was probably some of the best spinach I ever made! I often end up overcooking it, but this time it stayed brilliantly green, was just the right texture, garlicky & wonderful.

                                                                                                                                                                                                                                                  Too bad my man's not a fan, something about greens making him choke.... MEN!

                                                                                                                                                                                                                                                  Tonight? No clue. Maybe Frizzle's tofu, now that I have all the fixins. Maybe a visit to the new local brew pub if I'm lazy.

                                                                                                                                                                                                                                                  1. another snackalicious night last night. smoked butterfish, from the Russian deli, which was divinely smokey and salty and buttery, with rosemary crackers, and the (sob!) rest of the taramasalata, and the chopped chicken liver pate.

                                                                                                                                                                                                                                                    I also finally did something with the quark I bought a couple weeks ago - which I first read about here. I was not particularly enamored with its flavor and especially texture (rather gritty) when I first tasted it, but a google search turned up an easy dessert that I could make for the dentally-challenged BF - Quark & mango mousse with crystallized ginger. super simple - mixed quark with sour cream and a little milk (I did not have the heavy cream called for), and powdered sugar, diced up a manila mango and layered it with the quark mixture. the ginger part was interesting, and delicious - you simply put slivers (I did really thin slices with a peeler) in a saucepan with water, sugar, and some lemon, boil, cook on low for 5, let sit for 15 minutes off heat, then put them on a microwave tray and cook on high for 4-5 mins until they turn toasty and crunchy. they were so good! i'd make those again for other dishes. the remaining syrup can be used in tea or something... the BF liked the "mousse". half a tub of quark left!

                                                                                                                                                                                                                                                    out for dinner tonight, show tomorrow, so dinner may be bypassed, out for dinner Friday night (celebratory dinner at Greens! old friends, a lesbian couple, from So.Cal. are coming up to be married here at City Hall and I'm their witness! have Friday off, can't wait.) So, i'll probably not be back in the kitchen until Sat.

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    1. I'm uninspired too. I am solo tonight and had a big lunch so maybe sardines on toast? And a glass of wine to warm up my voice before chorus.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                        Ditto - plus I have the annual condo association meeting tonight, so perhaps it'll just be a turkey egg roll or some cereal before I head over there.

                                                                                                                                                                                                                                                      2. Tonight I am cooking up a storm - all Mediterranean - and when I say that, I mean from all sides :-)
                                                                                                                                                                                                                                                        I made a huge pot of chicken/vegetable soup.
                                                                                                                                                                                                                                                        I made couscous (from scratch). The couscous, while tedious, is well worth it.
                                                                                                                                                                                                                                                        I also made a spicy tomato sauce to be slopped on the couscous (after the soup is added)
                                                                                                                                                                                                                                                        A Greek salad and... (wait for it)...
                                                                                                                                                                                                                                                        A Spanish wine we bought at TJs on sale.
                                                                                                                                                                                                                                                        I also made pitas and hummus for lunches tomorrow.

                                                                                                                                                                                                                                                        ...and I think that about covers the entire Mediterranean Sea (well, almost)

                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                                          acssss; when you say 'couscous from scratch' do you mean you made your own tiny bits of semolina pasta? Or just used the hard-to-find old school kind that needs to steam for a long time?
                                                                                                                                                                                                                                                          Do tell more.....

                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                            I mean I put 2 pounds of pure semolina flour in a very very large bowl, I pour oil over it and rub the flour between my hands until it has soaked up the oil well, then I add (in very very small quantities at a time) salt water and rub the flour again between my hands... and rub... and rub... and then I steam the semolina for 20 minutes... then I take it out and fluff... and rub... and rub... and rub... and add some more oil... and rub... and rub... and rub... and then I add more salt water... and rub... and rub... and steam again for 20 minutes and then rub.. and rub.. and rub... and put through a special sifter... and rub and fluff and then it's done.
                                                                                                                                                                                                                                                            There is absolutely no comparison to this and store bought couscous. Try it - you'll like it :-)

                                                                                                                                                                                                                                                              1. re: acssss

                                                                                                                                                                                                                                                                Another wow from me. I....had.....no....idea....

                                                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                                                  ...and very good exercise for those triceps!
                                                                                                                                                                                                                                                                  BTW, I'm going to show husband your reply - he knows how good he has it, but it's good to emphasize that fact every so often :-)

                                                                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                                                                    Another WOW. I didnt think anyone, even most North Africans, made their own couscous

                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                      I make my own pasta and bread (including phyllo dough) as well. Once you've tasted the "from scratch" version, there is no turning back and I love the challenge anyway. Husband wants to start his own winery - now THAT will be impressive!

                                                                                                                                                                                                                                                                  2. re: acssss

                                                                                                                                                                                                                                                                    Wow! That is so impressive acssss - I went to a seminar years ago taught by a native Moroccan woman (when I was teaching Moroccan cooking classes pretty regularly - long story about my childhood, etc. as to how that came about) and she demonstrated making real homemade couscous that I could pretty much describe as you did; at that time, for classes, I couldn't find any old-school couscous that needed long steaming in a tagine for my classes. All you could find was the just ok 'instant' stuff.... but I have never perfected making my own since it was pretty labor/time intensive.

                                                                                                                                                                                                                                                                    SO COOOOOOL!!!!!!!!!!!!!!!!!!!!!!!!!!!! I believe 150% there is no comparison. Your inspiring me to find my class notes and try it again....

                                                                                                                                                                                                                                                                    Your right, there is NO comparison. What you do tastes like what you would get from some wizened Moroccan grandma if you stayed in a private Rihad deep in a Casbah.

                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                      I got mine from youtube :-)
                                                                                                                                                                                                                                                                      A Moroccan woman (but in English) was cooking in her kitchen - and no tagine, just a regular pot/steamer.
                                                                                                                                                                                                                                                                      To make the couscous extra fluffy, you have to put it through a sieve-type device (there is a special name for it, but I don't remember), and I didn't find one online, so I bought a mesh dirt/garden sieve and use that :-)
                                                                                                                                                                                                                                                                      My favorite recipes are from youtube, from various women around the world, cooking in their kitchens. I try them out, and if they are good, into the bookmarks folder they go.

                                                                                                                                                                                                                                                                      1. re: acssss

                                                                                                                                                                                                                                                                        Very adventurous of you - and kudos again!

                                                                                                                                                                                                                                                              2. OK, it's been way to long since I posted on the WFD threads. The main culprit? The WFD threads! I get so into reading everyone's delicious posts that I don't have time to post myself. I'll remedy this by posting first, then reading. Still only about 1/4 way through 258.

                                                                                                                                                                                                                                                                Update on the last few days. Hubby had to leave for Iraq again on Sunday, so I made a special meal for him on Saturday. Veal Osso Bucco, as per Giada De Laurentiis recipe. I'm not a huge fan of hers, but I have to admit this is an excellent recipe that I've used before. Served over fresh pappardelle pasta. Roasted asparagus as a veggie.

                                                                                                                                                                                                                                                                Truly can't remember what I ate on Sunday.

                                                                                                                                                                                                                                                                Monday I made a really good Butternut squash soup with a Thai/Indian twist. Came out fabulous. Had this with a Dr. Prugger's veggie burger.

                                                                                                                                                                                                                                                                Yesterday was leftover Osso Bucco.

                                                                                                                                                                                                                                                                Tonight I'm making a pork tenderloin, pre-marinated in a Southwest marinade (I prefer making my own, but my mother bought this, so I won't turn it down). Not entirely sure what the sides will be yet, other than there will be wine! Caught up on Walking Dead and American Horror story, so not sure what's on the tube yet either.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                  Nice meal for the hubby send off.

                                                                                                                                                                                                                                                                  Thanks to you for your faithful wife-ness worrying and waiting while he serves for us all in Iraq!!!!! Our thoughts and prayers are surely with you both while your apart.

                                                                                                                                                                                                                                                                  And hold onto your seat for Sunday's Walking Dead episode - what a doozy!!!!

                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                    Thanks, gingershelley. My husband's not in the military, he's a civilian working on installing radar systems to protect the embassies. But yes, I really fret when he's over there.

                                                                                                                                                                                                                                                                    And OMG, that episode was CRAZY.

                                                                                                                                                                                                                                                                2. Last night was a London Broil, Mushroom Marsala Cream Sauce, Linguini as a side (with some of the sauce on it too) and green beans. Think that the pasta and sauce will be what's for dinner tonight. However I'm saving the leftover London Broil to make Steak Fajitas on Saturday.

                                                                                                                                                                                                                                                                  Still working on the leftover turkey. Made a form of turkey "shepard's pie" a couple nights ago.

                                                                                                                                                                                                                                                                  1. I haven't fully restocked the fridge yet after last week's vacation, so I'll be keeping it simple tonight with bunless burgers (I have a chuck roast that I'll have to grind!), caramelized onions and some sriracha green beans. I haven't had a great burger in a while so I am hoping this chuck roast delivers!

                                                                                                                                                                                                                                                                    1. Soup - a quick turkey/tortellini/mixed veggies/cubed sweet potatoes version. Hubby is out clearing the 5 inches of heavy wet snow from the walkway & drive and the 10 inches of plowed stuff from the end of the drive.

                                                                                                                                                                                                                                                                      Dessert will be samples of two kinds of biscotti I made today - Sliced almond, and Swedish cardamom toast. We'll be nibbling the non-giftable broken pieces. I may even have some wine as we get the (artificial) tree assembled this evening. We like to have it up, undecorated, for a day or two so the cat can get used to it again.

                                                                                                                                                                                                                                                                      1. It is cold here. I think it got up to 5 degrees down by my office, and 8 degrees up here at the house. Snowed most of the day too. So, I was all set to defrost some chili from the freezer and whip up some Jiffy cornbread, when I get a text from SO "on the plane, see you in a bit". CRAP! I forgot he was coming home a day early.... and since the chili gave him stomach issues when I made it (it was too spicy for him), that's not happening.

                                                                                                                                                                                                                                                                        So I did a mad rush to clean up the house (I'm a total slob when he's not around), and threw some chicken breasts in the sink with water to defrost. I'm making what I planned for tomorrow night, tonight.... a pretty simple pesto chicken pasta with broccoli dish that Budget Bytes posted recently. The sauce is made with cream cheese.... we'll see how this goes.

                                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                          Can you post the link for the Budget Bytes meal when you can? I have pesto left and tonight i will have leftover broccoli from the head I have for dinner. It sounds like a maybe for the leftovers. Can i say "whew"? What if SO didn't text you and remind you he was on his way? That would have been bad. Now you look all prepared. We won't tell that you almost forgot him. ;-)

                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                              Man, you ferret out the cheap and delicious. That sounds great. Thanks alot.

                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                You're welcome. Just finished eating and it was delicious! Definitely something I'd make again. Only change I made was using fresh broccoli vs frozen.

                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                  Looks great, I'm going to give that a try.

                                                                                                                                                                                                                                                                              2. re: juliejulez

                                                                                                                                                                                                                                                                                JJ, I have made a broccoli chicken pesto pasta with cream cheese in the sauce before and it was great - nice and smooth sauce; hope yours turns out that way:)!

                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                  I'm excited to try it... has many of my favorite ingredients in it :)

                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                    That's pretty much it! I just made it up (like I do; not much of a recipe person, except for research/reading/learning). I added a sprinkle of parm, and some chopped artichoke hearts(frozen/canned - NOT marinated) for tang.

                                                                                                                                                                                                                                                                                    Best eating's:)

                                                                                                                                                                                                                                                                                2. re: juliejulez

                                                                                                                                                                                                                                                                                  This sounds delicious, I've loved nearly every recipe I've tried from Budget Bytes.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    Yeah I love it since 1) I'm on a budget and 2) Most of the recipe can be easily made on a weeknight. Goes to show you don't need tons of fancy ingredients to make a delicious meal.

                                                                                                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                                                                                                    I love that site too. Too bad about the spicy chili - it sounds wonderful... although the pesto chicken pasta with broccoli doesn't sound too bad either! I like broccoli with anything :-)

                                                                                                                                                                                                                                                                                  3. After last night's birthday meal for the man (red wine braised short ribs on fried asiago polenta cakes and sauteed lacinato kale from the garden- all of which turned out *perfect* and was delicious. I really should have taken a picture, duh!) it's time for something lighter. I'll poach wild keta salmon in the last of the Trader Joe's miso ginger broth, reheat what's left of the roasted cauliflower and some Trader Joe's frozen french green beans. Easy peasy.

                                                                                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                      fried asiago polenta cakes sound amazing! any details, please?

                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                        They were reaaallllllllllyyyyy good! I just made polenta as normal with 1c milk, 2c water and a heaping 1c of polenta, cooked as normal and stirred the asiago in when I took it off the heat (a lot... I didn't measure, tho'... maybe a cup?) and poured it into a greased parchment lined 9x13. I let it set up in the fridge for a few hours and then pulled the parchment out and set the polenta on the cutting board and used a large cookie/ biscuit cutter to make the rounds. I fried them in a pan lightly greased (I don't own any non-stick but that would really work well for this,) and cooked them on medium or so until they were pretty and crispy. They make a nice base for a lot of things but they're perfect for braised meats. I treated myself to one last night and then sent ALL of the leftovers with the man for his lunch today. I know better than to keep that in the house!

                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                          mmmmm thanks!
                                                                                                                                                                                                                                                                                          I have short ribs in the freezer right now, and if the bf is ever able to chew again, I'll make these for him.

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            Just say Ina (not a huge fan, but she cooks pretty well - if her format is a little repetitive...); Food Channel on in the background while I was working at my computer yesterday, and she did a Morel chicken & sauce with fried polenta triangles. Had me drooling over the polenta. Chicken was a pretty straightforward sauté, with expensive dried Morels, creme fraiche, white wine, heavy cream (what's not to like?). But the polenta! She made it in a smaller pan than I would think, (cream, parm, thyme, garlic in the polenta) so it was THICK, and she used a nice fancy scalloped square cutter, then cut the squared into 2 triangles; fried in butter. It looked so fab - I am making some dinner party menu in January with this in mind.... YUM!

                                                                                                                                                                                                                                                                                            I am thinking short ribs, or rabbit in red wine.....

                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                              Hey GS! *waving*

                                                                                                                                                                                                                                                                                              Chicken and a cream sauce sounds nice, I'll have to add that to the list. The weather here has just taken it's turn towards winter for the first time this season. I'm trying to balance cozy meals with waistline friendly ones. I nailed the poached salmon tonight, it was freaking delicious. Now we can have cozy tomorrow night. :)

                                                                                                                                                                                                                                                                                              We don't have a tv so no Food Network for me but polenta triangles would be cute, you could do a lot in the way of plating with them. I like some height to the plate.

                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                Waving back at you weezie, sorry I missed your 'wave" :)

                                                                                                                                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                                                                                                                                            I'm going to have to buy some polenta and make this. Sounds great!

                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                              doesn't it though? Winter side on a plate.....

                                                                                                                                                                                                                                                                                          3. re: weezieduzzit

                                                                                                                                                                                                                                                                                            Late to the party.

                                                                                                                                                                                                                                                                                            Braised short ribs and polenta? Killer!!

                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                              I'm thinking of copying weezie tomorrow night.

                                                                                                                                                                                                                                                                                          4. I'm actually missing my turkey both the meat and the broth, but it's all long gone. I'm pondering roasting another this weekend. For now, dinner is simple and lazy again because I haven't yet put new food in the fridge after the holidays. Dinner will be a nice bland plate of scrambled eggs. There's none of my usual meat mix-ins or cheese in the house, but fortunately my cheese appetite is still low. I'm actually enjoying the eggs, they taste great even when not loaded with the kitchen sink. I'm carb-ed out from Thanksgiving so happy to be back to my usual low carb state, but on the side will likely be bread to calm the belly. I hope to join you all cooking all the wonderful meals I'm reading about here in a few days.

                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                              Fieldhockey; I am all for scrambled eggs - very Franchie - where all you put in is a little cream/water, cook in lot's of butter, with some fresh tarragon or a sprinkle of chives and cook very low, nearly poaching the curds.... Kind of a revelation. Eggs as eggs, rather than a vehicle for 'other stuff'. My favorite kind when I am feeling lonely or sicky. Of course, 'hung-over eggs' have all kinds of stuff in them - 'nuf' said:). But, it's worth learning to appreciate them on their own if you have good eggs.

                                                                                                                                                                                                                                                                                              Get a turkey and cut it down the middle. Cook 1/2, and save 1/2. dry brine for a day or two, and easy-peasy roast it for a couple hours (you can even put stuffing under it, or just a cut onion, lemon and orange), and you have lots of juicy meat, bones for more stock/gravy, and not overwhelming leftovers. I now swear by it!

                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                Indeed, I guess I can thank my prolonged illness for teaching me the lesson of "eggs as eggs, rather than vehicle for 'other stuff.'" I definitely, agree, I'm glad I learned this lesson and they definitely won't be reserved for sick food. Not even sure I plan to pick up much from the store intended to toss into eggs since I'm loving these eggs so much.

                                                                                                                                                                                                                                                                                                I agree, turkey is so easy! I actually don't need to muster a lot of energy to roast another one. I do low and slow at 225F so I basically do nothing and then get to enjoy the rewards a few hours later.

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  You have seemed to learn so much since you joined us here, Fieldhockey. I am pretty impressed with your 'curve' and your willingness to roll with all the stuff going on in your life, and your interest in good food. Pretty impressive.

                                                                                                                                                                                                                                                                                                  You are girding yourself for a full life, make no mistake; a great career, wonderful food, companion, etc. kudos to you:)

                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                    Haha, I have indeed. And, thanks to all of you. I'm pretty low key and grew up with a dad in the military so learned to roll with the punches and make do as best as you can. I was always sort of interested in food and cooking since all the women in my family are big cookers, but only in the past few years really spread my wings. I now feel at home in the kitchen. I just go in and tasty things emerge which is so great. I also love the creativity and it's a great way to get away from all the madness at work which right now is about to drive my bonkers. I just had a vacation but I need another one :) Good thing, my next week off is less than a week away. I like to cluster my vacation weeks at the holidays which allows me to enjoy them but then the rest of the year is a whirlwind of working nonstop.

                                                                                                                                                                                                                                                                                            2. First night of my determination to clear the leftovers out of the fridge...for myself, I had a simple garden salad and leftover fried chicken which I crisped up in the oven. I have four whole uncooked chicken wings in the oven for DF; he'll be having smoked gouda mac & cheese as I had two individual portions in the freezer, and as a second side, simple steamed broccoli.

                                                                                                                                                                                                                                                                                              1. Tonight I am making ginger stirfry. Thin sliced sizzler steak, broccoli, zucchini, red bell pepper, button mushrooms the size of, well who knows but they are huge, onions, carrots, celery and mirliton. Lots of soy, sesame oil, sambal oelek, garlic, ginger, and teriyaki sauce. Jasmine rice for a side.
                                                                                                                                                                                                                                                                                                I have to say I had a big old bent nose about being sick on T-day and missing the leftover sandwiches. I peeked in on the carcass the other day when i was feeling better and saw that James had gone locust on it. Oh well, or so I thought. Turns out my loving man had saved me the lowest, deepest part of the breast nearest to the bone by the thigh(my favorite part for sammies) for me. I skipped the pea soup last night and had a super satisfying leftover turkey sammie with stuffing. I thought i missed out. It turns out I have the sweetest bf ever. Now I just have the meat I can scrounge from the back and the bones for broth and soup. Color me happy

                                                                                                                                                                                                                                                                                                11 Replies
                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                  So glad SO thought of you and saved your favorite part. I'm still bitter about it too even though I enjoyed some of the treats, it was nothing like my usual holiday. Thanksgiving has been demoted on the holiday list in my infantile, child of a mind, hopefully it'll make a comeback. I'm glad you finally were able to indulge, definitely try out the stuffing bread next year. We eventually were out of stuffing but SO thought the turkey sandwich was great without it since we had the stuffing bread. I nibbled on some and it was great dipped in gravy.

                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                    I agree. It wasn't my usual holiday but it mustn't be given any bad feelings because our tummies refused to commit. I will try the stuffing bread if i can get it here at Xmas. It sounds great, especially dipped in gravy.

                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                      It's on the Christmas menu for my local ghb, so worth a check.

                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                      Fieldhockey - can you re-post anything about stuffing bread? Sounds wonderful... and all of that is lost to me in the busyness of December and missed posts by you all... wonderful idea. My mind conjurs up all kinds of things with that idea....

                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                        The stuffing bread is a holiday offering from Great Harvest Bread Company(http://www.greatharvest.com/). They are a franchised chain with stores all over. The stuffing bread is a whole wheat loaf seasoned similarly to traditional sage stuffing seasoned with sage, thyme, salt and pepper with chunks of celery and onions mixed in. It's not you, I don't think I mentioned it here I think it was on the "favorite bread for Thanksgiving sandwiches" thread. It was really delicious and great quality as their breads usually are. I fortunately saved some in the freezer, but plan to buy another loaf for Christmas.

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                          Thank you for reprising the mention; I have a Great Harvest in the Junction neighborhood of West Seattle about 10 minutes away; will check it out! :)

                                                                                                                                                                                                                                                                                                          What a great idea!

                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                            Let me know what you think, if you try it.

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                              Will do; it will be a few days before I get to that neighborhood, but will check it out soon!

                                                                                                                                                                                                                                                                                                    3. re: suzigirl

                                                                                                                                                                                                                                                                                                      What a love-ing post! So glad SuziG, that you got the best part of the breast (my only fave part too!), and that your honey saved it for you. Man, that turkey sam is really some of the best of the 'thanks' day:)

                                                                                                                                                                                                                                                                                                      Glad your feeling better, and happy.

                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                        What a great guy and what a great meal (ginger stirfry)! You should be happy (suzi) girl!

                                                                                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                                                                                          Thanks. He is a great guy. Certainly a keeper.

                                                                                                                                                                                                                                                                                                      2. Well hello all - so sorry to be so long away from 'our table'!

                                                                                                                                                                                                                                                                                                        Last week was a crazy blur of baking Big Bundt's; advertised and sold Spiced Pumkin Cranberry w/ candied Ginger Bundt Cakes to my private clients, my FB friends, etc. and got a bunch of orders, so I was baking up a storm and delivering to heck-and-back from Mon-Wed. evening. Little sleep, some profit:) I LIKE A BIG BUNDT AND I CANNOT LIE! Hee hee. Anyway, once project done.... just wanted to collapse thursday, but had a friend-is-family Tday to go to, so made my promised butternut squash and poblano gratin, and sallied forth mid-afternoon.

                                                                                                                                                                                                                                                                                                        A good time with great friends, and mostly good food - but, alas, dry turkey;(. Enough good gravy to cover most ill's, and enough wine to make everyone not care!

                                                                                                                                                                                                                                                                                                        I recovered Friday finally with a Hitchcock movie marathon, and roasted a 1/2 turkey I had dry brined (like MC's), and made stock for gravy. Only bothered with some masher's, and - oh - confession time - CANNED jellied cranberry sauce, which I love (right up there with olives on my fingers, - like from childhood:). Had a friend over for belated Thanks-day Saturday, where we ate all that, plus I made a simple apple-sausage stuffing with homemade whole grain bread, cornbread some chestnuts, plus turkey, cran, mashers, squash gratin, and a nice salad.

                                                                                                                                                                                                                                                                                                        Leftovers and such last couple days, but got off the turkey train and had a much-needed BURGER last night, with avocado and bacon and a tart lean salad. Hit the spot!

                                                                                                                                                                                                                                                                                                        Tonight, I am making a nice piece of wild Alaskan Rockfish, in my friends crazy sauce of blue cheese, crême fraiche, white wine, topped with thin shavings of red onion and capers. Served with tiny steamed fingerlings and another big, refreshing salad with mustard house viniagrette, pears, shaved cucumber, persimmons,avocado & walnuts.
                                                                                                                                                                                                                                                                                                        Leftover 5-spice pumpkin ice cream for dessert. Forgot to say for Saturday, I made a simple apple crostata and that ice cream for dessert. Jenny's Splendid recipep made it last year for family, and it was the hit of Tday with step-mom's secret pear pie.

                                                                                                                                                                                                                                                                                                        Glad to catch up with all'y'all's busy cooking and lives! Have been catching up on some of the thread reading, but doesn't life hurtle forward at a pace?

                                                                                                                                                                                                                                                                                                        Now to finish decorating the house for Christmas - about 1/2 done. Wreath repair in process tonight.... don't know what happened to that fabulous shiny red thing in it's container this year, but it needs some color touch up on all the shiny beads before hanging up....

                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                          I'm loving the sound of that blue cheese sauce, I might give it a try.

                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                            Very simple. Heat a dish that's heat proof for the oven. Butter it. Oven at 375. Rack nearer the high up than low.

                                                                                                                                                                                                                                                                                                            This dish is best done in individual gratin dishes, or fine for 2, but if you want to make for a few, do singles - fast and quick, like you would get from a resto salamander situation.

                                                                                                                                                                                                                                                                                                            If you make the blue cheese topping ahead, leave out of fridge for 1/2 an hour so not too cold.

                                                                                                                                                                                                                                                                                                            While the gratin dish is heating,Mix up in a dish some crumbled blue cheese you love( but not over-stinky and sharp kind of toooo much - cowgirl creamery Point Reyes for example, or TJ's Cave-aged Blue - like that) - a couple of Tbsp., add a 1/4 cup créme fraiche, a little finely chopped parsley, a 1/2 minced garlic clove (go easy), a large grind of fresh pepper, a squeeze of lemon. Thin with heavy cream if needed. If you must substitute sour cream - sauce will break a bit near the end, but no matter if looks aren't important. This is what you need for every 2 persons dishes.

                                                                                                                                                                                                                                                                                                            Have ready rinsed chopped salt-brined capers, thinly sliced red onion, a little more chopped parsley for garnish, and wedges of lemon for serving.

                                                                                                                                                                                                                                                                                                            Put in a tblsp. of white wine you would drink into the hot buttered shallow gratin dishes. Put in rinsed, dried fat fish fillet of a rockfish, halibut, etc (firm white fish - sole, etc. would be lost here), perhaps 6-9 oz. per person.

                                                                                                                                                                                                                                                                                                            While the dish is sizzly and hot, top each cold fillet with the RT thick blue-cheesy sauce, dribble a bit of white wine on top, andAdd a few shaving's of red onion to the top of the fish dish(es), and put back under the moderate-hot oven.

                                                                                                                                                                                                                                                                                                            Bake for about 10 minutes, enough time for the hot dish to help the fish cook from the bottom, and the sauce to heat from the top without breaking. Check with the finger method, or with a thermometer to 155 degrees. May ta