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What's for Dinner #264 - 2014 Here We Come![through January 3, 2014]

roxlet Dec 30, 2013 03:02 PM

The new year is upon us, and as usual, it seems to sneak up a lot faster than I realize. WFD here is a bit of catch as catch can as we bake and cook for our annual New Year's Day Open House. I've just finished most of the baking, and the thought of cooking dinner is definitely unappealing at this point!

What's going on in your house as the year turns?

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  1. Njchicaa RE: roxlet Dec 30, 2013 03:09 PM

    Tonight we are having plain and spinach tortellini topped with homemade alfredo sauce and leftover smoked chicken and Alex Guarnaschelli's Grilled Romaine Salad.

    Tomorrow I am making Rachael Ray's Reuben Mac and Cheese. I made it once before for my husband and brother-in-law and they raved about it so they asked me to make it again for tomorrow night.

    1. n
      nojunk RE: roxlet Dec 30, 2013 03:16 PM

      tonight is a clean-out-the-fridge skillet. diced up leftover ham, diced veggies from the veggie tray, diced up leftover roasted potatoes, diced onion, sauteed in the cast iron skillet then left until crusty, leftover cheese cubes, couple eggs broken over the whole mess. served with the end of the
      Christmas butter bit rolls. Yum!

      1. linguafood RE: roxlet Dec 30, 2013 03:36 PM

        We're taking a good friend of ours out to dinner at a small plates place that's hit or miss (hopefully more of a hit today) and possibly a movie afterwards. Yeah, almost a date. Almost.

        Happy old year!

        1 Reply
        1. re: linguafood
          suzigirl RE: linguafood Dec 30, 2013 05:46 PM

          Happy old year to you also. Have fun on your "date".

        2. foodieX2 RE: roxlet Dec 30, 2013 03:43 PM

          Finally pea soup after last nights disappointing start. I let it cook in the slow cooker until it was time for bed and the peas were FINALLY tender. I left it in the unheated mudroom to cool over night.

          This afternoon I put it back in the slow cooker and just barely heated it up on low. Once warm and no longer gelatinous I pureed it with my hand blender. I then cooked up a bunch of lardons and diced 6 new potatoes and added them to soup along with a little more thyme, S&P and let that cook for another hour or so.

          Not toot my own horn but damnnnn that was some good soup! You could really tasted the smokiness of the ham and richness of peas. The lardons and the potatoes added texture and richness too. Even my 12 year old who is on an anti-pea kick and has never has liked potatoes (heathen!) loved it.

          I have plenty leftover but since we are having people over for fondue tomorrow I plan on freezing the extra for another day.

          Supposed to be bitterly cold tomorrow so I am glad we are being our regular stay at home selves and forgoing all NYE festivities. It will be fun to enjoy a couple different kinds of fondue, champagne and movies with our friends.

          4 Replies
          1. re: foodieX2
            suzigirl RE: foodieX2 Dec 30, 2013 04:31 PM

            So glad the soup came out. it sounds really delicious. I love the idea of adding potatoes and lardons. It must have really added texture.

            1. re: foodieX2
              Berheenia RE: foodieX2 Dec 30, 2013 04:34 PM

              I'm planning to make pea soup with my ham-bone soon but will use a stupid market pack of split peas as they always work for me. Did you use something more upscale? Just wondering ....

              1. re: Berheenia
                g
                givemecarbs RE: Berheenia Dec 30, 2013 04:53 PM

                I was wondering that too Berheenia as I just made split pea soup last night with the christmas ham bone and ham scraps and it seemed to cook up in no time. I did do it in two parts as I had to run out to the store so the peas got to soak a bit before I added the carrots celery and garlic.

                1. re: Berheenia
                  foodieX2 RE: Berheenia Dec 30, 2013 06:25 PM

                  I just bought a bag of dried split peas from my local grocery store. I think they were Goya? My fear was that they were old which is why they took forever to soften, but the end result was great.

                  On another thread someone suggested adding fresh/frozen peas at end before pureeing to add a freshness. I meant to pick up a bag but forgot.

              2. BananaBirkLarsen RE: roxlet Dec 30, 2013 04:01 PM

                I'm doing sort of a cassoulet-ish type thing, with du puy lentils instead of beans, because I have so many cooked pinto beans in my freezer I just can't justify cooking another bean. A bit of bacon, some sliced kielbasa and a smoked pork chop were browned in a combo of bacon and duck fat. Onion, carrot, celery, garlic added along with a parsley-bay-thyme bouquet, then everything drowned in duck stock and a bit of red wine and popped into the oven. Crumb topping to be applied in a bit. A little salad with apples, goat cheese and honey-lemon dressing on the side, and a slice of buttered sourdough. I'll probably be the only one eating this, since my boyfriend has been sleeping off the flu all day and can barely stomach peppermint tea, but that's not gonna stop me from pouring myself a glass of red wine and thoroughly enjoying the meal.

                1 Reply
                1. re: BananaBirkLarsen
                  Berheenia RE: BananaBirkLarsen Dec 30, 2013 04:25 PM

                  Sounds really good.I think I'm getting a cold as I had a flu shot so can't be getting that!

                2. MidwesternerTT RE: roxlet Dec 30, 2013 04:30 PM

                  Fettuccine with alfredo sauce, shrimp, garlic and sauted fresh spinach. Fresh oranges from the in-laws in Florida. Naan bread. Cookies.
                  This was unplanned cooking since we'd been invited out for lunch and supper today but BOTH invites were cancelled due to illnesses. It's also been below zero all day, so I turned to our well-stocked freezer (for the shrimp and the commercial alfredo sauce) & pantry (for the fettuccine).

                  The leftover fettuccine and alfredo will combine with ham and peas tomorrow for lunch.

                  1. LindaWhit RE: roxlet Dec 30, 2013 05:04 PM

                    Some shopping at Wegmans today. More than half of the money spent was on wine. No surprise. BUT I also got the ingredients for my New Year's Eve dinner, so all is good.

                    Meatloaf, mashed potatoes, and sauteed sugar snap peas. It's what's for dinner. And gives me meat loaf sandwiches - woo hooo!!!!

                    Ground beef, 2 sweet Italian sausages with the ground pork squoze out of their casings, an egg, Worcestershire sauce, salt, pepper, dried thyme and a healthy handful of Panko crumbs. All squished together in a bowl and patted into a loaf. Into a sprayed loaf pan, topped with some Plum Ketchup, and into a 350°F. oven for about 1-1/4 hours, pouring off any excess fat after 45 minutes.

                    Yukon Gold potatoes, peeled, boiled, and mashed with butter, sour cream, salt and pepper.

                    Sugar snap peas sauteed with butter and olive oil, seasoned with salt, pepper, and fine herbes (a mix of dried chervil, parsley, tarragon and chives).

                    Some wine, and it is dinner. So let it be written. So let it be done.

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

                    6 Replies
                    1. re: LindaWhit
                      suzigirl RE: LindaWhit Dec 30, 2013 05:30 PM

                      Meatloaf, mashed potatoes and sugar snap peas... pure comfort food. And leftover sandwiches, oh yeah. Mmmmm.

                      1. re: suzigirl
                        LindaWhit RE: suzigirl Dec 30, 2013 06:30 PM

                        I think meat loaf, roasted chicken, and mac & cheese are my favorite comfort foods.

                      2. re: LindaWhit
                        steve h. RE: LindaWhit Dec 30, 2013 05:39 PM

                        Killer.

                        1. re: LindaWhit
                          foodieX2 RE: LindaWhit Dec 30, 2013 06:42 PM

                          One of my favorite winter meals! Enjoy.

                          1. re: LindaWhit
                            s
                            sr44 RE: LindaWhit Dec 30, 2013 07:56 PM

                            Oh that Danny Wegman. Always your best interests at heart.

                            1. re: LindaWhit
                              Njchicaa RE: LindaWhit Dec 31, 2013 01:20 AM

                              That sounds like a wonderful meal! Total comfort food.

                            2. suzigirl RE: roxlet Dec 30, 2013 05:08 PM

                              Okay, my new tablet decided to update during my post for WFD. I am posting again. Tonight is red beans and rice with smoked sausage from the butcher. Cheddar jalepeno cornbread and hot sauce to go with. No vegetables besides bell pepper and onion were harmed in the making of this dinner. It just occurred to me that this is a typical Monday dinner in New Orleans. Man, they got this right.

                              1. r
                                rjbh20 RE: roxlet Dec 30, 2013 05:38 PM

                                A light dinner was requested by the young athlete so a freezer scrounge yielded shrimp & sea scallop risotto with some excellent lobster stock. Hit the spot.

                                 
                                1. steve h. RE: roxlet Dec 30, 2013 06:33 PM

                                  Freezer diving tonight. Crab cakes and corn were pulled out. The crab cakes were sautéed in butter, the corn was punched up a bit with chopped jalapeño. Beer for me, wine for Deb. The Book of Manning is on the plasma.

                                  1. f
                                    Frizzle RE: roxlet Dec 30, 2013 06:51 PM

                                    It's New Year's Eve here tonight.

                                    We're starting with Pipi fritters (pipis are a shellfish we gathered from the beach here - photo attached).

                                    It's very casual tonight so the only other items on the menu are spaghetti with young garlic and spinach and a green salad.

                                    Staying up to midnight for the sake of it is debatable but we do have a well stocked wine fridge including bubbles if we decide to see in the New Year.

                                    3 Replies
                                    1. re: Frizzle
                                      f
                                      Frizzle RE: Frizzle Dec 30, 2013 06:53 PM

                                      And the photo. I'm not sure if these have a different name in other countries.

                                       
                                      1. re: Frizzle
                                        LindaWhit RE: Frizzle Dec 30, 2013 08:06 PM

                                        A very happy New Year to you and yours, Frizzle!

                                        1. re: Frizzle
                                          mariacarmen RE: Frizzle Dec 31, 2013 09:24 AM

                                          Happy New Year, Frizz!

                                        2. v
                                          valerie RE: roxlet Dec 30, 2013 07:06 PM

                                          Sort of a use-up-what's-hanging-around dinner. I made chicken fajitas tonight. Wanted to make a light-ish meal since we will have a ton of food at our friends house tomorrow night. Fajitas are always a hit around here but for some reason these were extra good.

                                          1. biondanonima RE: roxlet Dec 30, 2013 07:11 PM

                                            I used my new sausage stuffer to make a few pounds of pickled sweet pepper-fontina pork sausage yesterday, so today we had them for dinner with some sauteed Brussels sprouts. REALLY good.

                                            6 Replies
                                            1. re: biondanonima
                                              foodieX2 RE: biondanonima Dec 30, 2013 07:13 PM

                                              Oh my, those sound wonderful. That's my next endeavor, sausage making. Is your a KA attachment? Or a counter top model?

                                              1. re: foodieX2
                                                biondanonima RE: foodieX2 Dec 31, 2013 05:56 AM

                                                I have the Kitchenaid attachment and used it exactly ONE time before realizing that I needed something better. I love the KA meat grinder, but the sausage stuffer is TERRIBLE - it makes a huge mess and the sausages come out full of air pockets because the tubes aren't big enough and the plunger doesn't work well.

                                                Anyway, my husband bought me the LEM 5 lb stuffer for Christmas - it's one of the few inexpensive ($150ish on Amazon) models that has metal gears (a must, from what I understand) and it was SO easy. You just plop your meat in the holding tank, turn the crank and go. It probably took me less than 1 minute to stuff 2.5 lbs of sausage - putting the casing on the tube was far more time-consuming than the actual act of stuffing. Well worth it if you like to make sausage. BTW, I have a very slightly used KA stuffer attachment to give away if anyone wants it! :)

                                                1. re: biondanonima
                                                  Njchicaa RE: biondanonima Dec 31, 2013 06:18 AM

                                                  I'll take it if you didn't already find a home for it!

                                                  1. re: Njchicaa
                                                    biondanonima RE: Njchicaa Dec 31, 2013 07:21 AM

                                                    If you want to send your address to biondanonima@yahoo.com, I'll mail it to you. BTW, it's just the tubes and the spacer ring - no plunger, because they expect you to use the plunger that comes with your meat grinder. Unfortunately, this plunger is WORTHLESS for stuffing sausage. Apparently some people have had success making their own plungers out of wood, but I'm not quite that crafty!

                                                  2. re: biondanonima
                                                    foodieX2 RE: biondanonima Dec 31, 2013 06:51 AM

                                                    Thanks B! A friend of mine has a countertop model and offered to lend it to me before I invest. I was leaning towards the KA model because in the 25+ years I have owned my KA it hasn't failed me yet but I have also heard the attachments you can buy today are not nearly as good as the one available back then.

                                                    1. re: foodieX2
                                                      j
                                                      JudiAU RE: foodieX2 Dec 31, 2013 06:30 PM

                                                      Eh. Works fine got us. We have a dedicated stuffer we rarely us.

                                              2. k
                                                Kontxesi RE: roxlet Dec 30, 2013 07:50 PM

                                                We've hit one of those necessities-only patches, so the next few weeks will be living off of staples and things in the freezer.

                                                Tonight was broccoli fritters [sans parm :-( ] with broccoli I froze a month or two ago, rice cake things with onion and a pint or so of canned tomatoes, with a fried egg on top. Quite yummy and satisfying, actually, but I skimped on the salt.

                                                1. h
                                                  Harters RE: roxlet Dec 31, 2013 02:49 AM

                                                  We're going down the four course Italian meal route tonight.

                                                  Some mixed antipasto to start. That's the sort of jar opening and salami slicing process that appears at Casa Harters under the guise of mezze, antipasto, tapas or hors d'oeuvres.

                                                  Then pasta with an Amatriciana sauce (Valentina Harris recipe)

                                                  Then chicken cacciatore with green beans. Mrs H has a Jamie Oliver recipe which we'll play with. She found it when she was looking for a dessert and we'll do his quick tiramisu, as written. Both recipes from "Jamie's Italy".

                                                  Hope everyone has a healthy and peaceful 2014. Best wishes from north west England.

                                                  John

                                                  1 Reply
                                                  1. re: Harters
                                                    steve h. RE: Harters Dec 31, 2013 12:53 PM

                                                    Wonderful meal.

                                                    All the best in 2014.

                                                  2. ChristinaMason RE: roxlet Dec 31, 2013 04:44 AM

                                                    Two nights ago DH, my MIL and I made a huge batch of homemade linguine and a sweet Italian sausage, onion, and green bell pepper red sauce for the extended family. At my SIL's request I made creamy Caesar salad again, and we also made garlic knots and roasted Parmesan cauliflower. Plenty of red wine. Everyone seemed to enjoy it.

                                                    Last night we missed our connection to Philly (our NYE destination) and had McDonald's, the only "restaurant" still open at 11pm in O'Hare...

                                                    No more cooking until Jan 2...happy 2014, WFD pals!!

                                                    3 Replies
                                                    1. re: ChristinaMason
                                                      roxlet RE: ChristinaMason Dec 31, 2013 05:43 AM

                                                      Did you get to Philly?

                                                      1. re: roxlet
                                                        ChristinaMason RE: roxlet Dec 31, 2013 11:50 AM

                                                        yes, we finally did, and went straight from the airport to the Barnes Collection in Center City. Decent museum but their cafe sucks. We split an underwhelming, gristly, underseasoned roast beef sandwich there for lunch.

                                                        I miss my kitchen! Dinner still TBD.

                                                      2. re: ChristinaMason
                                                        foodieX2 RE: ChristinaMason Dec 31, 2013 06:52 AM

                                                        Here's hoping you made it to Philly safe and sound!

                                                      3. Novelli RE: roxlet Dec 31, 2013 06:52 AM

                                                        2 of my broccoli plants bolted, so last night I steamed them with their flowers until tender, then mashed them up with some ricotta, pecorino, an egg, and breadcrumbs, and made little fritters/pancakes.

                                                        A chunk of bread with olive oil and a glass of wine and that was dinner!

                                                        2 Replies
                                                        1. re: Novelli
                                                          k
                                                          Kontxesi RE: Novelli Dec 31, 2013 07:02 AM

                                                          Yum. My fiance came in last night, saw what I made for dinner and said, "Broccoli fritters? Wow! Thanks, babe!" He proceeded to eat most of them and take the leftovers hunting with him this morning. Always a favorite at our house. :)

                                                          1. re: Novelli
                                                            tcamp RE: Novelli Dec 31, 2013 07:40 AM

                                                            Great idea!

                                                          2. a
                                                            archivista RE: roxlet Dec 31, 2013 06:59 AM

                                                            That's when your sweet mr. roxlet offers to pick up bbq or call for Chinese. and you can both relax before your party!

                                                            6 Replies
                                                            1. re: archivista
                                                              r
                                                              rjbh20 RE: archivista Dec 31, 2013 09:49 AM

                                                              Pick up bbq? As in made by someone else? Surely you jest.

                                                              1. re: rjbh20
                                                                LindaWhit RE: rjbh20 Dec 31, 2013 02:07 PM

                                                                :-)

                                                                http://www.youtube.com/watch?v=0A5t5_...

                                                              2. re: archivista
                                                                roxlet RE: archivista Dec 31, 2013 11:14 AM

                                                                Mr. roxlet is rjbh20, and is known hereabouts as "The Pitmaster." But sweet mr. roxlet (I happen to love that sobriquet) made a fabulous seafood risotto using lobster stock and made with shrimp and scallops.

                                                                1. re: roxlet
                                                                  a
                                                                  archivista RE: roxlet Dec 31, 2013 11:26 AM

                                                                  oh..... i get it...no bbq take out with a Pitmaster in the House! When we've been cooking and baking all day and want to pick up something good and easy..a trip to the Pollo El Regio truck is in order...bbq chicken... down the street... my sweet boy will go pick it up. and we feast!

                                                                  1. re: archivista
                                                                    roxlet RE: archivista Dec 31, 2013 12:18 PM

                                                                    Whether they cook or pick up, it's nice to have a mr. who participates!

                                                                    1. re: roxlet
                                                                      a
                                                                      archivista RE: roxlet Dec 31, 2013 07:12 PM

                                                                      true that!

                                                              3. tcamp RE: roxlet Dec 31, 2013 07:09 AM

                                                                Tonight we're eating from the food trucks at First Night in our city. Some genius finally figured out to invite trucks to this event that has been going on for nearly 20 years. Such a great idea! Last year I had a calzone - a really really good calzone.

                                                                1. gini RE: roxlet Dec 31, 2013 08:45 AM

                                                                  Post-bouldering sesh last night I had a nice IPA and a salad of carrots and lentils. The lentils were hard, it was sad. Tonight we'll have some leftover meatballs in marinara before trekking cross town for a house party. Here's to a great 2014!

                                                                  1. linguafood RE: roxlet Dec 31, 2013 08:58 AM

                                                                    The small plates place was a mixed bag. I had a holiday mojito (rum, mint, pomegranate, st. germain, soda) -- scratch that, I had two, a cup of southern pea soup with bacon and crème fraîche, and shrimp & grits with BEPs, corn and bacon. My man had pork belly and scallop -- massive chunks of pork belly that were unfortunately not crispy on the outside.... a little overwhelming to put a big fat block of pork fat in your mouth, much as I love my pork fat.

                                                                    The birthday boy had lobster mac & cheese and fish tacos, as well as a free dessert of pecan tart à la mode. I'd say the dessert was likely the biggest success of the meal. Oh, and the birthday boy paid! WTF!!

                                                                    So we paid for the movie tix: American Hustle, which was entertaining enough, but I'm not sure it's The Greatest Movie of the Year.

                                                                    That said, Christian Bale's various physical incarnations over the years have been *quite* impressive. Great actor, too.

                                                                    3 Replies
                                                                    1. re: linguafood
                                                                      tcamp RE: linguafood Dec 31, 2013 09:27 AM

                                                                      Hmm, crème fraiche in pea soup is a lovely thought.

                                                                      1. re: linguafood
                                                                        juliejulez RE: linguafood Dec 31, 2013 11:26 AM

                                                                        I've been in love with Christian Bale since Newsies. I really want to see American Hustle but will likely wait til it comes out on pay per view on DirecTV

                                                                        1. re: juliejulez
                                                                          linguafood RE: juliejulez Dec 31, 2013 01:15 PM

                                                                          I'd say - at least as someone who generally only watches movies on the big screen when one of the main attractions is cinematography (like LOTR, for example) - that American Hustle can easily be watched on a "small screen" at home. Really.

                                                                      2. fldhkybnva RE: roxlet Dec 31, 2013 09:19 AM

                                                                        I'm looking forward to tonight...vacation!!! I had a random rough night last night so looking forward to a non "school" night that I don't have to worry about waking up or leaving the house as I really just want to sit on the couch for a few days. It's probably not healthy, but I think I need more quiet time away from having to worry about work. Back to the important stuff...dinner! My first rib roast, sauteed green beans and duck fat roasted potatoes. A re creation of Christmas with beef instead of chicken it seems. Appetizer nibbles will include salami, cheese and fruit and perhaps a few deviled eggs I'm planning for tomorrow.

                                                                        10 Replies
                                                                        1. re: fldhkybnva
                                                                          foodieX2 RE: fldhkybnva Dec 31, 2013 09:22 AM

                                                                          Is kitty going to partake in the rib roast? LOL. Growing up our cats used to not leave the kitchen when my dad would make it.

                                                                          1. re: foodieX2
                                                                            fldhkybnva RE: foodieX2 Dec 31, 2013 09:25 AM

                                                                            Indeed I hope so. He LOVES beef! In fact, don't cook it, he will eat it raw like a wild lion beast. He has a spot on the shelf underneath the kitchen island where he sits while I cook. Well, either there or in the box from a case of cat food that I can't throw out because he loves it so much. I must admit that I am delighted that I adopted him this year especially in the past month or so when life has been pretty rough, he really does bring so much joy to my life.

                                                                            1. re: fldhkybnva
                                                                              foodieX2 RE: fldhkybnva Dec 31, 2013 09:53 AM

                                                                              <<hugs>> I am glad he is a small bundle of joy for you.

                                                                              1. re: fldhkybnva
                                                                                MamasCooking RE: fldhkybnva Dec 31, 2013 10:58 AM

                                                                                Take is a well mannered boy:) Sweet how comforting these little souls can be to us isn't it. Happy New Year and enjoy your time to yourself.

                                                                                1. re: MamasCooking
                                                                                  fldhkybnva RE: MamasCooking Dec 31, 2013 02:09 PM

                                                                                  I know, I hope he doesn't have some sort of teenage feline rebellious phase. He's so well behaved. Grandma sent him a new toy that arrived today, the "cat's meow," perhaps you've seen it on late night infomercial TV and he's in heaven! I think a perfect New Year's night is in the works. I'm a classic introvert, so quality time alone is rarely a bad thing to me :) Happy New Year to you all as well!

                                                                                2. re: fldhkybnva
                                                                                  LindaWhit RE: fldhkybnva Dec 31, 2013 02:11 PM

                                                                                  Your last sentence brought a HUGE smile to my face, fieldhawk. :-) Enjoy your downtime as you start the new year.

                                                                              2. re: fldhkybnva
                                                                                fldhkybnva RE: fldhkybnva Dec 31, 2013 10:22 PM

                                                                                My first rib roast...delicious!!! I thought I'd have a ton of leftovers, but, well, you know me...:) Tonight's dinner was a perfect end to 2013 and introduction to 2014! I hope all had a great night.

                                                                                 
                                                                                1. re: fldhkybnva
                                                                                  LindaWhit RE: fldhkybnva Jan 1, 2014 06:30 AM

                                                                                  Looks perfect, fieldhawk!

                                                                                  1. re: LindaWhit
                                                                                    fldhkybnva RE: LindaWhit Jan 1, 2014 07:06 AM

                                                                                    Thanks, 'twas delicious

                                                                                  2. re: fldhkybnva
                                                                                    suzigirl RE: fldhkybnva Jan 1, 2014 08:17 AM

                                                                                    Drool, drool.

                                                                                2. l
                                                                                  Liltigerlil RE: roxlet Dec 31, 2013 09:39 AM

                                                                                  Having homemade prime rib dinner with awesome crust, grilled fresh asparagus, sweet honey wheat bread, homemade applesauce or fresh coleslaw. Dessert will have to be low carb so I am still deciding. I have some dried fruits and heavy whipping cream. Any suggestions would be appreciated.

                                                                                  5 Replies
                                                                                  1. re: Liltigerlil
                                                                                    mariacarmen RE: Liltigerlil Dec 31, 2013 09:46 AM

                                                                                    hmmmm.... i don't have any good suggestions, liltigerlil, but welcome!

                                                                                    1. re: Liltigerlil
                                                                                      suzigirl RE: Liltigerlil Dec 31, 2013 10:40 AM

                                                                                      It all sounds wonderful. Welcome to WFD.

                                                                                      1. re: Liltigerlil
                                                                                        roxlet RE: Liltigerlil Dec 31, 2013 11:16 AM

                                                                                        Cook the dried fruit briefly in some water to plump the fruit a bit, drain and macerate in some brandy, flame it, and top with whipped cream.

                                                                                        1. re: Liltigerlil
                                                                                          Cherylptw RE: Liltigerlil Dec 31, 2013 03:10 PM

                                                                                          A dried fruit compote with warm spices and maybe a ribbon of orange zest in the simmering liquid (wine, apple juice or apple cider) are pretty much all you need to go with the whipped cream

                                                                                          1. re: Liltigerlil
                                                                                            steve h. RE: Liltigerlil Dec 31, 2013 03:18 PM

                                                                                            Stilton and port.

                                                                                          2. mariacarmen RE: roxlet Dec 31, 2013 09:54 AM

                                                                                            we are here in Capitola and i was up early (for me) because the blinding sun on the water right outside our balcony woke me up - forgot to shut the curtains. it's simply gorgeous here. we had a good burger for lunch yesterday, with a glass of wine, overlooking the lagoon in what felt like 70 degree weather in the sun. perfect. last night's dinner out was meh - we both had steaks that were overcooked. but i didn't expect this to be a foodie town, so that's ok - it's too nice here to complain!

                                                                                            breaking out the fondue pot tonight... can't wait. i've got little teensy potatoes (marble creamers, they're called) that i'll boil and cool, a sweet baguette, a fennel bulb i'll slice up for dipping, ditto on honeycrisp apples, and Spanish charcuterie. also the pâté i made (which turned out quite good) and seeded crackers. and a bottle of bubbly for me! the BF doesn't like the stuff, he can drink his beloved tequila. then we'll walk a half block to see in the NY at a local bar.

                                                                                            everyone enjoy themselves tonight, be safe, eat well, and let's hope 2014 is a great year for all.

                                                                                            (the view from our room that woke me up this morning.)

                                                                                             
                                                                                            7 Replies
                                                                                            1. re: mariacarmen
                                                                                              h
                                                                                              Harters RE: mariacarmen Dec 31, 2013 10:06 AM

                                                                                              Now *that's* a view to wake up to.

                                                                                              John "Green with Envy" Harters

                                                                                              1. re: mariacarmen
                                                                                                foodieX2 RE: mariacarmen Dec 31, 2013 10:13 AM

                                                                                                gorgeous! Enjoy and Happy New Year

                                                                                                1. re: mariacarmen
                                                                                                  Berheenia RE: mariacarmen Dec 31, 2013 12:43 PM

                                                                                                  Wow! Happy New Year!

                                                                                                  1. re: mariacarmen
                                                                                                    steve h. RE: mariacarmen Dec 31, 2013 12:45 PM

                                                                                                    Fantastic view.

                                                                                                    It was 19 degrees this morning in my neck of the woods. I think you guys aced it.

                                                                                                    1. re: mariacarmen
                                                                                                      linguafood RE: mariacarmen Dec 31, 2013 01:13 PM

                                                                                                      maravilloso, querida!!! have a grand ol' time, maria!

                                                                                                      1. re: mariacarmen
                                                                                                        fldhkybnva RE: mariacarmen Dec 31, 2013 02:11 PM

                                                                                                        Wow, incredible! Happy New Year!

                                                                                                        1. re: mariacarmen
                                                                                                          LindaWhit RE: mariacarmen Dec 31, 2013 02:14 PM

                                                                                                          Sounds like a perfect New Year's Eve - you've "gotten away" but are still eating in - an a great meal for eating in on New Year's Eve - enjoy, and Happy New Year!

                                                                                                        2. foodieX2 RE: roxlet Dec 31, 2013 11:34 AM

                                                                                                          Getting ready for our fondue party!

                                                                                                          For the meat fondue I have beef tenderloin, lamb and assorted german sausage from Karls, a local sausage place.

                                                                                                          For the cheese I have good bread, granny smith apples, steamed broccoli and mushrooms.

                                                                                                          Wish I had remembered those tiny potatoes as they would have been great steamed and dipped in either oil or cheese!

                                                                                                          Dessert is a dark chocolate fondue with strawberries, bananas, marshmallows, graham crackers and caramels

                                                                                                          I pulled out a bunch of board games too so it will also be an impromptu game night-yahtzee, foodie fight, buzzword and scrabble.

                                                                                                          Happy New Year everyone!! Best wishes for a healthy and happy one.

                                                                                                          2 Replies
                                                                                                          1. re: foodieX2
                                                                                                            Njchicaa RE: foodieX2 Dec 31, 2013 01:00 PM

                                                                                                            That sounds like a wonderful spread! Enjoy it!

                                                                                                            1. re: foodieX2
                                                                                                              fldhkybnva RE: foodieX2 Dec 31, 2013 02:12 PM

                                                                                                              Fondue and board games!! You are a genius! I absolutely love board games, so much so that as an only child I'd play them all day long....by myself. Have a great night!

                                                                                                            2. rosebud92107 RE: roxlet Dec 31, 2013 12:17 PM

                                                                                                              We're welcoming the new year with a table full of good and delicious food. My mom requested a turkey so I'm gonna be making a turkey and my mom is not demanding she said she wants an organic turkey and if possible Plainville Farms turkey. I'm just gonna make a very simple turkey recipe. And then, I'm gonna make sure that my table has 13 round fruits, they say that it brings good luck for the coming year. And of course, sweets for my sweet!

                                                                                                              I wish everyone a prosperous and a very happy new year 2014! Cheers to good life!

                                                                                                              1 Reply
                                                                                                              1. re: rosebud92107
                                                                                                                fldhkybnva RE: rosebud92107 Dec 31, 2013 02:13 PM

                                                                                                                Happy New Year! I have never tried the Plainville turkey but have pondered buying it. It'd be nice to know what you think.

                                                                                                              2. biondanonima RE: roxlet Dec 31, 2013 12:28 PM

                                                                                                                Party night! DH and the kids are staying in, so I'm going to put together a spread of finger foods for them to snack on while I sneak out to a party thrown by one of my college friends. I'll just stay an hour or two, though, and get home in time to partake of some snacks and ring in the New Year with DH.

                                                                                                                On the menu:
                                                                                                                L'il smokies wrapped in crescent roll dough
                                                                                                                L'il smokies in BBQ sauce (kids and DH REALLY love smokies)
                                                                                                                Meatballs in a spicy ginger peach sauce
                                                                                                                Olive cheese balls
                                                                                                                Fresh sourdough with butter, pesto and tapenade spreads
                                                                                                                Doritos (DH insists!)
                                                                                                                Christmas cookies/candies for dessert
                                                                                                                Cava for the adults and sparkling grape juice for the kids

                                                                                                                If that's not enough (unimaginable, really, but DH likes to go overboard sometimes), they'll order a pizza while I'm out. If he does, there will be plenty of leftovers for tomorrow!!!

                                                                                                                10 Replies
                                                                                                                1. re: biondanonima
                                                                                                                  Njchicaa RE: biondanonima Dec 31, 2013 01:02 PM

                                                                                                                  Yum! Lucky kids and husband.

                                                                                                                  1. re: biondanonima
                                                                                                                    LindaWhit RE: biondanonima Dec 31, 2013 02:15 PM

                                                                                                                    biondanomina, I'm going to need that recipe for meatballs in spicy ginger-peach sauce, please! And a very happy new year!

                                                                                                                    1. re: LindaWhit
                                                                                                                      biondanonima RE: LindaWhit Dec 31, 2013 02:44 PM

                                                                                                                      It's a riff on the old classic grape jelly and chili sauce meatballs, just slightly elevated. For two pounds of meatballs (frozen), I used a scant 3/4 cup of Belle Maman peach preserves, 3/4 cup of Sriracha, 3 T. soy sauce, 2 T. bourbon, a T. of grated ginger and about a teaspoon of beef Better than Bouillon. Dump it all in the slow cooker and you're good to go! Happy New Year to you!!!!!!!!!

                                                                                                                      1. re: biondanonima
                                                                                                                        LindaWhit RE: biondanonima Dec 31, 2013 02:52 PM

                                                                                                                        Oh, I can do that (perhaps with a bit less Sriracha) - thanks!

                                                                                                                        1. re: LindaWhit
                                                                                                                          Njchicaa RE: LindaWhit Jan 1, 2014 03:36 AM

                                                                                                                          I was thinking the same thing. Sounds delish but that much sriracha would blow my head off.

                                                                                                                          1. re: Njchicaa
                                                                                                                            biondanonima RE: Njchicaa Jan 1, 2014 06:52 AM

                                                                                                                            Actually, the heat was mitigated by the sweetness of the preserves and by the long cooking - they were definitely spicy but not abusively so. I think plain
                                                                                                                            tomato sauce would be a good sub for some of the Sriracha, or maybe pumpkin/squash puree. They were a huge hit - DH declared them one of the best new recipes of 2013!

                                                                                                                            1. re: biondanonima
                                                                                                                              LindaWhit RE: biondanonima Jan 1, 2014 07:28 AM

                                                                                                                              Thanks for that info, biondanonima.

                                                                                                                              I never buy peach preserves, but I always have apricot preserves in the house, which I think would work just as well.

                                                                                                                              1. re: LindaWhit
                                                                                                                                biondanonima RE: LindaWhit Jan 1, 2014 08:19 AM

                                                                                                                                Definitely - I used peach because I had it in the house, but I thought apricot would be perfect too. Even orange marmalade might be good!

                                                                                                                        2. re: biondanonima
                                                                                                                          ChristinaMason RE: biondanonima Jan 1, 2014 05:19 PM

                                                                                                                          I'd say "extremely elevated" -- they sound delicious. Copying down.

                                                                                                                      2. re: biondanonima
                                                                                                                        mariacarmen RE: biondanonima Dec 31, 2013 05:35 PM

                                                                                                                        fun!

                                                                                                                      3. Berheenia RE: roxlet Dec 31, 2013 12:37 PM

                                                                                                                        Right this minute I am enjoying a cup of tea as I work my way through the Christmas cookies and candy. The remains are going out with garbage tonight. 2013 was not a big exercise year for me- I have not been to the gym since our move last summer and there is a baking culture in these hills! Bakeries are everywhere- both bread and pastry oriented. And then there is the cheesecake place with the gooey panini sandwiches for lunch.

                                                                                                                        WFD is lasagna- vegetable but it stars a bechamel sauce and several cheeses. We are staying in on NYE for the first time in 35 years and I'm ready to forgo the parties and the Bloodies and egg bennies the next day. But there will be Chinese American take-out. Lo-cal. LOL.

                                                                                                                        1. weezieduzzit RE: roxlet Dec 31, 2013 12:44 PM

                                                                                                                          New Year's Eve is a private affair for the man and I so all of the invitations have been politely declined and the shopping list made. I'll pick up the king crab legs and artichokes in a bit, some extra ice for cocktails and maybe something for dessert for him (even though I only took a couple of bites of anything sweet this season I got sick of looking at all of it and sent it to work with the man already.)

                                                                                                                          I hope everyone has a safe and fabulous night!

                                                                                                                          3 Replies
                                                                                                                          1. re: weezieduzzit
                                                                                                                            tcamp RE: weezieduzzit Dec 31, 2013 01:15 PM

                                                                                                                            I misread "NYE is a private affair for the MEN...."

                                                                                                                            That weezie really knows how to throw a party!

                                                                                                                            1. re: weezieduzzit
                                                                                                                              mariacarmen RE: weezieduzzit Dec 31, 2013 05:35 PM

                                                                                                                              have a wonderful night weezie!

                                                                                                                              1. re: mariacarmen
                                                                                                                                weezieduzzit RE: mariacarmen Dec 31, 2013 06:54 PM

                                                                                                                                You too, MC!

                                                                                                                            2. Njchicaa RE: roxlet Dec 31, 2013 01:06 PM

                                                                                                                              Reuben mac and cheese is on the menu here tonight. My sister is pregnant so she is staying home and resting... but my husband and brother-in-law have plans to hang out here tonight. They both requested the reuben mac and cheese. It is a Rachael Ray recipe that I made once before for them and they are still talking about it.

                                                                                                                              In fact, my father has heard so much about it that he wants to try it as well. Instead of one big pan of it, I will make a couple of smaller ones so I can pass some along to my dad.

                                                                                                                              There will be no salad or vegetables served to the men. Their main food groups tonight will be macaroni and cheese and beer. I have some leftover roasted brussels sprouts with balsamic reduction from the other night so I will finish them off on the side of my dinner.

                                                                                                                              1. linguafood RE: roxlet Dec 31, 2013 01:21 PM

                                                                                                                                The second rendition of gravlax has been sliced and arranged on a plate, the house is reasonably clean, and we're in a very festive mood. We've got some last-minute RSVPs, so we'll be just under 30 folks tonight after all! Woot.

                                                                                                                                I got Wegmans' deviled eggs, b/c I just could not be bothered dealing with that today, and they're popular (mine are better, of course). Besides that we have assorted cheeses -- double cream brie, Iberico and a garlic & herb goat log, a few ciabatte, a massive pannettone for the sweeties in our crowd.... and lots o'booze, of course. Plus whichever delights our guests bring to the table.

                                                                                                                                Really looking forward to tonight, knowing very well that by this time tomorrow I'll regret much of what I'll have done today :-)

                                                                                                                                Everyone have a fun, safe, healthy & happy NYE and a wonderful 2014 filled with friends, love, joy & excellent meals!!

                                                                                                                                4 Replies
                                                                                                                                1. re: linguafood
                                                                                                                                  suzigirl RE: linguafood Dec 31, 2013 01:56 PM

                                                                                                                                  Sounds like a lot of fun. My NYE will be decidedly more low key. Have a great time ringing in the new year.

                                                                                                                                  1. re: suzigirl
                                                                                                                                    linguafood RE: suzigirl Dec 31, 2013 02:08 PM

                                                                                                                                    We celebrated fairly low-key the last couple years after having hosted two *massive* events: 60-80 people, dance floor -- and all the drama & breakage that goes with it '-) -- in 2010 & 2011.

                                                                                                                                    Then seriously needed a break. But now we're ready to go again, albeit with a much smaller crowd and hopefully overall merriness (the kind that doesn't leave any physical traces).

                                                                                                                                  2. re: linguafood
                                                                                                                                    MamasCooking RE: linguafood Dec 31, 2013 03:50 PM

                                                                                                                                    NEVER regret!!!! Unless actual laws were broken and you were caught:) Have fun...live it up and Happy New Year from sunny California.

                                                                                                                                    1. re: linguafood
                                                                                                                                      mariacarmen RE: linguafood Dec 31, 2013 05:34 PM

                                                                                                                                      I hope (and know) it'll be a blast! One of these years you'll find me on your doorstep....

                                                                                                                                    2. steve h. RE: roxlet Dec 31, 2013 01:49 PM

                                                                                                                                      Lunch was at Tarry Lodge, a Mario Batali/Joe Bastianich outpost in Port Chester, New York. Bellini for me, prosecco for Deb before we settled into an antipasto of San Daniele prosciutto. We sat at our usual stools along the white marble bar. Mains were a pizza Margherita for me and a garaganelli with mushrooms. I washed my pie down with a decent Dolcetto, Deb went with a Montepulciano. Espresso for afters.

                                                                                                                                      This was all foreplay before we hit the market where we scored country pate, crusty bread, blood oranges, prosciutto, burrata from Italy, creme fraiche, blini, caviar and several bottles of wine.

                                                                                                                                      Small plates tonight at home, nibbles on New Year's Day. I'll be watching the Rose Parade tomorrow morning and wishing we were in Pasadena.

                                                                                                                                      All the best to you and yours in 2014.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: steve h.
                                                                                                                                        mariacarmen RE: steve h. Dec 31, 2013 05:33 PM

                                                                                                                                        Sounds like a great couple of nights and NY day for you two. Enjoy the hell out it!

                                                                                                                                        1. re: steve h.
                                                                                                                                          f
                                                                                                                                          Frizzle RE: steve h. Dec 31, 2013 08:31 PM

                                                                                                                                          Your market haul sounds fantastic. Hope you're having a great evening.

                                                                                                                                        2. LindaWhit RE: roxlet Dec 31, 2013 02:49 PM

                                                                                                                                          Manchego, membrillo, grapes and Marcona almonds, drizzled with a 35 year old aged balsamic for starters. That's served with Matchbook Dunnegin Hills Old Head Chardonnay. (Pic below of the app - which I just finished, and was very good!)

                                                                                                                                          A 5 lb. bone-in leg of lamb was cut down to about 3 lbs. (including bone), with the rest put into the freezer for later use. Some minced garlic, fresh rosemary, salt, pepper, olive oil, and lemon zest was blended together and rubbed all over the lamb roast. It'll go into the oven in about 15 minutes for 20 min. per lb., give or take a few minutes, until about 130° to 135°F internally. It'll rest for 20 minutes before being sliced and served with a bit of mint sauce/jelly. Some people don't like the mint jelly idea with lamb, but it's a must in my family.

                                                                                                                                          Sides will be duck-fat roasted Yukon Gold potatoes and steamed, buttered asparagus. The lamb dinner will be served with the Layer Cake shiraz. A full-on Wegman's dinner!

                                                                                                                                          Dessert, should I want some, will be pumpkin-cranberry bread with a ginger whipped cream dolloped on top. Perhaps some prosecco to go with that, or Cuarenta y Tres.

                                                                                                                                          Wishing the WFD Family a very happy and safe New Year's Eve, and a fun 2014, with success in everything you choose to do!

                                                                                                                                           
                                                                                                                                          10 Replies
                                                                                                                                          1. re: LindaWhit
                                                                                                                                            steve h. RE: LindaWhit Dec 31, 2013 02:56 PM

                                                                                                                                            Wow!

                                                                                                                                            Just wow.

                                                                                                                                            Happy New Year, LW.

                                                                                                                                            1. re: LindaWhit
                                                                                                                                              suzigirl RE: LindaWhit Dec 31, 2013 03:14 PM

                                                                                                                                              Wow. That looks fantastic. I bet the meal will be amazing.

                                                                                                                                              1. re: LindaWhit
                                                                                                                                                fldhkybnva RE: LindaWhit Dec 31, 2013 04:04 PM

                                                                                                                                                It seems like we're on the same page this New Year. Tomorrow will be leg of lamb with a similar rub + anchovies and tonight is duck fat potatoes and I added asparagus to go with the green beans. Also, I rarely drink but a bottle of Proseco is in the fridge to chill. It's only appropriate for the holiday and it'll knock me out after 3 sips :) Enjoy your night, gorgeous plate!

                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  LindaWhit RE: LindaWhit Dec 31, 2013 04:19 PM

                                                                                                                                                  The dinner pic - a little blurry, but you get the idea.

                                                                                                                                                   
                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                    suzigirl RE: LindaWhit Dec 31, 2013 04:48 PM

                                                                                                                                                    Oh my, Linda! That looks terrible. You should send it to me. ;-)

                                                                                                                                                    1. re: suzigirl
                                                                                                                                                      LindaWhit RE: suzigirl Dec 31, 2013 05:07 PM

                                                                                                                                                      It was absolutely horrible, suzi. Watch for a FedX package tomorrow. :-)

                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                      mariacarmen RE: LindaWhit Dec 31, 2013 05:33 PM

                                                                                                                                                      LW, that lamb!! fabulous.

                                                                                                                                                      Happy New Year!!!

                                                                                                                                                    3. re: LindaWhit
                                                                                                                                                      mariacarmen RE: LindaWhit Dec 31, 2013 05:32 PM

                                                                                                                                                      beautiful!

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        weezieduzzit RE: LindaWhit Dec 31, 2013 05:36 PM

                                                                                                                                                        Awesome dinner, LW!

                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                          foodieX2 RE: LindaWhit Dec 31, 2013 07:34 PM

                                                                                                                                                          Amazing!! Enjoy my friend.

                                                                                                                                                        2. Cherylptw RE: roxlet Dec 31, 2013 02:53 PM

                                                                                                                                                          Last night's dinner was honey lime grilled pork tenderloin with citrus salsa. Sides were mushroom quinoa pilaf and roasted fingerling potatoes with green chile cilantro gremolata.

                                                                                                                                                          Our plan is to go out to dinner tonight; daughter wants to take me to Cheesecake Factory, cause there is none where I live and she knows I love cheesecake....

                                                                                                                                                          Here's wishing everyone and safe and happy New Year!

                                                                                                                                                          1. suzigirl RE: roxlet Dec 31, 2013 03:32 PM

                                                                                                                                                            I am having a low key night here. I was going to make BLT's and split pea soup pulled from the freezer. The bacon was just smoked at the butcher and was the perfect fat to meat ratio. The bacon is now going to be wrapped around a venison tenderloin someone kindly gifted James today. Hot damn, I can't wait to cook this little bugger. And I get to use the meat probe James got me for xmas. Asparagus in a steam bag will be nuked and a blender hollandaise will be made. I will also nuke some bakers and call it dinner. butter and ranch for me , butter, sour cream and cheddar for James.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: suzigirl
                                                                                                                                                              fldhkybnva RE: suzigirl Dec 31, 2013 04:05 PM

                                                                                                                                                              Where can I get gifts like that? Enjoy your low key holiday, it's my favorite way to celebrate.

                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                suzigirl RE: fldhkybnva Dec 31, 2013 04:13 PM

                                                                                                                                                                James does a lot of favors for a lot of people. He gets the best perks. I want to live in a world where you get the best part of a wild deer for a thank you.

                                                                                                                                                            2. j
                                                                                                                                                              JudiAU RE: roxlet Dec 31, 2013 06:28 PM

                                                                                                                                                              Bacon fouggasse

                                                                                                                                                              Rabbit mixed grill. - loin, homemade sausage, kidneys
                                                                                                                                                              Potatoes au gratin
                                                                                                                                                              Green beans for the kids
                                                                                                                                                              Butter lettuce salad for us

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: JudiAU
                                                                                                                                                                mariacarmen RE: JudiAU Dec 31, 2013 07:10 PM

                                                                                                                                                                had to google that. sounds great!
                                                                                                                                                                http://en.wikipedia.org/wiki/Fougasse...

                                                                                                                                                                1. re: JudiAU
                                                                                                                                                                  gini RE: JudiAU Jan 1, 2014 04:12 PM

                                                                                                                                                                  Rabbit on the grill sounds excellent!

                                                                                                                                                                2. helen_m RE: roxlet Dec 31, 2013 07:22 PM

                                                                                                                                                                  Roast rib of beef with dauphinois and green bean and arugula salad is WFD. We kicked off with Virginia oysters (that I shucked myself, for the first time ever) and we have chocolate mousse with raspberries to eat later.

                                                                                                                                                                  Happy New Year!

                                                                                                                                                                  1. f
                                                                                                                                                                    Frizzle RE: roxlet Dec 31, 2013 08:37 PM

                                                                                                                                                                    The first day of 2014 is drawing to a close here in New Zealand.

                                                                                                                                                                    We're starting the year on a classy note. On the menu tonight are two minute noodles.

                                                                                                                                                                    I hope you all have been enjoying your New Year celebrations and there aren't too many sore heads.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                      MamasCooking RE: Frizzle Jan 1, 2014 12:32 AM

                                                                                                                                                                      My daughter moved to the south island in May 2012. It took me a very long time to wrap my head around the time differences between NZ. and California. Happy New Year and I hope you continue to share your luscious food posts from paradise.

                                                                                                                                                                    2. mariacarmen RE: roxlet Dec 31, 2013 09:17 PM

                                                                                                                                                                      and the pics - i'm stuffed! but there will be nibbles for later, after we get back from the bar... HAPPY NEW YEAR, EVERYONE!

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                        suzigirl RE: mariacarmen Jan 1, 2014 08:36 AM

                                                                                                                                                                        Looks wonderful. Avery happy New Year.

                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                          mariacarmen RE: suzigirl Jan 1, 2014 08:11 PM

                                                                                                                                                                          thanks suzigirl - to you too!

                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                          steve h. RE: mariacarmen Jan 1, 2014 03:19 PM

                                                                                                                                                                          Nice.

                                                                                                                                                                        3. h
                                                                                                                                                                          Harters RE: roxlet Jan 1, 2014 02:04 AM

                                                                                                                                                                          A couple of organic, 28 day aged, sirloin steaks are defrosting. They'll be cooked simply and dished up along with sauted potatoes and cauliflower.

                                                                                                                                                                          For dessert, there's leftovers of last night's tiramisu which was absolutely fecking fantastic. Not the biggest fan of Jamie Oliver's more recent dishes but when he gets one right, then it's properly right.

                                                                                                                                                                          1. fldhkybnva RE: roxlet Jan 1, 2014 07:10 AM

                                                                                                                                                                            Happy New Year!! It's another day for roasting. Boneless leg of lamb has been marinated in olive oil, garlic, anchovies and rosemary and will be roasted at 225F as soon as I get off my lazy butt. Black eyes peas, collard greens and cornbread will accompany. I might make the peas and greens now and let them chill to sort of get that "better the next day" effect. I've never made either just enjoyed them made by the other women in my family but it was only fitting this year to join a carved in stone tradition. Fingers crossed I don't ruin the moolah...

                                                                                                                                                                            I never got around to deviled egg making yesterday so they will be the all day nibble appetizer.

                                                                                                                                                                            10 Replies
                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                              suzigirl RE: fldhkybnva Jan 1, 2014 08:45 AM

                                                                                                                                                                              Happy New Year. That meal sounds like a perfect way to ring in the new year. I am glad you are taking on the peas and greens tradition. it really makes it new years. I picked up my hock yesterday at the butcher so I got one with actual meat on it. It cost a small fortune but it's only once a year right?

                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                fldhkybnva RE: suzigirl Jan 1, 2014 10:34 AM

                                                                                                                                                                                "It cost a small fortune but it's only once a year right?"

                                                                                                                                                                                That has been my philosophy for the past 2 weeks, after vacation back to normal, for now I do what I want :) The hocks are a simmerin' taunting me!

                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                fldhkybnva RE: fldhkybnva Jan 1, 2014 11:07 AM

                                                                                                                                                                                The menu has been extended which I don't mind since it gave me an excuse to let my crazy self go mad in the store again. I will have guests joining me, my two best friends from college who happen to be married. I'm delighted to have them visit, but unfortunately it's not under the best of circumstances. For years similar things seem to happen to us all at the same time and the trend continues. They just informed me that the husband's Babcia who lives in Poland passed away this morning. So they are headed down on the train and we shall party together in honor of them both thinking about my very Southern grandma and the unmistakable Polish grandma having their own party up above. It's a feast - I just whipped up potato salad - two versions, German vinegar-based potato salad and Southern mayo-based, potato salad, candied yams with Brandy, macaroni and cheese, and smothered cabbage. My favorite neighbor offered a coconut cake AND pie, as well as pecan pie. I'm pretty sure the holiday season is over, but it seems it has just begun for me. If this is a sign of what the year has to bring, I'm all in.

                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                  suzigirl RE: fldhkybnva Jan 1, 2014 11:15 AM

                                                                                                                                                                                  I am so sorry that your friend lost his Babcia. I hope in spite of his loss he is able to enjoy the fantastic spread that you have whipped up. Hell, I got hungry just reading it. Hope that you all get to share some good grandma stories while they are watching in on you. Have a wonderful visit.

                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                    fldhkybnva RE: suzigirl Jan 1, 2014 11:22 AM

                                                                                                                                                                                    Oh yes, surprisingly no sadness in this house. For some reason, knowing someone else is going through the same thing at the same time and really understands has lightened my mood today and we are all now focused on honoring their memory...probably a good thing. I'll send leftovers. There will be plenty.

                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                      foodieX2 RE: fldhkybnva Jan 1, 2014 12:26 PM

                                                                                                                                                                                      So sorry for their loss. It's good to be around friends at times like these.

                                                                                                                                                                                2. re: fldhkybnva
                                                                                                                                                                                  fldhkybnva RE: fldhkybnva Jan 1, 2014 06:28 PM

                                                                                                                                                                                  Wow! Three happy campers with very full bellies! I am having a most blessed day spending time with two people that are truly very dear to me and feel like today I have been able to finally take my first honest and real deep breath after 2 long weeks. I forgot to take a picture of my plate with all the other sides before I put them in the fridge - uh, yes I sat down to two plates of food.

                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                    suzigirl RE: fldhkybnva Jan 1, 2014 06:48 PM

                                                                                                                                                                                    Fantastic. That plate looks crazy good.I am glad you had such a nice visit.

                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                      tcamp RE: fldhkybnva Jan 2, 2014 07:37 AM

                                                                                                                                                                                      Drooling on keyboard...

                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                        linguafood RE: fldhkybnva Jan 2, 2014 08:46 AM

                                                                                                                                                                                        Wow.

                                                                                                                                                                                    2. foodieX2 RE: roxlet Jan 1, 2014 07:27 AM

                                                                                                                                                                                      Happy New Year!

                                                                                                                                                                                      Kicked of the new year with some eggs over easy along with some local thick cut bacon. And coffee, lots of coffee!

                                                                                                                                                                                      Not too late a night last night which was nice. Fondue was a hit with the tenderloin being the most popular and a tie between the wasabi and horseradish dips. We were all in bed by 12:30.

                                                                                                                                                                                      The plan today was supposed to be French onion soup but somehow the week got away from me. I think I might take a page out of fldhwk play book and roast something.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                        suzigirl RE: foodieX2 Jan 1, 2014 08:47 AM

                                                                                                                                                                                        Happy New Year foodieX2.

                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                          foodieX2 RE: suzigirl Jan 1, 2014 08:48 AM

                                                                                                                                                                                          You too Suzigirl! :)

                                                                                                                                                                                      2. Breadcrumbs RE: roxlet Jan 1, 2014 09:07 AM

                                                                                                                                                                                        Happy New Year WFD friends! Business travel has kept me away for the past 2 months but I'm delighted to be home for the holidays and to read about your delicious dishes!

                                                                                                                                                                                        Last night I did a rack of lamb with a herbed breadcrumb crust, an Italian potato and cheese pie and roasted asparagus. For dessert I made a Cranberry Orange Cornmeal Cake.

                                                                                                                                                                                        For our New Year's Day dinner, a meal inspired by traditions of the American South and mr bc's love of Italian food.

                                                                                                                                                                                        Speidini all Romano to start - a recipe from one of my favourite new-to-me cookbooks of 2013, Carmines Family Style. (big thanks to Njchicaa for recommending this book!!)

                                                                                                                                                                                        Rigatoni with fennel sausage, braised collards and black-eyed peas for our main (a riff on a rigatoni w beans and broccoli recipe)

                                                                                                                                                                                        Wishing everyone here a remarkable 2014.

                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                        12 Replies
                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                          suzigirl RE: Breadcrumbs Jan 1, 2014 09:15 AM

                                                                                                                                                                                          WOW. Licking my screen. You post the best looking food. Happy New Year.

                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                            foodieX2 RE: Breadcrumbs Jan 1, 2014 09:18 AM

                                                                                                                                                                                            Looks fabulous!!!!

                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                              LindaWhit RE: Breadcrumbs Jan 1, 2014 09:35 AM

                                                                                                                                                                                              Everything looks amazing, Bc! Welcome back to WFD!

                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                roxlet RE: Breadcrumbs Jan 1, 2014 11:53 AM

                                                                                                                                                                                                The potato and cheese pie looks amazing. Where is the recipe from?

                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                  biondanonima RE: roxlet Jan 1, 2014 12:28 PM

                                                                                                                                                                                                  That potato cheese pie DOES look fabulous! Awaiting the recipe with bated breath!

                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                    Breadcrumbs RE: roxlet Jan 1, 2014 01:05 PM

                                                                                                                                                                                                    Thanks all for your warm welcome back to the WFD kitchen and for your kind words.

                                                                                                                                                                                                    roxlet & biondanomina, the recipe is from Mario Batali's cookbook called Holiday Food (p. 71). It's called Gatto Napoletano. I did a little searching and found the same recipe online in case you wish to make it:

                                                                                                                                                                                                    http://www.foodnetwork.com/recipes/ma...

                                                                                                                                                                                                    Mario has you prepare this in a springform pan and I usually do that however I was using mine for the cranberry cake yesterday so I buttered a deep pie dish and gave it a good dusting with dried breadcrumbs then hoped for the best. I'm happy to report this method worked beautifully giving the gatto a nice crust. I also omitted the soppressata since I was serving lamb as a main dish. I halved the recipe yesterday. It's a recipe that everyone seems to like and it isn't particularly time consuming.

                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                      biondanonima RE: Breadcrumbs Jan 1, 2014 03:12 PM

                                                                                                                                                                                                      Wonderful, thank you!

                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                        roxlet RE: Breadcrumbs Jan 1, 2014 06:33 PM

                                                                                                                                                                                                        Thanks! That looks so good.

                                                                                                                                                                                                    2. re: Breadcrumbs
                                                                                                                                                                                                      gini RE: Breadcrumbs Jan 1, 2014 04:15 PM

                                                                                                                                                                                                      That potato and cheese pie looks amazing!

                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                        ChristinaMason RE: Breadcrumbs Jan 1, 2014 05:07 PM

                                                                                                                                                                                                        welcome back! looks fab.

                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                          mariacarmen RE: Breadcrumbs Jan 1, 2014 08:14 PM

                                                                                                                                                                                                          wow BC - welcome back - with a vengeance!

                                                                                                                                                                                                          do you have details you can share on that italian potato cheese pie? it looks fantastic. as does that lamb... drool....

                                                                                                                                                                                                          ETA, ok, i just saw that you posted the recipe. thx!

                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                            linguafood RE: Breadcrumbs Jan 2, 2014 08:46 AM

                                                                                                                                                                                                            That rack o'lamb is calling my name. Can you hear it? And the potato cheese pie? Goodness gracious!!!

                                                                                                                                                                                                          2. Njchicaa RE: roxlet Jan 1, 2014 09:41 AM

                                                                                                                                                                                                            Making Anne Burrell's Bolognese recipe today. I should be putting away the Christmas decorations but cooking sounds so much better.

                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                                                                              roxlet RE: Njchicaa Jan 1, 2014 11:53 AM

                                                                                                                                                                                                              Anything's better than putting away the decorations!

                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                h
                                                                                                                                                                                                                Harters RE: roxlet Jan 1, 2014 12:36 PM

                                                                                                                                                                                                                In the UK, decorations traditionally stay up till 12th Night (althugh no-one ever seems sure if that's 5/1 or 6/1).

                                                                                                                                                                                                                It's rare that they last that long in this house. Maybe Friday will be the last day.

                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                  Njchicaa RE: Harters Jan 1, 2014 12:51 PM

                                                                                                                                                                                                                  I put mine up the day after Thanksgiving so I'm pretty much over them by the time Christmas actually rolls around. I didn't put them away today but there's a good chance it will happen tomorrow or Friday after work. Probably tomorrow b/c we will have leftover bolognese and I won't have to spend time dealing with dinner.

                                                                                                                                                                                                                  We are supposed to get snow on Friday so my husband won't want to be up on the roof taking down the lights. We'll just unplug them instead and wait for a warmer day for him to take them down.

                                                                                                                                                                                                              2. re: Njchicaa
                                                                                                                                                                                                                fldhkybnva RE: Njchicaa Jan 1, 2014 12:41 PM

                                                                                                                                                                                                                I have no plans to put away the decorations yet. This week would probably be ideal since I'm on vacation, but unlikely to happen. I'm going to turn into the crazy lady with Christmas decorations up until June. Anne Burrell, does great hearty, savory food I should try that recipe.

                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                  sunangelmb RE: fldhkybnva Jan 1, 2014 12:48 PM

                                                                                                                                                                                                                  I am choosing to sit on the couch and stuff my face, while intermittently jumping up to stir the soup, put the roast in, cut up bread, rather then undecorate.

                                                                                                                                                                                                                  1. re: sunangelmb
                                                                                                                                                                                                                    fldhkybnva RE: sunangelmb Jan 1, 2014 01:14 PM

                                                                                                                                                                                                                    Wow, we came up with the same brilliant plan. I'm just going to wait until the cat knocks everything off, it won't be long...

                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                      suzigirl RE: fldhkybnva Jan 1, 2014 01:18 PM

                                                                                                                                                                                                                      Cute.

                                                                                                                                                                                                                2. re: Njchicaa
                                                                                                                                                                                                                  Breadcrumbs RE: Njchicaa Jan 2, 2014 06:33 AM

                                                                                                                                                                                                                  Nj, curious to see what you think of AB's bolognese and how you're liking that book. I'm still loving Carmine's.

                                                                                                                                                                                                                3. LindaWhit RE: roxlet Jan 1, 2014 09:48 AM

                                                                                                                                                                                                                  Tonight will be leftover lamb, roasted potatoes and asparagus, but after relieving the lamb leg bone of most of its meat last night, I wrapped it up in foil.

                                                                                                                                                                                                                  This morning, it went into a pot with cold water, a mirepoix of chopped onions, carrots, and celery, and a bay leaf. It's been simmering away making a lamb stock with which I'll make lamb, barley and vegetable soup later this afternoon (augmented with some chicken stock, I'm sure). I've got carrots, potatoes, a small sweet potato, maybe some mushrooms, and some turnips to add with the pearl barley. Debating on using the turnips, but we'll see.

                                                                                                                                                                                                                  The rest of the usable stalks of celery were used for a noontime childhood favorite Scooby snack of celery and peanut butter.

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                                                                                                                                                                                                                    grayelf RE: LindaWhit Jan 1, 2014 10:33 AM

                                                                                                                                                                                                                    I've been MIA over the hols and it looks like I've missed some amazing WFD threads (not too surprised). Thought I'd bob in to say we had a lovely NYE dinner of perfectly grilled tenderloin and simply shredded, stirfried Brussels sprouts with lots of garlic and lemon last night.

                                                                                                                                                                                                                    Will start the new year with feta and arugula omelettes plus back bacon (can't help myself, I'm a Canuck). Later will be spaghetti with meat sauce that I brewed up a giant batch of to freeze in individual servings yesterday and kept some back.

                                                                                                                                                                                                                    HNY to all you happy cookers out there!

                                                                                                                                                                                                                    1. re: grayelf
                                                                                                                                                                                                                      mariacarmen RE: grayelf Jan 1, 2014 08:20 PM

                                                                                                                                                                                                                      happy back at you, grayelf!

                                                                                                                                                                                                                  2. l
                                                                                                                                                                                                                    Londonlinda RE: roxlet Jan 1, 2014 11:11 AM

                                                                                                                                                                                                                    Last night we dealt with a bit of the cheese backlog with a delicious and really simple Jamie Oliver recipe which was on television the night before. Cheese melted into creme fraiche and stirred into pasta, with toasted crumb mix of bread, nuts, herbs and garlic. Simple but delicious and using leftovers.

                                                                                                                                                                                                                    Tonight it's the remaining stuffing made into a sauce with tomatoes, with rice, followed by apples and cranberries poached with maple syrup. Back to work tomorrow so my appearances on WFD may be fewer! Happy New Year and thanks for a year of inspiration from Chowhounders.

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                                                                                                                                                                                                                      h
                                                                                                                                                                                                                      Harters RE: Londonlinda Jan 1, 2014 12:38 PM

                                                                                                                                                                                                                      The Oliver cheese thing did look good.

                                                                                                                                                                                                                      Ploughmans lunch upcoming tomorrow to see if we can make progress with the cheese mountain.

                                                                                                                                                                                                                      1. re: Londonlinda
                                                                                                                                                                                                                        grayelf RE: Londonlinda Jan 1, 2014 12:55 PM

                                                                                                                                                                                                                        All hail the cheese backlog! I actually bought 3 more lbs yesterday as I found myself at Costco in front of the 5 year old white Balderson :-). Some went out at our little gathering last night, the rest will be gnarled by us over the coming weeks.

                                                                                                                                                                                                                      2. roxlet RE: roxlet Jan 1, 2014 11:59 AM

                                                                                                                                                                                                                        Today is our annual New Year's Day Open House. One the menu: rjbh20's smoked turkey, his cassoulet, a ham, some pulled pork saved for the occasion, and stuffed shells. Other nibbles include clam dip, a cheese board, and crudites with Green Goddes. Desserts are cheese cake, pecan tassies, lemon cornmeal cookies, and vanilla twists. Milk punch for them that wants, Blood Marys and wine beer and other comestibles. The elves are here finishing the set up, and I'm sitting with the athlete and the puppy waiting for the first guests to arrive.

                                                                                                                                                                                                                        Happy New Year all you lovely Chowhounders!

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                          steve h. RE: roxlet Jan 1, 2014 03:18 PM

                                                                                                                                                                                                                          Outstanding.

                                                                                                                                                                                                                        2. Cherylptw RE: roxlet Jan 1, 2014 12:04 PM

                                                                                                                                                                                                                          Today started off with brunch...daughter got engaged when the clock changed at midnight so her fiance decided to celebrate and break in the deep fryer she got him for Christmas and make deep fried french toast...french bread, soaked in egg batter and crusted in crushed corn flakes. Delicious! Bacon, eggs w/cheddar, fresh blackberries to top the french toast, real maple syrup. Mimosas and coffee.

                                                                                                                                                                                                                          Fiance put a roast in the slow cooker with Lipton's onion soup mix and some other seasonings plus potatoes and wedges of turnips. I soaked my black eye peas last night and they'll go into the pot with some bacon from breakfast and proscuitto. It was my intention to do spinach since it's what the fiance likes and find some okra for daughter but no one feels like going out to the store and we do have some broccoli in the crisper so I'll make that.

                                                                                                                                                                                                                          Not really my kind of New Year's day meal but I'm not at my house so I'll compromise but when I get home Monday, it'll be a real NYD meal with pork, more black eyes and greens (probably mixed greens).

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                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                            LindaWhit RE: Cherylptw Jan 1, 2014 12:28 PM

                                                                                                                                                                                                                            Congrats to your daughter, Cheryl! And the fiancé's French toast sounds great!

                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                              suzigirl RE: Cherylptw Jan 1, 2014 12:41 PM

                                                                                                                                                                                                                              congratulations on your daughters engagement. Lucky girl.

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                                                                                                                                                                                                                                foodieX2 RE: Cherylptw Jan 1, 2014 12:44 PM

                                                                                                                                                                                                                                Mazel Tov!!!

                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                  fldhkybnva RE: Cherylptw Jan 1, 2014 12:47 PM

                                                                                                                                                                                                                                  Congratulations!!

                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                    a
                                                                                                                                                                                                                                    acssss RE: Cherylptw Jan 1, 2014 03:14 PM

                                                                                                                                                                                                                                    Congratulations!!

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                                                                                                                                                                                                                                      gini RE: Cherylptw Jan 1, 2014 04:21 PM

                                                                                                                                                                                                                                      Congrats! And well done breaking out the fryer.

                                                                                                                                                                                                                                      1. re: Cherylptw
                                                                                                                                                                                                                                        mariacarmen RE: Cherylptw Jan 1, 2014 08:23 PM

                                                                                                                                                                                                                                        congrats, cheryl! two fiancees in the family!!

                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                          Cherylptw RE: mariacarmen Jan 3, 2014 05:58 AM

                                                                                                                                                                                                                                          Thanks to everyone for the congrats!

                                                                                                                                                                                                                                      2. sunangelmb RE: roxlet Jan 1, 2014 12:14 PM

                                                                                                                                                                                                                                        Lentil soup with bacon and cheese fondue for lunch. Dinner will be roast pork, smashed potatoes and some veggie. Followed by an apple crisp. I have to do the traditional pork and lentil thing here....hard to break tradition

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                                                                                                                                                                                                                                        1. re: sunangelmb
                                                                                                                                                                                                                                          grayelf RE: sunangelmb Jan 1, 2014 12:57 PM

                                                                                                                                                                                                                                          Cool, did not know pork and lentil (or black-eyed peas too: http://www.wholefoodsmarket.com/blog/...) was a traditional thing. Thanks again, WFDers!

                                                                                                                                                                                                                                          PS I'm going to rely on the arugula I just had as my greens for luck.

                                                                                                                                                                                                                                          1. re: grayelf
                                                                                                                                                                                                                                            fldhkybnva RE: grayelf Jan 1, 2014 01:18 PM

                                                                                                                                                                                                                                            My family always eats black eyed peas and collard greens on New Year's Day...gotta get that moolah! However, this year I'm making them for the first time on my own and in my reading about traditions found so many interesting facts and traditions from other cultures. Just a few in case you ever want to create your own tradition - 13 round fruits (Philippines), beans/lentils (coins), collards/turnips/kale (money), cornbread (gold). Pork is traditional as pigs root forward whereas chicken and lobster are unlikely since chickens scratch backwards and lobsters walk backwards. It's all quite entertaining. My family is so superstitious about New Year's Day foods that my own mother admitted this morning "I don't even like black eyed peas, I'm just eating them because it's good luck."

                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                              sunangelmb RE: fldhkybnva Jan 1, 2014 04:49 PM

                                                                                                                                                                                                                                              Yes. I'm not usually superstitious, but my Hungarian roots definitely show on New Year's Day eating. I'm not the biggest pork fan, except bacon, but i stuff myself full of every type of swine just in case...

                                                                                                                                                                                                                                        2. suzigirl RE: roxlet Jan 1, 2014 01:32 PM

                                                                                                                                                                                                                                          I have pots on the stove just simmering away. This is this stoves first New Year and i am finding my fear has come true. The stove is to hot even at the lowest setting. I have black eyed peas and Collard greens going and I am just not crazy about the simmer. Oh well, whine whine. So, in several hours i will be eating black eyed peas with ham hock, Collard greens with ham hock and hot sauce, jasmine rice and corn bread. And i don't care if i get wicked burps I am having raw onion on my peas. It's a tradition.

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                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                            fldhkybnva RE: suzigirl Jan 1, 2014 02:11 PM

                                                                                                                                                                                                                                            Wow, welcome into my world. I thought my oven was the only insanely hot one causing simmering issues. Both eyes are on the lowest setting and one of the burners is a small simmer burner and both keep rising to a boil. Good luck with the raw onion, I'm worried about the beans in general as they don't agree with me but oh well.

                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                              suzigirl RE: fldhkybnva Jan 1, 2014 02:21 PM

                                                                                                                                                                                                                                              Ugh. It is so frustrating. I know I am going to have to keep a hawk eye on them so they don't simmer dry. Here is to no gastric upset for either one of us. I haven't had raw onion in a long time. I hope I digest it okay. Happy New Year

                                                                                                                                                                                                                                            2. re: suzigirl
                                                                                                                                                                                                                                              LindaWhit RE: suzigirl Jan 1, 2014 02:55 PM

                                                                                                                                                                                                                                              For both suzigirl and fieldhawk - get a flame tamer. I've had one for close to 25 years, and it's a lifesaver when you have an electric coil stovetop (which I have had for at least that length of time). When you have a burner that won't immediately lower the heat as occurs with gas stovetops or electric flattops, these flame tamers are the best alternative to properly distribute the heat.

                                                                                                                                                                                                                                              http://www.amazon.com/8-HEAT-MASTER-F...

                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                suzigirl RE: LindaWhit Jan 1, 2014 03:05 PM

                                                                                                                                                                                                                                                Sadly I have an electric flattop. I prefer gas, the coil and then electric but the new coil stoves are made from something akin to aluminum foil. They are garbage.

                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                  LindaWhit RE: suzigirl Jan 1, 2014 03:26 PM

                                                                                                                                                                                                                                                  I'd take the flattop over a coil, but so far, I'm stuck with the coil. Until I win the lottery or the current stove/oven dies, I'll be stuck with it.

                                                                                                                                                                                                                                                  Check the usage - not sure if you can use a flame tamer on the flattops without scratching the surface.

                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                    suzigirl RE: LindaWhit Jan 1, 2014 03:48 PM

                                                                                                                                                                                                                                                    My bf bought the one i use. I just don't like it as much as the old coil one i had. Thanks for the flame tamer tip.

                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                      Breadcrumbs RE: suzigirl Jan 2, 2014 06:39 AM

                                                                                                                                                                                                                                                      suzi your dinner sounds lovely. Sorry to hear about your cooktop. My old one used to have the same issue. I found myself moving a lot of dishes to the oven to let them braise or bubble away in there at a low setting. Not sure if that might work for you but I thought I'd throw it out there jic. Happy New Year!

                                                                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                                                                        suzigirl RE: Breadcrumbs Jan 2, 2014 12:03 PM

                                                                                                                                                                                                                                                        Thanks Breadcrumbs. That is a great idea. It has to be better than endlessly frustrating myself.

                                                                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                                                                  fldhkybnva RE: LindaWhit Jan 1, 2014 03:11 PM

                                                                                                                                                                                                                                                  Great, thanks. It's incredible that with a gas stove, even the smallest flame can mount a boil in a full pot. It's quite annoying, and makes simmering anything more of a hands on activity than it really should be. I now just use the oven method for stock because I'd walk in to a pot a full rolling boil. I need to place an Amazon order anyway so can add that on.

                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                    foodieX2 RE: fldhkybnva Jan 1, 2014 03:18 PM

                                                                                                                                                                                                                                                    Agree with LW that a flame tamer is the way to go. I have a crappy 4 burner gas stove and the back burners are supposed have a simmer function and I still get a rolling boil.

                                                                                                                                                                                                                                                    As an aside, after my mom died and we were cleaning out her house I was willing to wrestle my siblings for my moms ancient flame tamer. While my newer ones are good I can truly get a very slow simmer with hers. That along with her nutmeg grater and garlic press are some of my most prized possessions.

                                                                                                                                                                                                                                              2. foodieX2 RE: roxlet Jan 1, 2014 02:13 PM

                                                                                                                                                                                                                                                Made the mistake of going to WF to pick up some kind of yummy meat for dinner. My god! it must be like going to the gym the first week in January! Every cart was full of chia seeds, kale, kambucha (sp?), probiotics and cleanses, lol. The place was packed and the gal in the health section had a crowd around her.

                                                                                                                                                                                                                                                The meat counter was multi people deep so I opted for wild caught salmon as that area wasn't that crowded. Not quite the roasted meats I was wanting but it looked wonderful. I rubbed it with sesame oil, fresh ginger and some garlic. Later I'll grill it up an serve it on a bed of spicy sautéed leeks and spinach.

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                                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                                  fldhkybnva RE: foodieX2 Jan 1, 2014 03:08 PM

                                                                                                                                                                                                                                                  I hate to discourage anyone from trying to improve in whatever way they have decided, but I really HATE the gym in January. The loyal faithful who go year round get squashed on and pushed out by the hoards of people who will disappear by February 1st. I admire the intention so still think it's somewhat worthwhile to make fitness resolutions but utterly annoying. Your WF sounds like the store here yesterday. It was wall to wall people. The fish monger looked at me while I was browsing the seafood soups and said "Hey, fldhkybnva if you want any fish tell me what you want, we'll be out in a few minutes." I had ordered a few duck breasts to freeze since they don't have them all year and gave up on picking them up yesterday because the lines were so long.

                                                                                                                                                                                                                                                  The salmon sounds like a great plan B and one of my favorite ways to eat it.

                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                    Berheenia RE: foodieX2 Jan 2, 2014 05:02 AM

                                                                                                                                                                                                                                                    lol I do NOT miss WF on the holidays

                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                      tcamp RE: foodieX2 Jan 2, 2014 07:41 AM

                                                                                                                                                                                                                                                      LOL, I walked over to WF to get some butter and mine was same as yours. Funny.

                                                                                                                                                                                                                                                    2. h
                                                                                                                                                                                                                                                      Harters RE: roxlet Jan 1, 2014 02:34 PM

                                                                                                                                                                                                                                                      Anyone in Colorado cooking a celebratory meal?

                                                                                                                                                                                                                                                      ;-)

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                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                        foodieX2 RE: Harters Jan 1, 2014 02:38 PM

                                                                                                                                                                                                                                                        LOL! Brownies maybe?

                                                                                                                                                                                                                                                      2. GretchenS RE: roxlet Jan 1, 2014 02:52 PM

                                                                                                                                                                                                                                                        Happy New Year to all my WFD friends! You have all been creating such deliciousness! I usually make cotechino and lentils (using the recipe from the original Splendid Table) for friends on New Year's Day but we can't get together till the weekend. So for tonight I am having a steak with compound butter (shallots simmered in red wine and red wine vinegar till dry and green peppercorns mixed into butter), goose fat sauté potatoes (bless the friends who served me roast goose for Christmas dinner and sent me home with a pint of rendered goose fat), and an endive and radish salad. Except I might get evil and skip the salad. :)

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                                          fldhkybnva RE: GretchenS Jan 1, 2014 03:08 PM

                                                                                                                                                                                                                                                          It's dangerous having goose and duck fat around. I have a nice handy tub of it and need to resist it more often.

                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                            mariacarmen RE: GretchenS Jan 1, 2014 08:28 PM

                                                                                                                                                                                                                                                            HNY Gretchen! all three of those meals sound wonderful!

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                                                                                                                                                                                                                                                              Breadcrumbs RE: GretchenS Jan 2, 2014 06:40 AM

                                                                                                                                                                                                                                                              Sounds scrumptious Gretchen! Also you reminded me I have a compound butter in the freezer that I should unearth.

                                                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                                                Berheenia RE: GretchenS Jan 2, 2014 09:01 AM

                                                                                                                                                                                                                                                                Thinking of you as you sent me a great fresh pork source last year and their pork was the xmas gift for the son and DIL on the West Coast. A big hit- thanks again!

                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                  GretchenS RE: Berheenia Jan 2, 2014 09:29 AM

                                                                                                                                                                                                                                                                  Oh good, I sent some for a present too, that is really good pork!! Glad it was a hit. http://www.heritagepork.com/

                                                                                                                                                                                                                                                              2. a
                                                                                                                                                                                                                                                                acssss RE: roxlet Jan 1, 2014 03:09 PM

                                                                                                                                                                                                                                                                Looks like you all had a wonderful New Years with good eats!
                                                                                                                                                                                                                                                                We went from party to party to party - none of the three could be turned down, so we went to all three :-)
                                                                                                                                                                                                                                                                We ate, we partied, we ate, we partied, and then we ate and then we celebrated the exact moment 2014 arrived.

                                                                                                                                                                                                                                                                Now we rest.... our heads and our stomachs (it may take a while)
                                                                                                                                                                                                                                                                So dinner tonight is a very light meal of cucumber tea sandwiches, Green tea and fruit salad.

                                                                                                                                                                                                                                                                Happy 2014

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: acssss
                                                                                                                                                                                                                                                                  linguafood RE: acssss Jan 2, 2014 08:43 AM

                                                                                                                                                                                                                                                                  Three parties! God I can't even imagine how I'd feel after THREE parties '-)

                                                                                                                                                                                                                                                                2. b
                                                                                                                                                                                                                                                                  bblonde RE: roxlet Jan 1, 2014 03:49 PM

                                                                                                                                                                                                                                                                  Hello friends and happy new year. Finally coming around after my surgery 2 weeks ago.

                                                                                                                                                                                                                                                                  For anyone wondering: no, it's not the best idea to have surgery around the holidays. Of course I "thought" I'd recover easily. Pssh. Felt a little bit like I missed Christmas. Bah humbug. Oh well it'll come again next year, lord granting.

                                                                                                                                                                                                                                                                  Going to try and get back in the kitchen tomorrow. Need to drag myself to the store, anyway.

                                                                                                                                                                                                                                                                  Last night I did make it to a friend's house for their New Year's Eve Party. The man had smoked a lot of meat and everyone brought sides.

                                                                                                                                                                                                                                                                  I'm looking forward to cooking some good soups/stews, braises, roasts, and other seasonal food. Also love to get the spices going in January. I think a thai curry may be just what the doctor ordered.
                                                                                                                                                                                                                                                                  Anyway, Happy New Year everyone. I hope everyone had a happy and healthy holiday season.

                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                  1. re: bblonde
                                                                                                                                                                                                                                                                    fldhkybnva RE: bblonde Jan 1, 2014 04:11 PM

                                                                                                                                                                                                                                                                    I'm glad the surgery went well and you're making your way back on your feet, take it slow :) I'm also gearing up for lots of soups and braises. I picked up short ribs for the first time today and excited to braise them this weekend.

                                                                                                                                                                                                                                                                    1. re: bblonde
                                                                                                                                                                                                                                                                      LindaWhit RE: bblonde Jan 1, 2014 06:45 PM

                                                                                                                                                                                                                                                                      Glad to hear you're recovering, despite more slowly than you had hoped. Hopefully it continues and you can dig into the braises and roasts.

                                                                                                                                                                                                                                                                      1. re: bblonde
                                                                                                                                                                                                                                                                        mariacarmen RE: bblonde Jan 1, 2014 08:29 PM

                                                                                                                                                                                                                                                                        welcome back, bb, hope the recovery goes well!

                                                                                                                                                                                                                                                                        1. re: bblonde
                                                                                                                                                                                                                                                                          Breadcrumbs RE: bblonde Jan 2, 2014 06:45 AM

                                                                                                                                                                                                                                                                          Welcome back bblonde, here's to a speedy recovery and many delicious dishes in 2014!

                                                                                                                                                                                                                                                                        2. gini RE: roxlet Jan 1, 2014 04:32 PM

                                                                                                                                                                                                                                                                          Well, last night's party was excellent. The hosts produced a gorgeous spread of snacks - including two types of stuffed dates - as well as nonstop champagne (including a magnum for midnight). It's always lovely to ring in the New Year with friends.

                                                                                                                                                                                                                                                                          This morning I made cheddar and tomato omelets with bacon. This evening, a simple salad of lettuce, avocado, kalamata olives, and tomatoes with a giant beef sausage.

                                                                                                                                                                                                                                                                          Here's to a great 2014 to you and yours.

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                          1. re: gini
                                                                                                                                                                                                                                                                            Breadcrumbs RE: gini Jan 2, 2014 06:46 AM

                                                                                                                                                                                                                                                                            gini that looks lovely. I adore avocado in salads. Happy New Year!

                                                                                                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                                                                                                              gini RE: Breadcrumbs Jan 2, 2014 09:13 AM

                                                                                                                                                                                                                                                                              I love avocado on everything! I just put some on my tomato soup.

                                                                                                                                                                                                                                                                          2. juliejulez RE: roxlet Jan 1, 2014 04:38 PM

                                                                                                                                                                                                                                                                            Today I'm trying out my new slow cooker, to make a Bolognese sauce. It caused quite the stir over on the "What are you making for New Years" thread. It's been in there since about 10am...have another couple hours to go. Smells great! I'm also about to throw together some homemade pasta. Store-bought garlic bread will be on the side.

                                                                                                                                                                                                                                                                            So far I'm really liking this slow cooker thing... put it together this morning, went to a friend's to watch the NHL Winter Classic then went and did some sofa shopping (no luck), and came home and it's still just simmering away!

                                                                                                                                                                                                                                                                            19 Replies
                                                                                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                                                                                              mariacarmen RE: juliejulez Jan 1, 2014 08:32 PM

                                                                                                                                                                                                                                                                              i'm sure it's fab, julie! i saw that stupid stir over on that thread - some people! i love my slow cooker. i don't care what people think. enjoy your sauce!

                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                LindaWhit RE: mariacarmen Jan 1, 2014 08:51 PM

                                                                                                                                                                                                                                                                                I'll have to see if I can find that thread tomorrow at work to see what's boiling over.... :-)

                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                  fldhkybnva RE: LindaWhit Jan 2, 2014 10:08 AM

                                                                                                                                                                                                                                                                                  Here's the thread I think http://chowhound.chow.com/topics/9291...

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                    LindaWhit RE: fldhkybnva Jan 2, 2014 12:26 PM

                                                                                                                                                                                                                                                                                    Interesting read for that portion of the thread. :-)

                                                                                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                                                                                  fldhkybnva RE: mariacarmen Jan 2, 2014 10:05 AM

                                                                                                                                                                                                                                                                                  Chop meat or ground beef? Now, that was comical.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                    juliejulez RE: mariacarmen Jan 2, 2014 10:50 AM

                                                                                                                                                                                                                                                                                    Yeah it was kind of dumb. I was resistant to a slow cooker for a long time but now that I'm busier at work and have the puppy, I'm definitely learning to love it. I'm using it again on Sunday, and already have plans for it for Super Bowl (we're hosting).

                                                                                                                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                                                                                                                      foodieX2 RE: juliejulez Jan 2, 2014 11:04 AM

                                                                                                                                                                                                                                                                                      glad your enjoying it!

                                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                                        LindaWhit RE: juliejulez Jan 2, 2014 12:29 PM

                                                                                                                                                                                                                                                                                        i <3 my slow cooker (an older one from 25 years or so ago, so it cooks at the original heat vs. the higher heat of newer ones). It's brilliant for things like stews and pulled pork, IMO. And it's now the only way I make my chicken stock.

                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                          fldhkybnva RE: LindaWhit Jan 2, 2014 01:25 PM

                                                                                                                                                                                                                                                                                          "it cooks at the original heat vs. the higher heat of newer ones" - is that the issue? I'm glad you mentioned it. I rarely use my slow cooker but when I have it boils nearly everything even on warm or low. I have an oven and a crock pot that can't maintain a simmer.

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                            juliejulez RE: fldhkybnva Jan 2, 2014 01:31 PM

                                                                                                                                                                                                                                                                                            This one I got seemed to do a very light simmer on "low", at least w/ that sauce I made. This is the model I got, maybe it has something to do w/ the metal insert vs ceramic? http://www.amazon.com/Hamilton-Beach-...

                                                                                                                                                                                                                                                                                            My mom got it at Target for less than Amazon, around $70... so more expensive than many slow cookers, but having the ability to sear on stovetop in the insert then put directly into the cooker part was huge for me.

                                                                                                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                                                                                                              fldhkybnva RE: juliejulez Jan 2, 2014 02:11 PM

                                                                                                                                                                                                                                                                                              I agree, the stovetop use is a great feature!

                                                                                                                                                                                                                                                                                            2. re: fldhkybnva
                                                                                                                                                                                                                                                                                              LindaWhit RE: fldhkybnva Jan 2, 2014 01:57 PM

                                                                                                                                                                                                                                                                                              Yes, it was about 12-15 years ago that USDA regulations required that they be made so they cook at a higher temperature to avoid potential food poisoning - DESPITE THE FACT that no one ever got sick from eating food properly cooked in a slow cooker. The USDA claimed it took too long for the food to for meats to get to a food-safe temperature, so they upped the required "low temp".

                                                                                                                                                                                                                                                                                              Here's a CH thread that gives suggestions on finding the older ones. If you don't want to buy a used one, use the "keep warm" on the newer ones for the old version of cooking on "LOW" heat.

                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/758912

                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                fldhkybnva RE: LindaWhit Jan 2, 2014 02:12 PM

                                                                                                                                                                                                                                                                                                Thanks. I'll give it a try. I'm now using the oven for stock because I don't trust that slow cooker. And, SO no longer trusts it for his oh-so-important Rotel dip.

                                                                                                                                                                                                                                                                                          2. re: juliejulez
                                                                                                                                                                                                                                                                                            fldhkybnva RE: juliejulez Jan 2, 2014 01:24 PM

                                                                                                                                                                                                                                                                                            I've had one for 6 years and used it 3 times. I really should follow your example and let it help me out.

                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                              juliejulez RE: fldhkybnva Jan 2, 2014 01:35 PM

                                                                                                                                                                                                                                                                                              I'm going to try a chicken/tomato dish on Sunday so we'll see how that turns out in it. I would guess it mostly depends on the recipe and the cooker itself. I do know that I probably won't try chicken breast in there unless it's bone-in skin on and the cook time isn't very long. I'll leave the long cook stuff for beef or dark meats.

                                                                                                                                                                                                                                                                                              My plan for it for Super Bowl? Moose. I will report on that when the time comes!

                                                                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                                                                suzigirl RE: juliejulez Jan 2, 2014 01:41 PM

                                                                                                                                                                                                                                                                                                Please do report back. I have never tried moose. Can't wait to hear your thoughts.

                                                                                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                                                                                  fldhkybnva RE: juliejulez Jan 2, 2014 02:13 PM

                                                                                                                                                                                                                                                                                                  Moose!! Wow, yes please report back. I'd never put poultry breasts in the crock but it worked well for bbq pulled turkey thigh.

                                                                                                                                                                                                                                                                                              2. re: juliejulez
                                                                                                                                                                                                                                                                                                j
                                                                                                                                                                                                                                                                                                Jeanne RE: juliejulez Jan 2, 2014 03:15 PM

                                                                                                                                                                                                                                                                                                My 25 y/o niece received one of the new 3 department crock pots for Christmas and she loves it and is have a lot of fun cooking in it. It's just her fiance and herself so it's perfect for the two of them. She's posted a few photos of what she's made for dinner and it looks really good!

                                                                                                                                                                                                                                                                                            2. re: juliejulez
                                                                                                                                                                                                                                                                                              Cherylptw RE: juliejulez Jan 3, 2014 06:04 AM

                                                                                                                                                                                                                                                                                              I love my slow cooker; mine is probably 20+ years old and the top got missing years ago but I put a piece of foil over the top and a plate and keep on using it at least 2-3 times per month. I also have a newer one that I hardly ever use; it's just that I'm used to using the old one...

                                                                                                                                                                                                                                                                                              They are especially useful in the summer when it's too hot to light the oven...

                                                                                                                                                                                                                                                                                            3. linguafood RE: roxlet Jan 1, 2014 05:04 PM

                                                                                                                                                                                                                                                                                              Ugggggggghhhhhhh. It is only now that I am able to look at and read about everyone's fabulous meals.

                                                                                                                                                                                                                                                                                              Because, despite my drinking wine spritzers all night (2/3 water, 1/3 wine), I had a *really* bad case of the hangovers. OMFG. Never drinking again.

                                                                                                                                                                                                                                                                                              So, the party obviously was a success :-)

                                                                                                                                                                                                                                                                                              There was snacking, and dancing, and drinking apparently.

                                                                                                                                                                                                                                                                                              The only thing that will cure my horrible state is a braised beef noodle soup from the local soup dealer. Otherwise, it woulda been ramen. Oh, and LOTS of ginger ale. Gah.

                                                                                                                                                                                                                                                                                              23 Replies
                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                foodieX2 RE: linguafood Jan 1, 2014 05:18 PM

                                                                                                                                                                                                                                                                                                Poor you!! Enjoy the ginger ale and soup.

                                                                                                                                                                                                                                                                                                Pho is one of my go-to hangover foods. The right amount of salt, protein and broth that helps soothe the belly and helps rehydrate the body. Oh, and sometime only the hair of the dog will work….

                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                  suzigirl RE: linguafood Jan 1, 2014 05:56 PM

                                                                                                                                                                                                                                                                                                  Don't you know that you sign up for a hangover when you have a party on New Years' too bad the farther we get from 25 the worse they are. Thems the breaks. The soup sounds perfect.

                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                    a
                                                                                                                                                                                                                                                                                                    acssss RE: linguafood Jan 1, 2014 07:14 PM

                                                                                                                                                                                                                                                                                                    Despite the hangover, it sounds like you had a great entry into 2014 Lingua!

                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                      mariacarmen RE: linguafood Jan 1, 2014 08:31 PM

                                                                                                                                                                                                                                                                                                      poor baby! must have been a good party, tho...

                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                        Breadcrumbs RE: linguafood Jan 2, 2014 06:49 AM

                                                                                                                                                                                                                                                                                                        Thanks for the usual chuckle lingua, I always look forward to your posts!! Happy New Year and here's to a hangover-free 2014!!

                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                          linguafood RE: Breadcrumbs Jan 2, 2014 08:39 AM

                                                                                                                                                                                                                                                                                                          Ha! Thanks all. It's always much funnier *reading* about other people's hangovers than it is going thru one, eh?

                                                                                                                                                                                                                                                                                                          That said, I am fully restored, thanks to the healing properties of a very rich braised beef noodle soup from a new place in town (my go-to place was closed) and resting.

                                                                                                                                                                                                                                                                                                          Hair of the dog would've set me back decades, I think, and not in a good way '-)

                                                                                                                                                                                                                                                                                                          The evening was spent catching up with the 2nd season of "Lillyhammer", a Netflix original series with Steve van Zandt -- if you're not familiar with it: watch it. It's hilarious, if a bit violent sometimes.

                                                                                                                                                                                                                                                                                                          We're expecting a snowstorm today (surprise!!) of up to 6 inches, so we'll hunker down at home and finish leftovers: two hot Italians are still waiting to be et, a red and a green pepper will be sautéed with some onion, and a green salad will be on the side. There's also a few party remnants, like an edible arrangement, so I guess dessert will be chocolate-covered fruit?

                                                                                                                                                                                                                                                                                                          And I need to get cracking with work again, since yesterday was a total wash.

                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                            Berheenia RE: linguafood Jan 2, 2014 08:52 AM

                                                                                                                                                                                                                                                                                                            I discovered Top Chef while nursing a holiday hangover on the couch with my 27 year old son. They filmed it next to his job so we watched a whole season marathon. One of my ratings for TV is "worth watching when sick or hungover".

                                                                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                                                                              LindaWhit RE: Berheenia Jan 2, 2014 12:31 PM

                                                                                                                                                                                                                                                                                                              Which season, Berheenia? The current NOLA season?

                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                Berheenia RE: LindaWhit Jan 2, 2014 04:13 PM

                                                                                                                                                                                                                                                                                                                I think it was second season. They partied in the way lower East side after the wrap. 2007?

                                                                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                                                                  LindaWhit RE: Berheenia Jan 2, 2014 04:22 PM

                                                                                                                                                                                                                                                                                                                  I misread what you had originally wrote. I thought you were saying you had *just* discovered Top Chef while nursing your hangover this New Year's. :-)

                                                                                                                                                                                                                                                                                                                  I think the NYC shoot was the 5th season in 2009. He Who Shall Not Be Named "won" that year. Still the worst winner, IMO. :-)

                                                                                                                                                                                                                                                                                                            2. re: linguafood
                                                                                                                                                                                                                                                                                                              h
                                                                                                                                                                                                                                                                                                              Harters RE: linguafood Jan 2, 2014 09:19 AM

                                                                                                                                                                                                                                                                                                              Loved the first series of Lilyhammer. Van Zandt just seemed to play the same character he did in the Sporanos.

                                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                                linguafood RE: Harters Jan 2, 2014 09:28 AM

                                                                                                                                                                                                                                                                                                                Yeah, I agree. Not much range there. But the Norwegian actors pretty much steal the show.

                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                  h
                                                                                                                                                                                                                                                                                                                  Harters RE: linguafood Jan 2, 2014 09:34 AM

                                                                                                                                                                                                                                                                                                                  I lurved the stupid incompetent hitmen!

                                                                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                                                                    linguafood RE: Harters Jan 2, 2014 09:49 AM

                                                                                                                                                                                                                                                                                                                    Or the disgustingly smarmy "integration" worker.

                                                                                                                                                                                                                                                                                                                  2. re: linguafood
                                                                                                                                                                                                                                                                                                                    LindaWhit RE: linguafood Jan 2, 2014 12:31 PM

                                                                                                                                                                                                                                                                                                                    OK, do tell - what channel is Lilyhammer on? Sounds intriguing!

                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                      linguafood RE: LindaWhit Jan 2, 2014 12:34 PM

                                                                                                                                                                                                                                                                                                                      No channel. Netflix original series. Really funny, but I like Scandinavian movies in general.

                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                        LindaWhit RE: linguafood Jan 2, 2014 12:57 PM

                                                                                                                                                                                                                                                                                                                        Ahh, OK. Well, that's out for me. I still have an old big butt TV. And it's probably way out of my range of electronic expertise....which isn't a whole lot.

                                                                                                                                                                                                                                                                                                                2. re: linguafood
                                                                                                                                                                                                                                                                                                                  grayelf RE: linguafood Jan 2, 2014 07:36 PM

                                                                                                                                                                                                                                                                                                                  Half a world away, and we were watching the same thing on Netflix last night, lingua! I wish I had a couple of hot Italians to eat tonight, but we are making do with leftover Shanghainese takeaway ;-).

                                                                                                                                                                                                                                                                                                                  Linda, FWIW, Netflix is pretty easy to get on your PC/desktop confuser if you swing that way. Cheap too, and the American one has even more content than our lowly Canadian version.

                                                                                                                                                                                                                                                                                                                  1. re: grayelf
                                                                                                                                                                                                                                                                                                                    mariacarmen RE: grayelf Jan 2, 2014 09:15 PM

                                                                                                                                                                                                                                                                                                                    grayelf is right, LW, i'm incredibly tech-challenged. you can watch them on your computer for i think $9 a month.

                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                      LindaWhit RE: mariacarmen Jan 3, 2014 07:28 AM

                                                                                                                                                                                                                                                                                                                      I have a particular bugaboo about that, mc. Sitting in the easy chair or on the couch with my laptop watching a movie is not my style. I've done it once when a coworker got a bootleg CD copy of "War Horse", and while I loved the movie, I didn't like watching it on the laptop.

                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                        mariacarmen RE: LindaWhit Jan 3, 2014 08:26 AM

                                                                                                                                                                                                                                                                                                                        oh too bad.... i love lying in bed with my laptop propped up on my stomach to watch a movie!

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                          roxlet RE: mariacarmen Jan 4, 2014 07:01 AM

                                                                                                                                                                                                                                                                                                                          I've been binge watching House of Cards on my laptop. It's the first time I've watched that much on a computer, and I was surprised that I didn't mind it at all

                                                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                                                            mariacarmen RE: roxlet Jan 4, 2014 10:15 PM

                                                                                                                                                                                                                                                                                                                            i did that with Breaking Bad.

                                                                                                                                                                                                                                                                                                            3. f
                                                                                                                                                                                                                                                                                                              Frizzle RE: roxlet Jan 1, 2014 05:39 PM

                                                                                                                                                                                                                                                                                                              We're still based at the beach-side/thermal holiday spot for a few more days so meals are fairly simple, using what we get at local markets or what gems we find in the pantry that's shared with other family members - like last night's bonus find of two minute noodles.

                                                                                                                                                                                                                                                                                                              Tonight we're having our first lamb rack of the season. We'll just salt, pepper and oil it and the bloke will cook it on the grill outside. A cauliflower will be turned into a puree and carrots will feature somehow; either roasted or as a salad depending on how lazy I feel when it comes to dinner making time.

                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                                                                                steve h. RE: Frizzle Jan 1, 2014 05:58 PM

                                                                                                                                                                                                                                                                                                                "...beach-side/thermal holiday spot..."

                                                                                                                                                                                                                                                                                                                Sounds like great food/great weather. Happy New Year.

                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                  f
                                                                                                                                                                                                                                                                                                                  Frizzle RE: steve h. Jan 1, 2014 08:02 PM

                                                                                                                                                                                                                                                                                                                  Thanks Steve, back at you. It's fairly idyllic here but lacking in burrata!

                                                                                                                                                                                                                                                                                                              2. steve h. RE: roxlet Jan 1, 2014 05:52 PM

                                                                                                                                                                                                                                                                                                                Brunch was mimosas, burrata from Puglia, country pate on slices of toasted crusty Italian bread and prosciutto.

                                                                                                                                                                                                                                                                                                                I squeezed a bunch of blood oranges this morning, strained the pulp and sourced a quality prosecco from the coolerator. The mimosas were good. The pate was happy to sit on the thin-sliced toasts that were lightly oiled and salted. The star of the show was the burrata. I pulled out the rasp and grated a bit of nutmeg over the top. It makes all the difference in the world. The prosciutto sent things over the top. We watched the Rose Parade on the plasma (I love Pasadena).

                                                                                                                                                                                                                                                                                                                Supper was leftover city: roast beef, potatoes au gratin, peas with mushrooms, Deb's horseradish sauce. House red washed it all down.

                                                                                                                                                                                                                                                                                                                Here's a photo of supper. And yes, I always take the cap meat for myself. Snow is expected. Winter happens.

                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                21 Replies
                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                  foodieX2 RE: steve h. Jan 1, 2014 05:54 PM

                                                                                                                                                                                                                                                                                                                  OMG, dying over here. Sounds phenomenal.

                                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                                    Breadcrumbs RE: steve h. Jan 2, 2014 06:52 AM

                                                                                                                                                                                                                                                                                                                    Everything sounds sensational as usual steve. Your peas & mushrooms have inspired me to do the same for a meal this week. I love this combo but seem to forget about it for some reason.

                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                      steve h. RE: Breadcrumbs Jan 2, 2014 10:27 AM

                                                                                                                                                                                                                                                                                                                      Peas and mushrooms are a natural.

                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                        LindaWhit RE: steve h. Jan 2, 2014 12:33 PM

                                                                                                                                                                                                                                                                                                                        My mom used to buy the frozen peas and mushrooms - I had forgotten about that until I read your post. I'll have to remember to chop up and sauté some onions next time I'm making peas. :-)

                                                                                                                                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                                                                                                                                      linguafood RE: steve h. Jan 2, 2014 08:29 AM

                                                                                                                                                                                                                                                                                                                      Nutmeg over burrata? Interesting twist!

                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                        steve h. RE: linguafood Jan 2, 2014 10:21 AM

                                                                                                                                                                                                                                                                                                                        That's how they serve it at Roscioli, a nifty shop/restaurant off the Campo de' Fiori in Rome. The nutmeg really enhances the flavor of the burrata innards.

                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                          linguafood RE: steve h. Jan 2, 2014 10:27 AM

                                                                                                                                                                                                                                                                                                                          Mmmmmmburrata innards.

                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                            steve h. RE: linguafood Jan 2, 2014 10:45 AM

                                                                                                                                                                                                                                                                                                                            Rich, creamy goodness.

                                                                                                                                                                                                                                                                                                                          2. re: steve h.
                                                                                                                                                                                                                                                                                                                            biondanonima RE: steve h. Jan 2, 2014 11:22 AM

                                                                                                                                                                                                                                                                                                                            I love burrata but I have had the HELL of a time lately finding good stuff - and I live in NYC! A lot of the major cheese retailers (Murray's, etc.) are now only stocking American product, which is always made from cow's milk and is just NOT THE SAME as the real deal from Italy. I even went up to Arthur Ave. in the Bronx a few weeks ago and could only find one place that had imported stuff from buffalo milk. Frustrating.

                                                                                                                                                                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                                                                                                                                                                              steve h. RE: biondanonima Jan 2, 2014 11:44 AM

                                                                                                                                                                                                                                                                                                                              I purchased the burrata at Tarry Market in Port Chester, New York. It was imported from Puglia and reasonably fresh. Tarry Market is a Batali/Bastianich place next to their restaurant. I'm thinking that Eataly, another Bastianich/Batali venture, 5th and 23rd, probably has the same.

                                                                                                                                                                                                                                                                                                                              A decent American alternative is Gioia Cheese near Los Angeles. Don't laugh, this stuff is good. They ship overnight. I buy their one pound tubs whenever I'm in California.

                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                biondanonima RE: steve h. Jan 2, 2014 11:57 AM

                                                                                                                                                                                                                                                                                                                                Hm, good to know. I haven't tried to buy it at Eataly. Murray's, Di Palo and Faicco's, not to mention Mike's Deli in the Bronx all used to have very nice imports, but none of them seem to have them any more. Mike's is now making their own and it is TERRIBLE - I bought one recently to try it and it was basically just a tough, stringy ball of mediocre mozzarella. I was happy to find a decent brand at Teitel Brothers - Eataly is more convenient, though, so I'll try there next time!

                                                                                                                                                                                                                                                                                                                                1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                  steve h. RE: biondanonima Jan 2, 2014 01:30 PM

                                                                                                                                                                                                                                                                                                                                  Please report back. I'm a fan of Eataly (both Manhattan and Rome) but that's an opinion not universally shared.

                                                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                                                    linguafood RE: steve h. Jan 2, 2014 01:46 PM

                                                                                                                                                                                                                                                                                                                                    DiBruno's in Philly imports burrata twice a week. I like the good ol' regular fresh buffalo mozzarella better, tho -- with another Philly trip coming up next week (naturalization oath ceremony... at 9 AM! gaaaah!), I may just hafta stop in there again :-)

                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                      steve h. RE: linguafood Jan 2, 2014 02:01 PM

                                                                                                                                                                                                                                                                                                                                      Very cool.

                                                                                                                                                                                                                                                                                                                                      I'm not an either/or kind of guy: get both. Don't forget the nutmeg.

                                                                                                                                                                                                                                                                                                                                      Lingua swearing at 9 a.m. is a lovely image.

                                                                                                                                                                                                                                                                                                                                      All the best!

                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                        suzigirl RE: steve h. Jan 2, 2014 02:11 PM

                                                                                                                                                                                                                                                                                                                                        Lingua swears all the time. Her swearing at 9 am is the unusual part. ;-0

                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                          linguafood RE: suzigirl Jan 2, 2014 02:13 PM

                                                                                                                                                                                                                                                                                                                                          Oh, I will be swearing. Unusually loud and emphatically. That time is just wrong! Wrong, I say!!!

                                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                                            steve h. RE: linguafood Jan 2, 2014 02:23 PM

                                                                                                                                                                                                                                                                                                                                            My point.

                                                                                                                                                                                                                                                                                                                                      2. re: linguafood
                                                                                                                                                                                                                                                                                                                                        h
                                                                                                                                                                                                                                                                                                                                        Harters RE: linguafood Jan 3, 2014 02:14 AM

                                                                                                                                                                                                                                                                                                                                        9am?

                                                                                                                                                                                                                                                                                                                                        Middle of the freaking night!

                                                                                                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                                                                                                          linguafood RE: Harters Jan 3, 2014 07:56 AM

                                                                                                                                                                                                                                                                                                                                          No shit, sherlock!

                                                                                                                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                                                                                                                    weezieduzzit RE: steve h. Jan 2, 2014 11:57 AM

                                                                                                                                                                                                                                                                                                                                    Has Gioia cleaned up their act? I know they were cited for unclean conditions and practices and Listeria about a year ago.

                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                      steve h. RE: weezieduzzit Jan 2, 2014 12:30 PM

                                                                                                                                                                                                                                                                                                                                      I relied on their stuff over the summer when we were living on a houseboat in Sausalito. I can't speak to any issues they may have had.

                                                                                                                                                                                                                                                                                                                                      I recommend Gioia based on the quality of their burrata, the best American I've had so far. Many Italian restaurants in the Bay Area source their burrata from Gioia and get it overnighted. It's good.

                                                                                                                                                                                                                                                                                                                          3. weezieduzzit RE: roxlet Jan 1, 2014 06:00 PM

                                                                                                                                                                                                                                                                                                                            Black eyed peas are simmering, greens are being washed- dinner isn't for another hour or so. The wine has been opened, though.

                                                                                                                                                                                                                                                                                                                            Lamb shanks are being braised, too, that's dinner tomorrow. The butcher was having several specials today, it was a good day to shop- the freezer is full once again.

                                                                                                                                                                                                                                                                                                                            The weather has been so amazing it makes me feel like I should be planting my Spring garden... but I know better. Instead I spent the day sitting out there with my notebook planning additional raised beds, a cucumber archway, etc. and building a new compost bin. I'm going to start doing bokashi soon, too.

                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                              steve h. RE: weezieduzzit Jan 1, 2014 06:27 PM

                                                                                                                                                                                                                                                                                                                              Hi weezie,

                                                                                                                                                                                                                                                                                                                              Lots of envious folk back here in the Northeast.

                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                weezieduzzit RE: steve h. Jan 1, 2014 06:34 PM

                                                                                                                                                                                                                                                                                                                                This is a really good "Winter" to take a trip to California. We've had exactly one week of "cold" weather. We may have another cold snap or two... we'll see....

                                                                                                                                                                                                                                                                                                                            2. s
                                                                                                                                                                                                                                                                                                                              sedimental RE: roxlet Jan 1, 2014 06:08 PM

                                                                                                                                                                                                                                                                                                                              Back from Christmas vacation. I made a strange fusion-y dish tonight that worked well. I sautéed langoustine in berbere mix (Marcus Samuelson recipe) with onion, 3 red Thai chiles, ginger and garlic. Added a handful of cilantro and a sploosh of milk to the sauce. Then served it all over green tea noodles. It was really wonderful. Sort of like a traditional coconut curry idea only....not. :)

                                                                                                                                                                                                                                                                                                                              Very spicy, creamy and warming.

                                                                                                                                                                                                                                                                                                                              I am really liking the green tea noodle. They actually have a matcha flavor but not in an overpowering way.

                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                              1. re: sedimental
                                                                                                                                                                                                                                                                                                                                Breadcrumbs RE: sedimental Jan 2, 2014 06:55 AM

                                                                                                                                                                                                                                                                                                                                I haven't seen green tea noodles sedimental, thanks for the tip. I'll have to give them a try.

                                                                                                                                                                                                                                                                                                                              2. k
                                                                                                                                                                                                                                                                                                                                Kontxesi RE: roxlet Jan 1, 2014 06:26 PM

                                                                                                                                                                                                                                                                                                                                God, this week.

                                                                                                                                                                                                                                                                                                                                I was just going to eat peanut butter for dinner, but then someone came home expecting actual food.... The nerve of some people. So he's getting Hamburger Helper. (Though whether that's really food or not is up for debate.)

                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                1. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                  Breadcrumbs RE: Kontxesi Jan 2, 2014 06:56 AM

                                                                                                                                                                                                                                                                                                                                  Too funny Kontxesi! Do you enjoy your peanut butter straight up out of the jar?

                                                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                    k
                                                                                                                                                                                                                                                                                                                                    Kontxesi RE: Breadcrumbs Jan 2, 2014 07:07 AM

                                                                                                                                                                                                                                                                                                                                    Always!

                                                                                                                                                                                                                                                                                                                                2. MamasCooking RE: roxlet Jan 1, 2014 07:20 PM

                                                                                                                                                                                                                                                                                                                                  My friend came by and he was kind enough to bring me four tamales from an authentic source:) Two chicken and two green chile. We each had one of each ( even though I so wanted his portion too). After the tamales we ate chilled fresh pineapple slices and the California sun was beaming down on us brightly the entire time! Delicious and wow what a way to begin 2014!

                                                                                                                                                                                                                                                                                                                                  1. m
                                                                                                                                                                                                                                                                                                                                    MAH RE: roxlet Jan 1, 2014 07:47 PM

                                                                                                                                                                                                                                                                                                                                    Last night to ring in the new year we had some tasty nibbles -- samosas made the cheater's way with TJ's puff pastry (filling of spiced ground turkey and peas leftover from a dinner party Fri); a grown up pig in blanket made with chicken fennel sausage wrapped in puff pastry with a good smear of fig jam in between; blue cheese crackers made like thin thumbprints with fig jam; assorted veggies and hummus/ feta zataar dip.

                                                                                                                                                                                                                                                                                                                                    Tonight was a quick paella with shrimp and chorizo served with broiled sea bass that was treated with evoo,garlic and pimenton. A nice way to start the year.

                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: MAH
                                                                                                                                                                                                                                                                                                                                      grayelf RE: MAH Jan 1, 2014 08:13 PM

                                                                                                                                                                                                                                                                                                                                      The meat sauce will have to wait -- just back from Vietnamese dinner at one of our fave local restos. Pleasantly surprised to find they'd done a nice reno, adding quite elegant lighting. Same tasty food and prices, yay! I had bot chien and nem nuong, there were two plates of bun, and a couple of bowls of pho tai. And of course, an avocado shake.

                                                                                                                                                                                                                                                                                                                                      1. re: MAH
                                                                                                                                                                                                                                                                                                                                        Breadcrumbs RE: MAH Jan 2, 2014 06:58 AM

                                                                                                                                                                                                                                                                                                                                        Your paella sounds terrific MAH, I especially like the idea of the sea bass with it. Yum!

                                                                                                                                                                                                                                                                                                                                        1. re: MAH
                                                                                                                                                                                                                                                                                                                                          ChristinaMason RE: MAH Jan 2, 2014 12:38 PM

                                                                                                                                                                                                                                                                                                                                          Would you share your blue cheese cracker recipe? Sounds very good...

                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                            m
                                                                                                                                                                                                                                                                                                                                            MAH RE: ChristinaMason Jan 2, 2014 06:40 PM

                                                                                                                                                                                                                                                                                                                                            sure. In a food processor combine I stick butter, 1 cup flour, 4 ounces crumbled blue cheese, a few grinds black pepper. Process until dough comes together. Chill dough. Roll out 1/8 to 1/4 inch thick ad cut out with 1 inch round cutter. Transfer to baking sheet. Make slight indentation in each cracker with your little finger and pace a small dab of fig jam on each. (TJ's fig butter is perfect). Bake at 350 for approx 10 mins.

                                                                                                                                                                                                                                                                                                                                        2. mariacarmen RE: roxlet Jan 1, 2014 08:47 PM

                                                                                                                                                                                                                                                                                                                                          back from our idyllic beach-side holiday, sigh.... i felt a little under-the-weather this a.m. after a very buttery but somehow not very good bfast of crabcake bennie, but i think that was just a little of lingua's NY day flu.... we got home by 1:30 p.m. and i went straight to bed and dozed the afternoon away.

                                                                                                                                                                                                                                                                                                                                          The BF made our first dinner of 2014 - sausages (i forget what kind, but they were good - i think they had cheese and mushrooms or something in them), cornichons, dijon, deviled eggs, toasted baguette and crackers with goat brie, and a green salad with shallots and honey crisp apple slices. Bad pic, i was too lazy to get my real camera out.

                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                            Breadcrumbs RE: mariacarmen Jan 2, 2014 07:00 AM

                                                                                                                                                                                                                                                                                                                                            What a lovely dinner maria. Sorry you weren't feeling great, hopefully it was a temporary condition as you suspected. Happy New Year!

                                                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                              mariacarmen RE: Breadcrumbs Jan 2, 2014 10:31 AM

                                                                                                                                                                                                                                                                                                                                              thanks bc, and to you as well!

                                                                                                                                                                                                                                                                                                                                          2. h
                                                                                                                                                                                                                                                                                                                                            Harters RE: roxlet Jan 2, 2014 02:34 AM

                                                                                                                                                                                                                                                                                                                                            We've had it with traditional festive British food and the like. Totally had it.

                                                                                                                                                                                                                                                                                                                                            So, off to Chinatown for a hefty dose of Sichuan food at the appropriately named "Red & Hot".

                                                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                                                                                              Breadcrumbs RE: Harters Jan 2, 2014 07:01 AM

                                                                                                                                                                                                                                                                                                                                              Oh yum Harters. Do report back on what you ate. Sichuan is my favourite!

                                                                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                                h
                                                                                                                                                                                                                                                                                                                                                Harters RE: Breadcrumbs Jan 2, 2014 07:34 AM

                                                                                                                                                                                                                                                                                                                                                Review will be on the UK/Ireland board later on, or tomorrow.

                                                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                                                  h
                                                                                                                                                                                                                                                                                                                                                  Harters RE: Harters Jan 2, 2014 01:25 PM

                                                                                                                                                                                                                                                                                                                                                  Here you go, Breadcrumbs.

                                                                                                                                                                                                                                                                                                                                                  MIxed. Very mixed. Good food, shame about the basic hygiene.

                                                                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/929916

                                                                                                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                                                                                                    GretchenS RE: Harters Jan 2, 2014 02:57 PM

                                                                                                                                                                                                                                                                                                                                                    The food did sound good but I am with you on the manky bogs, would cause me not to return.

                                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                      mariacarmen RE: GretchenS Jan 2, 2014 03:58 PM

                                                                                                                                                                                                                                                                                                                                                      again - love having the Brits on here!

                                                                                                                                                                                                                                                                                                                                            2. Berheenia RE: roxlet Jan 2, 2014 05:12 AM

                                                                                                                                                                                                                                                                                                                                              We decided to skip the scary looking Chinese take out places in our town and go for the commercial stuff on sale at the stupid market- it turned out to be a terrific easy peasy little lunch. We ate once a PF Chang's and were not wowed but their freezer stuff worked. Beef and broccoli and some fried rice.
                                                                                                                                                                                                                                                                                                                                              I had planned to make chili as WFD but had a last minute change of heart and made an old Craig Claiborne fave- California casserole. It's basically a onesy recipe. A pound of burger, one chopped onion ... better here's the link.
                                                                                                                                                                                                                                                                                                                                              http://labellecuisine.com/archives/Ma...

                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                Breadcrumbs RE: Berheenia Jan 2, 2014 07:03 AM

                                                                                                                                                                                                                                                                                                                                                Berheenia thanks for sharing that recipe link. That would be a great recipe for using up leftover cooked meat as well I bet. I've bookmarked it as a keeper. Happy New Year!

                                                                                                                                                                                                                                                                                                                                              2. Breadcrumbs RE: roxlet Jan 2, 2014 07:09 AM

                                                                                                                                                                                                                                                                                                                                                I'm suffering from information overload and can't decide WFD tonight. Yesterday I settled in w a stack of cookbooks while watching the hockey game and I tabbed so many delicious dishes that I don't know where to start!!

                                                                                                                                                                                                                                                                                                                                                Last night's Spiedini and Rigatoni w collards & black-eyed peas turned out great. Even my greens-averse mr bc loved the pasta. Collards may just be my new go-to green for 2014!

                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                                  GretchenS RE: Breadcrumbs Jan 2, 2014 08:45 AM

                                                                                                                                                                                                                                                                                                                                                  that spiedini is mouth-watering....

                                                                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                                    fldhkybnva RE: Breadcrumbs Jan 2, 2014 10:11 AM

                                                                                                                                                                                                                                                                                                                                                    I feel your "pain." I rarely if ever use or even look at cookbooks but yesterday discovered a few and since I'm on vacation with nothing else to do started browsing and got a ton of ideas. Your dinner looks great and I might have to steal it to use up the vats of leftover black eyed peas and collards in the fridge.

                                                                                                                                                                                                                                                                                                                                                  2. tcamp RE: roxlet Jan 2, 2014 07:45 AM

                                                                                                                                                                                                                                                                                                                                                    Ok, it is 2 JAN and back to business! Bulgogi is on the menu tonight. Sliced beef is marinating, I'll make rice and marinated veggie salad when I get home.

                                                                                                                                                                                                                                                                                                                                                    1. fldhkybnva RE: roxlet Jan 2, 2014 10:16 AM

                                                                                                                                                                                                                                                                                                                                                      Let the good times continue! Vacation, feels weird when everyone else is getting back to normal but I'm loving the freedom to sleep all day, take long afternoon walks and I'm secretly hoping for snow tonight.

                                                                                                                                                                                                                                                                                                                                                      Vacation dinners for me mean lots of dishes with carbs from a list of ideas I keep throughout the year. Tonight's dinner will be orzo with pesto, sun dried tomatoes, Parmesan and diced turkey breast. I literally stood at the butcher counter yesterday pondering ideas and when I spotted short ribs realized I've never made them at home so of course had to buy them. I'm going to use food's short rib recipe posted here which is a variation on John Besh's recipe. The ribs are now marinating in red wine to be braised tomorrow and served Sunday.

                                                                                                                                                                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                        gini RE: fldhkybnva Jan 2, 2014 05:13 PM

                                                                                                                                                                                                                                                                                                                                                        You will never go back to not making shortribs at home! So simple, satisfying, fatty, and delicious.

                                                                                                                                                                                                                                                                                                                                                        1. re: gini
                                                                                                                                                                                                                                                                                                                                                          fldhkybnva RE: gini Jan 2, 2014 05:18 PM

                                                                                                                                                                                                                                                                                                                                                          I hope so. The plan is to keep it simple served over pasta.

                                                                                                                                                                                                                                                                                                                                                          1. re: gini
                                                                                                                                                                                                                                                                                                                                                            suzigirl RE: gini Jan 2, 2014 05:20 PM

                                                                                                                                                                                                                                                                                                                                                            Thank you for saying that. I have some in my freezer that I paid out the nose for at my butcher and haven't gotten the nerve to cook because I hate to screw it up and waste money. fldhkybnva, when you make them lemme know what you think.

                                                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                              gini RE: suzigirl Jan 2, 2014 05:23 PM

                                                                                                                                                                                                                                                                                                                                                              If I may...this is a stellar recipe: http://thesepeasarehollow.blogspot.co...

                                                                                                                                                                                                                                                                                                                                                              1. re: gini
                                                                                                                                                                                                                                                                                                                                                                suzigirl RE: gini Jan 2, 2014 05:33 PM

                                                                                                                                                                                                                                                                                                                                                                You may and thanks yet again. That looks very good. The gremolata looks especially yummy as a topping.

                                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: suzigirl Jan 2, 2014 05:43 PM

                                                                                                                                                                                                                                                                                                                                                                  And while we're sharing, here's mine:

                                                                                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/8955...

                                                                                                                                                                                                                                                                                                                                                                  I'm not gonna be modest...they're delicious! Be sure to braise until fork tender (but not quite falling off the bone, unless that's your thing). And defat the braising liquids well :)

                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                    suzigirl RE: ChristinaMason Jan 2, 2014 05:54 PM

                                                                                                                                                                                                                                                                                                                                                                    Butter and bacon fat to sear. Oh hell yes. That sounds good as well.

                                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                      fldhkybnva RE: ChristinaMason Jan 2, 2014 07:59 PM

                                                                                                                                                                                                                                                                                                                                                                      Just chill to defat right? I feel like a defatting junkie, I've made something that needed defatting at least once a day for the past week :)

                                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: fldhkybnva Jan 3, 2014 05:53 AM

                                                                                                                                                                                                                                                                                                                                                                        Yup! You will probably get about a 1/2 in. of congealed fat on top after it's fully chilled.

                                                                                                                                                                                                                                                                                                                                                                        Enjoy!! Perfect meal for this cold weather.

                                                                                                                                                                                                                                                                                                                                                                  2. re: gini
                                                                                                                                                                                                                                                                                                                                                                    ChristinaMason RE: gini Jan 3, 2014 05:55 AM

                                                                                                                                                                                                                                                                                                                                                                    The risotto on that link looks soooo good. Do you really use TWO bottles of red in the rib braise?

                                                                                                                                                                                                                                                                                                                                                                  3. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                    fldhkybnva RE: suzigirl Jan 2, 2014 07:58 PM

                                                                                                                                                                                                                                                                                                                                                                    I will do, it's the plan for Sunday dinner. It seems like a forgiving cut from what I've read.

                                                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                      suzigirl RE: fldhkybnva Jan 2, 2014 08:12 PM

                                                                                                                                                                                                                                                                                                                                                                      I hope you are right. I sold my firstborn for these. I love braised meat but I need to be diligent about defatting and cooking til tender. That is why I haven't cooked these yet.

                                                                                                                                                                                                                                                                                                                                                              2. foodieX2 RE: roxlet Jan 2, 2014 11:58 AM

                                                                                                                                                                                                                                                                                                                                                                The snow is really coming down. Based on the latest radar we are in 15 inch range! Thankfully it's still vacation time so we are home snug as bugs in a rug, lol!

                                                                                                                                                                                                                                                                                                                                                                Due to the FTA system I opted to avoid the market. I dug 2 good sized ribeyes out if the deep freeze. I have 2 potatoes on hand that will be baked. The boy, who doesn't care for potatoes, will have leftover French bread from the fondue. Veggies will be leftover spinach and leeks from last night.

                                                                                                                                                                                                                                                                                                                                                                Trying to figure out a good movie for tonight. We watched Nosferatu recently but I think I need a talkie tonight, maybe a comedy. What would good for so snowy day?

                                                                                                                                                                                                                                                                                                                                                                13 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                  steve h. RE: foodieX2 Jan 2, 2014 12:23 PM

                                                                                                                                                                                                                                                                                                                                                                  His Gal Friday, Cary Grant and Rosalind Russell, is non-stop talk. Pretty funny, too. A Clockwork Orange features Burgess' riveting prose.

                                                                                                                                                                                                                                                                                                                                                                  Having said that, I would probably go for Tinker, Tailor, Soldier, Spy - the multi part BBC version with Alec Guinness. Endless Summer, the classic surfing documentary, would be another good talkie choice, especially on a snowy night.

                                                                                                                                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                    linguafood RE: foodieX2 Jan 2, 2014 12:27 PM

                                                                                                                                                                                                                                                                                                                                                                    Lillyhammer, an original Netflix show I mentioned downthread. All snow all the time :-)

                                                                                                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                      LindaWhit RE: foodieX2 Jan 2, 2014 12:52 PM

                                                                                                                                                                                                                                                                                                                                                                      I'm not sure you would have found anything in the market today anyway, foodie, as last night I saw several Twitter pics of empty dairy, meat and vegetable cases in both Reading and Somerville Stop & Shops.

                                                                                                                                                                                                                                                                                                                                                                      I left work at 1:00 p.m. today; driving was not great. It's only going to get worse - I think you're going to get hit worse than I will, but there's about 6" of snow out there already. At least it's the light and fluffy stuff. My workplace will be doing a "work from home" tomorrow - I have a small project I can work on but will see what the weather is like tomorrow afternoon - I might go in to pay some bills and do some billing for December month end.

                                                                                                                                                                                                                                                                                                                                                                      As for your meal - it sounds wonderful! Might I suggest scrolling through your OnDemand choices for a good "talkie." :-) I haven't done an OnDemand choice, but I also noted "The Taste" is starting tonight with the blind auditions. I might watch that.

                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: LindaWhit Jan 2, 2014 01:23 PM

                                                                                                                                                                                                                                                                                                                                                                        We're only expecting a few inches and both Safeway and Trader Joe's were wiped out when I popped in at 10am. Stay safe.

                                                                                                                                                                                                                                                                                                                                                                      2. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: foodieX2 Jan 2, 2014 01:22 PM

                                                                                                                                                                                                                                                                                                                                                                        Can you share some snow? I usually detest snow but am on vacation and winter wonderland would be perfect right now.
                                                                                                                                                                                                                                                                                                                                                                        We are expecting 1-3 inches which usually means none at all. No worries, I'll still be inside like you "snug as a bug in a rug." I'm also on the hunt for a movie, report back if you find something good. Enjoy your wintery vacation.

                                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                          LindaWhit RE: fldhkybnva Jan 2, 2014 01:44 PM

                                                                                                                                                                                                                                                                                                                                                                          The amount on the railing is nothing as to what has fallen so far in my area (about 8" so far) because the wind has picked up and it's been blown off.

                                                                                                                                                                                                                                                                                                                                                                          But here - you can virtually have some of mine....

                                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                            foodieX2 RE: LindaWhit Jan 2, 2014 02:12 PM

                                                                                                                                                                                                                                                                                                                                                                            I just tried to take a picture but it is blowing so hard you can't see anything!!!

                                                                                                                                                                                                                                                                                                                                                                            Fldhkybnva- I'll send you some virtual snow in the AM if I can get out the door. :)

                                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                              fldhkybnva RE: LindaWhit Jan 2, 2014 02:14 PM

                                                                                                                                                                                                                                                                                                                                                                              Gracias! There are flurries falling here which I'm enjoying with mug after mug of pot likker-crack juice.

                                                                                                                                                                                                                                                                                                                                                                          2. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                            foodieX2 RE: foodieX2 Jan 2, 2014 04:19 PM

                                                                                                                                                                                                                                                                                                                                                                            My husband insisted on cooking the steaks on the grill and said with the wind it is near white out conditions. The grill took forever to get hot but the end result was a perfect rare.

                                                                                                                                                                                                                                                                                                                                                                            My husband also just informed me that the bruins are on tonight so movie time is out. He and the boy will glued to the game. I think I'll either curl up with a book or catch some L&O reruns....

                                                                                                                                                                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                              LindaWhit RE: foodieX2 Jan 2, 2014 04:23 PM

                                                                                                                                                                                                                                                                                                                                                                              I can't believe he stood outside to grill! LOL

                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                foodieX2 RE: LindaWhit Jan 2, 2014 04:26 PM

                                                                                                                                                                                                                                                                                                                                                                                I know! Crazy.
                                                                                                                                                                                                                                                                                                                                                                                <shakes head>

                                                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                  roxlet RE: LindaWhit Jan 2, 2014 06:05 PM

                                                                                                                                                                                                                                                                                                                                                                                  My husband does the same thing!

                                                                                                                                                                                                                                                                                                                                                                                2. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                  suzigirl RE: foodieX2 Jan 2, 2014 04:27 PM

                                                                                                                                                                                                                                                                                                                                                                                  What a trooper. Not me.

                                                                                                                                                                                                                                                                                                                                                                              2. Njchicaa RE: roxlet Jan 2, 2014 12:04 PM

                                                                                                                                                                                                                                                                                                                                                                                There are a ton of leftovers in the fridge (bolognese, macaroni and cheese, reuben mac and cheese) but I'm not feeling them.

                                                                                                                                                                                                                                                                                                                                                                                Just took 2 chicken breasts out of the freezer. I'll bake or grill them, saute the baby bok choy, and probably just make some rice to go with. I need a break from pasta!

                                                                                                                                                                                                                                                                                                                                                                                1. ChristinaMason RE: roxlet Jan 2, 2014 01:01 PM

                                                                                                                                                                                                                                                                                                                                                                                  I'm feelin' peanut sauce for some reason, and I thawed out some nice marbled pork chops, so I think WFD will be pork satay, steamed broccoli, and another veg. TBD. The forecast is calling for high winds and snow, so I scrapped my plans to go to the store after work. Plus, I'm tired from all our travels. Last night's dinner on the bus home featured a Wendy's spicy Caeasar chicken salad and a cup of chili, which was tolerable.

                                                                                                                                                                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                    suzigirl RE: ChristinaMason Jan 2, 2014 01:25 PM

                                                                                                                                                                                                                                                                                                                                                                                    I haven't made satay in years. I need to remedy that soon. Yum to your meal.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                      biondanonima RE: ChristinaMason Jan 2, 2014 02:07 PM

                                                                                                                                                                                                                                                                                                                                                                                      Ooh, peanut sauce sounds good - I have a recipe from an Indonesian friend of my mother's that is delicious. Might be time to dust that off!

                                                                                                                                                                                                                                                                                                                                                                                      1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: biondanonima Jan 2, 2014 02:19 PM

                                                                                                                                                                                                                                                                                                                                                                                        Was yours the gado gado recipe I have copied down? I thought about making it, but again, too lazy to go to the store and fight the stormapalooza crazies.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                          biondanonima RE: ChristinaMason Jan 2, 2014 04:47 PM

                                                                                                                                                                                                                                                                                                                                                                                          I don't know - I've never referred to it as gado gado, but I do think I've posted it here before. I have never seen a recipe quite like it anywhere else, nor have I been served anything quite like it when ordering satay in a restaurant - the sauce is very thick and chunky, like a ragu of braised peanuts. Here it is if anyone is interested!

                                                                                                                                                                                                                                                                                                                                                                                          1.5 lb. cubed or thinly sliced meat (chicken, beef or pork)
                                                                                                                                                                                                                                                                                                                                                                                          1 t. tumeric
                                                                                                                                                                                                                                                                                                                                                                                          2 T. dark soy sauce (regular works fine)
                                                                                                                                                                                                                                                                                                                                                                                          1 t. cumin
                                                                                                                                                                                                                                                                                                                                                                                          1 clove garlic
                                                                                                                                                                                                                                                                                                                                                                                          1 t. salt
                                                                                                                                                                                                                                                                                                                                                                                          2 slices fresh ginger
                                                                                                                                                                                                                                                                                                                                                                                          2 T. sugar
                                                                                                                                                                                                                                                                                                                                                                                          1 small onion
                                                                                                                                                                                                                                                                                                                                                                                          2 T. peanut oil
                                                                                                                                                                                                                                                                                                                                                                                          2 t. coriander
                                                                                                                                                                                                                                                                                                                                                                                          3 T. roasted peanuts

                                                                                                                                                                                                                                                                                                                                                                                          Put everything except meat in a blender and blend until it turns into a thick paste. Marinate meat in mixture (2 hours minimum, overnight is good), then skewer and grill or broil until cooked. Serve with peanut sauce.

                                                                                                                                                                                                                                                                                                                                                                                          Peanut Sauce:
                                                                                                                                                                                                                                                                                                                                                                                          1/2 lb. roasted peanuts, coarsely ground
                                                                                                                                                                                                                                                                                                                                                                                          1 t. lemon juice
                                                                                                                                                                                                                                                                                                                                                                                          2 T. peanut butter
                                                                                                                                                                                                                                                                                                                                                                                          3 T. sugar
                                                                                                                                                                                                                                                                                                                                                                                          3 cloves garlic
                                                                                                                                                                                                                                                                                                                                                                                          1 T. salt
                                                                                                                                                                                                                                                                                                                                                                                          1 T. chili sauce (I usually use sambal oelek)
                                                                                                                                                                                                                                                                                                                                                                                          2 c. water
                                                                                                                                                                                                                                                                                                                                                                                          2 t. peanut oil

                                                                                                                                                                                                                                                                                                                                                                                          Saute garlic in peanut oil until lightly golden, then add remaining ingredients and simmer, stirring (and adding extra water if necessary) until peanuts have softened and sauce has thickened (about to the consistency of a good Bolognese).

                                                                                                                                                                                                                                                                                                                                                                                          1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                                                            ChristinaMason RE: biondanonima Jan 2, 2014 05:46 PM

                                                                                                                                                                                                                                                                                                                                                                                            Yum, sounds great. I think gado gado is something different---a salad of fresh/steamed veggies, fried tofu, boiled egg, and peanut sauce.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                              grayelf RE: ChristinaMason Jan 2, 2014 08:16 PM

                                                                                                                                                                                                                                                                                                                                                                                              Agree re the yum and the def'n of gado gado. Snagged that recipe for future (soon) construction.

                                                                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                                h
                                                                                                                                                                                                                                                                                                                                                                                                Harters RE: ChristinaMason Jan 3, 2014 02:16 AM

                                                                                                                                                                                                                                                                                                                                                                                                Yep - gado gado is basically a salad with a peanut dressing. Love it when its done well.

                                                                                                                                                                                                                                                                                                                                                                                        2. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                          ChristinaMason RE: ChristinaMason Jan 2, 2014 06:05 PM

                                                                                                                                                                                                                                                                                                                                                                                          This turned out really well. Or, the main dish did, anyway. The broccoli was bitter, and I pitched it (think it got too old before being frozen).

                                                                                                                                                                                                                                                                                                                                                                                          I marinated thinly sliced and tenderized/pounded pork in a riff on Hound gingershelly's satay marinade: turmeric, sweet and regular soy sauce, 2 cloves of garlic, a scallion, an inch of ginger, brown sugar, white pepper, ground lemongrass, coconut milk, fish sauce, a dab of panang curry paste, and sambal oelek whizzed in the blender until smooth. After about an hour's soak I wove the meat onto wooden skewers, misted with coconut oil, sprinkled with S&P and broiled until crispy around the edges.

                                                                                                                                                                                                                                                                                                                                                                                          The satay sauce involved a little panang curry paste, fish sauce, chunky peanut butter, whole peanuts, brown sugar, Sriracha, sweet soy, and coconut milk. I figured the marinade was garlicky enough and left that out.

                                                                                                                                                                                                                                                                                                                                                                                          My hubby made some daikon quick pickles, which were a nice counterbalance to the rich sauce and meat.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                            suzigirl RE: ChristinaMason Jan 2, 2014 06:11 PM

                                                                                                                                                                                                                                                                                                                                                                                            That sounds really delicious.

                                                                                                                                                                                                                                                                                                                                                                                          2. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                            ChristinaMason RE: ChristinaMason Jan 3, 2014 05:56 AM

                                                                                                                                                                                                                                                                                                                                                                                            Dessert was thick Greek yogurt, diced mango, and a drizzle of grade B maple syrup. So good! I am obsessed with this Gods and Godesses brand of full-fat plain yogurt.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                              Berheenia RE: ChristinaMason Jan 3, 2014 06:15 AM

                                                                                                                                                                                                                                                                                                                                                                                              Agree about full fat yogurt- it was the only one they had in Stonyfield French Vanilla last week, a staple in this house, and now I only want full-fat!

                                                                                                                                                                                                                                                                                                                                                                                          3. suzigirl RE: roxlet Jan 2, 2014 04:03 PM

                                                                                                                                                                                                                                                                                                                                                                                            Between mine and James' lunches and the care package I made for a couple I work for I am out of peas and greens. I am repurposing the rice by adding lime juice, zest and parsley. Grilled brats and peppers and onions. I have an opal apple that I haven't tried that we might split later. Anyone here familiar with opal apples? I am hoping for sweet, James wants tart.

                                                                                                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                              linguafood RE: suzigirl Jan 2, 2014 04:35 PM

                                                                                                                                                                                                                                                                                                                                                                                              I found this online -- http://www.opalapples.com/

                                                                                                                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                suzigirl RE: linguafood Jan 2, 2014 04:47 PM

                                                                                                                                                                                                                                                                                                                                                                                                Thanks lingua. Looks like we both get what we want.

                                                                                                                                                                                                                                                                                                                                                                                              2. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                ChristinaMason RE: suzigirl Jan 2, 2014 06:06 PM

                                                                                                                                                                                                                                                                                                                                                                                                Nice of you to cook for your coworkers. I'll bet they appreciated the package!

                                                                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                                  suzigirl RE: ChristinaMason Jan 2, 2014 06:22 PM

                                                                                                                                                                                                                                                                                                                                                                                                  Thank you. They are actually my clients that I clean for. They are in their late seventies and eat crap take out all the time. when I clean there I bring a home cooked lunch for them both and stay to enjoy it with them. Today was just a treat for them because I was talking about dinner and she got so excited about it I couldn't not bring them a dinner. I sure hope they liked it.

                                                                                                                                                                                                                                                                                                                                                                                              3. sunangelmb RE: roxlet Jan 2, 2014 04:48 PM

                                                                                                                                                                                                                                                                                                                                                                                                Snow here too, which means avoid the stores. Pulled some harvestland chicken teriyaki meatballs out of the freezer, and simmered them in trader joes soyaki sauce. Served with some rice and broccoli. It was passable, and didn't have to get crushed by people buying ALL THE FOOD! (Cause you know you'll be snowed in until at least 10am tomorrow.) Topped it off with the last 'slice' of healthy apple crisp. Full, happy and ready for some junky tv.

                                                                                                                                                                                                                                                                                                                                                                                                1. steve h. RE: roxlet Jan 2, 2014 05:00 PM

                                                                                                                                                                                                                                                                                                                                                                                                  Veal parm tonight. Deb has pounded the veal unmercifully, breaded it and sautéed it gently as prep. Housemade tomato sauce, store-bought mozzarella for toppers. Side will be a pesto pasta. House red to wash things down.

                                                                                                                                                                                                                                                                                                                                                                                                  Temps are dropping precipitously, snow is driving more forcibly. "The silliest girls in all England" will be on the plasma tonight.

                                                                                                                                                                                                                                                                                                                                                                                                  1. weezieduzzit RE: roxlet Jan 2, 2014 05:20 PM

                                                                                                                                                                                                                                                                                                                                                                                                    The lamb shanks that were braised last night are being finished tonight- in a new batch of braising liquid. I've figured out that doing that cuts the gamey-ness the man objects to because the rendered fat is no longer around. Onions, celery and carrots were sauteed until pretty dark, then garlic added. Tomato paste followed and was cooked down a bit, red wine and beef stock added, then the shanks went back in with fresh rosemary. It smells wonderful! Steamed broccoli as one side, butternut squash as the other.

                                                                                                                                                                                                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                      gini RE: weezieduzzit Jan 2, 2014 05:24 PM

                                                                                                                                                                                                                                                                                                                                                                                                      Wait, what do you do with the old braising liquid?

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: gini
                                                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: gini Jan 2, 2014 05:26 PM

                                                                                                                                                                                                                                                                                                                                                                                                        Send it to me!

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: gini
                                                                                                                                                                                                                                                                                                                                                                                                          weezieduzzit RE: gini Jan 2, 2014 05:26 PM

                                                                                                                                                                                                                                                                                                                                                                                                          It was gamey, the man won't eat it, so it gets tossed. Believe me, I ONLY do that with lamb shanks. Nothing else.

                                                                                                                                                                                                                                                                                                                                                                                                        2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                          ChristinaMason RE: weezieduzzit Jan 2, 2014 06:10 PM

                                                                                                                                                                                                                                                                                                                                                                                                          Drool. Great meal.

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                            weezieduzzit RE: weezieduzzit Jan 2, 2014 06:31 PM

                                                                                                                                                                                                                                                                                                                                                                                                            I guess I have a lot of lamb shanks to eat. I gave him a little bite to try and he said he can't do it. He loves lamb chops but can't do shanks.

                                                                                                                                                                                                                                                                                                                                                                                                            *sigh*

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                              suzigirl RE: weezieduzzit Jan 2, 2014 06:42 PM

                                                                                                                                                                                                                                                                                                                                                                                                              After all that work. Damn. Sorry weezie. I know what you mean but here it is game bird. James cant even stand the smell. And fish... I miss them

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                                                weezieduzzit RE: suzigirl Jan 2, 2014 06:57 PM

                                                                                                                                                                                                                                                                                                                                                                                                                I'll still enjoy it! I'll freeze in portions that I can have for lunches.

                                                                                                                                                                                                                                                                                                                                                                                                              2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                                linguafood RE: weezieduzzit Jan 2, 2014 06:57 PM

                                                                                                                                                                                                                                                                                                                                                                                                                Have you tried making yuvetsi? It's such a comforting winter dish, and the addition of pasta & tomatoes & gooey melted cheese on top certainly doesn't hurt.

                                                                                                                                                                                                                                                                                                                                                                                                                Not gamey at all....

                                                                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                  weezieduzzit RE: linguafood Jan 2, 2014 07:00 PM

                                                                                                                                                                                                                                                                                                                                                                                                                  I don't eat pasta (haven't in ages now.) If I end up picking up Indian for him tonight I thought I'd get some paneer tika masala and add some lamb to mine. :)

                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                                    linguafood RE: weezieduzzit Jan 2, 2014 07:04 PM

                                                                                                                                                                                                                                                                                                                                                                                                                    Ah, yes. We rarely eat pasta anymore, either. So when my man actually makes it, it's a real treat. And we usually have friends over to share it b/c the recipes makes a bunch.

                                                                                                                                                                                                                                                                                                                                                                                                                2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva RE: weezieduzzit Jan 2, 2014 08:00 PM

                                                                                                                                                                                                                                                                                                                                                                                                                  Aww, sorry. Well at least the leftovers usually taste even better

                                                                                                                                                                                                                                                                                                                                                                                                              3. gini RE: roxlet Jan 2, 2014 05:21 PM

                                                                                                                                                                                                                                                                                                                                                                                                                There is so much snow in Boston! It's awesome. Our dog is loving it - those Spitzes are made for the snow.

                                                                                                                                                                                                                                                                                                                                                                                                                Boston supermarkets are always psychotic around emergencies of any kind, so I'm pleased that I went shopping on New Year's eve. I also sent home a lot of produce from our office with folks this afternoon when we closed down - we get a delivery of organic produce every week and I wanted to make sure none of it rotted while our office was closed tomorrow. I'm up to my eyeballs in bananas and apples. Anyway, we're fully stocked. There will be Lake Champlain hot cocoa tomorrow with Sherman Farms milk. Terrior, non?

                                                                                                                                                                                                                                                                                                                                                                                                                For dinner I sauteed some shrimp in onion & garlic and finished off with lime zest. On the side, fried plantains and smothered spicy kale.

                                                                                                                                                                                                                                                                                                                                                                                                                Stay cozy out there.

                                                                                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                                                                                1. k
                                                                                                                                                                                                                                                                                                                                                                                                                  Kontxesi RE: roxlet Jan 2, 2014 05:46 PM

                                                                                                                                                                                                                                                                                                                                                                                                                  Deer ribs tonight. He hasn't quite gotten a handle on them yet, though, so pretty tough. If he gets anything on Saturday, I'm going to try out a recipe I found for them. There's GOT to be a way to get them tender!

                                                                                                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                                                                                    sunangelmb RE: Kontxesi Jan 2, 2014 06:05 PM

                                                                                                                                                                                                                                                                                                                                                                                                                    Low and slow. 200 degree oven, tightly covered with foil, 18 hours. Seriously delicious. If you need a more specific recipe for them, let me know

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: sunangelmb
                                                                                                                                                                                                                                                                                                                                                                                                                      ChristinaMason RE: sunangelmb Jan 2, 2014 06:14 PM

                                                                                                                                                                                                                                                                                                                                                                                                                      Yeah. This might be where the slow cooker actually comes in handy, too.

                                                                                                                                                                                                                                                                                                                                                                                                                    2. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                                                                                      Cherylptw RE: Kontxesi Jan 3, 2014 06:20 AM

                                                                                                                                                                                                                                                                                                                                                                                                                      I simmer them for a while on the stovetop in just water, garlic, onion, crushed red pepper and seasonings then they go into the oven for a long braise. They come out fork tender

                                                                                                                                                                                                                                                                                                                                                                                                                    3. roxlet RE: roxlet Jan 2, 2014 06:07 PM

                                                                                                                                                                                                                                                                                                                                                                                                                      Leftovers! Leftover ham, leftover smoked turkey, leftover cassoulet, leftover marinara sauce. My son made pasta with marinara, smoked turkey and a dollop of ricotta. I had some ham, and my husband went for the cassoulet. This could go on for a while!

                                                                                                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: roxlet Jan 2, 2014 08:01 PM

                                                                                                                                                                                                                                                                                                                                                                                                                        I'll be eating collards and black eyed peas for lunch for probably 10 days :)

                                                                                                                                                                                                                                                                                                                                                                                                                      2. helen_m RE: roxlet Jan 2, 2014 06:11 PM

                                                                                                                                                                                                                                                                                                                                                                                                                        After eating up sweet potatoes last night in a thai curry with green beans we still had veg to use up! So we roasted parsnips, carrots and sprouts alongside a roast chicken tonight. We made our annual bread sauce to eat with it (we only seem to make it once a year, usually with the christmas turkey) and once again wondered why we never make it, it was so lovely.

                                                                                                                                                                                                                                                                                                                                                                                                                        1. b
                                                                                                                                                                                                                                                                                                                                                                                                                          bblonde RE: roxlet Jan 2, 2014 06:18 PM

                                                                                                                                                                                                                                                                                                                                                                                                                          Well I lied. No cooking today. Still haven't made it to the store. There's always tomorrow...or the weekend.

                                                                                                                                                                                                                                                                                                                                                                                                                          Instead ordered in Chinese and am watching my Sooners take on Bama. Was expecting a blood bath and so up to this point I'm impressed my Sooners are keeping pace. Boomer Sooner!

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                                                                                                                                                                                                                                                                                                                                                                                                                            fldhkybnva RE: bblonde Jan 2, 2014 08:02 PM

                                                                                                                                                                                                                                                                                                                                                                                                                            Roll Tide!! It's not rolling far, but worth at shout at least.

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                                                                                                                                                                                                                                                                                                                                                                                                                            flavrmeistr RE: roxlet Jan 2, 2014 06:35 PM

                                                                                                                                                                                                                                                                                                                                                                                                                            Chicken and rice with saffron, pineapple and manzanilla olives. Black beans cooked in oil, garlic and cream sherry reduction. Fried maduros (sweet plantains) and avocado/sweet onion salad. Can you tell I miss Florida this time of year?

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                                                                                                                                                                                                                                                                                                                                                                                                                              suzigirl RE: flavrmeistr Jan 2, 2014 06:54 PM

                                                                                                                                                                                                                                                                                                                                                                                                                              Where in Florida? Your dinner sounds carbalicious and wonderful.

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                                                                                                                                                                                                                                                                                                                                                                                                                                flavrmeistr RE: suzigirl Jan 4, 2014 10:04 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                For eatin'? Hialeah.

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                                                                                                                                                                                                                                                                                                                                                                                                                                  suzigirl RE: flavrmeistr Jan 5, 2014 08:39 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                  Sarasota here. Love Florida. Sorry you miss it.

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                                                                                                                                                                                                                                                                                                                                                                                                                                flavrmeistr RE: flavrmeistr Jan 2, 2014 06:56 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                Oh, and I forgot to mention the beautiful mojo-soaked, crispy-roasted, garlicky pork loin.

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                                                                                                                                                                                                                                                                                                                                                                                                                                  mariacarmen RE: flavrmeistr Jan 2, 2014 09:17 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                  how did you forget that??

                                                                                                                                                                                                                                                                                                                                                                                                                                  sounds like a great cuban-style meal.

                                                                                                                                                                                                                                                                                                                                                                                                                              3. mariacarmen RE: roxlet Jan 2, 2014 06:40 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                on my own tonight, had to make it quick as i'm heading to the oldster's just waiting for traffic to die down. microwaved a whole yam, split it in half when done, buttered, then added sliced scallions, and two ounces of bacon ends from our local meat people 4505 meats, which i bought at the last FM of the season - thank goodness the new season starts in a week or two - the bacon ends were delicious! a very satisfying meal.

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                                                                                                                                                                                                                                                                                                                                                                                                                                  MAH RE: roxlet Jan 2, 2014 06:51 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                  The snow is really coming down. I'm very glad we got to the store yesterday and are well stocked. Tonight I made an Asian pork dish braised with some flat cola, ginger, garlic, black bean sauce and some other things I threw in for good measure. I repurposed some leftover rice and Christmas ham into ham fried rice with some assorted veggies that were hanging around and some big handfuls of baby spinach. Roasted butternut squash alongside as well. I love using up random leftovers and transforming them into something new and yummy.

                                                                                                                                                                                                                                                                                                                                                                                                                                  Now, what to make tomorrow during the blizzard? Baked potato soup with the potatoes I have hanging around is a possibility.

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                                                                                                                                                                                                                                                                                                                                                                                                                                    linguafood RE: MAH Jan 2, 2014 06:56 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                    That meal is right down my alley.

                                                                                                                                                                                                                                                                                                                                                                                                                                  2. MamasCooking RE: roxlet Jan 2, 2014 06:57 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                    Two cute tiny little 2 ounce tri tip steaks will be seasoned and briefly seared in oil. Steamed pearl rice,steamed broccoli and a salad with romaine, grape tomatoes, scallion and some type of vinaigrette. Hot chocolate later in a salute to all of the chowhounds that are posting about the snow fall in the east. You guys are stoic to say the least!

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                                                                                                                                                                                                                                                                                                                                                                                                                                      sedimental RE: roxlet Jan 2, 2014 07:24 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                      Tonight was roasted butternut squash soup with nutmeg and ginger.
                                                                                                                                                                                                                                                                                                                                                                                                                                      Arepas, thick, then split and stuffed with butter, yellow cheese and salami.
                                                                                                                                                                                                                                                                                                                                                                                                                                      Wine...and homemade peanut butter prune cookies for dessert. Yeah......prune. Weirdly enough, the prune goes really well in the peanut butter cookies....with added benefits :/

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                                                                                                                                                                                                                                                                                                                                                                                                                                        biondanonima RE: sedimental Jan 2, 2014 07:31 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                        The soup and arepas sound AMAZING. But I think I'll take your word for it on the cookies ;)

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                                                                                                                                                                                                                                                                                                                                                                                                                                          sedimental RE: biondanonima Jan 2, 2014 07:38 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                          Hahahaha!

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                                                                                                                                                                                                                                                                                                                                                                                                                                        Frizzle RE: roxlet Jan 2, 2014 10:49 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                        I enjoyed a pre-dinner snack of a cockle (clam) sandwich. Hot cockles, butter, fresh white bread.

                                                                                                                                                                                                                                                                                                                                                                                                                                        The bloke is busy making his 'home burgers' for the main event. They're pork based with hoisin and fresh coriander in the patty mix. Seriously delicious.

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                                                                                                                                                                                                                                                                                                                                                                                                                                          Harters RE: roxlet Jan 3, 2014 06:23 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                          Tortilla Espagnola. Basic salad alongside - lettuce, tomato, onion. Dressing of oil, lemon juice, Tabasco. It's what the Mallorcan brother-in-law served the first time we had tortilla - more years ago than I care to recall. Never seen any reason to do different. As usual, there'll probably be leftover omelette to have cold tomorrow.

                                                                                                                                                                                                                                                                                                                                                                                                                                          1. Cherylptw RE: roxlet Jan 3, 2014 06:29 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                            WHY ME??? I'm supposed to fly out of Phoenix Sunday night headed home with a layover in ...you guessed it, New Jersey!! Now it's a freken blizzard. Why couldnt my route be the same as when I came, which was a layover via Charlotte???

                                                                                                                                                                                                                                                                                                                                                                                                                                            Okay, now that I got that out, last night's dinner was a stir fry of sliced ribeye, broccoli, carrots, cabbage, peppers and other random veggies in a chili garlic sauce. Fried rice & egg rolls.

                                                                                                                                                                                                                                                                                                                                                                                                                                            It was my intent to cook tonight but we have leftovers in the fridge so dinner will be some of last night's dinner and some leftover slowcooker roast, potatoes & turnips from a couple of nights ago. There is also salad fixin's (spinach, red leaf, cherry tomatoes, cukes, etc) that need to be eaten.

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                                                                                                                                                                                                                                                                                                                                                                                                                                              foodieX2 RE: Cherylptw Jan 3, 2014 06:52 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                              Ugh, sorry about the travel plans!!!

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                                                                                                                                                                                                                                                                                                                                                                                                                                                roxlet RE: Cherylptw Jan 3, 2014 07:02 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                                Warmer and rain on Sunday here. You shouldn't have a problem with your flight.

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                                                                                                                                                                                                                                                                                                                                                                                                                                                  LindaWhit RE: Cherylptw Jan 3, 2014 07:31 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                                  The weather will be fine by Sunday, Cheryl. It's supposed to warm over over the weekend, I believe.

                                                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                                                                                    Cherylptw RE: LindaWhit Jan 3, 2014 02:40 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                                    Thanks for the replies..hopefully things will change for the better weather wise; my fear is getting stuck in NJ. I wouldn't mind getting canceled here for an extra day though...more time with the daughter!

                                                                                                                                                                                                                                                                                                                                                                                                                                                2. roxlet RE: roxlet Jan 3, 2014 06:42 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                                  Let's continue here:

                                                                                                                                                                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/929970

                                                                                                                                                                                                                                                                                                                                                                                                                                                  1. BananaBirkLarsen RE: roxlet Jan 3, 2014 07:07 AM

                                                                                                                                                                                                                                                                                                                                                                                                                                                    So New Year's Eve was leftover lentils and an early night. New Year's Day was doctored-up ramen (minimally doctored, to be honest). Yesterday, the flu seemed to have faded enough that we decided to go on a mini road trip to go thrift storing in Trinidad, CO. Dinner was a rather disappointing Mexican meal at a restaurant whose name sounded more like it belonged to a fertility clinic than a restaurant (it was recommended by a woman who worked at one of the thrift stores), but I bought an antique meat grinder in perfect condition, so I'm calling the trip a "win".

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