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

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. 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. 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. 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

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

        2. 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

            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

              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

                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

                  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. 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

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

                2. 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. 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

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

                      1. re: suzigirl

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

                        1. re: LindaWhit

                          One of my favorite winter meals! Enjoy.

                          1. re: LindaWhit

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

                            1. re: LindaWhit

                              That sounds like a wonderful meal! Total comfort food.

                            2. 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. 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. 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. 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

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

                                       
                                      1. re: Frizzle

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

                                        1. 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. 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

                                              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

                                                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

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

                                                  1. re: Njchicaa

                                                    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

                                                    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

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

                                              2. 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. 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

                                                    Wonderful meal.

                                                    All the best in 2014.

                                                  2. 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: roxlet

                                                        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

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

                                                      3. 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

                                                          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. 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

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

                                                              1. re: archivista

                                                                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

                                                                  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

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

                                                              2. 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. 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. 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

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

                                                                      1. re: linguafood

                                                                        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

                                                                          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. 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

                                                                          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

                                                                            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

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

                                                                              1. re: fldhkybnva

                                                                                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

                                                                                  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

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

                                                                              2. re: fldhkybnva

                                                                                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. 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

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

                                                                                    1. re: Liltigerlil

                                                                                      It all sounds wonderful. Welcome to WFD.

                                                                                      1. re: Liltigerlil

                                                                                        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

                                                                                          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. 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

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

                                                                                              John "Green with Envy" Harters

                                                                                                  1. re: mariacarmen

                                                                                                    Fantastic view.

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

                                                                                                    1. re: mariacarmen

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

                                                                                                        1. re: mariacarmen

                                                                                                          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. 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

                                                                                                            That sounds like a wonderful spread! Enjoy it!

                                                                                                            1. re: foodieX2

                                                                                                              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. 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

                                                                                                                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. 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

                                                                                                                    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

                                                                                                                      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

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

                                                                                                                        1. re: LindaWhit

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

                                                                                                                          1. re: Njchicaa

                                                                                                                            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

                                                                                                                              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

                                                                                                                                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

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

                                                                                                                      2. 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. 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

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

                                                                                                                            That weezie really knows how to throw a party!

                                                                                                                            1. 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. 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

                                                                                                                                  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

                                                                                                                                    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

                                                                                                                                    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

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

                                                                                                                                    2. 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.

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

                                                                                                                                        1. re: steve h.

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

                                                                                                                                        2. 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

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

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                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

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

                                                                                                                                                    1. re: suzigirl

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

                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                      LW, that lamb!! fabulous.

                                                                                                                                                      Happy New Year!!!

                                                                                                                                                        1. 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. 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

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

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                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. 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

                                                                                                                                                                  Rabbit on the grill sounds excellent!

                                                                                                                                                                2. 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. 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

                                                                                                                                                                      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. 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. 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. 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

                                                                                                                                                                              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

                                                                                                                                                                                "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

                                                                                                                                                                                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

                                                                                                                                                                                  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

                                                                                                                                                                                    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

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

                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                  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

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

                                                                                                                                                                                    1. 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. 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

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

                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                              Everything looks amazing, Bc! Welcome back to WFD!

                                                                                                                                                                                              1. re: Breadcrumbs

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

                                                                                                                                                                                                1. re: roxlet

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

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    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

                                                                                                                                                                                                      That potato and cheese pie looks amazing!

                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                          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

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

                                                                                                                                                                                                          2. 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

                                                                                                                                                                                                              Anything's better than putting away the decorations!

                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                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

                                                                                                                                                                                                                  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

                                                                                                                                                                                                                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

                                                                                                                                                                                                                  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

                                                                                                                                                                                                                    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...

                                                                                                                                                                                                                2. re: Njchicaa

                                                                                                                                                                                                                  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. 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.

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    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!

                                                                                                                                                                                                                  2. 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.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: Londonlinda

                                                                                                                                                                                                                      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

                                                                                                                                                                                                                        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. 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. 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).

                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                          1. re: Cherylptw

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

                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                              congratulations on your daughters engagement. Lucky girl.

                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                      Congrats! And well done breaking out the fryer.

                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                        congrats, cheryl! two fiancees in the family!!

                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                          Thanks to everyone for the congrats!

                                                                                                                                                                                                                                      2. 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

                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                        1. re: sunangelmb

                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                              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. 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.

                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                    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. 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.

                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                  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

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

                                                                                                                                                                                                                                                    2. Anyone in Colorado cooking a celebratory meal?

                                                                                                                                                                                                                                                      ;-)

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. 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

                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                            HNY Gretchen! all three of those meals sound wonderful!

                                                                                                                                                                                                                                                            1. re: GretchenS

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

                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                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

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

                                                                                                                                                                                                                                                              2. 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

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

                                                                                                                                                                                                                                                                2. 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

                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                        welcome back, bb, hope the recovery goes well!

                                                                                                                                                                                                                                                                        1. re: bblonde

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

                                                                                                                                                                                                                                                                        2. 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

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

                                                                                                                                                                                                                                                                            1. re: Breadcrumbs

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

                                                                                                                                                                                                                                                                          2. 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

                                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

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

                                                                                                                                                                                                                                                                                1. re: mariacarmen

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

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                          "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

                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                              I agree, the stovetop use is a great feature!

                                                                                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                              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. 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

                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                  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

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

                                                                                                                                                                                                                                                                                                    1. re: linguafood

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

                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                              Which season, Berheenia? The current NOLA season?

                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

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

                                                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                                                  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

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

                                                                                                                                                                                                                                                                                                              1. re: Harters

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

                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                  I lurved the stupid incompetent hitmen!

                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                    Or the disgustingly smarmy "integration" worker.

                                                                                                                                                                                                                                                                                                                  2. re: linguafood

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

                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

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

                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                                            3. 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

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

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

                                                                                                                                                                                                                                                                                                                1. re: steve h.

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

                                                                                                                                                                                                                                                                                                              2. 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.

                                                                                                                                                                                                                                                                                                                  OMG, dying over here. Sounds phenomenal.

                                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                                    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: steve h.

                                                                                                                                                                                                                                                                                                                        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. :-)

                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                      Nutmeg over burrata? Interesting twist!

                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                                  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.

                                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                                                      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.

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

                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl

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

                                                                                                                                                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                                                                                                                          2. 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.

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