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What's for Dinner #267 -- January Thaw Edition [through January 15, 2014]

roxlet Jan 10, 2014 11:47 AM

Who knows how long it will last, but the frigid temperatures of earlier in the week are being followed but above normal temperatures for the weekend. Usually, our January thaws occur later in the month, so this one is early. Given what we were dealing with on Monday, however, I'm not complaining!

What's for dinner in your house?

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  1. steve h. RE: roxlet Jan 10, 2014 03:50 PM

    Hi rox,

    Buffalo wings are up tonight. I sourced some really plump wings and Deb will work her heart-clogging magic. We'll stand at the kitchen counter, pretend the celery stalks dipped in blue cheese dressing are a form of health food and swill beer and wine. Maybe some retro stuff I pulled from the archives will be on the plasma.

    It's Friday.

    2 Replies
    1. re: steve h.
      roxlet RE: steve h. Jan 10, 2014 03:53 PM

      Sounds great. rjbh20 makes wings in volume for the assorted friends and neighbors for the Super Bowl. Other than that, they're rarely on the menu here, though I think we all love them!

      1. re: roxlet
        steve h. RE: roxlet Jan 10, 2014 03:57 PM

        Deb's wings are pretty special. Too good to visit but once a year.

        Still noodling the Super Bowl menu.

    2. Njchicaa RE: roxlet Jan 10, 2014 04:25 PM

      Tonight is leftover chicken breasts stuffed with goat cheese and herbs along with baked sweet potatoes and steamed broccoli. Not exciting but those are some of the veg we received in the organic produce delivery this week and I'm trying very hard to eat all leftovers.

      1. mariacarmen RE: roxlet Jan 10, 2014 04:39 PM

        i'm thinking of making some baba ganoush as a side to my lamb dish. just sounds good. this recipe in particular appeals to me:


        love the idea of the smokiness - my favorite thing about a good baba ganoush. i'm thinking it'll make a good late night snack, too, with a nightcap when the BF gets home from work.

        1. LindaWhit RE: roxlet Jan 10, 2014 04:40 PM

          Rice and wheat, carefully baked together with a hint of vanilla until crispy, tossed with sliced toasted almonds and sliced bananas, artfully arranged in a bowl, carefully pouring the sauce alongside so as not to make the dinner too soggy, and voilà! It's dinner.

          Yup - Vanilla Almond Special K cereal is WFD. :-) I had had my sirloin tips leftovers for lunch today, so I wasn't really hungry. This fit the bill. Although I'm having to fend off Buster, who wants the leftover milk. Alfie can't be bothered; he's lying on the back of the couch.

          Definitely no wine with this dinner, however. ;-)

          2 Replies
          1. re: LindaWhit
            mariacarmen RE: LindaWhit Jan 10, 2014 04:41 PM

            but vino after, no? it IS Friday, after all....

            1. re: mariacarmen
              LindaWhit RE: mariacarmen Jan 10, 2014 04:44 PM

              No, I don't think so, mc. Something about the dairy and then the wine doesn't sit right in my brain. I can forego the wine for one night. :-)

          2. LeftoverFoodie RE: roxlet Jan 10, 2014 04:42 PM

            Enough of the leftovers and freezer diving for the week. We're ordering pizza from our favorite local joint. Spicy sauce, topped with sausage, mounds of WI mozzarella and provolone cheese, with a crispy crust. We'll add some beer and call it a week. Warmer this weekend so grilling is on the menu for tomorrow. But tonight it's, "When the moon hits your eye like a big pizza pie, that's amore” Pizza love:)

            2 Replies
            1. re: LeftoverFoodie
              mariacarmen RE: LeftoverFoodie Jan 10, 2014 04:53 PM

              yum. now I want pizza.

              1. re: mariacarmen
                fldhkybnva RE: mariacarmen Jan 10, 2014 06:06 PM

                Me too!

            2. v
              vttp926 RE: roxlet Jan 10, 2014 04:50 PM

              Not sure what kind of fish but we are making spring rolls with the fish.

              1. suzigirl RE: roxlet Jan 10, 2014 05:01 PM

                Nibbles night. My favorite night of all. Busetto Italian salami, dry peppered salami and prosciutto. Yancy's Fancy smoked gouda with bacon, TJ's spotlight cheese from December 5 year aged cheddar. Smoked sliced ham from the butcher and assorted pickles including some wild pickled cucumbers from a Halal place and an opal apple that doesn't oxidize very quickly that is perfect for me, a super slow eater. Some crackers to round it out and dinner is down to eating for an hour watching the boob tube

                1 Reply
                1. re: suzigirl
                  acssss RE: suzigirl Jan 10, 2014 05:31 PM

                  Sounds like the perfect antipasti plate. Enjoy your evening suzi

                2. a
                  acssss RE: roxlet Jan 10, 2014 05:05 PM

                  Husband is out of town tonight so dinner is simple. A salad. Lettuce, chopped up grilled chicken breast, tomatoes, cucumbers, eggs (soft boiled) with a lemon juice-soy sauce-garlic dressing (my own concoction).

                  ...and into bed as of now, under the covers - where it is very cozy/warm with my salad, a glass of wine and a good book (oh, and CH WFD blog)

                  I love husband, but every now and then, time alone is just wonderful :-)
                  Have a great evening everyone!

                  1. GretchenS RE: roxlet Jan 10, 2014 05:14 PM

                    Clean out fridge dinner was better than some dinners I have spent a lot of time fretting over. How does that happen?? Fish "tacos": lettuce leaves instead of tortillas, the last of the dabs* from this week's fish share pan-fried till crispy, the last of the spicy vinegar slaw from last weekend's venture into pulled pork, salsa, and "crema" manufactured from sour cream and lime juice. Accompanied by rice and beans leftover from last night's dinner with a friend at a Cuban joint. Working on dessert now: a wee dram of The Balvenie, Caribbean Cask, gifted to me by friends over the holidays.

                    *dabs are small flat fishies and we get fillets of them. They are wonderful but I shudder to think of the work involved in filleting them. My one pound amounts to 5 or 6 little fish fillets when we get them, 5 this time.

                    5 Replies
                    1. re: GretchenS
                      rabaja RE: GretchenS Jan 10, 2014 08:20 PM

                      I was just about to ask how you prep the dabs into meat for tacos.
                      Is this like the sand dabs we get out west?
                      I love them and wish I could find fillets. I can manage the bones ok, but fillets would open up so many possibilities!

                      1. re: GretchenS
                        mariacarmen RE: GretchenS Jan 10, 2014 08:31 PM

                        GS that sounds amazing - and healthy! right down to the wee dram.

                        1. re: GretchenS
                          grayelf RE: GretchenS Jan 10, 2014 08:45 PM

                          If dabs are the same as sand dabs then I am officially dying of jealousy. They are flat out my favourite fish and I only get to eat them when I go to San Francisco.

                          1. re: grayelf
                            GretchenS RE: grayelf Jan 12, 2014 10:32 AM

                            I think they are the same thing as sand dabs. I adore them, whole or in fillets. Given the labor-intensive nature of filleting them it is not surprising they are usually sold whole.
                            rabaja, I just dusted them with cornstarch of sauteed about a minute per side in a little grapeseed oil.

                          2. re: GretchenS
                            MamasCooking RE: GretchenS Jan 11, 2014 06:37 PM

                            I grew up eating sand dabs out here in California. I have not eaten them in years. So delicious. I have never eaten them in fillet form though. Sounds great.

                          3. gini RE: roxlet Jan 10, 2014 05:15 PM

                            I am stuck at O'Hare waiting for my delayed flight to never take off, so a steak salad and a big glass of red wine is what's for dinner. My very quick business trip was a success and allowed me to eat much of the delicious food Chicago has to offer. Tomorrow, if I ever get home, we're going to see Once, so I'll try and make reservations somewhere fun pre-show. Happy weekend!

                            1. w
                              WishyFish RE: roxlet Jan 10, 2014 06:14 PM

                              Salad with pomegranate molasses vinaigrette (someone posted it on chowhound recently!), sunflower seeds, dried cranberries, feta, and a drizzle of toasted pistachio oil. And some hot cinnamon tea on the side. I am craving leafy greens like nobody's business.

                              1. mariacarmen RE: roxlet Jan 10, 2014 07:43 PM

                                another BF-less winner dinner. the marinated lamb steaks were incredibly juicy and tender, and i could definitely taste the preserved lemon. i drizzled them with the pomegranate syrup and tossed the warmed up anchovy-stuffed olives over them after pan-grilling. the combo was perfect for the richness of the meat.

                                the baba ganoush was fantastic - if i don't hide it from myself it will be gone before the BF comes home. so smokey, and garlicky, and rich and dreamy.... sigh. equally tasty was the baba spread on the lamb. David Lebovitz's recipe is a keeper. i toasted up some olive-oil-brushed naan instead of pita to go with, and that was dinner.

                                and a glass of last night's Spanish white was actually very tasty tonight, BECAUSE I CHILLED IT. duh.

                                the first pic is of the almost liquified, charred eggplant.

                                1 Reply
                                1. re: mariacarmen
                                  GretchenS RE: mariacarmen Jan 12, 2014 10:33 AM

                                  that looks so yummy mc!!

                                2. s
                                  Springhaze2 RE: roxlet Jan 10, 2014 08:08 PM

                                  Made an OMG that was so good but I'll never be able to make the exact same thing again version of pork tacos. Had some leftover pork tenderloin that was roasted with a blueberry BBQ sauce. Cooked some sliced sweet onions, red and orange peppers, jalapeno and garlic. Added pork roughly cut up, seasoned with ancho and chipolte pepper, cumin, oregano, salt and pepper. Served with a pico de gallo, made with grape tomatoes, orange/yellow peppers, sweet onion, jalapeno, cilantro, lime and a dash of vinegar. Used homemade flour tortillas and a dry/crumbly Mexican cheese (I don't remember what kind and I don't feel like getting up check in the fridge to see what it is). The sweet tangy flavor from the BBQ sauce on the pork really made these tacos amazing.

                                  1. h
                                    Harters RE: roxlet Jan 11, 2014 03:40 AM

                                    To start......potted shrimps .......the north west delicacy using the tiny brown shrimps that the colour-blind French call "grey".

                                    To follow.......pot roast pheasant....also going in the pot......new potatoes and chunks of celery.......some steamed broccoli also on the plate.

                                    To finish.....rhubarb fool.....we're not at the new season forced Yorkshire rhubarb yet, so this is stuff from last year.

                                    1 Reply
                                    1. re: Harters
                                      helen_m RE: Harters Jan 13, 2014 04:16 PM

                                      My friend spied some forced rhubarb in Borough market this weekend. It's coming!

                                    2. Njchicaa RE: roxlet Jan 11, 2014 05:16 AM

                                      Steaks on the grill, roasted potatoes, and creamed kale.

                                      I was intrigued by a recipe for "creamy kale and eggs" that I saw on Food Network's "The Kitchen" show last week. I really just can't get on board with kale and I get it all the time in the organic produce delivery. Anyway, it calls for Greek yogurt instead of heavy cream so it looks like it is somewhat healthy yet a riff on traditional creamed spinach. Soooooo I'm going to make it and see what there is to see. I'm sure my husband will be horrified by it but I need to find ways to eat more greens so I'm going to give it a shot.

                                      2 Replies
                                      1. re: Njchicaa
                                        Gio RE: Njchicaa Jan 11, 2014 02:45 PM

                                        The kale sounds like something we'd like NJ. It this the recipe?


                                        1. re: Gio
                                          Njchicaa RE: Gio Jan 12, 2014 02:32 AM

                                          Yes that's it. I didn't have leeks so used onion and wound up doubling the amount of yogurt to make it really creamy. It was delicious! I will definitely be making it again and again.

                                      2. l
                                        Londonlinda RE: roxlet Jan 11, 2014 05:43 AM

                                        Sunshine! No rain!
                                        Lamb chops are marinading in orange juice, thyme and garlic. To be grilled and served with sauté potatoes and roast parsnips. And a glass or two of red wine. Followed by cranberry and apple crumble.

                                        1. PHREDDY RE: roxlet Jan 11, 2014 06:14 AM

                                          Got home from work at a normal hour last night, after a wild week. Decided a glass of red and some messing around in the kitchen, would be an ideal respite. So had some braised short ribs of beef left over. Decided to try to convert them to ravioli. Additionally had some red tomato sauce with some ground beef as well.
                                          The ravioli worked out well, the marriage with the addition of a little heavy cream worked.
                                          Now I have to wait until I have some short ribs, to make it again to see if it really does work.

                                          2 Replies
                                          1. re: PHREDDY
                                            MAH RE: PHREDDY Jan 11, 2014 09:03 AM

                                            love to make ravioli from leftover short ribs/roast. Did you make the pasta dough? I never want to make the effort of doing so. I've used wonton wrappers, but find them to be too flimsy. What about prepared fresh pasta sheets. too thick?

                                            1. re: MAH
                                              PHREDDY RE: MAH Jan 11, 2014 12:40 PM

                                              I used store bought , fresh pasta dough, from a local Italian gourmet store (Durso's) in Flushing, NY that I have been shopping at for 25 years. I do have to roll it a little to thin it out, but with the mold I have it takes no time to make 12 pieces. I try to make about 36 each time for four people.
                                              The filing was nothing more than the meat from the ribs, tossed into the mini processor with a touch of the braising liquid.
                                              They were good, but when I try something new like this, I will make it a second time to see if can stay as a "regular" item in our kitchen.

                                          2. foodieX2 RE: roxlet Jan 11, 2014 06:56 AM

                                            Dinners this past week have been catch as I can. Work is a nightmare!

                                            Tonight I woke up in the mood to bake, which I rarely do except for bread. Made the boys cinnamon french toast and then got out the KA to make chocolate chip muffins. The recipe is from random place on the interwebz but seeing as it was adapted from king arthur flour I am sure they will be good.

                                            Later today I thought I would make oatmeal cookies.

                                            Dinner will be lamb burgers with the usual sides.

                                            9 Replies
                                            1. re: foodieX2
                                              LindaWhit RE: foodieX2 Jan 11, 2014 07:05 AM

                                              Yum on everything!

                                              1. re: foodieX2
                                                foodieX2 RE: foodieX2 Jan 11, 2014 07:20 AM

                                                Gratuitous photo of the muffins

                                                1. re: foodieX2
                                                  MamasCooking RE: foodieX2 Jan 11, 2014 06:27 PM

                                                  I want the one in the front...the big one:)

                                                  1. re: foodieX2
                                                    nothingswrong RE: foodieX2 Jan 14, 2014 06:11 PM

                                                    How did the muffins turn out? I have a recipe on file for chocolate chip muffins but they aren't as good as I'd like them to be. Would gladly replace it if I found a better one.

                                                    1. re: nothingswrong
                                                      foodieX2 RE: nothingswrong Jan 15, 2014 01:08 PM

                                                      they were great! Here is the recipe. Let me know what you think


                                                  2. re: foodieX2
                                                    MAH RE: foodieX2 Jan 11, 2014 09:03 AM

                                                    sounds like a great eating day. especially loving the lamb burgers.

                                                    1. re: foodieX2
                                                      foodieX2 RE: foodieX2 Jan 11, 2014 01:31 PM

                                                      Well, the lamb burgers are a no go. All the market had on hand were some baby lollypop lamb chops which were way to0 expensive. I would have needed 4-6 packages to grind enough for burgers. The ground lamb had an "off" looking color and a stronger smell than it should have so that was out too. No other lamb options. <sad face>

                                                      So WFD is now another bacon wrapped pork loin from the pig farm, roasted brussels sprouts and some kind of starch. I am thinking basmati pilaf.

                                                      1. re: foodieX2
                                                        linguafood RE: foodieX2 Jan 11, 2014 01:39 PM

                                                        Eh. Your substitute meal sounds quite delightful.

                                                        1. re: linguafood
                                                          foodieX2 RE: linguafood Jan 11, 2014 01:46 PM

                                                          thanks lingua. My husband said- pork? Again?

                                                          (and yes, he is still standing. willpower is a good thing)

                                                    2. BananaBirkLarsen RE: roxlet Jan 11, 2014 09:39 AM

                                                      Last night's brats and potatoes were good, although it turned out that the baby arugula I thought was in the fridge had been tossed. My boyfriend assured me that it wasn't too late to dig it out of the outside garbage, but I opted to sautee the rest of the fridge veggies instead (bok choy, yellow squash, onion, garlic) with a bit of butter and a touch of lemon juice.

                                                      Tonight's another late night, and we've decided to do something a bit lighter than last night: salad, with snow crab. Picked up a couple snow crab legs on sale yesterday, and their meat will be shredded atop a bed of... some sort of salad (not sure quite what I'll pick up today). Salad will be dressed before the crab goes on, so that crab pieces can be eaten with the salad or picked off and dipped in cocktail sauce. Seems like an appropriately thaw-y meal (although we never really froze).

                                                      1. w
                                                        wineos RE: roxlet Jan 11, 2014 09:44 AM

                                                        I had a craving for easy comfort food so I ended up making a buffalo chicken dip; served with celery sticks, wheat crackers and a crisp white wine.

                                                        5 Replies
                                                        1. re: wineos
                                                          sunangelmb RE: wineos Jan 11, 2014 03:29 PM

                                                          Love that buffalo chicken dip. Waiting until Super Bowl to inhale an entire bowlful myself

                                                          1. re: sunangelmb
                                                            grayelf RE: sunangelmb Jan 11, 2014 10:03 PM

                                                            How could I have lived to be mumble years old without knowing about Buffalo chicken dip? Thanks again, WFDers!

                                                            1. re: grayelf
                                                              Westy RE: grayelf Jan 13, 2014 07:23 AM

                                                              Care to enlighten me? Never heard of it.

                                                              A friend of mine found a place in our old hometown that served "Barbalo Pizza>'

                                                              Pizza with red sauce, Buffalo sauce, and BBQ sauce. Said it was better than it had any right to be.

                                                              1. re: Westy
                                                                atomicpurple RE: Westy Jan 13, 2014 04:23 PM

                                                                I don't know what it is, either, and I love hot!

                                                                1. re: Westy
                                                                  GretchenS RE: Westy Jan 14, 2014 07:52 AM

                                                                  Bonnie's Buffalo Chicken Dip: http://chowhound.chow.com/topics/364374

                                                          2. linguafood RE: roxlet Jan 11, 2014 11:12 AM

                                                            We're celebrating my newly acquired MURR'CAN-ness (for which we had to brave freezing rain in Philly at the insanely early hour of 8:30 AM) with a bunch of close friends at casa lingua tonight. There will be drink and munch, and my man's famous pizza: TJ's dough, my sawce, generous cheese shprinkling and the usual toppings suspects, namely green peppers, red onion, mushrooms, and spicy salami. Other assorted party treats that will hopefully not result in New Year's Day syndrome '-D

                                                            I still owe the Philly board a report on our lovely dinner out at Matyson, and hopefully will get to it over the weekend.

                                                            Weather's absolute shite today -- pouring rain. Good day to get some work done.

                                                            20 Replies
                                                            1. re: linguafood
                                                              mariacarmen RE: linguafood Jan 11, 2014 12:53 PM

                                                              congrats! you're one of us! how does it feel? itchy?

                                                              1. re: mariacarmen
                                                                linguafood RE: mariacarmen Jan 11, 2014 12:56 PM

                                                                Like a bad case of the hangovers '-D

                                                              2. re: linguafood
                                                                LindaWhit RE: linguafood Jan 11, 2014 02:27 PM


                                                                Now you have to start saying "youse guys", wear white socks with sandals and Bermuda shorts, supersize your fast food orders, and drive on the right side of the roads. ;-)

                                                                1. re: LindaWhit
                                                                  linguafood RE: LindaWhit Jan 11, 2014 02:28 PM

                                                                  I've been training for this moment for over a decade.

                                                                  Fatburger for breakfast, lunch & dinner everyday, wearing my smartest camouflage snuggie while driving a hoveround through MallWart :-D

                                                                  All I need now is an AK-47 to make it real.

                                                                  1. re: linguafood
                                                                    Gio RE: linguafood Jan 11, 2014 02:55 PM

                                                                    NONONO. Don't listen to Linda. Please don't say "youse guys." Welcome. Hurrah, And Happy trails to you.

                                                                    1. re: Gio
                                                                      LindaWhit RE: Gio Jan 11, 2014 03:02 PM

                                                                      Hey, Gio. She's in the Philly area (close enough). Jersey Shore/South Philly = "youse guys". ;-)

                                                                      1. re: Gio
                                                                        linguafood RE: Gio Jan 11, 2014 03:13 PM

                                                                        Sorry to disappoint, but having been married to a guy from upstate NY, I've been saying youse guys forever.

                                                                        Which is funny, because where I live, 'yinz' and 'yinzes' would be the preferred nomenclature.

                                                                        I swing all ways, regionally. That's the bonus of being a furr'ner, y'all!

                                                                        1. re: linguafood
                                                                          steve h. RE: linguafood Jan 11, 2014 03:52 PM

                                                                          Not a foreigner anymore. Welcome aboard.

                                                                          Vote early, vote often!

                                                                          1. re: steve h.
                                                                            LindaWhit RE: steve h. Jan 11, 2014 04:04 PM

                                                                            Ahhh, dammit, I forgot to add that one to my list. Nice catch, steve. :-)

                                                                            1. re: LindaWhit
                                                                              steve h. RE: LindaWhit Jan 11, 2014 04:14 PM

                                                                              We have a big tent. lingua is a great addition. You can never have enough sharp tongued, opinionated, Euro wise-asses on your team. ;-)

                                                                              ETA: she eschews political correctness.

                                                                            2. re: steve h.
                                                                              linguafood RE: steve h. Jan 11, 2014 04:38 PM

                                                                              I'll vote early, often, long and hard.

                                                                              1. re: linguafood
                                                                                steve h. RE: linguafood Jan 11, 2014 04:44 PM

                                                                                I would expect nothing less.

                                                                            3. re: linguafood
                                                                              Gio RE: linguafood Jan 11, 2014 04:26 PM

                                                                              Yinz? Worse yet Yinzes?? bist du verrückt? (I have no idea if that's correct but I was just joshing. I hope you know that)

                                                                              1. re: Gio
                                                                                linguafood RE: Gio Jan 11, 2014 04:37 PM

                                                                                "Bist Du verrückt" is absolutely proper German, dear Gio!

                                                                                And no, I cannot bring myself to say yinz. Though I don't nearly despise Yuengling as much as I used to.....

                                                                                1. re: linguafood
                                                                                  Gio RE: linguafood Jan 11, 2014 04:40 PM

                                                                                  Love ya Lingua!

                                                                              2. re: linguafood
                                                                                mariacarmen RE: linguafood Jan 11, 2014 06:05 PM

                                                                                i've never heard that "yinz" said out loud, only read it - does it sound like it looks? like "mince" but with a "z"?

                                                                                1. re: mariacarmen
                                                                                  linguafood RE: mariacarmen Jan 12, 2014 01:17 AM

                                                                                  A softer z than in mince. Think 'tins.' Those Penna mofos are all marshmallows inside, apparently '-)

                                                                                  1. re: linguafood
                                                                                    PHREDDY RE: linguafood Jan 12, 2014 09:28 AM

                                                                                    Don't forget:
                                                                                    yall and aluall..

                                                                        2. re: linguafood
                                                                          GretchenS RE: linguafood Jan 12, 2014 10:39 AM


                                                                          1. re: GretchenS
                                                                            Berheenia RE: GretchenS Jan 12, 2014 11:39 AM


                                                                        3. mariacarmen RE: roxlet Jan 11, 2014 12:59 PM

                                                                          i made soup last night, either for tonight, if i get home early from the oldster's, or tomorrow. simmered turkey stock with a mirepoix, strained it, added in chopped smoked turkey tails, white rancho gordo beans, and sliced collard greens. with some ciabatta and this wonderful raw milk butter i found, that could be dinner, but i have a feeling the BF will want more, so i'm also defrosting a pack of Costco duck confit. never tried them before, but heard good things. also, we inhaled that baba ganoush last night, so i may have to make more.

                                                                          2 Replies
                                                                          1. re: mariacarmen
                                                                            rabaja RE: mariacarmen Jan 11, 2014 01:50 PM

                                                                            Love the costco confit. Get it crispy on the stove and then throw it in your oven.
                                                                            Your soup sounds delicious too!!

                                                                            1. re: rabaja
                                                                              mariacarmen RE: rabaja Jan 11, 2014 03:11 PM

                                                                              oh! i would have thought the other way around! thx rabaja!

                                                                          2. r
                                                                            rjbh20 RE: roxlet Jan 11, 2014 01:46 PM

                                                                            Indulging my inner redneck -- chili dogs & a cold PBR.

                                                                            1. fldhkybnva RE: roxlet Jan 11, 2014 02:49 PM

                                                                              I feel like I'm pregnant - waddling with water retention and restricted to bed rest. It's been a crazy 2 days playing the role of doctor turned patient, spent the night in the ER on Thursday, worked all day Friday, and now resting all weekend with feet up per doctor's orders (btw, the ER sucks, though quite entertaining!). It's a rainy day here which has made for a very relaxing Sunday watching football and I've been craving comfort food all day. I finally decided to buy the TJs Hollandaise sauce yesterday which inspired a very delicious dinner. I seasoned a turkey breast with Sunny Paris, popped it in the oven and finished with a slice of caramelized onion cheddar. For the sauce, I sauteed garlic with diced bacon and mixed in the Hollandaise. Thank for the recommendation to try it from all here who find it a quick substitute for the real thing.

                                                                              32 Replies
                                                                              1. re: fldhkybnva
                                                                                LindaWhit RE: fldhkybnva Jan 11, 2014 03:04 PM

                                                                                Doctors are the worst patients. BEHAVE YOURSELF and listen to what they told you to. Keep those feet up.

                                                                                BTW, it's only Saturday. :-P You have tomorrow to watch even more football!

                                                                                1. re: LindaWhit
                                                                                  fldhkybnva RE: LindaWhit Jan 11, 2014 03:14 PM

                                                                                  So true I'm doing well so far not moving much and trying my best to behave. In the ER I was checking my labs in the waiting room on my phone and I had to remind myself not to be that person :)

                                                                                  1. re: fldhkybnva
                                                                                    nothingswrong RE: fldhkybnva Jan 14, 2014 06:12 PM

                                                                                    Lol, that's me too.

                                                                                    Hope you feel better, and that turkey looks amazing!

                                                                                2. re: fldhkybnva
                                                                                  sunangelmb RE: fldhkybnva Jan 11, 2014 03:30 PM

                                                                                  Behave, and get better. Glad to hear that sauce was good, was debating it myself

                                                                                  1. re: fldhkybnva
                                                                                    Berheenia RE: fldhkybnva Jan 11, 2014 03:34 PM

                                                                                    TJ's Hollandaise rocks- hope you feel better!

                                                                                    1. re: fldhkybnva
                                                                                      Njchicaa RE: fldhkybnva Jan 11, 2014 03:52 PM

                                                                                      Hope you are feeling better soon. Take the time to rest, relax, and let your body repair itself.

                                                                                      1. re: fldhkybnva
                                                                                        Gio RE: fldhkybnva Jan 11, 2014 04:31 PM

                                                                                        <"I seasoned a turkey breast with Sunny Paris.">

                                                                                        Who, may I ask is Sunny Paris? And did she give you permission?

                                                                                        (Sorry you're not feeling well )

                                                                                        1. re: Gio
                                                                                          fldhkybnva RE: Gio Jan 11, 2014 04:41 PM

                                                                                          Sunny Paris granted full rights! It's an herb blend from Penzey's with basil, dill, tarragon, green peppercorns, and some other things I can't remember which is very delicious and adds a lot of flavor so is useful for lazy meals. I sprinkle it in eggs nearly everyday.

                                                                                          1. re: fldhkybnva
                                                                                            Gio RE: fldhkybnva Jan 11, 2014 04:55 PM

                                                                                            Oh that sounds really delicious. There's a Penzeys store quite near us. Will have to check it out. Thanks. Get well!

                                                                                            1. re: Gio
                                                                                              fldhkybnva RE: Gio Jan 11, 2014 05:07 PM

                                                                                              It's a salt free blend. Fox point is a similar blend with salt some say they are the same one with salt and the other without but Foxpoint has fewer ingredients so I have both.

                                                                                              1. re: fldhkybnva
                                                                                                Berheenia RE: fldhkybnva Jan 12, 2014 11:41 AM

                                                                                                Love Fox Point Blend. Forgot about it so thanks- I will add it to my next order. The 30 dollar minimum actually works for me.

                                                                                              2. re: Gio
                                                                                                LindaWhit RE: Gio Jan 11, 2014 06:02 PM

                                                                                                Gio, expect to spent at least an hour there smelling all of the different herbs and spices they have. :-)

                                                                                                1. re: LindaWhit
                                                                                                  Gio RE: LindaWhit Jan 11, 2014 06:21 PM

                                                                                                  Oh I know, Linda. Been there many times since they opened. I'm just happy not to have to pay shipping charges.. LOL.

                                                                                                  1. re: Gio
                                                                                                    fldhkybnva RE: Gio Jan 11, 2014 06:24 PM

                                                                                                    Very lucky. I always buy $30 online to save on shipping. Thanks for the reminder, I'm out of my favorite peppercorns so need to make a list of other things I "need." I probably shouldn't go to the store anyway, I have no control of myself in a regular grocery store let alone a spice store.

                                                                                                    1. re: Gio
                                                                                                      LindaWhit RE: Gio Jan 12, 2014 01:55 PM

                                                                                                      I just ordered medium-hot chili powder, Ancho chili powder, pink, white, and green peppercorns, Indonesian cinnamon, and dried minced onion. Total order was $30.57 - so it was free shipping. :D

                                                                                                      1. re: LindaWhit
                                                                                                        fldhkybnva RE: LindaWhit Jan 12, 2014 02:24 PM

                                                                                                        It's amazing what you can get for $30 for high quality spices. I can't even get out of Whole Foods without spending $30.

                                                                                                        1. re: LindaWhit
                                                                                                          Gio RE: LindaWhit Jan 12, 2014 02:33 PM

                                                                                                          Whoooooaaaa! Quite a haul. Nice though. Penzey's doesn't carry everything I need so I have the alternate Savory Spice Shop.


                                                                                                          1. re: Gio
                                                                                                            LindaWhit RE: Gio Jan 12, 2014 02:51 PM

                                                                                                            What do they have (that you buy) that Penzeys doesn't, Gio?

                                                                                                            And I got by with that amount because the peppercorns, ancho chili powder, and cinnamon were in 1/4 cup containers vs. the "full-sized" 1/2 cup jars.

                                                                                                            ETA: Ahh, I see they have a nice "Exotics" section!

                                                                                                            1. re: LindaWhit
                                                                                                              Gio RE: LindaWhit Jan 12, 2014 05:35 PM

                                                                                                              One thing I can think of "off the top" is Greek oregano. Also, a few different chilies, and rose and orange flower waters.

                                                                                                              1. re: Gio
                                                                                                                LindaWhit RE: Gio Jan 12, 2014 05:44 PM

                                                                                                                The Mediterranean oregano @ Penzeys is probably very close to the Greek oregano @ Savory, if not the same.

                                                                                                                And julie, there are no stores for Savory near me - closest one is NJ....not local to me, whereas I have a Penzeys about 25 minutes drive time for me.

                                                                                                                1. re: LindaWhit
                                                                                                                  juliejulez RE: LindaWhit Jan 12, 2014 05:48 PM

                                                                                                                  Oh boo. Penzey's is still a nice store though! I still want to go check it out sometime just to compare the in-store differences. Unfortunately neither are THAT close to me so it requires a special trip.

                                                                                                                  1. re: juliejulez
                                                                                                                    fldhkybnva RE: juliejulez Jan 12, 2014 05:55 PM

                                                                                                                    The closest store here is an hour away which is why I haven't been yet and also because I have no self control. However, I might make a special trip on my next vacation. I'd love to refill those glass jars and baggies instead of buying them over and over.

                                                                                                            2. re: Gio
                                                                                                              juliejulez RE: Gio Jan 12, 2014 05:31 PM

                                                                                                              Savory is where I shop. It started (and is still based) here in CO so I like to support the locally owned places. I found for a few items that I price compared, they were a bit less expensive than Penzey's.

                                                                                                2. re: fldhkybnva
                                                                                                  suzigirl RE: fldhkybnva Jan 11, 2014 04:34 PM

                                                                                                  Sorry you were in the hospital. I hope you get feeling like yourself again soon. Dinner sounds great.

                                                                                                  1. re: fldhkybnva
                                                                                                    fldhkybnva RE: fldhkybnva Jan 11, 2014 04:44 PM

                                                                                                    Thanks for all the well wishes! I'm usually a water hoarder but not being able to walk and having sore skin all over due to water retention made me come to my better senses and head right downstairs from my office to the ER. Hopefully my doctor can figure out why in the world I packed on 40 lbs of water in 2 weeks-a lot of water for someone usually not more than a buck and change. When I described it to my parents as Michelin woman I was not joking :)

                                                                                                    1. re: fldhkybnva
                                                                                                      suzigirl RE: fldhkybnva Jan 11, 2014 04:53 PM

                                                                                                      GEEZ! That is crazy. Hope they sort it out quickly.

                                                                                                      1. re: suzigirl
                                                                                                        fldhkybnva RE: suzigirl Jan 11, 2014 05:08 PM

                                                                                                        Me too, the jiggle walk is not cute :)

                                                                                                      2. re: fldhkybnva
                                                                                                        mariacarmen RE: fldhkybnva Jan 11, 2014 06:08 PM

                                                                                                        that is insane! and they have no idea what it is?
                                                                                                        i hope they fix it soon!

                                                                                                        1. re: mariacarmen
                                                                                                          fldhkybnva RE: mariacarmen Jan 11, 2014 06:24 PM

                                                                                                          They think it might be related to my stomach bug a month or so ago and not being able to eat much and then my body reacting to jumping right back into normal food intake. I must admit, the scientist in me, finds it all kind of fascinating. Now I'm hoping I'll be just as fascinated by the diagnosis and remedy :) The past few months have been pretty rough on me but I remember back in October I was a walking zombie so perhaps it all will be for the best and finally have been able to get a prolonged period of rest.

                                                                                                          1. re: fldhkybnva
                                                                                                            nothingswrong RE: fldhkybnva Jan 14, 2014 06:14 PM

                                                                                                            That sounds very uncomfortable. I hope they figure it out soon. I've never heard of such extreme water retention!

                                                                                                            Is it all over your body, or just in certain places?

                                                                                                        2. re: fldhkybnva
                                                                                                          PHREDDY RE: fldhkybnva Jan 12, 2014 09:31 AM

                                                                                                          Sounds like a plumbing issue....(If it is I can help)

                                                                                                        3. re: fldhkybnva
                                                                                                          ChristinaMason RE: fldhkybnva Jan 13, 2014 12:58 PM

                                                                                                          My goodness. Hope you feel better soon. Is your doctor ordering salt restriction? That would sure make cooking a bit more challenging.

                                                                                                        4. p
                                                                                                          pocketviking RE: roxlet Jan 11, 2014 03:04 PM

                                                                                                          It's an Ottolenghi night. Have been devouring just-cooled Parmesan-poppy crisps, and marinated turkey breast with cumin, coriander and wine is in the oven. Dessert is orange-almond Florentines. Deliciousness!

                                                                                                          4 Replies
                                                                                                          1. re: pocketviking
                                                                                                            fldhkybnva RE: pocketviking Jan 11, 2014 03:15 PM

                                                                                                            Wow, sounds like a delicious dinner indeed!

                                                                                                            1. re: pocketviking
                                                                                                              LindaWhit RE: pocketviking Jan 11, 2014 04:06 PM

                                                                                                              Dayam. That sounds great!

                                                                                                              1. re: LindaWhit
                                                                                                                pocketviking RE: LindaWhit Jan 11, 2014 06:23 PM

                                                                                                                It really was a fine meal, and the Pats are winning. An all-around great Saturday night @ home!

                                                                                                                1. re: pocketviking
                                                                                                                  wineos RE: pocketviking Jan 12, 2014 05:35 AM

                                                                                                                  Yum! What a fantastic dinner!

                                                                                                            2. sunangelmb RE: roxlet Jan 11, 2014 03:35 PM

                                                                                                              After taking last night off of cooking, hit the food court at the mall for a date with my big boy. Let me tell you, food may not be gourmet, but eating dumplings, tacos and a cheesesteak makes me very happy. Finished up by sharing a huge cupcake at crumbs. It was very nice,and I'm super lucky the (almost) 14 yr old still likes to hang out with me. Anyway, back to cooking tonight. Tacos and extra special refrained beans on the menu. Tomorrow morning, big boy is cooking all of us breakfast, so I definitely over indulged tonight. If his home ec class is anything like mine was, we might be in trouble. At least he's learning, and trying

                                                                                                              3 Replies
                                                                                                              1. re: sunangelmb
                                                                                                                mariacarmen RE: sunangelmb Jan 11, 2014 06:09 PM

                                                                                                                sounds like a real nice boy.

                                                                                                                1. re: mariacarmen
                                                                                                                  sunangelmb RE: mariacarmen Jan 12, 2014 06:58 AM

                                                                                                                  He is a joy to raise. He just made us breakfast burritos. It's very hard to take a back seat and let someone else rule the kitchen roost. He was so proud though, that it was worth it

                                                                                                                  1. re: sunangelmb
                                                                                                                    roxlet RE: sunangelmb Jan 12, 2014 08:32 AM

                                                                                                                    A wonderful boy is a wonderful thing. I have a great one whom I will miss so much when he goes off to college next year. The years go by so fast, so enjoy every minute!

                                                                                                              2. Berheenia RE: roxlet Jan 11, 2014 03:37 PM

                                                                                                                WFD is an inspiration from Weeziedoesit in her carb days

                                                                                                                'A package of Trader Joes parmesan spinach dip from the freezer section heated and stirred into cooked penne with broccoli, grape tomatoes, artichoke hearts, prosciutto and capers.'

                                                                                                                Wine :)

                                                                                                                5 Replies
                                                                                                                1. re: Berheenia
                                                                                                                  nothingswrong RE: Berheenia Jan 14, 2014 06:15 PM

                                                                                                                  Parmesan Spinach Dip in a grilled cheese sandwich. Try it.

                                                                                                                  1. re: nothingswrong
                                                                                                                    suzigirl RE: nothingswrong Jan 14, 2014 06:23 PM

                                                                                                                    Damn, that sounds good. What cheese or is parmesan the only cheese?

                                                                                                                    1. re: suzigirl
                                                                                                                      nothingswrong RE: suzigirl Jan 14, 2014 07:28 PM

                                                                                                                      I just made one on a whim a few months ago with some mozzarella, since I had some on hand that needed to be used.

                                                                                                                      I didn't realize it was a "thing" but apparently it is (according to food blogs and pinterest). I've seen it a lot with store-bought spinach-artichoke dip and various cheeses.

                                                                                                                      But at home I'll just throw whatever in it, usually some mix of cooked spinach (frozen or fresh), white cheeses (always with parmesan), garlic, sometimes sour cream or ricotta just to get the whole thing creamy. Herbs on occasion either basil or some Italian seasoning. It's so freaking good, definitely one of my favorite throw-together lunches. I keep thinly-sliced French or Italian bread in the freezer, so I can eat one of these anytime, most notably at 2 AM for a nice carb-cheese bomb before bed :)

                                                                                                                  2. re: Berheenia
                                                                                                                    rabaja RE: Berheenia Jan 14, 2014 07:01 PM

                                                                                                                    I've been putting off a trip to TJ's for a week now. I will be going tomorrow for the frozen spinach dip.
                                                                                                                    Damn, that sounds comforting, delicious and easy. Just how I like it.

                                                                                                                    1. re: Berheenia
                                                                                                                      weezieduzzit RE: Berheenia Jan 14, 2014 07:37 PM

                                                                                                                      I miss eating that but now I stuff chicken breasts with it. :)

                                                                                                                    2. LindaWhit RE: roxlet Jan 11, 2014 03:54 PM

                                                                                                                      Woke up to warmth - got up to 55° today in the Boston area. Ghostly fog coming out of the woods next to my condo complex looked like the start of a horror movie. :-)

                                                                                                                      A pork tenderloin was marinated for about an hour in fresh lime juice, olive oil, salt, lots of freshly ground pepper, roasted garlic, and some dark earthy honey. Into a roasting pan and into a 400° oven to cook, spooning some of the marinade over top as it cooks.

                                                                                                                      A mongo-sized sweet potato was peeled and cut into chunks to be steamed and mashed with butter salt, pepper, maple syrup and maybe a bit of heavy cream.

                                                                                                                      I took out some CSA kale I had chopped and vacu-sealed this summer. A half shallot was minced, will be sauteed in a bit of butter and olive oil, adding the kale and some CSA corn kernels sprinkling with a bit of Aleppo pepper. A quick sauté, adding some chicken stock to the pan and turn down to simmer, covered, until the stock is gone.

                                                                                                                      Yup - there's wine. AND there's football - GO PATS!!!!

                                                                                                                      23 Replies
                                                                                                                      1. re: LindaWhit
                                                                                                                        steve h. RE: LindaWhit Jan 11, 2014 04:24 PM

                                                                                                                        Big game. Brady is on a mission.

                                                                                                                        1. re: steve h.
                                                                                                                          Berheenia RE: steve h. Jan 11, 2014 04:29 PM

                                                                                                                          Fingers crossed- hope the season isn't over for the Pats but I do love football in January

                                                                                                                          1. re: steve h.
                                                                                                                            LindaWhit RE: steve h. Jan 11, 2014 06:04 PM

                                                                                                                            So are Blount and Edelman. They are total monsters right now!

                                                                                                                            1. re: LindaWhit
                                                                                                                              steve h. RE: LindaWhit Jan 11, 2014 06:08 PM

                                                                                                                              Garfield is schooling Nermal right now.

                                                                                                                              Abu Dhabi?

                                                                                                                              1. re: steve h.
                                                                                                                                LindaWhit RE: steve h. Jan 11, 2014 06:32 PM

                                                                                                                                OK, you lost me. :D

                                                                                                                                1. re: LindaWhit
                                                                                                                                  steve h. RE: LindaWhit Jan 11, 2014 06:40 PM

                                                                                                                                  The young Mr. Luck (Nermal) is getting a post-season lesson in quarterbacking from the old pro, Brady (Garfield).

                                                                                                                                  Specifically, you don't try to force a pass downfield with more than a minute left in the half.

                                                                                                                                  1. re: steve h.
                                                                                                                                    LindaWhit RE: steve h. Jan 11, 2014 06:42 PM

                                                                                                                                    OMG, I forgot about Nermal in the Garfield cartoon! LOL

                                                                                                                                    And quite frankly, I'm totally fine with Nermal forcing a pass downfield with a minute left in the half. ;-)

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      steve h. RE: LindaWhit Jan 11, 2014 06:45 PM

                                                                                                                                      Roger that.

                                                                                                                                    2. re: steve h.
                                                                                                                                      LindaWhit RE: steve h. Jan 11, 2014 08:46 PM

                                                                                                                                      I think young Mr. Luck is going to have to repeat this year's schooling next year. He received a failing grade. He also made a Manning face once or twice. ;-)

                                                                                                                                      And now? Let's go San Diego!

                                                                                                                                      1. re: LindaWhit
                                                                                                                                        steve h. RE: LindaWhit Jan 12, 2014 11:09 AM

                                                                                                                                        Manning? Are you referring to two-time Super Bowl MVP Eli Manning (and nemesis to Tom Brady) or his older brother, Peyton, who set a new passing-yardage record this year?


                                                                                                                                        1. re: steve h.
                                                                                                                                          LindaWhit RE: steve h. Jan 12, 2014 01:58 PM

                                                                                                                                          Doesn't matter. They've both made the Manning Face.

                                                                                                                                          And Eli who? I don't see hide nor hair of him in the playoffs this year. And hopefully it'll be Peyton Who? as well. :-P

                                                                                                                                          1. re: LindaWhit
                                                                                                                                            steve h. RE: LindaWhit Jan 12, 2014 02:06 PM

                                                                                                                                            I'd like to see Manning/Brady in the AFC championship game. You always want to see the best. I understand the two have great respect for each other.

                                                                                                                                            Composing a meal for that game would take some thought.

                                                                                                                                            1. re: steve h.
                                                                                                                                              juliejulez RE: steve h. Jan 12, 2014 05:31 PM

                                                                                                                                              You're getting your wish Steve. Should be a good game!

                                                                                                                                              1. re: juliejulez
                                                                                                                                                steve h. RE: juliejulez Jan 12, 2014 05:50 PM

                                                                                                                                                Two old warriors going at it hammer and tong. Lots of side stories, too.

                                                                                                                                                This will be my Super Bowl. Working the menu will be a pleasure.

                                                                                                                                                1. re: juliejulez
                                                                                                                                                  Berheenia RE: juliejulez Jan 13, 2014 04:51 AM

                                                                                                                                                  Thank God it's a 3PM game. Happy hour at our house should coincide with half time! We'll be ready for a cold one by then!

                                                                                                                                                  1. re: Berheenia
                                                                                                                                                    steve h. RE: Berheenia Jan 13, 2014 01:17 PM

                                                                                                                                                    Nothing stronger than beer before breakfast.

                                                                                                                                                    1. re: Berheenia
                                                                                                                                                      juliejulez RE: Berheenia Jan 13, 2014 01:18 PM

                                                                                                                                                      Ha! Drinking early wouldn't be a problem at our house. Ever had orange juice mixed with beer? Pretty good.

                                                                                                                                  2. re: steve h.
                                                                                                                                    Harters RE: steve h. Jan 12, 2014 11:26 AM

                                                                                                                                    My cable package doesnt give me live football so I have to wait for the replay programme in the evening. Which means that I have to steer clear of any news channels (including online) so I don't hear the score.

                                                                                                                                    And, once again, I've failed so I know today's result. Feck, feck and double feck. Although we won and now lead the division.

                                                                                                                                    1. re: Harters
                                                                                                                                      steve h. RE: Harters Jan 12, 2014 11:33 AM

                                                                                                                                      I feel your pain.

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

                                                                                                                                        Thank you, kind sir.

                                                                                                                                  3. re: LindaWhit
                                                                                                                                    LindaWhit RE: LindaWhit Jan 11, 2014 06:04 PM

                                                                                                                                    I need to remember to pick up sweet potatoes more often. I always always always like them when I make them - why don't I have them in my veggie pantry?

                                                                                                                                    This was a great dinner!

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      mariacarmen RE: LindaWhit Jan 11, 2014 06:12 PM

                                                                                                                                      perspective is everything ain't it? i woke up this morning and looked at the forecast and said "Brrr, it's not going to get above 56 today...."! i'm happy you're having a mini-heat wave.

                                                                                                                                      that potato sounds dreamy. i think i'd like goat cheese in there too - would go so nice with the maple.

                                                                                                                                      1. re: mariacarmen
                                                                                                                                        LindaWhit RE: mariacarmen Jan 11, 2014 06:35 PM

                                                                                                                                        TOO funny, mc, that the same temp is warm/chilly depending on what you're used to for mid-January. :-)

                                                                                                                                    2. m
                                                                                                                                      MAH RE: roxlet Jan 11, 2014 04:22 PM

                                                                                                                                      Tonight we had a change of plans. We had planned to go out to our local Italian joint, but are staying in instead waiting for an emergency repair guy. We belatedly discovered burst pipes and major damage in the pool house today. Inches of water, major damage. Ugh. After some lamenting and woulda shoulda coulda-ing, we are just thankful we are all healthy and ok and that our actual living space is totally fine.

                                                                                                                                      Impromptu dinner tonight is turkey meatball, chickpea and spinach curry made with a maya kaimal simmer sauce with brown basmati rice. Ommegang Three Philosophers to drink.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: MAH
                                                                                                                                        fldhkybnva RE: MAH Jan 11, 2014 04:38 PM

                                                                                                                                        Good luck with the pipes, such a bummer but it sounds like you're keeping the spirits up.

                                                                                                                                        1. re: MAH
                                                                                                                                          LindaWhit RE: MAH Jan 11, 2014 06:06 PM

                                                                                                                                          Oh, that stinks about the pipes, MAH! Very glad it wasn't the house area.

                                                                                                                                        2. f
                                                                                                                                          Frizzle RE: roxlet Jan 11, 2014 04:31 PM

                                                                                                                                          Last night we stayed at the holiday place with family and friends. Lamb racks were grilled. Aubergines were made smokey on the grill and them turned into baba ganough. Salad was thrown together. Copious amounts of wine was drunk. Far, far too much wine. It's one of those days when an afternoon nap is required to escape from the hangover.

                                                                                                                                          Dinner tonight will be comfort food. I've got some frozen cooked chicken defrosting. I'm either going to make a spicy soup with it or make a pie.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Frizzle
                                                                                                                                            mariacarmen RE: Frizzle Jan 11, 2014 06:14 PM

                                                                                                                                            hey, lamb and baba ganoush - just like my dinner last night!
                                                                                                                                            sans the grill, of course. sounds like a really fun time, frizzle.

                                                                                                                                          2. suzigirl RE: roxlet Jan 11, 2014 04:49 PM

                                                                                                                                            Bone in new york strips were on sale this week so I picked two up yesterday. I am making hasselback potatoes with some cheddar and gouda mixed and serve spinach. We will see how this flies with the man as he is a boiled potato or baked only with steak.

                                                                                                                                            10 Replies
                                                                                                                                            1. re: suzigirl
                                                                                                                                              fldhkybnva RE: suzigirl Jan 11, 2014 04:54 PM

                                                                                                                                              I've wanted to make hasselback potatoes for years now...one day!! I hope the man likes them they look outstanding! Even a Brit could get into them :)

                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                suzigirl RE: fldhkybnva Jan 11, 2014 04:58 PM

                                                                                                                                                I haven't made them before but they look so good. Best part is my leftover steak and potato will make an outstanding omlette for us tomorrow.

                                                                                                                                                1. re: suzigirl
                                                                                                                                                  fldhkybnva RE: suzigirl Jan 11, 2014 05:06 PM

                                                                                                                                                  Such a great idea and somehow of all the things I've thrown in an omelet steak has never been one of them...great idea!

                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                    suzigirl RE: fldhkybnva Jan 11, 2014 05:15 PM

                                                                                                                                                    Steak, potato and cheese omlettes are wonderful. Sometimes I saute up some onions to go in there. My ex husband loved going to a steak house with me.

                                                                                                                                                    1. re: suzigirl
                                                                                                                                                      fldhkybnva RE: suzigirl Jan 11, 2014 06:08 PM

                                                                                                                                                      The next time I find myself with leftover steak because that's a rare occurrence, it's going in my morning eggs. Steak, onions and eggs, it couldn't be better.

                                                                                                                                              2. re: suzigirl
                                                                                                                                                mariacarmen RE: suzigirl Jan 11, 2014 06:15 PM

                                                                                                                                                good idea with the cheese in the hasselbacks - as cute as they are, i often find them lacking in flavor.

                                                                                                                                                you'll enjoy, and they're super simple to make.

                                                                                                                                                1. re: suzigirl
                                                                                                                                                  MamasCooking RE: suzigirl Jan 11, 2014 06:17 PM

                                                                                                                                                  Better make a couple of boiled potatoes as back up just in case he over reacts:)

                                                                                                                                                  1. re: MamasCooking
                                                                                                                                                    suzigirl RE: MamasCooking Jan 11, 2014 06:23 PM

                                                                                                                                                    You must have read my mashed potato debacle story. I have an extra baker he can zap if it goes poorly. He loves cheese though. I think we will be okay.

                                                                                                                                                    1. re: suzigirl
                                                                                                                                                      MamasCooking RE: suzigirl Jan 12, 2014 12:04 AM

                                                                                                                                                      I remember you mentioning the sorrowful expression on his face:)

                                                                                                                                                      1. re: MamasCooking
                                                                                                                                                        suzigirl RE: MamasCooking Jan 12, 2014 11:41 AM

                                                                                                                                                        He tried to look like he ate some of those potatoes by pushing them around the plate but I was on to him. The hasselback potatoes went over well. And they are so pretty.

                                                                                                                                                2. steve h. RE: roxlet Jan 11, 2014 05:21 PM

                                                                                                                                                  Lots of football today but the games start late.

                                                                                                                                                  Deb ripped into the coolerator and pulled bits and pieces from the far recesses: orphaned slices of beef; overlooked mashed potatoes; beef gravy with mushrooms. She assembled a cottage pie in short order and that was lunch.

                                                                                                                                                  Supper will be sausage and peppers. Finger food for the Patriots/Colts game. Beer and wine at the ready.

                                                                                                                                                  1. biondanonima RE: roxlet Jan 11, 2014 05:46 PM

                                                                                                                                                    Pizza! I got a 14" cast iron pizza pan for Christmas, so I cranked up the oven to 550 and broke it in! Levain crust stretched nice and thin, topped with a blend of fontina and mozzarella, caramelized onions, green olives and pepperoni. I also put pickled jalapenos on the second one, which were a tasty addition!

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: biondanonima
                                                                                                                                                      steve h. RE: biondanonima Jan 11, 2014 05:59 PM


                                                                                                                                                      1. re: biondanonima
                                                                                                                                                        fldhkybnva RE: biondanonima Jan 11, 2014 06:07 PM

                                                                                                                                                        Wow! I'm not so into pizza but I'd gobble up that pie!

                                                                                                                                                        1. re: biondanonima
                                                                                                                                                          mariacarmen RE: biondanonima Jan 11, 2014 06:16 PM

                                                                                                                                                          gorgeous-looking pie - yum on the spicy one!

                                                                                                                                                        2. r
                                                                                                                                                          rjbh20 RE: roxlet Jan 11, 2014 07:03 PM

                                                                                                                                                          Vitello alla Marsala con funghi with a pancetta crisp. Rosemary - garlic roasted potatoes & sautéed broccoli.

                                                                                                                                                          And a fine Chianti

                                                                                                                                                          9 Replies
                                                                                                                                                          1. re: rjbh20
                                                                                                                                                            rjbh20 RE: rjbh20 Jan 11, 2014 07:04 PM

                                                                                                                                                            See above

                                                                                                                                                            1. re: rjbh20
                                                                                                                                                              roxlet RE: rjbh20 Jan 11, 2014 07:19 PM

                                                                                                                                                              This was FABULOUS!

                                                                                                                                                              1. re: roxlet
                                                                                                                                                                fldhkybnva RE: roxlet Jan 11, 2014 07:40 PM

                                                                                                                                                                It looks fabulous!

                                                                                                                                                              2. re: rjbh20
                                                                                                                                                                PHREDDY RE: rjbh20 Jan 12, 2014 09:40 AM


                                                                                                                                                              3. re: rjbh20
                                                                                                                                                                Wtg2Retire RE: rjbh20 Jan 12, 2014 03:58 PM

                                                                                                                                                                Just tried to find a recipe; however, they were all in Italian. The images look like this is a dish we would enjoy. Do you happen to have a recipe in English that you would be willing to share, please

                                                                                                                                                                1. re: Wtg2Retire
                                                                                                                                                                  roxlet RE: Wtg2Retire Jan 12, 2014 04:26 PM

                                                                                                                                                                  If you google veal Marsala, you will find dozens.


                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                    Wtg2Retire RE: roxlet Jan 13, 2014 12:55 PM

                                                                                                                                                                    OMG. I am so embarrassed. My brain sure wasn't functioning yesterday. Thank you for not laughing at me.

                                                                                                                                                                    1. re: Wtg2Retire
                                                                                                                                                                      roxlet RE: Wtg2Retire Jan 13, 2014 03:17 PM

                                                                                                                                                                      Not laughing at all! Hope that helped!

                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                        Wtg2Retire RE: roxlet Jan 14, 2014 10:10 AM

                                                                                                                                                                        It did help - it jarred my brain into better behavior.

                                                                                                                                                              4. janetofreno RE: roxlet Jan 11, 2014 08:36 PM

                                                                                                                                                                Still on a soup jag. Yesterday I made a butternut squash soup.....using a food network recipe. Delicious!! I was trying to decide what to accompany it with, and noticed a whole lot of sliced mushrooms DH had bought for another dish earlier in the week -- and since I knew they wouldn't last long I made sautéed mushrooms! Something perfect to scoop up with the sourdough baguette we had!

                                                                                                                                                                More soup tonight. It rained here for the first time in forever, and we had visited a little cheese shop earlier and picked up some gruyere...so DH asked for French Onion Soup for the second weekend in a row! (made with veggie broth since he doesn't eat meat...). I think today's version was even better! We accompanied it with a spinach salad and red wine. Apple pie for desert! yum!

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: janetofreno
                                                                                                                                                                  fldhkybnva RE: janetofreno Jan 11, 2014 10:38 PM

                                                                                                                                                                  Your french onion soup dinner made me smile, what a wonderful winter meal from the soup, to the salad and dessert!

                                                                                                                                                                2. linguafood RE: roxlet Jan 12, 2014 01:27 AM

                                                                                                                                                                  So... my friends brought a variety of celebratory items to our party.

                                                                                                                                                                  The snickerdoodles were lovely, the gun makes a fancy noise, and I always did prefer throwing a baseball vs. a softball. The franks were eventually thrown in the freezer -- although I should probably start a thread about whether they're still safe to eat after sitting out for hours.... and god knows what to do with that "apple pie."

                                                                                                                                                                  In any event, a great time was had by all, so tomorrow is clearly shot as a productive citizen day.

                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                    PHREDDY RE: linguafood Jan 12, 2014 09:43 AM

                                                                                                                                                                    Maybe you could up "feed" your rendition of God Bless America in light of this special occasion?

                                                                                                                                                                    1. re: PHREDDY
                                                                                                                                                                      linguafood RE: PHREDDY Jan 12, 2014 01:09 PM

                                                                                                                                                                      Not even for money.

                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                        MamasCooking RE: linguafood Jan 12, 2014 10:08 PM

                                                                                                                                                                        You know you want to belt it out!

                                                                                                                                                                    2. re: linguafood
                                                                                                                                                                      Berheenia RE: linguafood Jan 12, 2014 01:08 PM

                                                                                                                                                                      Eat that apple pie for breakfast, warm with a wedge of cheddar on the side. It's an early American breakfast food. With a glass of cider.

                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                        linguafood RE: Berheenia Jan 12, 2014 01:09 PM

                                                                                                                                                                        Sadly, I can't really do sweet stuff in the morning. I'm a salty kinda gal.

                                                                                                                                                                        But maybe I can pass it to the other American in the household '-)

                                                                                                                                                                    3. h
                                                                                                                                                                      Harters RE: roxlet Jan 12, 2014 03:07 AM

                                                                                                                                                                      Upcoming....shallot tarte tatin...........mixed salad.

                                                                                                                                                                      Yes, it's made like a sweet tatin. Buttery, sugary, thymey, balsamic gunk in the base of the pan. Shallots on top. Pastry draped over and baked for around 30 minutes.

                                                                                                                                                                      And that's shallot from me for today,

                                                                                                                                                                      (The success of my final sentence may depend on whether you have read it in an American or British accent - I believe we differ on "shallot")

                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: Harters
                                                                                                                                                                        roxlet RE: Harters Jan 12, 2014 04:43 AM

                                                                                                                                                                        Shall-it vs shall-ott?

                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                          Harters RE: roxlet Jan 12, 2014 04:56 AM


                                                                                                                                                                        2. re: Harters
                                                                                                                                                                          Frizzle RE: Harters Jan 12, 2014 08:56 PM

                                                                                                                                                                          One of my favourite things. Sounds like a perfect meal to me.

                                                                                                                                                                        3. Njchicaa RE: roxlet Jan 12, 2014 04:55 AM

                                                                                                                                                                          My sister, brother-in-law, and cousin are coming over to watch football today. It's been decided that we are going to make several types of homemade pizzas. My sister is bringing the toppings so we shall see what we get. My cousin is bringing a salad. My job is to make pizza sauce. It will be a nice low-key kind of day.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: Njchicaa
                                                                                                                                                                            Njchicaa RE: Njchicaa Jan 12, 2014 05:13 PM

                                                                                                                                                                            It was great! They pretty much threw me out of the kitchen so I could sit down and let someone else do the cooking for a change. haha

                                                                                                                                                                            They were all great but my favorite was the one with mushrooms, caramelized onions, blue cheese, and mozzarella. Yum!

                                                                                                                                                                          2. l
                                                                                                                                                                            Londonlinda RE: roxlet Jan 12, 2014 06:18 AM

                                                                                                                                                                            Tonight, fish cakes (from the local fishmonger), spiced up a bit with gremolata. Made bread today, so not really sure I want to bake again, so not sure what to have for pudding. Might caramalise some oranges.

                                                                                                                                                                            4 Replies
                                                                                                                                                                            1. re: Londonlinda
                                                                                                                                                                              roxlet RE: Londonlinda Jan 12, 2014 06:22 AM

                                                                                                                                                                              How about...pudding!


                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                Londonlinda RE: roxlet Jan 12, 2014 06:28 AM

                                                                                                                                                                                Wow, that sound decadent and delicious. Funny, I have read David Lebovitz's excellent book about Paris, but never tried his recipes. Thanks.

                                                                                                                                                                                1. re: Londonlinda
                                                                                                                                                                                  roxlet RE: Londonlinda Jan 12, 2014 06:31 AM

                                                                                                                                                                                  Not so decadent since it's made with milk and not cream. And no baking!

                                                                                                                                                                                2. re: roxlet
                                                                                                                                                                                  LindaWhit RE: roxlet Jan 12, 2014 06:55 AM

                                                                                                                                                                                  Lebovitz says "But one decision I refuse to let you make is to be one of those people that wants to press plastic wrap on top of the puddings to avoid that delicious, chewy skin that forms on top.

                                                                                                                                                                                  If you don’t like pudding skin, why are you eating pudding in the first place? "

                                                                                                                                                                                  I heartily agree. I'm a fan of pudding skin. Now I want some chocolate pudding for breakfast. ;-)

                                                                                                                                                                              2. juliejulez RE: roxlet Jan 12, 2014 08:23 AM

                                                                                                                                                                                Just checking in to say hi... no real cooking going on. Friday night was a hockey game, and we went to a sushi place afterwards for "happy hour".... half price rolls and apps. Too bad I don't like sushi. I had some kind of beef teriyaki dish, and we shared edamame, potstickers, and poke. SO said the sushi was excellent.

                                                                                                                                                                                Yesterday we went to the bar and watched the hockey game on TV, next to the TV with the Pats/Colts game. I had a good ol bacon cheeseburger. Today I'm taking Winnie for her first real bath at the groomer, I've done a few here at home but she needs a good cleaning. This afternoon we're supposedly heading back to the same bar for the Broncos game. We have to get there a couple hours early in order to get a seat. Haven't decided what I'm going to get... might do wings this time. I don't get them very often though so we'll see. Then I have to deliver SO to the airport.

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                  fldhkybnva RE: juliejulez Jan 12, 2014 08:34 AM

                                                                                                                                                                                  Juliejulez, it sounds like you're having a wonderful weekend, enjoy!

                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                    juliejulez RE: fldhkybnva Jan 12, 2014 05:32 PM

                                                                                                                                                                                    It has been a fun weekend. We're home for a bit before I take SO to the airport... he's taking a short nap... had one too many Molson's at the bar. Yay for Bronco's win though.

                                                                                                                                                                                    I'm a bit sportsed out at the moment, so my remedy is Downton Abbey later on tonight :)

                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                      fldhkybnva RE: juliejulez Jan 12, 2014 05:52 PM

                                                                                                                                                                                      Enjoy, such a great show

                                                                                                                                                                                2. fldhkybnva RE: roxlet Jan 12, 2014 10:25 AM

                                                                                                                                                                                  I woke up to the smell of turkey stock emanating from the slow cooker (turkey parts were on sale and I couldn't resist). The original plan for dinner was turkey soup but I couldn't wait that long so I had turkey soup with black eyed peas and spinach for lunch. For dinner, pesto chicken is on the menu-quick, easy and always a hit! I like to use Parmesan or Mozzarella, but only have Feta and a pretty sharp Cheddar around. I think both might work well so I'll have to choose.

                                                                                                                                                                                  1. sunangelmb RE: roxlet Jan 12, 2014 10:52 AM

                                                                                                                                                                                    Still emptying the fridge around here. With 2 growing boys though, it seems as if it's always full. Made nachos for lunch using leftover taco fixings (thank you fldhkybnva), and threw some onion, chicken sausage,odds and ends veggies, beans and leftover kale into a big pot to make soup for lunch this week. For dinner we are having a ham (husband insisted we needed 2 for Christmas Eve dinner this year, we didn't.) scalloped potatoes, broccoli that needs to be used, and I have a container of crescent rolls that the boys will be happy to eat. Then, I can make more split pea soup with the leftover ham....I have a serious soup problem.

                                                                                                                                                                                    1. GretchenS RE: roxlet Jan 12, 2014 11:00 AM

                                                                                                                                                                                      I loved my Friday night fish "tacos" so much that I reprised them last night with warmed-up leftover Cuban puerco asado (melt in your mouth slow-roasted pork with caramelized onions) instead of fish and a new batch of spicy vinegar slaw. Sooo good. Dessert was the Patriots win. :) WFD tonight remains undetermined as yet.

                                                                                                                                                                                      1. foodieX2 RE: roxlet Jan 12, 2014 12:59 PM

                                                                                                                                                                                        Reason number 101 why I love my slow cooker: coming home to the smells!

                                                                                                                                                                                        Woke up this morning already stressing about work and decided we need some comfort food for dinner. I had a huge beef brisket that had been calling my name so WFD is beef brisket sandwiches and french fries.

                                                                                                                                                                                        I made a rub out of garlic, dry mustard, coriander, allspice, dried oregano, red pepper flakes and S&P. This went all over the meat which left on the counter take the chill off. While the brisket rested I made a simple BBQ sauce. Once that was done I seared the brisket in bacon fat, popped it in the slow cooker and topped it with the BBQ sauce and set it for 8 hours on low.

                                                                                                                                                                                        Then it was off to do errands. Came back hours later and the whole house smelled amazing. Nothing better than walking in the door and knowing that dinner is almost done. All thats left to do is slice the rolls and cook the (frozen) steak fries.

                                                                                                                                                                                        Now I can sit back and catch up on the figure skating championships.

                                                                                                                                                                                        1. Berheenia RE: roxlet Jan 12, 2014 01:21 PM

                                                                                                                                                                                          Trying to eat our veggies WFD is a pork tenderloin surrounded by steamed Swiss Chard, and ovenroasted red potatoes and fennel. Rather than serve meatless meals I'm working on meals with less meat. Catchy huh!

                                                                                                                                                                                          1. steve h. RE: roxlet Jan 12, 2014 01:54 PM

                                                                                                                                                                                            Brunch today was blood orange bellinis, pork pate with truffles, triple cream brie and a Classic Roquefort. San Francisco and Carolina were on the plasma. The ending was good. We took down the Christmas tree after the game. The tree was large and had a bottom that would make a Kardashian green with envy. Getting it out of the house was an engineering feat. No h.s were harmed in the performance of their duties

                                                                                                                                                                                            Denver/San Diego is up next. This should be excellent. Burgers tonight if we need them.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                              LindaWhit RE: steve h. Jan 12, 2014 02:08 PM

                                                                                                                                                                                              "The tree was large and had a bottom that would make a Kardashian green with envy."

                                                                                                                                                                                              BEST LINE OF THE THREAD! LOL

                                                                                                                                                                                            2. LindaWhit RE: roxlet Jan 12, 2014 02:15 PM

                                                                                                                                                                                              B/S chicken breasts will be seared after seasoning (probably my standard salt, pepper and dried thyme). Add some previously frozen caramelized onions and some chicken stock and cover, let it simmer until the stock is reduced. Add some heavy cream at the end for a sauce.

                                                                                                                                                                                              Basmati rice, and a quick sauté of sliced carrots, red bell pepper strips, and sugar snap peas with garlic. Wine.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                boyzoma RE: LindaWhit Jan 12, 2014 02:24 PM

                                                                                                                                                                                                That sounds divine. And love Basmati rice, too. Lucky you.

                                                                                                                                                                                              2. suzigirl RE: roxlet Jan 12, 2014 02:19 PM

                                                                                                                                                                                                Braised country ribs in mustard bbq sauce, potato salad and green bean casserole. And yes, I mean the canned trashy kind. Yummy.

                                                                                                                                                                                                1. boyzoma RE: roxlet Jan 12, 2014 02:21 PM

                                                                                                                                                                                                  Well, I'm finally back into cooking, but I am still always looking over my shoulder so I don't trip over Rusty.

                                                                                                                                                                                                  Last night was Chicken stir fry with "pancakes" and rice on the side.

                                                                                                                                                                                                  Tonight is a nice large chuck pot roast in the DO which is simmering in the oven along with quartered onions as I type, which will be simmered in the oven till fork tender. After while, I'll add some carrots and quartered potatoes, then make a nice rich gravy. I can't wait.

                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                                                    foodieX2 RE: boyzoma Jan 12, 2014 02:24 PM

                                                                                                                                                                                                    Aw, hope you are holding up OK. It was the leash hanging in the mudroom that always got me.

                                                                                                                                                                                                    Dinner sounds wonderful.

                                                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                                                      suzigirl RE: boyzoma Jan 12, 2014 02:35 PM

                                                                                                                                                                                                      Awww. It is so hard adjusting to their absence. So sorry. For me it was coming home to no one waiting at the door.
                                                                                                                                                                                                      Chicken stir fry with pancakes, yum.

                                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                                        MamasCooking RE: boyzoma Jan 12, 2014 10:03 PM

                                                                                                                                                                                                        The chuck roast sounds so delicious. Exactly the way my late mom made it. So good.

                                                                                                                                                                                                      2. linguafood RE: roxlet Jan 12, 2014 02:24 PM

                                                                                                                                                                                                        On a whim, I picked up a little under a pound of pork cheeks at my favorite food fantasy store in Philly. Now I wish I had gotten all of them. I am trying my hand at following a recipe (!!) for a change, as I had no bloody clue as to what on earth one does with these things. That moronic Bittman had one in a recent NYT, but it didn't look all that great.

                                                                                                                                                                                                        So after a little googling, I found a Fuchsia Dunlop recipe for Sichuan braised pork cheeks:


                                                                                                                                                                                                        I added a few celery stalks I had in the fridge for good measure, even though it's not part of the recipe, but I've had enough Sichuan food to know that it will go well.

                                                                                                                                                                                                        Browned them, and now they're braising away in the oven in my deep CI pan, hopefully to be et around 7:30-ish.

                                                                                                                                                                                                        Side is stir-fried baby bok choy, maybe some rice if the cheek dish comes out saucy at all.

                                                                                                                                                                                                        I think we broke the party record last "night" by ending festivities some time after 5 AM. Details are a bit fuzzy, as they tend to be.....

                                                                                                                                                                                                        While I'd much rather veg in front of the tube and watch the GG, I'll limit myself to the red carpet show and head on over to the local Sunday blues jam, where my appearance was requested. Wah.

                                                                                                                                                                                                        9 Replies
                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                          suzigirl RE: linguafood Jan 12, 2014 02:39 PM

                                                                                                                                                                                                          Will you let me know what you think? I am curious about pork cheeks.

                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                            linguafood RE: suzigirl Jan 12, 2014 02:49 PM

                                                                                                                                                                                                            Totes McGoats, suzig!

                                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                                            steve h. RE: linguafood Jan 12, 2014 02:42 PM

                                                                                                                                                                                                            Burning the candle at both ends...and using a blowtorch on the middle.

                                                                                                                                                                                                            I'm in awe. You Americans are tough.

                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                              linguafood RE: steve h. Jan 12, 2014 02:48 PM

                                                                                                                                                                                                              Fuck, yeah!

                                                                                                                                                                                                            2. re: linguafood
                                                                                                                                                                                                              juliejulez RE: linguafood Jan 12, 2014 05:41 PM

                                                                                                                                                                                                              Yum, I love pork cheeks. I get to have them at SO's family's annual pig roast since I'm the one who butchers and carves the pig. Usually I eat those and I'm too full to eat with everyone else!

                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                GretchenS RE: juliejulez Jan 13, 2014 10:58 AM

                                                                                                                                                                                                                julie, you BUTCHER and carve the pig? i am in total awe...

                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                  juliejulez RE: GretchenS Jan 13, 2014 12:13 PM

                                                                                                                                                                                                                  To be fair, it's already been gutted when we get it, and we cook it whole LOL! But yes, I work with one other guy to get it ready to eat... cutting it up, carving it, etc. It helps that he has a lot of good tools for it, including a beautiful cleaver that belonged to his grandfather. I wouldn't be able to do it at home just because I don't have the right tools. It's very satisfying work though.

                                                                                                                                                                                                                  If money were no object I would go be a butcher. I'm DYING for SO to actually get an elk or deer one of these years so I can go at it. Although we're not really set up to butcher whole animals at home, our HOA might object :-D

                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                    GretchenS RE: juliejulez Jan 13, 2014 12:41 PM

                                                                                                                                                                                                                    still in awe, that must be hard work taking it apart...

                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                      juliejulez RE: GretchenS Jan 13, 2014 12:55 PM

                                                                                                                                                                                                                      Yeah I usually take a nap after we're done while everyone else is eating haha!

                                                                                                                                                                                                            3. Gio RE: roxlet Jan 12, 2014 02:48 PM

                                                                                                                                                                                                              After defrosting the large leftover roasted fresh ham we had on Christmas Day, after cooking 1/2 pound black-eyed peas, after slicing said ham to get at the bone, after thinking we were going to prepare collard greens & B-YPeas w said ham bone and ham... TDB decided He would simply like a ham sandwich while He watched The Game, (San Diego). So... Kaiser rolls, plenty of mustard, ham, onion, tomato, lettuce (kimchi for me), Swiss. Terra chips, 1/2 sour pickle, Sam Adams IPLarger. Not too bad after all, but still.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: Gio
                                                                                                                                                                                                                steve h. RE: Gio Jan 12, 2014 02:59 PM

                                                                                                                                                                                                                It's still killer.

                                                                                                                                                                                                                Kimchi? Nice.

                                                                                                                                                                                                              2. ChristinaMason RE: roxlet Jan 12, 2014 03:04 PM

                                                                                                                                                                                                                Dinner party! I've been looking for an excuse to make Momofuku bo ssam. So I made one. The plan...

                                                                                                                                                                                                                -Korean pancakes w/ scallion, Asian chives, shrimp, and scallops http://www.maangchi.com/recipe/ya-cha... w/ soy-vinegar dipping sauce
                                                                                                                                                                                                                -Lumpia and duck sauce

                                                                                                                                                                                                                Main Dishes & Sides:
                                                                                                                                                                                                                -Bo ssam pork shoulder and diping sauces, lettuce leaves http://www.nytimes.com/2012/01/15/mag...
                                                                                                                                                                                                                -Pork belly bo ssam http://momofukufor2.com/2010/03/pork-... with mustard-mayo-cucumber-chive sauce
                                                                                                                                                                                                                -Sushi rice
                                                                                                                                                                                                                -Taiwanese sa-te dipping sauce http://justonecookbook.com/recipes/ta...
                                                                                                                                                                                                                -Korean potato and onion hash http://www.maangchi.com/recipe/potato...
                                                                                                                                                                                                                -Smacked cucumber salad http://www.telegraph.co.uk/foodanddri...
                                                                                                                                                                                                                -Vietnamese pickled carrot and daikon http://www.vietworldkitchen.com/blog/...
                                                                                                                                                                                                                -purchased kimchi
                                                                                                                                                                                                                -Sookju Namul (Korean Mung Bean Sprout Salad) http://koreanfood.about.com/od/sidedi...


                                                                                                                                                                                                                Earl Grey and orange zest chocolate mousse with candied ginger garnish (this recipe was a flop, but I think I saved it) http://food52.com/recipes/20911-earl-...

                                                                                                                                                                                                                To drink, homemade cran-Meyer lemon-clementine vodka tonics, viognier and Riesling-Gewurtztrminer, and beer (Sapporo and Guinness). Maybe some coffee liqueur, but I doubt it: it's a school night.

                                                                                                                                                                                                                22 Replies
                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                  LindaWhit RE: ChristinaMason Jan 12, 2014 03:06 PM

                                                                                                                                                                                                                  We are not worthy to read such a menu!!!

                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                    ChristinaMason RE: LindaWhit Jan 12, 2014 08:07 PM

                                                                                                                                                                                                                    You flatter me. Thx.

                                                                                                                                                                                                                  2. re: ChristinaMason
                                                                                                                                                                                                                    steve h. RE: ChristinaMason Jan 12, 2014 03:10 PM


                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                      mariacarmen RE: ChristinaMason Jan 12, 2014 03:11 PM

                                                                                                                                                                                                                      very, very nice. love that Bo ssam! it's killer. must make it again...

                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                        ChristinaMason RE: mariacarmen Jan 12, 2014 08:04 PM

                                                                                                                                                                                                                        It was really yum! Very nice return for minimal effort on the pork.

                                                                                                                                                                                                                      2. re: ChristinaMason
                                                                                                                                                                                                                        rjbh20 RE: ChristinaMason Jan 12, 2014 03:14 PM

                                                                                                                                                                                                                        That is rather impressive -- how many are you serving?

                                                                                                                                                                                                                        NB: As it happens, I'm making Momofuku ramen noodle dinner tonite. Pork shank & bacon broth is done; pork belly now roasting away.

                                                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                                                          ChristinaMason RE: rjbh20 Jan 12, 2014 08:05 PM

                                                                                                                                                                                                                          We were six adults and one child. Truth be told, it was too much food. But I am always worried about not having enough---and I like variety :)

                                                                                                                                                                                                                          We have leftovers for another meal or two.

                                                                                                                                                                                                                        2. re: ChristinaMason
                                                                                                                                                                                                                          suzigirl RE: ChristinaMason Jan 12, 2014 03:17 PM


                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                            roxlet RE: ChristinaMason Jan 12, 2014 03:24 PM

                                                                                                                                                                                                                            I just bought those pancakes at H Mart today! They were making them fresh, and I bought some home for lunch. They sold a garlicky spicy soy dressing with them that was really good.

                                                                                                                                                                                                                            That menu is insane! You go, girl!

                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                              rabaja RE: ChristinaMason Jan 12, 2014 04:11 PM

                                                                                                                                                                                                                              Please post some photos if you can stop yourselves from just digging in! Sounds so good, I'm salivating right now.

                                                                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                                                                ChristinaMason RE: rabaja Jan 12, 2014 08:05 PM

                                                                                                                                                                                                                                I am terrible about remembering to take photos. helen_m was my witness :)

                                                                                                                                                                                                                              2. re: ChristinaMason
                                                                                                                                                                                                                                Gio RE: ChristinaMason Jan 12, 2014 04:16 PM

                                                                                                                                                                                                                                Help me up from the floor, someone please. Just reading the menu decked me.

                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                  foodieX2 RE: ChristinaMason Jan 12, 2014 04:21 PM

                                                                                                                                                                                                                                  Wow! Just wow! My invite must have been lost in the mail...LOL

                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                    jammy RE: ChristinaMason Jan 12, 2014 04:32 PM

                                                                                                                                                                                                                                    WOOT! Nice menu!

                                                                                                                                                                                                                                    1. re: jammy
                                                                                                                                                                                                                                      ChristinaMason RE: jammy Jan 12, 2014 08:05 PM

                                                                                                                                                                                                                                      I will be tasting garlic for days ;)

                                                                                                                                                                                                                                    2. re: ChristinaMason
                                                                                                                                                                                                                                      Frizzle RE: ChristinaMason Jan 12, 2014 09:10 PM

                                                                                                                                                                                                                                      Wow! What a spread, lucky guests.

                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                        GretchenS RE: ChristinaMason Jan 13, 2014 11:04 AM

                                                                                                                                                                                                                                        Wow, you do throw the most amazing dinner parties, helen_m is lucky to be on your guest list!!

                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                          ChristinaMason RE: GretchenS Jan 13, 2014 12:56 PM

                                                                                                                                                                                                                                          Aw, thanks! It was a pleasure having her and her family to dinner :) They are good fun.

                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                            helen_m RE: ChristinaMason Jan 13, 2014 04:24 PM

                                                                                                                                                                                                                                            You are very sweet, I had high hopes that George might sleep but he was full of energy!

                                                                                                                                                                                                                                        2. re: ChristinaMason
                                                                                                                                                                                                                                          helen_m RE: ChristinaMason Jan 13, 2014 04:54 PM

                                                                                                                                                                                                                                          It was all AMAZING! Christina and her husband are such great hosts and cooks. I loved both pork dishes so so much and all the sides and sauces were fantastic.

                                                                                                                                                                                                                                          The chocolate mousse was amazing -great save (I'd never have known if you hadn't said it that it was a rescue mission, it was perfect).

                                                                                                                                                                                                                                          We absolutely did have a cheeky nip of coffee liqueur, even though it was a school night!

                                                                                                                                                                                                                                          1. re: helen_m
                                                                                                                                                                                                                                            ChristinaMason RE: helen_m Jan 13, 2014 08:22 PM

                                                                                                                                                                                                                                            very kind xx

                                                                                                                                                                                                                                          2. re: ChristinaMason
                                                                                                                                                                                                                                            eight_inch_pestle RE: ChristinaMason Jan 14, 2014 07:11 PM

                                                                                                                                                                                                                                            What the f*ck. This is why I tell the lady she's not allowed to tell people she thinks I'm a good cook. People like Mason out there raising the bar stupid high.

                                                                                                                                                                                                                                          3. k
                                                                                                                                                                                                                                            Kontxesi RE: roxlet Jan 12, 2014 03:24 PM

                                                                                                                                                                                                                                            Garlic-butter roasted chicken and cornbread. There was going to be salad, but that was eaten for lunch without my knowledge.... I guess I'm going to stick one of those broccoli-and-cheese things in the microwave. :/

                                                                                                                                                                                                                                            1. biondanonima RE: roxlet Jan 12, 2014 03:50 PM

                                                                                                                                                                                                                                              We're heading out of town for a week on Saturday (on a Caribbean cruise to celebrate DH's 40th, no less!) so I'm in use-up/clean-out mode. I have 6 red peppers in the fridge (Costco), so tonight we'll be having a flank steak roulade (stuffed with a mixture of things from the freezer, including tapenade, duxelles and some caramelized onions) and roasted red peppers with parmesan cheese. Maybe a quick pan sauce with some red wine. We're drinking a lovely Zin right now - so lovely, in fact, that it may be gone before sauce time!

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: biondanonima
                                                                                                                                                                                                                                                LindaWhit RE: biondanonima Jan 12, 2014 04:04 PM

                                                                                                                                                                                                                                                That's a very good cleanup meal - and early happy birthday to your DH!

                                                                                                                                                                                                                                              2. j
                                                                                                                                                                                                                                                jammy RE: roxlet Jan 12, 2014 04:39 PM

                                                                                                                                                                                                                                                I've come to the conclusion that noodles of any kind are the perfect food. Tonight was 3 cheese tortellini with red sauce (home made, right down to the ricotta), garlic bread (on no knead bread) and sauteed chard with garlic and lemon.

                                                                                                                                                                                                                                                All I can think of right now is those old Garfield cartoons featuring lasagna. He's so right.

                                                                                                                                                                                                                                                1. greygarious RE: roxlet Jan 12, 2014 05:21 PM

                                                                                                                                                                                                                                                  I used boneless, skinless chicken breast for the one-pan chicken dinner from ATK (or CC?). I always go overboard on the veg - this time it was 7 small potatoes, a large sweet potato, almost as much yuca, 3 carrots, 2 quartered onions, and 5 parsnips. Only enough chicken for 3 portions so plenty of extra veg. I was concerned about the 475F heat because of the skinless chicken, but I spread honey-mustard dressing atop it and roasted at 450, and the moisture released by the extra veg in the pan kept the chicken moist. I really like this meal, so I don't at all mind having to have it again this week. I let the chicken come to room temp, reheat the veg in the oven, and add the chicken back in for the last few minutes.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: greygarious
                                                                                                                                                                                                                                                    fldhkybnva RE: greygarious Jan 12, 2014 05:53 PM

                                                                                                                                                                                                                                                    I also have issues going overboard on the veg...my frittata nearly exploded this morning and I usually have to grab a bigger serving dish at the last minute when I realize I was overzealous with the amount of veggies.

                                                                                                                                                                                                                                                  2. r
                                                                                                                                                                                                                                                    rjbh20 RE: roxlet Jan 12, 2014 06:02 PM

                                                                                                                                                                                                                                                    Some times you hit it on the screws first time out. Tonkatsu ramen -- pork shank & smoked bacon broth, fresh noodles, crispy roast pork belly, vegetables and a slow-poached egg. And the el cheapo, slightly fizzy Mueller-Thurgau was perfect with it.

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: rjbh20
                                                                                                                                                                                                                                                      roxlet RE: rjbh20 Jan 12, 2014 06:11 PM

                                                                                                                                                                                                                                                      This was amazing! You rock.

                                                                                                                                                                                                                                                      1. re: rjbh20
                                                                                                                                                                                                                                                        ChristinaMason RE: rjbh20 Jan 12, 2014 08:06 PM


                                                                                                                                                                                                                                                      2. gini RE: roxlet Jan 12, 2014 07:04 PM

                                                                                                                                                                                                                                                        A quick end of weekend stir fry: shrimp, string beans, tomatoes, onions, garlic, vermouth, finished off with butter and lemon. Clementines & chocolate for dessert.

                                                                                                                                                                                                                                                        1. f
                                                                                                                                                                                                                                                          Frizzle RE: roxlet Jan 12, 2014 09:28 PM

                                                                                                                                                                                                                                                          There are some incredible sounding meals going on here. I feel dull in comparison, especially as I have nothing larger than a Kardashian's rear to write about.

                                                                                                                                                                                                                                                          Tonight is a lentil & baby spinach salad with ricotta. Wine (in moderation) is back on the menu too despite swearing yesterday I was never going to touch another drop.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                                                                            linguafood RE: Frizzle Jan 12, 2014 09:36 PM

                                                                                                                                                                                                                                                            Thank goodness we recover so quickly from ill-conceived ideas such as abstinence '-)

                                                                                                                                                                                                                                                          2. mariacarmen RE: roxlet Jan 13, 2014 12:18 AM

                                                                                                                                                                                                                                                            the Costco duck confit was tasty, tho a tad dry. but i served them over red leaf lettuce with a dressing of minced shallots, olive oil, red wine vinegar, a little pomegranate syrup, dijon, and the juice of half a blood orange, and the dressing on the duck helped with the dryness. i once brought a can of duck confit back from Paris, and there was a hell of a lot more fat in that packaging - no dryness at all, and i used the fat to saute potatoes in. ah memories....

                                                                                                                                                                                                                                                            also, white bean, collard greens and smoked turkey tail soup, with toasted sweet baguette slices and that killer sweet raw milk butter.

                                                                                                                                                                                                                                                            none of this was picture-worthy. can't wait til my new camera battery charger arrives.

                                                                                                                                                                                                                                                            the BF is contemplating steak teriyaki for dinner tomorrow night... i just hope it's not too sweet...

                                                                                                                                                                                                                                                            1. h
                                                                                                                                                                                                                                                              Harters RE: roxlet Jan 13, 2014 01:18 AM

                                                                                                                                                                                                                                                              Upcoming - gammon steaks.

                                                                                                                                                                                                                                                              Now, it's literally years since we had gammon steaks. Ages back, we took a decision to try and only eat higher welfare raised pork - free range or organic. And we just couldnt find gammon so it dropped off our rader. But one the "posh" supermarket chain that we use from time to time, has started stocking it.

                                                                                                                                                                                                                                                              I'm going to cook it in what used to be one of our favourite ways. You lay the steaks on a baking tray and smother them in mustard (usually Dijon). Then you press brown sugar over them. And put a glass of orange juice in the tray. Bake for around 30 minutes. The gunk bakes on but also merges into the juice to produce a thick gloopy sauce, whcih tastes better than it reads.

                                                                                                                                                                                                                                                              Alongside - a tin of butter beans. And an entirely new vegetable. Not just new to us. But newly created. It's being marketed as "Flower Sprout" - and is a cross between kale and Brussel sprout. http://www.flower-sprout.com/news.php

                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                roxlet RE: Harters Jan 13, 2014 04:55 AM

                                                                                                                                                                                                                                                                I don't know if they're exactly the same, but I believe that is what we call a ham steak. Sounds great!

                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                  Harters RE: roxlet Jan 13, 2014 05:08 AM

                                                                                                                                                                                                                                                                  I think it may be.

                                                                                                                                                                                                                                                                  In British English, "ham" usually implies its cured, cooked and ready to eat, whereas "gammon" implies you need to cook it. A gammon steak is cut from the leg, cured as bacon would be, and then cooked.

                                                                                                                                                                                                                                                                  It's a classic of "pub grub" cooking - served with a fried egg or a pineapple slice. I once caused great confusion in a pub by asking if I could have both. "I'll have to ask the chef", was the reply. Our other regular presentation was to put a spin on the pineapple idea, by serving it with a pineapple salsa. Now we've got a supply, that'll be popping up on WFD soon, I suspect.

                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                    roxlet RE: Harters Jan 13, 2014 07:05 AM

                                                                                                                                                                                                                                                                    Then it's not the same as ham steak since our ham steak is more or less ready to eat. I don't believe I've ever had gammon!

                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                      Harters RE: roxlet Jan 13, 2014 07:17 AM

                                                                                                                                                                                                                                                                      It cooks more complex. You can buy a cured leg of pork which we'd call a gammon joint. Usually cooked by first boiling then finishing in the oven (we had this for Xmas Eve). But, once it's cooked, it's perfectly right to now call it ham.

                                                                                                                                                                                                                                                                      English, eh? What a bloody silly language! I wonder if the Spaniards have this difficulty with their language

                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                        roxlet RE: Harters Jan 13, 2014 11:16 AM

                                                                                                                                                                                                                                                                        Two countries divided by a single language...

                                                                                                                                                                                                                                                                    2. re: Harters
                                                                                                                                                                                                                                                                      GretchenS RE: Harters Jan 13, 2014 11:10 AM

                                                                                                                                                                                                                                                                      one of my favorite pub meals: gammon, egg and of course chips!

                                                                                                                                                                                                                                                                2. k
                                                                                                                                                                                                                                                                  Kontxesi RE: roxlet Jan 13, 2014 03:19 AM

                                                                                                                                                                                                                                                                  Tonight is venison fajitas. I was asked to make them over the weekend, and someone was very upset that it never happened, so I promised him they would happen tonight.

                                                                                                                                                                                                                                                                  Of course, I forgot to put the meat in the fridge to thaw. :|

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: Kontxesi
                                                                                                                                                                                                                                                                    fldhkybnva RE: Kontxesi Jan 13, 2014 05:42 AM


                                                                                                                                                                                                                                                                    1. re: Kontxesi
                                                                                                                                                                                                                                                                      juliejulez RE: Kontxesi Jan 13, 2014 12:14 PM

                                                                                                                                                                                                                                                                      Eh just throw it in a sink full of coolish water, it'll thaw in no time, I do it all the time.

                                                                                                                                                                                                                                                                    2. w
                                                                                                                                                                                                                                                                      Westy RE: roxlet Jan 13, 2014 07:20 AM

                                                                                                                                                                                                                                                                      Spaghetti and meatballs from Frankie's Spuntino. Great stuff.

                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                      1. re: Westy
                                                                                                                                                                                                                                                                        jammy RE: Westy Jan 13, 2014 07:24 AM

                                                                                                                                                                                                                                                                        The meatballs with the currants and pine nuts? Oh, those are so good!

                                                                                                                                                                                                                                                                        1. re: jammy
                                                                                                                                                                                                                                                                          Westy RE: jammy Jan 13, 2014 08:52 AM

                                                                                                                                                                                                                                                                          Is a currant the same as a raisin?

                                                                                                                                                                                                                                                                          1. re: Westy
                                                                                                                                                                                                                                                                            linguafood RE: Westy Jan 13, 2014 09:02 AM

                                                                                                                                                                                                                                                                            No. Different fruit. A raisin is a grape. A currant is.... well, a currant (red or black).

                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                              Harters RE: linguafood Jan 13, 2014 09:25 AM

                                                                                                                                                                                                                                                                              Not in British English, lingua. Well, not exactly.

                                                                                                                                                                                                                                                                              We might well have blackcurrants and redcurrants. But we also have currants, which are grapes. As are raisins and sultanas.

                                                                                                                                                                                                                                                                              And, no, I've really known the difference between the three. So, I've just looked it up. Raisins being dried white grapes. As are sultanas dried to a more golden colour. Currants, on the other hand, are dried red grapes.

                                                                                                                                                                                                                                                                              So, now ya know.

                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                linguafood RE: Harters Jan 13, 2014 09:38 AM

                                                                                                                                                                                                                                                                                Whoda tunk! Thanks for 'splaining it to this know-it-all '-D

                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                  ChristinaMason RE: Harters Jan 13, 2014 09:40 AM

                                                                                                                                                                                                                                                                                  I had no idea. Cool. But dried currants sold in the US are so tiny!

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                    Harters RE: ChristinaMason Jan 13, 2014 10:03 AM

                                                                                                                                                                                                                                                                                    Currants are the smallest of the three in the UK.

                                                                                                                                                                                                                                                                                    Must admit, we tend just to keep raisins in the cupboard and use them whenever any of the three are called for in a recipe.

                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                      greygarious RE: Harters Jan 13, 2014 12:28 PM

                                                                                                                                                                                                                                                                                      Sometimes dried currants in the US are labeled "zante currants". These are dried tiny grapes, as I recall. I was disappointed since I thought they would be dried "currant currants". I sometimes see fresh tiny grapes, both red and golden-green, in the Asian market (H-Mart) but they haven't been labeled as to variety.

                                                                                                                                                                                                                                                                            2. re: jammy
                                                                                                                                                                                                                                                                              roxlet RE: jammy Jan 13, 2014 11:14 AM

                                                                                                                                                                                                                                                                              Those are the ones that my mother used to make for my father, which I hated as a kid (I hated everything). She would make them more of a football shape so you wouldn't get one of those by mistake. It is a Sicilian thing, and the currents there are not as sweet as what we get here.

                                                                                                                                                                                                                                                                          2. linguafood RE: roxlet Jan 13, 2014 09:10 AM

                                                                                                                                                                                                                                                                            So..... the pork cheeks went in the 300° oven at around 5 PM to be braised for a coupla hours.

                                                                                                                                                                                                                                                                            At 6 PM sharp, I set up camp in front of the teevee to watch the GG red carpet show.

                                                                                                                                                                                                                                                                            At 6:05 PM, everything went dark. No power. Poof. Just our little block, of course -- the peeps across the street, not to mention *everyone* else in town, were fine.

                                                                                                                                                                                                                                                                            At 8 PM, we finally decided we had to go out for dinner (roast duck, stir-fried cabbage & a coupla cocktails to the rescue). Returned to find a still dark home, so went to the blues jam instead, which was quite popular last night. Did a few tunes and then left once the stage was taken over by a couple of dudes who were just too "awesome" -- at least in their own mind -- to handle '-D

                                                                                                                                                                                                                                                                            House still dark. Thank goodness for a cold garage, to which more perishable items AND the CI pan with the pork cheeks were moved, and thank goodness for a gas 'fireplace'. Lighting optional. Power came back on at some point during the night, when I got up and turned the lights off. Fun times!

                                                                                                                                                                                                                                                                            So, tonight we finally get to eat the pork cheeks & stir-fried bok choy..... so glad I decided to become a citizen of a third world country.

                                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                              Gio RE: linguafood Jan 13, 2014 10:35 AM

                                                                                                                                                                                                                                                                              Didn't you remember to put your nickle in the meter?

                                                                                                                                                                                                                                                                              1. re: Gio
                                                                                                                                                                                                                                                                                linguafood RE: Gio Jan 13, 2014 10:37 AM

                                                                                                                                                                                                                                                                                Guess not....

                                                                                                                                                                                                                                                                              2. re: linguafood
                                                                                                                                                                                                                                                                                suzigirl RE: linguafood Jan 13, 2014 10:46 AM

                                                                                                                                                                                                                                                                                That last sentence made me snort laugh. So funny.

                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                  LindaWhit RE: linguafood Jan 13, 2014 10:50 AM

                                                                                                                                                                                                                                                                                  You crack me up. :D

                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                    linguafood RE: LindaWhit Jan 13, 2014 10:57 AM

                                                                                                                                                                                                                                                                                    Laughter cures everything. 'cept for pork. That you gotta cure differently....

                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                      LindaWhit RE: linguafood Jan 13, 2014 11:58 AM


                                                                                                                                                                                                                                                                                  2. re: linguafood
                                                                                                                                                                                                                                                                                    mariacarmen RE: linguafood Jan 13, 2014 10:59 AM

                                                                                                                                                                                                                                                                                    hah! I guess we won't speculate on the correlation between your new-found status and darkness descending....

                                                                                                                                                                                                                                                                                    sorry you missed your GG night!

                                                                                                                                                                                                                                                                                  3. juliejulez RE: roxlet Jan 13, 2014 12:20 PM

                                                                                                                                                                                                                                                                                    I used part of my Christmas money from grandma ($30 check every year!) to purchase "Mighty Spice Express" so tonight is my first attempt from it. I'm doing the Thai Pork with Noodles & Lemongrass & Lime Dipping Sauce.

                                                                                                                                                                                                                                                                                    I'm having to leave out/make some substitutions due to my store selection. Store only had the lemongrass in tubes, so I'm using that. No rice wine to be found, nor did they have the prescribed medium egg noodles (using udon instead). Oh yeah and the only peanut oil they had cost like $10 for a tiny bottle. So, those will all be substituted. I need to get myself to one of the asian markets that is near my office one of these days.

                                                                                                                                                                                                                                                                                    12 Replies
                                                                                                                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                                                                                                                      Gio RE: juliejulez Jan 13, 2014 12:38 PM

                                                                                                                                                                                                                                                                                      Julie, a few of us cooking Asian recipes these days are substituting bourbon for the rice wine. It has more depth of flavor than rice wine, plus no salt. Of course dry sherry is the usual sub, but we're liking the bourbon.

                                                                                                                                                                                                                                                                                      1. re: Gio
                                                                                                                                                                                                                                                                                        GretchenS RE: Gio Jan 13, 2014 12:42 PM

                                                                                                                                                                                                                                                                                        Gio, that is great to know!

                                                                                                                                                                                                                                                                                        1. re: Gio
                                                                                                                                                                                                                                                                                          juliejulez RE: Gio Jan 13, 2014 12:55 PM

                                                                                                                                                                                                                                                                                          Oh that's a great idea. I was going to use sherry but I'll try the bourbon. It's not a large amount, maybe a tbsp.

                                                                                                                                                                                                                                                                                          1. re: Gio
                                                                                                                                                                                                                                                                                            juliejulez RE: Gio Jan 13, 2014 07:02 PM

                                                                                                                                                                                                                                                                                            Thanks again Gio, I used bourbon (SO's fancy expensive kind, shhh don't tell him), and I was worried at first because all I could smell was the bourbony alcohol, but once it cooked off, it tasted great.

                                                                                                                                                                                                                                                                                          2. re: juliejulez
                                                                                                                                                                                                                                                                                            weezieduzzit RE: juliejulez Jan 13, 2014 08:01 PM

                                                                                                                                                                                                                                                                                            I'd love to hear about that dipping sauce.

                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                              juliejulez RE: weezieduzzit Jan 13, 2014 08:30 PM

                                                                                                                                                                                                                                                                                              I'm not sure how much info I can give since it's from a cookbook (again, Mighty Spice Express by John Gregory-Smith), but I'll go for it and let the mods let me know if it's not ok:

                                                                                                                                                                                                                                                                                              Lemongrass & Lime Dipping Sauce
                                                                                                                                                                                                                                                                                              2 lemongrass stalks
                                                                                                                                                                                                                                                                                              1/2 inch piece of fresh gingerroot (peeled)
                                                                                                                                                                                                                                                                                              1 handful cilantro leaves and stems
                                                                                                                                                                                                                                                                                              1/2 tsp chili powder
                                                                                                                                                                                                                                                                                              2 tsp sugar (sorry weezie :()
                                                                                                                                                                                                                                                                                              1 tbsp fish sauce
                                                                                                                                                                                                                                                                                              Juice from 1 1/2 limes

                                                                                                                                                                                                                                                                                              Basically you throw it all in a food processor and whir it together. I'm pretty lame and forgot to put in the lemongrass and it was still good on top of the pork and noodles.

                                                                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                                                                weezieduzzit RE: juliejulez Jan 14, 2014 07:52 AM

                                                                                                                                                                                                                                                                                                Thanks Julie, I bet I can use half the sugar or taste and add to just get the minimum, spread out over a few servings it wouldn't be enough to think twice about.

                                                                                                                                                                                                                                                                                                It sounds nice and fresh, I bet it would be great with chicken.

                                                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                  juliejulez RE: weezieduzzit Jan 14, 2014 08:37 AM

                                                                                                                                                                                                                                                                                                  Oh yeah, it would be good with chicken, and probably even beef like flank steak.

                                                                                                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                                                                                                    weezieduzzit RE: juliejulez Jan 14, 2014 08:42 AM

                                                                                                                                                                                                                                                                                                    Very true, not unlike the beef salad I get at the neighborhood Thai place! Yum, I love that salad..... off to dig through the freezer for flank steak......

                                                                                                                                                                                                                                                                                                  2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                    grayelf RE: weezieduzzit Jan 14, 2014 10:13 AM

                                                                                                                                                                                                                                                                                                    Perhaps old news but I've been using light agave syrup as a sub for sugar in many recipes as it is much sweeter so you use less and has a lower glycemic index.

                                                                                                                                                                                                                                                                                                    1. re: grayelf
                                                                                                                                                                                                                                                                                                      weezieduzzit RE: grayelf Jan 14, 2014 10:53 AM

                                                                                                                                                                                                                                                                                                      Thanks for the suggestion but I try to avoid ALL sweeteners. Plus, agave is almost all fructose and is heavily processed, both of which I avoid. I have to buy raw sugar for my water kefir and for the man's coffee anyhow so if I need it, it's already there. I eat low carb but I'm not diabetic so I can have sugar, I just prefer not to.

                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                        grayelf RE: weezieduzzit Jan 14, 2014 11:13 AM

                                                                                                                                                                                                                                                                                                        Got it and totally hear ya! I sadly don't like the taste of raw sugar so have found the agave useful.

                                                                                                                                                                                                                                                                                            2. Berheenia RE: roxlet Jan 13, 2014 01:07 PM

                                                                                                                                                                                                                                                                                              Meat tonight. I am making some large ground beef brisket burgers that weren't a big hit on the grill last summer but I think will work in a black frying pan when cooked in butter and covered with a pan sauce. Garlic mashed potatoes and broccoli.

                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                                                                                                                                steve h. RE: Berheenia Jan 13, 2014 04:14 PM

                                                                                                                                                                                                                                                                                                Brisket doesn't have a lot of fat, short rib does. I like grinding the two cuts of beef and then adding it to some freshly ground chuck for burger patties.

                                                                                                                                                                                                                                                                                                The butter/covered pan sauce technique sounds interesting - fat and steam. How did it work?

                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                  Berheenia RE: steve h. Jan 14, 2014 07:53 AM

                                                                                                                                                                                                                                                                                                  Incredibly rich and delicious. My system went into overdrive digesting all the richness. I added a little heavy cream to the sauce. I have no idea what the brisket to burger rate is nor the fat content, which this butcher shop usually has posted in the meat case. Think I'll ask them as Mr. B. thinks the actual burgers (cooked in butter!) were a tad dry. "The gravy really helped though".

                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                    Berheenia RE: steve h. Jan 16, 2014 03:46 AM

                                                                                                                                                                                                                                                                                                    Found out the brisket burgers are just that- 100% brisket and their brisket is quite lean looking.

                                                                                                                                                                                                                                                                                                  2. re: Berheenia
                                                                                                                                                                                                                                                                                                    Westy RE: Berheenia Jan 14, 2014 05:29 AM

                                                                                                                                                                                                                                                                                                    "cooked in butter"

                                                                                                                                                                                                                                                                                                    hard to go wrong right there....

                                                                                                                                                                                                                                                                                                    1. re: Westy
                                                                                                                                                                                                                                                                                                      Berheenia RE: Westy Jan 14, 2014 07:55 AM


                                                                                                                                                                                                                                                                                                  3. ChristinaMason RE: roxlet Jan 13, 2014 02:27 PM

                                                                                                                                                                                                                                                                                                    I'm not in the mood for leftovers, so the plan for tonight is broccoli-potato soup. It's creamy but dairy free (except for maybe butter for sauteeing the veg.). DH has agreed to make it, as I'm heading to a movie with friends and maybe dinner/drinks after. In which case, soup will be WFL (what's for lunch).

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                      LeftoverFoodie RE: ChristinaMason Jan 13, 2014 04:34 PM

                                                                                                                                                                                                                                                                                                      Have fun at the movies. Soup always tastes better the next day!

                                                                                                                                                                                                                                                                                                      1. re: LeftoverFoodie
                                                                                                                                                                                                                                                                                                        ChristinaMason RE: LeftoverFoodie Jan 13, 2014 08:19 PM

                                                                                                                                                                                                                                                                                                        indeed! thx

                                                                                                                                                                                                                                                                                                    2. m
                                                                                                                                                                                                                                                                                                      MAH RE: roxlet Jan 13, 2014 03:43 PM

                                                                                                                                                                                                                                                                                                      Tonight will be lamb loin chops seared in cast iron then finished in the oven, accompanied by a tomato, olive and feta relish. Maybe some leftover linguine tossed in the garlicky pan and deglazed with some wine. Hubby is traveling again, so a meal of things just for me that he doesn't love.

                                                                                                                                                                                                                                                                                                      1. weezieduzzit RE: roxlet Jan 13, 2014 03:53 PM

                                                                                                                                                                                                                                                                                                        Wow, y'all were busy this weekend! I hope you're feeling better fldhky! I see Lingua has become one of U.S., congrats! Looks like ChristinaMason has outdone herself yet again!

                                                                                                                                                                                                                                                                                                        We had the kiddo for the weekend (16 now, not such a kid anymore I guess!) and it seems that she's been broadening her palate so its MUCH nicer to eat with her now. :) The plans for cooking here never happened- we went to the movies Friday night and ate out and then the in-laws found out we had her here and drove up to take us all out to dinner... so I have a fridge full of food.

                                                                                                                                                                                                                                                                                                        Tonight will be chicken satay with peanut sauce, jasmine rice for the man, kale and chard from the garden and some broccoli that still looks nice and fresh (will be roasted.) I'll make lots so there are leftovers for lunches tomorrow.

                                                                                                                                                                                                                                                                                                        We picked up a really cool little vintage travel grill that uses a propane bottle (so many places won't let you take charcoal around here any longer because of the fire danger, it's been SO dry!) so I may use it tonight as a test run before we take it anywhere.

                                                                                                                                                                                                                                                                                                        9 Replies
                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                          fldhkybnva RE: weezieduzzit Jan 13, 2014 04:01 PM

                                                                                                                                                                                                                                                                                                          It sounds like you had a great weekend! I'm feeling much better after resting feet up for 2 days, I'm still carrying crazy water weight but will get the full work up this week to see if any of the more common things could be causing this.
                                                                                                                                                                                                                                                                                                          How do you make your satay sauce? I can't seem to tweak a recipe enough to get it just right.

                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                            weezieduzzit RE: fldhkybnva Jan 13, 2014 04:29 PM

                                                                                                                                                                                                                                                                                                            Yes, we did have a great weekend. We spent Sunday at the Rose Bowl flea market, which is one of my fave things to do. :) Glad to hear you're feeling somewhat better!!! The cat has been typing while I was pouring coffee and I'm not sure what she's done but I'm going to have to restart the laptop to see if I can get it working right again... it won't let me make paragraphs... I'll be back with satay info!

                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                              suzigirl RE: weezieduzzit Jan 13, 2014 04:42 PM

                                                                                                                                                                                                                                                                                                              Your cat types, too? Handy little buggers , aren't they?

                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                fldhkybnva RE: suzigirl Jan 14, 2014 08:36 AM

                                                                                                                                                                                                                                                                                                                Shiitake once sent an email, it was hilarious.

                                                                                                                                                                                                                                                                                                          2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                            steve h. RE: weezieduzzit Jan 13, 2014 04:04 PM

                                                                                                                                                                                                                                                                                                            "We picked up a really cool little vintage travel grill ..."

                                                                                                                                                                                                                                                                                                            Of course you did. ;-)

                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                              weezieduzzit RE: steve h. Jan 13, 2014 04:28 PM

                                                                                                                                                                                                                                                                                                              ... and some 1959 Drexel bedroom furniture and some vintage records and some vintage clothes and some vintage...... yep, that's what we do! :)

                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                steve h. RE: weezieduzzit Jan 13, 2014 04:30 PM

                                                                                                                                                                                                                                                                                                                "Set the Wayback, Sherman!"

                                                                                                                                                                                                                                                                                                                Very cool.

                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                  weezieduzzit RE: steve h. Jan 13, 2014 07:53 PM

                                                                                                                                                                                                                                                                                                                  It needs to be painted turquoise (of course...)

                                                                                                                                                                                                                                                                                                                2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                  MamasCooking RE: weezieduzzit Jan 14, 2014 11:14 PM

                                                                                                                                                                                                                                                                                                                  Love it!

                                                                                                                                                                                                                                                                                                            2. steve h. RE: roxlet Jan 13, 2014 03:55 PM

                                                                                                                                                                                                                                                                                                              Cheeseburgers are up tonight (house blend). Potato salad will be on the side. Beer and wine will be available. A modest meal but it fits our mood.

                                                                                                                                                                                                                                                                                                              There was a lot of great football on Sunday. Next weekend promises more of the same. I'll take a stab at figuring out a game-day menu later this week.

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                LeftoverFoodie RE: steve h. Jan 13, 2014 04:36 PM

                                                                                                                                                                                                                                                                                                                I've been thinking about potato salad lately. Your menu including this most wonderful salad on earth has pushed me to put it on next week's menu plans. Thanks for the reminder!

                                                                                                                                                                                                                                                                                                              2. LeftoverFoodie RE: roxlet Jan 13, 2014 04:30 PM

                                                                                                                                                                                                                                                                                                                The weather finally cooperated and we were able to grill out on Saturday. Surf and turf. One giant porterhouse to be shared by two and an extra for steak sandwiches on Sunday. Steaks were dry rubbed with Butt Rub http://www.buttrub.com/ and grilled to rare perfection. The surf was shrimp and lobster tails. Unfortunately not fresh but frozen, thawed and lovingly messaged with butter, olive oil and Old Bay. It was one yummy meal. Rounded off with roasted potatoes. Tonight, I won't go into detail
                                                                                                                                                                                                                                                                                                                it's a family favorite that belongs in the Dirty Recipes That are Crowd Pleasers thread, hamburger hot dish.

                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                1. re: LeftoverFoodie
                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: LeftoverFoodie Jan 13, 2014 08:20 PM


                                                                                                                                                                                                                                                                                                                2. suzigirl RE: roxlet Jan 13, 2014 04:51 PM

                                                                                                                                                                                                                                                                                                                  Teriyaki chicken thighs, blsl. Sides are going to be sugar snap peas and pan fried veggie and chicken dumplings. I mad enough for dinner and lunch but James has a work thing in Tampa. I guess I need to repurpose those thighs tomorrow. I might just send them for lunch WED.

                                                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                                    mariacarmen RE: suzigirl Jan 13, 2014 05:16 PM

                                                                                                                                                                                                                                                                                                                    do you have a fave recipe for Teriyaki sauce that isn't so sweet? i'm afraid it's too late for us for tonight, however, as I think the BF is going to buy some store-bought stuff. icky-poo.

                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                      suzigirl RE: mariacarmen Jan 13, 2014 05:32 PM

                                                                                                                                                                                                                                                                                                                      I would love to give you a recipe but I am an eyeball girl. I also don't care for the sicky sweet stuff. I blend Kikkomans teriyaki sauce with ginger, garlic, soy sauce, a splash of sesame oil , a splash of ponzu, and some corn starch and bring it to a boil to thicken it. Sometimes I add sambal oelek but I was out. Wish I had a recipe. Sorry I can't be more helpful.
                                                                                                                                                                                                                                                                                                                      On a side note, it sure is fun to have a tablet that posts pics and a profile and avatar. I feel like I am participating more. Thanks James for my Christmas present.

                                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                                        mariacarmen RE: suzigirl Jan 13, 2014 05:54 PM

                                                                                                                                                                                                                                                                                                                        that's ok, I can google one, just thought you'd have one you like. i probably won't doctor up his tonight, but next time...
                                                                                                                                                                                                                                                                                                                        congrats on the tablet!

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                          suzigirl RE: mariacarmen Jan 13, 2014 06:13 PM

                                                                                                                                                                                                                                                                                                                          I change my sauces like my shoes. It depends on what I like today.

                                                                                                                                                                                                                                                                                                                        2. re: suzigirl
                                                                                                                                                                                                                                                                                                                          flfoodie2 RE: suzigirl Jan 13, 2014 05:56 PM

                                                                                                                                                                                                                                                                                                                          And love your avatar...they are so cute!

                                                                                                                                                                                                                                                                                                                          1. re: flfoodie2
                                                                                                                                                                                                                                                                                                                            suzigirl RE: flfoodie2 Jan 13, 2014 06:36 PM

                                                                                                                                                                                                                                                                                                                            Thanks. Those are my kitties Romo and Cashmere. How I lucked into that pic I will never know.

                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                              weezieduzzit RE: suzigirl Jan 13, 2014 06:57 PM

                                                                                                                                                                                                                                                                                                                              Awwww... they're so cute!

                                                                                                                                                                                                                                                                                                                    2. foodieX2 RE: roxlet Jan 13, 2014 05:27 PM

                                                                                                                                                                                                                                                                                                                      Dinner tonight was burgers, sautéed spinach and mushrooms and some steamed broccoli. Easy, quick and filling which is just what we all needed after a long day.

                                                                                                                                                                                                                                                                                                                      Tomorrow its girls night out, so looking forward to it. The boys will have leftover brisket.

                                                                                                                                                                                                                                                                                                                      I do have to say that Suzigirls teriyaki and dumplings has me craving the same! I too would love the recipe for a good teriyaki sauce.

                                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                                                        mariacarmen RE: foodieX2 Jan 13, 2014 06:02 PM

                                                                                                                                                                                                                                                                                                                        and duh, i just remembered - good friend CH-er innaplasticcup's blog has one - http://ridiculoushungry.blogspot.com/...

                                                                                                                                                                                                                                                                                                                        i have yet to try it out but i will. i compared a couple other recipes online and they seemed to have more sugar, so i'm glad for hers.

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                          foodieX2 RE: mariacarmen Jan 13, 2014 06:05 PM

                                                                                                                                                                                                                                                                                                                          That looks great! It only has 3 TBS of sugar and I bet that could be reduced by 1 TBS or so w/o impacting it too much. thank you!

                                                                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                                                                            mariacarmen RE: foodieX2 Jan 13, 2014 06:10 PM

                                                                                                                                                                                                                                                                                                                            of course! let me know how you like it, I want to try it too.

                                                                                                                                                                                                                                                                                                                            other recipes called for up to a half cup of sugar, so 3 tbs doesn't seem all that much to me, but yes, I agree, 2 would be even better.

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                              foodieX2 RE: mariacarmen Jan 14, 2014 02:41 PM

                                                                                                                                                                                                                                                                                                                              My plan is try it this weekend. Will report back!

                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                            steve h. RE: mariacarmen Jan 14, 2014 01:43 PM

                                                                                                                                                                                                                                                                                                                            Ina's the best.

                                                                                                                                                                                                                                                                                                                          3. re: foodieX2
                                                                                                                                                                                                                                                                                                                            juliejulez RE: foodieX2 Jan 13, 2014 06:40 PM

                                                                                                                                                                                                                                                                                                                            I've made this one before http://www.chow.com/recipes/30551-eas... and I don't recall it being overly sweet. Using honey vs sugar probably helps w/ that.

                                                                                                                                                                                                                                                                                                                          4. eight_inch_pestle RE: roxlet Jan 13, 2014 05:45 PM

                                                                                                                                                                                                                                                                                                                            CSA scrap quiche---roasted broccoli, golden beets, and mushrooms with gruyere---and a simple salad last night.

                                                                                                                                                                                                                                                                                                                            We *finally* purchased a chest freezer (7 cu. ft). It arrived yesterday (only two weeks after Lowe's said it would), so dinner will probably be pretty simple this week as I make various stocks, sauces, and doughs to fill up the freezer.

                                                                                                                                                                                                                                                                                                                            21 Replies
                                                                                                                                                                                                                                                                                                                            1. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                                                              LindaWhit RE: eight_inch_pestle Jan 13, 2014 07:16 PM

                                                                                                                                                                                                                                                                                                                              Enjoy filling up the freezer. I recommend buying lots of Ziploc containers. :-)

                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                rjbh20 RE: LindaWhit Jan 13, 2014 07:23 PM

                                                                                                                                                                                                                                                                                                                                And a vacuum sealer. I just got an industrial strength one and love it.

                                                                                                                                                                                                                                                                                                                                1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                  LindaWhit RE: rjbh20 Jan 13, 2014 07:25 PM

                                                                                                                                                                                                                                                                                                                                  I'm still making do with the Ziploc hand-pump cheapo version. Works for what I need to use it for.

                                                                                                                                                                                                                                                                                                                                  Then again, I don't have any desire to sous-vide, which the industrial strength vacuum sealer would be perfect for. Have you tried that yet, rjbh?

                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                    rjbh20 RE: LindaWhit Jan 13, 2014 07:31 PM

                                                                                                                                                                                                                                                                                                                                    Not done any sous vide unless you count the Momofuku slow poached (in the shell) eggs I did last night. I should probably do it, but don't want to get the gear and without it you need to babysit the temp, which sort of defeats the purpose.

                                                                                                                                                                                                                                                                                                                                  2. re: rjbh20
                                                                                                                                                                                                                                                                                                                                    GretchenS RE: rjbh20 Jan 14, 2014 08:00 AM

                                                                                                                                                                                                                                                                                                                                    rjbh20, care to chare which industrial strength one you like so much? I am inching toward such a purchase...

                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                      rjbh20 RE: GretchenS Jan 14, 2014 09:29 AM

                                                                                                                                                                                                                                                                                                                                      A Weston Pro 2300. Love it so far.


                                                                                                                                                                                                                                                                                                                                      I had an old Foodsaver that crapped out over the holidays & I heard the new models are poorly made & not exactly cheap, so i went for this one. Arguably excessive, but I like well made tools and am willing to pay up for them.

                                                                                                                                                                                                                                                                                                                                      1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                        GretchenS RE: rjbh20 Jan 14, 2014 09:46 AM

                                                                                                                                                                                                                                                                                                                                        Agreed, would rather have a good, lasting tool than a cheap one. Thanks!

                                                                                                                                                                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                          eight_inch_pestle RE: rjbh20 Jan 14, 2014 06:24 PM

                                                                                                                                                                                                                                                                                                                                          That is a lot of vacuum sealer. A bit much for me, especially since I'm not a big fan of freezing raw meat, but if others are interested, Cabela's has one that seems to be of similar quality (I'll leave it to rjbh20 to actually evaluate) on a pretty good sale right now: http://www.cabelas.com/product/Cabela...

                                                                                                                                                                                                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                      eight_inch_pestle RE: LindaWhit Jan 14, 2014 01:04 PM

                                                                                                                                                                                                                                                                                                                                      Thanks, LW. In my head having frozen fish stock, tart crusts, cream of [insert vegetable] soups, and demi-glace on hand is going to be a game-changer, especially for weeknight cooking---we'll see how it actually pans out in real life.

                                                                                                                                                                                                                                                                                                                                    3. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                                                                      fldhkybnva RE: eight_inch_pestle Jan 14, 2014 08:37 AM

                                                                                                                                                                                                                                                                                                                                      I'm so jealous! Now that I have a Food Saver, I'm thinking a chest freezer is a great idea! I hate making stock and having to use most of it in a week or so because it won't fit in the freezer or missing out on meat deals.

                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                        LindaWhit RE: fldhkybnva Jan 14, 2014 08:55 AM

                                                                                                                                                                                                                                                                                                                                        fieldhawk, if you have the room, even the smallest 3.5 cu. ft. helps. (Just 22.5" wide). The 5.0 cu. ft. one is just over 28" wide. Check out Home Depot or Lowes.

                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                          juliejulez RE: LindaWhit Jan 14, 2014 09:17 AM

                                                                                                                                                                                                                                                                                                                                          Costco has the small ones for really cheap, like under $200

                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                            LindaWhit RE: juliejulez Jan 14, 2014 09:56 AM

                                                                                                                                                                                                                                                                                                                                            Yup, I checked Home Depot - both the 3.5 and the 5.0 are under $200 as well.

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                              fldhkybnva RE: LindaWhit Jan 14, 2014 10:32 AM

                                                                                                                                                                                                                                                                                                                                              Wow, I didn't realize they were so inexpensive.

                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                juliejulez RE: fldhkybnva Jan 14, 2014 10:55 AM

                                                                                                                                                                                                                                                                                                                                                Yeah the chests are pretty cheap. The uprights (like what I want) is when they start getting pricier.

                                                                                                                                                                                                                                                                                                                                        2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                          eight_inch_pestle RE: fldhkybnva Jan 14, 2014 01:30 PM

                                                                                                                                                                                                                                                                                                                                          Here's the one we bought, fieldhawk: http://tinyurl.com/auejhob.

                                                                                                                                                                                                                                                                                                                                          No frills, but well-reviewed, a decent brand, a relatively small footprint, and affordable (*and* we had a stash of unused gift cards so only ended paying like $100 or something). Also, free delivery.

                                                                                                                                                                                                                                                                                                                                          We were going to buy the smallest on the market (3.5 or 5 cu. ft.), but the cost difference is so minimal for something that should last years, and 7 cu. ft. gives you the flexibility to think about things like splitting a custom cut, farm-direct lamb or pig with friends.

                                                                                                                                                                                                                                                                                                                                          1. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                                                                            fldhkybnva RE: eight_inch_pestle Jan 14, 2014 02:54 PM

                                                                                                                                                                                                                                                                                                                                            Thanks! You saved me probably a few hours of reading reviews...yes I'm one of those! Now I have somewhere to start.

                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                              eight_inch_pestle RE: fldhkybnva Jan 14, 2014 03:19 PM

                                                                                                                                                                                                                                                                                                                                              Sure thing! (I'm one of those, too.)

                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                Berheenia RE: fldhkybnva Jan 14, 2014 04:13 PM

                                                                                                                                                                                                                                                                                                                                                You guys are reading my mind. I need to learn more about what to buy because I am sick of freezer diving in our little cramped freezer shared with the fridge and it's older large ice maker that came with the house.

                                                                                                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                  eight_inch_pestle RE: Berheenia Jan 14, 2014 06:07 PM

                                                                                                                                                                                                                                                                                                                                                  I feel your pain, Berheenia. We've been wanting one forever, but the last few years having been renting a place with an undersized fridge/freezer. No fun.

                                                                                                                                                                                                                                                                                                                                                  The main questions are just whether you want a chest or an upright freezer, how much you want to spend, and how much space you have.

                                                                                                                                                                                                                                                                                                                                                  I did my research a couple years before getting around to buying, so I'm a little hazy on some details but do remember the broad brush strokes.

                                                                                                                                                                                                                                                                                                                                                  Basically uprights are (significantly) more expensive and more convenient.

                                                                                                                                                                                                                                                                                                                                                  Chest freezers rated better in maintaining a consistently cold temperature, but are harder to organize since you're basically building a pile of frozen goods in a casket with little-to-no shelving and maybe a couple baskets.

                                                                                                                                                                                                                                                                                                                                                  As to size, if you have the room and an extra $50-$75 I'd upgrade from the smaller sizes for the flexibility. Anything more than 9 cubic feet only made sense to me if you're trying to feed a large family on a budget (we're childless), want to buy cattle, or regularly hunt larger game like boar, deer, bear, etc.

                                                                                                                                                                                                                                                                                                                                                  And across the board, freezers seem to be an area where brand names do rate much higher.

                                                                                                                                                                                                                                                                                                                                                  Alrighty, hope that helps.

                                                                                                                                                                                                                                                                                                                                              2. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                                                                                fldhkybnva RE: eight_inch_pestle Feb 13, 2014 06:16 AM

                                                                                                                                                                                                                                                                                                                                                Thanks for the recommendation, I decided to finally buy a chest freezer and this is the one I ordered. I can't wait for it to be delivered Saturday.

                                                                                                                                                                                                                                                                                                                                          2. Cherylptw RE: roxlet Jan 13, 2014 08:34 PM

                                                                                                                                                                                                                                                                                                                                            I've been back home a week today and today is the first dinner I've cooked since being back. I got back last Monday after actually getting delayed in Jersey (which was my fear) for only two hours but not because of the snow, oh no, rather, because they didn't have a crew, if you could believe that!

                                                                                                                                                                                                                                                                                                                                            Anyway, when I got home, fiancé's mother packed us enough food to last the week (ham, turkey, bbq ribs, mac & cheese, potato salad, collards, rolls, cornbread, whole cakes and pies) . Tonight, I made chicken fried chicken with gravy, mashed potatoes and French cut green beans. The last of the pie was eaten. Nice to be back in my kitchen!

                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                              GretchenS RE: Cherylptw Jan 14, 2014 08:00 AM

                                                                                                                                                                                                                                                                                                                                              that is the dinner of my dreams...

                                                                                                                                                                                                                                                                                                                                            2. mariacarmen RE: roxlet Jan 13, 2014 08:36 PM

                                                                                                                                                                                                                                                                                                                                              So the BF bought teriyaki sauce but then ended up not using it. instead he made a Japanese paper steak, fried tofu, and a gingery cuke salad, served with jasmine rice and some jarred kimchi. He also made his own dashi and made miso soup as a starter! (i didn't get a pic of that.)

                                                                                                                                                                                                                                                                                                                                              the fried tofu was TO. DIE. FOR. puffy, crispy and creamy. wonderful. he served them with a bottled gyoza sauce. i could have eaten my weight in them. the whole thing was great, and we washed it all down with a large Kirin. So nice to have him cooking again.

                                                                                                                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                Cherylptw RE: mariacarmen Jan 13, 2014 10:08 PM

                                                                                                                                                                                                                                                                                                                                                Everything looks wonderful...I'm really trying to get into tofu; would you mind giving me the details of that fried tofu? Thanks!

                                                                                                                                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                  eight_inch_pestle RE: Cherylptw Jan 14, 2014 01:37 PM

                                                                                                                                                                                                                                                                                                                                                  I haven't tried it yet, but this tofu recipe has been on my to-do list for months, Cheryl: http://www.nytimes.com/2009/04/13/hea...

                                                                                                                                                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: mariacarmen Jan 14, 2014 05:43 AM

                                                                                                                                                                                                                                                                                                                                                  I am enjoying eating with my eyes!

                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                    GretchenS RE: mariacarmen Jan 14, 2014 08:03 AM

                                                                                                                                                                                                                                                                                                                                                    Every bit of that meal is stunning, mc, kudos to the BF! I too would like the deets on that fried tofu, looks like I'd be elbowing you aside to eat my weight's worth of those!

                                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                      mariacarmen RE: GretchenS Jan 14, 2014 01:12 PM

                                                                                                                                                                                                                                                                                                                                                      thanks, ladies! i'll ask the BF where he got his recipe, but what I know is (and I've made similar before though not as crispy) that he used soft tofu (puzzling, because most recipes call for firm, but his were super creamy in the middle, so I won't argue), cut into blocks, dry them well with paper towel (squeeze slightly to get all the moisture out, let them sit for a bit drying), salt lightly, then use at least enough oil to cover about 1/2 of each block (if you don't want to actually deep fry - the BF used a small fry pan and just used enough oil to cover 1/2 way up the blocks). he fried them a total of 3-4 minutes, all sides, until very golden and crispy. if he tells me the exact website he looked at, tho, i'll let you all know.

                                                                                                                                                                                                                                                                                                                                                      ETA: he just happened to call me. he did not use a recipe, just sorta winged it, and basically confirmed the above, and said you can use any kind of tofu (but not silken), but he used the soft because of the creamy interior factor.

                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                        GretchenS RE: mariacarmen Jan 14, 2014 02:26 PM

                                                                                                                                                                                                                                                                                                                                                        so he did batches in a small fry pan? then kept them warm in the oven? sorry to be so nit picky but it is all so far out of my realm of experience. also I have some really nice fresh soft tofu in the fridge....

                                                                                                                                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                          grayelf RE: GretchenS Jan 14, 2014 02:43 PM

                                                                                                                                                                                                                                                                                                                                                          I'm loving the deets too! No dredging material then, the bumpy texture is integral?

                                                                                                                                                                                                                                                                                                                                                          1. re: grayelf
                                                                                                                                                                                                                                                                                                                                                            mariacarmen RE: grayelf Jan 14, 2014 03:59 PM

                                                                                                                                                                                                                                                                                                                                                            yes, no dredging material at all.

                                                                                                                                                                                                                                                                                                                                                            i'm not sure about the batches/warming in oven, though. i'll have to check with him.

                                                                                                                                                                                                                                                                                                                                                            GS, he did say it was a bit touchy to work with the soft tofu, but he managed. I saw a lot of recipes online using firm tofu, which would be easier, but maybe not as creamy inside? I don't know....

                                                                                                                                                                                                                                                                                                                                                            All I know is, he packed me some for lunch and even cold they were delicious!

                                                                                                                                                                                                                                                                                                                                                      2. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                        ludmilasdaughter RE: GretchenS Jan 15, 2014 01:42 PM

                                                                                                                                                                                                                                                                                                                                                        Sounds like MC's bf did a wonderful job with his. I've done these before for parties and even the meat eaters devour them: http://www.myrecipes.com/recipe/tofu-....

                                                                                                                                                                                                                                                                                                                                                    2. roxlet RE: roxlet Jan 14, 2014 04:40 AM

                                                                                                                                                                                                                                                                                                                                                      With the January thaw happily continuing, last night was grilled lamb chops and some broccoli rabe sausage had rjbh20 picked up on Arthur Avenue. I'm in the minority in this house not being a fan of Broccoli rabe (it tastes unbearably bitter to me), but I had a little of the sausage and it was very nice...if you took out the larger chunks of broccoli rabe, lol! With that were white beans and a salad of mesclun and arugula after.

                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                        Berheenia RE: roxlet Jan 14, 2014 07:47 AM

                                                                                                                                                                                                                                                                                                                                                        I have the same issue with Broccoli rabe - shall we call it Broccoli rabe shame? I have a freezer full of Italian sausage I need to start cooking- think I'll stick with the old familiar crowns.

                                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                          biondanonima RE: Berheenia Jan 14, 2014 09:23 AM

                                                                                                                                                                                                                                                                                                                                                          Me too - I can eat it in sausage or as part of a mix of greens, but by itself, no way. I am generally a fan of bitter flavors, too, but for whatever reason broccoli rabe tastes not only bitter but pungently acrid to me as well. Strange.

                                                                                                                                                                                                                                                                                                                                                          1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                            roxlet RE: biondanonima Jan 14, 2014 12:29 PM

                                                                                                                                                                                                                                                                                                                                                            Yes, and as an Italian, well, imagine my shame!

                                                                                                                                                                                                                                                                                                                                                      2. ChristinaMason RE: roxlet Jan 14, 2014 07:52 AM

                                                                                                                                                                                                                                                                                                                                                        Porkapalooza leftovers tonight. Hoping to make some room in the fridge---way too many condiments right now! Even for me.

                                                                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                          ChristinaMason RE: ChristinaMason Jan 14, 2014 05:50 PM

                                                                                                                                                                                                                                                                                                                                                          It was nice to actually taste what I made. Sometimes I forget to do that when entertaining :)

                                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                            ludmilasdaughter RE: ChristinaMason Jan 15, 2014 01:58 PM

                                                                                                                                                                                                                                                                                                                                                            I do that all the time when we host a party. I get so caught up in everything that at the end of the night I realize I barely ate anything. Glad you were able to enjoy!

                                                                                                                                                                                                                                                                                                                                                        2. fldhkybnva RE: roxlet Jan 14, 2014 08:39 AM

                                                                                                                                                                                                                                                                                                                                                          Another easy yet satisfying dinner last night to indulge in my new addiction to Hollandaise and use up some green beans that were about to meet the trash can. Hanger steak served with TJs Hollandaise mixed with fresh tarragon and thyme and suzi's smothered green beans with bacon on the side.

                                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                            grayelf RE: fldhkybnva Jan 14, 2014 10:21 AM

                                                                                                                                                                                                                                                                                                                                                            Finally got to eat one of the pork t'loins yesternight! I didn't have a lot of time so adapted a green chile pork stew to make tacos. These were zehr gut with shredded green cabbage and a dollop of sour cream on white corn tortillas.

                                                                                                                                                                                                                                                                                                                                                            Tonight will be a reprise of a beef barley soup, with slight variations.

                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                              suzigirl RE: fldhkybnva Jan 14, 2014 11:27 AM

                                                                                                                                                                                                                                                                                                                                                              Steak and hollandaise. Yum. Even better with the green beans. I need to make those soon. Get my bacon on.

                                                                                                                                                                                                                                                                                                                                                            2. linguafood RE: roxlet Jan 14, 2014 11:02 AM

                                                                                                                                                                                                                                                                                                                                                              Well, we didn't die from eating the pork cheeks that had taken a bit of a cooking hiatus half-way through their braise on Sunday night, when we lost electricity for a good 8 hours or so....

                                                                                                                                                                                                                                                                                                                                                              I finished braising them last night for another 1.5 hours, and served them with stir-fried, spicy bok choy. My man had thankfully made some rice -- the sauce for the cheeks was incredibly salty, so it was good to have something neutral to break it up a bit. Don't think I'll make that recipe again...

                                                                                                                                                                                                                                                                                                                                                              That said, the cheeks came out wonderfully tender. I would definitely make them again, but next time I'd like a recipe where you can actually taste them, and not have them overwhelmed by salty salt salt salt flavor. A bit one-dimensional for me, says the saltiest gal I know '-)

                                                                                                                                                                                                                                                                                                                                                              As for tonight, a waistline friendlier dinner is in order: homemade spicy tomato soup with a dollop of cream freeeesh, a sizable ball of fresh bufflo mozza with just a drizzle of Sicilian olive oil, basil chiffonade, shprinkled with Maldon & coarse ground pepper.

                                                                                                                                                                                                                                                                                                                                                              A bunch of mixed lettuces on the side with a simple vinaigrette. Maybe shoot some pool afters... it's been a while.

                                                                                                                                                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                suzigirl RE: linguafood Jan 14, 2014 11:34 AM

                                                                                                                                                                                                                                                                                                                                                                You are a salty gal, that's for sure. Thanks for reporting back on the pork cheeks. I will be asking at the butcher and see if I can indulge as well. I love, love, love braised meat.
                                                                                                                                                                                                                                                                                                                                                                The soup sounds good also. Especially with mozz.

                                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                  linguafood RE: suzigirl Jan 14, 2014 11:42 AM

                                                                                                                                                                                                                                                                                                                                                                  They were really, really super-duper-tender. I wonder if I could get some around here......

                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                    suzigirl RE: linguafood Jan 14, 2014 05:11 PM

                                                                                                                                                                                                                                                                                                                                                                    I tried to order them from the butcher. They can get them but I have to take the whole 50 lb box. I don't think so. They aren't a big seller because people aren't familiar with them. I am still on the hunt.

                                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                      juliejulez RE: suzigirl Jan 14, 2014 05:16 PM

                                                                                                                                                                                                                                                                                                                                                                      I think you'd have to find a butcher that does whole hogs on site.

                                                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                                        suzigirl RE: juliejulez Jan 14, 2014 05:20 PM

                                                                                                                                                                                                                                                                                                                                                                        Good idea Julie. I bet my German butcher does whole hogs. Thanks.

                                                                                                                                                                                                                                                                                                                                                                      2. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                        linguafood RE: suzigirl Jan 14, 2014 05:17 PM

                                                                                                                                                                                                                                                                                                                                                                        Holy pork cheek, that's a lot! I mean -- they're great n all, but unless you're feeding an army, that's just ludicrous.

                                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                          suzigirl RE: linguafood Jan 14, 2014 05:28 PM

                                                                                                                                                                                                                                                                                                                                                                          It is a lot. I have a chest freezer but c'mon. I really don't want 50 lbs of anything, even if it is fantastic.

                                                                                                                                                                                                                                                                                                                                                                      3. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                        rabaja RE: linguafood Jan 14, 2014 07:07 PM

                                                                                                                                                                                                                                                                                                                                                                        Heritage foods has them. 5#'s for $100. They are running a 20% sale on pork right now, which would almost cover the cost of shipping.
                                                                                                                                                                                                                                                                                                                                                                        I haven't ordered from this company, but I believe GretchenS is a fan, and her numerous mentions made me get on their mailing list.


                                                                                                                                                                                                                                                                                                                                                                        Not cheap, but really high quality pork, and cheeks are hard to find period.

                                                                                                                                                                                                                                                                                                                                                                        I'm thinking of ordering the cheeks. It'd just be fun to have five pounds of them!

                                                                                                                                                                                                                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                                                                                                                                                                                                                          linguafood RE: rabaja Jan 15, 2014 09:46 AM

                                                                                                                                                                                                                                                                                                                                                                          Wow. That's still more than I paid at DiBruno's, which is not exactly known for its low prices.... but I think the cheeks were 5.99/lb. Berkshire, too, so not just some random piggy.

                                                                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                            rabaja RE: linguafood Jan 15, 2014 10:27 AM

                                                                                                                                                                                                                                                                                                                                                                            That's a MUCH better deal. I realize $20/# is a wee ridiculous.

                                                                                                                                                                                                                                                                                                                                                                  2. l
                                                                                                                                                                                                                                                                                                                                                                    ludmilasdaughter RE: roxlet Jan 14, 2014 12:14 PM

                                                                                                                                                                                                                                                                                                                                                                    My birthday dinner on Sunday was wonderful. The hubby cooked and we had a beautifully cooked rib eye, lobster tails, baked sweet potatoes, green beans and a spinach salad.

                                                                                                                                                                                                                                                                                                                                                                    Let night's dinner just didn't work out. I did spinach and feta stuffed chicken breasts, but for some reason they came out really dry. Very disappointing.

                                                                                                                                                                                                                                                                                                                                                                    Hoping for better luck tonight. I'm making a Greek inspired dish. Will be browning some ground veal with onions and garlic and various spices. Then will add in Orzo and hot beef stock. This will be put in a casserole dish and finished off in the oven. I may sprinkle some feta on top. Have to come up with a veggie.

                                                                                                                                                                                                                                                                                                                                                                    1. tcamp RE: roxlet Jan 14, 2014 01:44 PM

                                                                                                                                                                                                                                                                                                                                                                      Mac and cheese with cubed ham, leftover from SAT dinner. Not feeling terribly inspired these days thanks to a lingering cold and, well, the cold. What I wouldn't give for a leisurely SAT AM at a nice, warm farmers market. With actual green vegetables. May need to go visit the parents in LA.....

                                                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                                                      1. re: tcamp
                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: tcamp Jan 14, 2014 05:51 PM

                                                                                                                                                                                                                                                                                                                                                                        That sounds homey and comforting. I'd eat it.

                                                                                                                                                                                                                                                                                                                                                                      2. fldhkybnva RE: roxlet Jan 14, 2014 02:57 PM

                                                                                                                                                                                                                                                                                                                                                                        I'm working at the community hospital 10 minutes towards West Baltimore this month and they have a kick butt salad bar with whole artichoke hearts which I have to try to limit myself to only 3 or 4 a day. I realized I didn't have anything ready to prepare at home and didn't feel like going to the store so dinner was a mondo salad with dressing pulled out of the fridge at home.

                                                                                                                                                                                                                                                                                                                                                                        1. suzigirl RE: roxlet Jan 14, 2014 03:01 PM

                                                                                                                                                                                                                                                                                                                                                                          I am flying solo tonight. James is in Tampa at a meeting so I am eating what I want tonight. That started out with a BST(bacon, spinach and tomato) but I changed my mind. I went in the back yard and picked a not so pretty green tomato and I am frying that in some flour, egg and panko bread crumbs seasoned with badia and smoked paprika. Ranch dressing to dip it in. I may eat the clam chowder I bought at the butcher but I am pretty sure a fried green tomato will fill me up. P.S. I am frying them in bacon fat and olive oil. Oh yeah.

                                                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                            linguafood RE: suzigirl Jan 14, 2014 03:06 PM

                                                                                                                                                                                                                                                                                                                                                                            Solo dinner for the win!!! Sounds great.

                                                                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                              weezieduzzit RE: suzigirl Jan 14, 2014 03:09 PM


                                                                                                                                                                                                                                                                                                                                                                            2. MidwesternerTT RE: roxlet Jan 14, 2014 04:29 PM

                                                                                                                                                                                                                                                                                                                                                                              Oven beef stew, today and for the next few lunches. It was a bit disappointing because I over-spiced with oregano. So after dinner I added another can of diced tomatoes and a half-cup of red wine and tossed the covered roasting pan back into the oven for another hour. The sample I tasted before refrigerating the leftovers was better. We'll have to see whether the oregano stays "tamed" after chilling. If not, do you think more potatoes would help balance? Stew had 1 pound cubed beef, 1 large sweet potato, 2 small regular potatoes, 1 (now 2) cans diced tomatoes, 8 oz. frozen green beans, a thin layer of baby carrots, 4 each halved fresh mushrooms & cherry tomatoes, and a can of cream of mushroom soup.

                                                                                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                                                                                              1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                                                                                Cherylptw RE: MidwesternerTT Jan 14, 2014 04:37 PM

                                                                                                                                                                                                                                                                                                                                                                                Not sure about that; how much oregano did you use?

                                                                                                                                                                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                                                  MidwesternerTT RE: Cherylptw Jan 14, 2014 07:17 PM

                                                                                                                                                                                                                                                                                                                                                                                  About 1 T. total - I'd shaken the usual coverage over the meat, looked in the spice container and thought there was only a bit left & decided to finish it so made another "turn" around the roaster. Probably put in twice the normal amount.

                                                                                                                                                                                                                                                                                                                                                                                2. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: MidwesternerTT Jan 14, 2014 05:52 PM

                                                                                                                                                                                                                                                                                                                                                                                  You could rinse/pour off most of the sauce and add some more mushroom soup and beef broth?

                                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                    MidwesternerTT RE: ChristinaMason Jan 14, 2014 07:20 PM

                                                                                                                                                                                                                                                                                                                                                                                    The stew isn't "bad" enough to mess with rinsing, but I'll remember that recovery technique for truly awful mistakes, like way too much salt or handfuls of pepper.

                                                                                                                                                                                                                                                                                                                                                                                3. Cherylptw RE: roxlet Jan 14, 2014 04:35 PM

                                                                                                                                                                                                                                                                                                                                                                                  Slow cooker pork neck bones was cooked 8 hours with celery, onion and seasoning...broth removed and de-fatted then added back with rice mixed in and cooked a