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What's for Dinner #270 - The Hunkering Down Edition [through January 27, 2014]

With frigid temperatures continuing in much of the US, the time for lighting those ovens and cooking warming foods is here. Even my husband, the indefatigable griller, is staying inside to cook.

What's on your table during this cold spell?

P.S. People in warmer climes, I hate you.

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  1. I'll kick us off!

    P.S. I had to run the A/C again today... Sorry roxlet :/

    Dinner tonight was odds and ends from the fridge and counter: Roasted veggies, potatoes, and sweet potatoes rolled up in charred corn tortillas with melted cheese and hot sauce.

    Easy. Delicious.

    After dinner I pulled out just ONE frozen hunk of my favorite chocolate chip cookie dough, baked for 9 minutes and not a second more, yielding a big fat chewy cookie with 3 kinds of chocolate.

    WFD tonight... who knows. I have some tomatoes, mozzarella, and bread flour, so I'm thinking something pizza-ish. I'm also planning on heading to the gardening supply store to get some herbs planted early this year.

    1 Reply
    1. Hunkering down is a great title! It's minus one F here which is pretty much the story of this week. I'm blowing off the gym- it is too cold! I had to hold my work out shoes under the hand dryer in to warm them up enough to get my feet in them.
      We're having waffles and sausages for breakfast. Think I'll make a broccoli cheese soup for lunch- possibly Pioneer Woman's version. WFD to be decided but will probably feature last night's panko chicken tenders. Definitely making the oatmeal cookies that the NYT featured recently but am not sure about the sandwich part.

      1 Reply
      1. re: Berheenia

        Minus 1 here in mid Michigan too. Challah dough is in the bread machine. Cherry pie going into the oven soon. Going to roast some chicken over potatoes with extra schmaltz and Sautee some greens with garlic and maybe a splash of Sherry.

      2. Well, my heat pump is out again. Got up this morning to a 48F living room. The thermostat screen isn't blank like it was last time, so not the same problem. It says the heat is on, but nothing is coming out of the vent. HVAC guys should be here in a few hours to thaw me out, hopefully.

        I was going to make chipotle venison tacos tonight and have my family over for cards, but I didn't get the meat out last night and no way it's going to thaw fast enough when it's this cold.... So, pasta tonight.

        8 Replies
        1. re: Kontxesi

          Yikes. I hope the HVAC guy can fix it post-haste, Kontxesi!

          1. re: LindaWhit

            Ugh. Fan motor is blown, and they have to order it.... Who knows how long that will take. Highs aren't going to hit 40F until next Friday. :(

            If my crawl space wasn't so small, we could put a box fan down there to blow the heat up! I wish I had a real basement.

            1. re: Kontxesi

              That's awful, please stay warm!

              When I first moved into my home, the heat went out mid-winter. It's L.A. winter, so not the same thing, but it was a chilly 40 degrees at night and through the mornings. Not comfortable by any means and caused me to hit the "snooze" one too many times.

              Until we could get someone in to fix the furnace (2 weeks for the parts), my boyfriend got a few of those oil-burning radiator heaters from Home Depot for $30 each. Stuck one in the living room, one in the bedroom. They REALLY warmed the place up, much more than you'd think they would.

              1. re: nothingswrong

                My mom had one oil heater, which is currently trying to heat up our bedroom, and bought a kerosene heater today that's working on the living room and kitchen. We're up to 56 so far....

                It's just so hard to fight against temperatures in the teens with little heaters! :(

                1. re: Kontxesi

                  I'm sure it is! Maybe some soup is in order for tomorrow. Hope you guys keep warm.

                  1. re: Kontxesi

                    sorry Kontxesi - i am miserable being cold and can't imagine what you all are going through, and especially without sufficient heat!

                    1. re: Kontxesi

                      I wish I could send you some heat to ease your pain:(

              2. re: Kontxesi

                heat pumps can only pull warmth out of air of there any to pull. you need a secondary heat source.

              3. After spending 20 minutes VRBOing rentals in southern Florida, I guess I am ready to start the work day. Although it is FAC (freezing ass cold), it is sunny and there are several cardinals bouncing around in the snow outside my window.

                Fortunately, I don't need to do much thinking about tonight's dinner as pizza is WFD. DH is in charge. I am, however, going to Costco at lunch in order to procure chicken for the Halal thing and flank steak for the bistecca recipe Helen posted on #269.

                1. OUT OUT OUT.

                  I shall garner some warmth from the inside of a cozy, Spanish restaurant this evening, enjoying the company of friends, friendly staff, and sangria.

                  1. A balmy 6 degrees up here in northern MA. Yesterday was corned beef with carrots and red potatoes ( no cabbage, too stinky when you can't air out the house.) The broth was so flavorful that I saved it for soup, so -- white beans, rosemary, onion and the rest of the bag of carrots are nestled in the slow cooker with that yummy broth. A loaf of French bread will get sliced in half, covered in Parmesan and toasted in the oven. Salad and a glass of wine will round out dinner and help me forget the weather -- until the next phone call from my sister in Florida.

                    2 Replies
                    1. re: lyden

                      That soup will be delicious! White beans and rosemary... great combination, and the broth? Yum.

                      1. I am not sure what's for dinner yet but I echo this statement "P.S. People in warmer climes, I hate you."

                        1. Temp was 4degrees this AM with windchills making it feel like -11! Thank goodness we got the pipes working again last night and they stayed thawed overnight. phew!

                          I have dough started for focaccia and as soon as that is done I will get a batch of pizza dough going. The plan is to drop the focaccia off at a friends who has been feeling down.

                          Pizza is WFD tonight. Still trying to figure out toppings. I just might try the roasted Brussels sprout one that was posted in this thread: http://chowhound.chow.com/topics/960264 since I have all the makings on hand.

                          And finally, there will be wine!!

                          1. Everything comfort food on the shopping list for tonight. Chicken and dumplings, chili and cornbread and barbacoa beef for tacos. And I'm going to try to recreate zingermans blondies. Hopefully for a fraction of the price. But tonight, we are picking up a pizza so there are no dishes to do. That's my m.o. for bathing the baby in the kitchen sink every other night.

                            5 Replies
                            1. re: charlesbois

                              Would you mind sharing your recipe for barbacoa and cut of meat you use? I have a big hunk in my freezer I'd like to tackle next week. Thanks.

                              1. re: cornedhash

                                Hoo boy, I'm not a very recipe person, but I'll give it a shot

                                4 lb chuck roast (on 20% off special, woot)
                                Quartered onion or two
                                3 or so Carrots in 2-inch pieces
                                2 or so stalks celery in 1-inch pieces or so
                                3 or so jalapeño medium dice
                                Couple smashed garlics
                                1 can chopped tomato
                                About 1/2 cup of ketchup plus a dash of white or cider vinegar
                                Secret ingredient: scant 1/8 c honey
                                Spice blend (this is where it gets real loose): I use copious amounts of chili powder, some cumin, some garlic salt, a pinch of oregano, some paprika and a bit of cayenne

                                Just season with s&p and brown the meat. Then dust with spices. Add veggies. mix up ketchup, vinegar and honey and pour over. Add a bit of water or broth to make it a little juicier. Slow cook til fork tender. I do it in a Dutch oven, but today I'm using my crock pot. I finish with a little squirt of fresh limes. Sometimes I throw in other dried chiles.

                                I'm sure you can find waaaay better and more explicit recipes online. Good luck!

                                1. re: charlesbois

                                  ok you got my attention @ honey spice blend------
                                  possibly I read that wrong though-----
                                  care to share? < as I love secrets

                                  1. re: iL Divo

                                    Oh I just meant my "secret" ingredient is honey. It goes so well with red pepper, and cuts the tomato a bit.

                                    The spice blend is just open for interpretation. For instance, some folks add clove and/or cinnamon but I don't care for it in this recipe.

                            2. It's another stir-fry night here in the frozen NOB zone. (north of Boston). Mushroom Lo Mein is its name. A half pound of fresh shiitakes along with eggs, carrots, green cabbage, , celery, daikon, garlic, ginger, soy sauce, sesame oil, a little sugar, bourbon, and oyster sauce. At the end angel hair pasta will be tossed with all that good stuff. I'll probably create an ad lib salad w some sort of pseudo Asian dressing.

                              It's 5F here now and going up to a balmy 13 around mid-day before dropping down to "who knows what". Thank goodness it's sunny.

                              1. we'll go out probably up to the mountains for a nice drive and meal

                                1. I'm stuck somewhere between in terms of temperature. It went down to an abnormally low 13F last night, and we expect to have highs of 40s and 50s all week -- nothing like the frozen zones, but I'm not exactly wishing I had an a/c either. It is, however, really ****ing dry. No humidity, no chance of precip for at least a week. So I'm thinking it might be soup weather after all, just so I can have something simmering moisture into the air for a day.

                                  Not today, though. Not sure what I'm making for today. I have some beautiful, burrito-sized flour tortillas that need to be used, so maybe something with those.

                                  1. Yeah we're back to 50s and sunny today. Most of yesterday's snow has melted. And, you can hate me, it's OK :)

                                    My poor little miss Winnie is at the vet today getting her womanhood removed, and a microchip put in. I am worried about her, and we don't get to pick her up til 6 tonight :( Since I'm sure i'll be tending to her all evening, I'm going to try out the slow cooker again, this time for a version of chicken & dumplings. The "dumplings" will be store-bought biscuits thrown on top after it's cooked.

                                    4 Replies
                                    1. re: juliejulez

                                      I'm thinking Miss Winnie will still be a bit groggy when you pick her up, so sleep will be foremost on her mind. And she should be fine - enjoy the chicken and dumplings!

                                      And I don't hate you - I am, however, envious of your 50° weather. :-P

                                      1. re: LindaWhit

                                        we're expecting a high of 70 here. do you hate me? :)

                                        1. re: mariacarmen

                                          Well, that 20° difference is a different story, mc. :-P

                                      2. re: juliejulez

                                        woke up to all white sky & feels like the Yukon here. usually means snow. sooooo the drive through mountains may be a nuh uh.

                                      3. Oy. It sure is cold out there. I only left the house once yesterday in order to get my Sichuan fix on, and even that short 5 minute walk from the garage to the restaurant was unbearable. I thought my nose was gonna turn to ice and fall out of my face.

                                        The food was worth it, of course, as always.

                                        Not a clue WFD tonight. I don't feel much like cooking, so it's either a shared cheeborger club with my darling at the local watering hole where my band plays every Friday & where I might sit in for a coupla tunes..... or gettin' our grub on at another watering hole -- sans music, but with Cantonese roast duck.

                                        Ah, decisions, decisions. Not bad for such a small town :-)

                                        Stay warm, y'all.

                                        1. Well, I spent most of my life in Nashville, where it's now 14º colder than Anchorage … so I'm not going to gloat about Pasadena weather here! But we've had one of my favorite and easiest pasta dishes two nights in a row, just some quickly cooked-till-they-pop grape tomatoes, chopped marinated artichokes, parsley and green onion, plus a splash of the marinade, tossed with spaghetti, and a salad on the side.

                                          Tonight, like LindaWhit, we will join friends at a cozy Mexican restaurant – not our usual one, with the great margaritas and middlin' food, but a smaller one with great food and beer & wine only. For those in the 'hood it's Chico's in Highland Park.

                                          1. It's wicked out there. Although it's Friday and I could easily go for some Thai takeout, hubby was traveling most of the week and deserves better. I will enjoy the crackling fire and some wine while I put together a jambalaya risotto with some andouille lurking in the fridge and some frozen crawfish tails. might also make some banana bread with chocolate chips to use up the bananas that were looking scary. The preschooler will want to add chocolate chips, I will go along.

                                            Stay warm.

                                            1 Reply
                                            1. re: MAH

                                              That risotto sounds wonderful - enjoy!

                                            2. Bringing a bit of Italian sunshine to Blighty this winter.
                                              Linguine, with scallops, pancetta and oven roasted tomatoes.

                                              1. Ended up driving up to the butcher shop for grass fed 85% lean chuck for burgers. Gotta have a burger for Friday night.
                                                Ate the chicken tenders with a bag caesar salad and "extra' dressing for lunch. mmm

                                                1 Reply
                                                1. re: Berheenia

                                                  Mmmmmburgers. Never go for leaner than 85%.

                                                2. The cold is starting to bore me. Time to fight back.

                                                  Spaghetti Carbonara is up tonight. It's a simple dish: pasta; eggs; cheese (we use a mix of freshly grated Pecorino Romano and Parmigiana Reggiano); fresh pepper; and guanciale. We make it in the style of Rome's Roscioli.

                                                  House red to wash it all down. The second disc of Tinker Tailor Soldier Spy, the 1979 BBC production, will be on the plasma.

                                                  Stay warm.

                                                  8 Replies
                                                  1. re: steve h.

                                                    I suddenly want carbornara! There is a chicken defrosting on the counter, so it probably won't happen, but I want it. I really want it!

                                                    1. re: roxlet

                                                      Rich, salty goodness. It will put me in mind of the Campo de' Fiori.

                                                      You really should make this.

                                                    2. re: steve h.

                                                      Ooh, carbonara!!! One of my favorites dishes. Enjoy!

                                                              1. re: Gio


                                                                The thumbnail-sized slices of guanciale get pan fried and then reserved. Later, the slices get returned to the pan along with the partially cooked pasta, raw egg yolks and grated cheese. Continual stirring/flipping keeps the eggs from scrambling. The addition of pasta water throughout the process not only keeps the mix loose but serves to puff up the guanciale in a way that's similar to twice-fried potatoes. A little ground pepper and all is bliss.

                                                                Here's a link to a video on Katie Parla's site. Katie, a Rome denizen, knows Roscioli. The video is a great carbonara tutorial.


                                                                Good stuff.

                                                      1. It's currently 22 degrees outside; tonight is going down to 16 for the low...dinner will be chicken...it was supposed to be ribeye but I went to the store and the fried chicken in the deli dept smelled good and I couldn't resist so I picked up half fried and half baked chicken. We have potato salad leftover from chitlin night; we'll also have simply steamed broccoli with butter and maybe a garden salad.

                                                        Plenty of sweets in the house, including that coconut pound cake I made yesterday for "afters", which by the way came out really really good, and I don't normally eat coconut...

                                                        Saturday is my no cooking day; we have leftover Brunswick stew (I made enough to put a couple containers in the freezer for hard times also) or we may go out...not sure yet.

                                                        3 Replies
                                                        1. re: Cherylptw

                                                          Do you have a recipe for the coconut pound cake? It sounds great!

                                                          1. re: SarachkaInBrooklyn

                                                            Very simple basic pound cake recipe:

                                                            2 cups sugar
                                                            2 sticks butter, room temp.
                                                            5 large eggs, room temp.
                                                            1 teaspoon vanilla

                                                            3 cups all purpose flour
                                                            2 teaspoons baking powder
                                                            1 cup coconut milk
                                                            1/4 cup pure creamed coconut or flaked coconut, ground

                                                            Preheat oven to 350F. degrees. Spray a bundt or two piece Angel food cake pan with non stick cooking spray; set aside. In a mixing bowl, beat together the sugar and butter until light and fluffy; add the eggs, one at a time, beating well in between additions and the vanilla extract.

                                                            Combine the flour and baking powder; begin adding the dry ingredients intermittently with the coconut milk until all is incorporated. Add the creamed or flaked coconut; beat all ingredients until well blended. Spoon batter into prepared pan and place on a baking sheet. Bake cake for one hour or until pick inserted in center comes out clean.

                                                            Cool in the pan for 10 minutes then CAREFULLY turn cake out onto cooling rack and cool completely. You can make a simple glaze by whisking powdered sugar, creamed coconut and a tablespoon or two of milk until it becomes of drizzling consistency. Allow cake to cool before glazing.

                                                            ***I really don't like coconut, I know, it's strange because I do like and use coconut milk quite a bit. However, my fiancé likes coconut so I will make dessert with it for him but normally I won't eat it. BUT this time I used creamed coconut, which has a smooth consistency and a "essence" to it instead of a straight up in your face coconut presence, which I dislike. Part of my dislike, I think, is the texture of coconut. Anyway, if you like coconut, you can add flaked coconut without grinding it. Also you can also lightly toast some coconut to sprinkle over the glaze.

                                                            1. re: Cherylptw

                                                              Thanks! This sounds great.

                                                              It's funny that you mentioned you don't like coconut, but like and use coconut milk often, because my boyfriend and I are the same way. I was hoping your cake would use coconut milk, and it definitely seems like something we will like!

                                                        2. It's 12 degrees in Cleveland and going down down to below zero with snow. I have learned to hate the words "lake effect."

                                                          I made meatloaf (bound with raw oatmeal instead of breadcrumbs) with white rice, gravy and sautéed fresh string beans with garlic and dill.

                                                          Tomorrow is eggplant parm.

                                                          2 Replies
                                                          1. re: mrsbuffer

                                                            welcome mrs! it seems the arctic temps are bringing a lot of newbies to our WFD table - it's awesome!

                                                          2. Roasted bone in chicken breasts are on our menu tonight. I know it doesn't sound exciting, but it's one of my favorite easy recipes (which I probably got from someone on here). They will be seasoned liberally with salt, pepper and espelette and will then roast over a bed of green garlic, grape tomatoes and marjoram. 425f for 35 min yields moist and juicy white meat. It's pretty much a no-fail method.
                                                            A head of cauliflower is going to get braised with capers and lemon à la a Molly Steven's recipe and there will likely be spinach as well, sautéed briefly.

                                                            I have to drop a dessert order around six, but I'm hoping to return to a sleeping baby, a happy husband and two fingers of scotch. Three would be ok, too.

                                                            2 Replies
                                                            1. re: rabaja

                                                              I like how you roll little mama. Sounds good.

                                                              1. re: rabaja

                                                                Sounds exciting enough for me. What I love about chicken is its versatility.

                                                              2. The wind has been howling all day here and the wind chill has been around -10. All the vineyards in the area are worried about winter kill, and it's too windy for the frost fans to be of much use. :(

                                                                Since I had no desire to go to the grocery store, I went freezer diving for dinner. Our meal consisted of chicken and caulifower roti (this one is an East Indian take on the West Indies dish), a side of cumin-scented basmati rice and sauteed arugula. Dessert will be my favourite chocolate cake recipe -- I made it in a bundt cake last time and froze most of it in slices.

                                                                And wine, of course.

                                                                Happy Friday, everyone!

                                                                1. A small rack of baby back ribs were rubbed in ancho chilie, brown sugar, cumin, badia, sunny paris, mustard powder, salt and pepper. I wrapped them in foil and poured a third of a beer in and popped them in a 250 degree oven. After 2 hours they will get checked and likely sauced and the heat will go to 350 and they will continue to get sauced every ten minutes til the sauce is nice and sticky. Simple sides of cheddar and cream cheese mashed red potatoes and yellow squash pan sautéed in garlic and olive oil. Dinner will be late as there will be cocktails to start the Friday off. Happy Friday.

                                                                  These are the ribs before the oven. If I don't get my drunky monkey on I will post the finished pics later. Good luck with that. :-)

                                                                  Almost forgot... it will be 35 degrees here tonight. I guess that means you can't hate me Rox? I even have chapped lips. That never happens

                                                                  3 Replies
                                                                  1. re: suzigirl

                                                                    YUM! I love ribs. They're one of the only meats I will break my vegetarianism for. I'm aware that doesn't make me a "real" vegetarian, but I only eat meat maybe once a year so it better be damn good.

                                                                    How'd they turn out?? Food porn pics very welcome :)

                                                                    1. re: nothingswrong

                                                                      Food porn it is. No plated food. It was late and we have ugly plates anyway.

                                                                      1. re: suzigirl

                                                                        No plates, no problem. Looks delish!

                                                                    1. All the warm weather meals around here sound great. I flipped a coin and it landed on lazy. Even though it's been a short week, I'm pooped. The OR was hoppin' this afternoon so by the time I got home even though I stocked the kitchen yesterday I was not in the mood to be very creative. However, dinner was not a let down - frittata with smoked duck breast, broccoli and a trio of Gouda, Tilsiter and NZ Cheddar.

                                                                      1. Pizza delivery tonight from a local shop. Here in Jersey, you can get the most amazing pizza from any one of the dozens of places in this area. I'm really not sure how Pizza Hut and Dominos are still open in NJ with all of the places that make all of their pizzas from scratch.

                                                                        7 Replies
                                                                            1. re: Njchicaa

                                                                              My sweet *friend* went out and brought my favorite large pizza back for us. I faithfully feed him very often when he gets off a long 12 hour nursing shift. My plans for steak sandwiches and oven roasted potato *fries* fell through
                                                                              ( meat was not defrosted and I refuse to do it in a microwave or water bath).So delicious with linguica, smoky bacon, pepperoni tons of tomatoes, artichoke hearts. I had to force myself to stop eating it:)! See what you started Njch:)

                                                                                1. re: Njchicaa

                                                                                  I miss Jersey pizza. It is hard to go wrong there. Last night I inched my way down a steep driveway covered with black ice. I had cleverly worn my high heel boots. The teeny parking lot down below was full you see. Full of barbecue fans.
                                                                                  I had smoked chicken wings with cornbread, sweet potato fries smashed potatos and root beer. The barbecue place is out in the sticks and was packed. For some reason no one was eating on the snow filled back porch. Everyone was so happy to be there that we all made do squeezed in like sardines.
                                                                                  I had some of my friend's collard greens and baked beans and some of John's beef brisket and mac and cheese. Also a bit of his pineapple cake.
                                                                                  The snow and ice just seemed to melt away. I swear I could hear song birds singing in the evening darkness. Now I want more barbecue.

                                                                                  1. re: givemecarbs

                                                                                    what a lovely picture you paint! makes me hungry...

                                                                                2. Before you go hatin' remember that no one here made you live there. :)

                                                                                  The plan was chicken satay on the grill but by the time we got the day under control and got all of the projects done and errands run I didn't have enough marinating time so it'll be chicken adobo with roasted broccoli and cauliflower. Some jasmine rice for the man since that's what we have. The windows are open to let the heat out.

                                                                                  1. Travel, jet lag & a mother of a cold have sidelined me for a while. So to make up some lost ground on a Friday nite dinner out of the icebox:

                                                                                    Duck, bacon & duck liver ravioli with porcini & cognac cream sauce, followed by pollo alla Mattone with a lemon-garlic-parsley-pan jus vinaigrette. Good to be back in the saddle.

                                                                                    3 Replies
                                                                                      1. re: rjbh20

                                                                                        goddamn, rj - if i were rox, i'd ask you to get sick more often! (well probably not, but you know what i mean.) amazing recovery!

                                                                                        1. No pizza tonight.

                                                                                          Picked up some green beans and braised them with garlic, onion, and tomatoes until very tender. They were the tastiest things I've had in a long time.

                                                                                          Carb-heavy sides as per my digestive system requirements.

                                                                                          Baked a huge batch of homemade granola and a few dozen mini vanilla cupcakes for a birthday party tomorrow. I set aside one or two for dessert.

                                                                                          21 Replies
                                                                                          1. re: nothingswrong

                                                                                            How long did you cook the green beans?

                                                                                            1. re: fldhkybnva

                                                                                              They cooked 45 minutes or so, covered.

                                                                                              Just sautéed garlic in olive oil, added some onion powder (I can't do real onions anymore), salt, pepper, then added water, the beans, and a chopped tomato. Simmer, cover, cook 45 mins.

                                                                                              Really flavorful!

                                                                                              1. re: nothingswrong

                                                                                                Now I want some. I need green beans. I have tomatoes already.

                                                                                                1. re: suzigirl

                                                                                                  I have green beans and tomatoes...well canned tomatoes but they are fire roasted and I think perfect for this recipe. Green beans will be off in a few days so I better get to it.

                                                                                                  1. re: fldhkybnva

                                                                                                    I actually just made another (larger) batch of these beans tonight. I forgot, I knew there was one ingredient I'd left out.

                                                                                                    There is a half tablespoon of sugar in there. It's not a lot, I'm not sure what would happen without it, but they were so perfectly tasty I wouldn't omit it in the future.

                                                                                                    I think canned tomatoes would be great.

                                                                                                    The green beans I picked up were surprisingly good for this time of year.

                                                                                                    -a few tbspns. olive oil
                                                                                                    -2+ cloves chopped garlic (mine were big)
                                                                                                    -onion powder (just sprinkled some on)
                                                                                                    -1 lb. green beans
                                                                                                    -1 cup water
                                                                                                    -1/2 tbspn. sugar
                                                                                                    -1 large tomato, chopped
                                                                                                    -salt and pepper

                                                                                                    1. re: nothingswrong

                                                                                                      Thanks, I'll likely add some vinegar just because I can't resist with any stewed or smothered green vegetable :)

                                                                                                      1. re: fldhkybnva

                                                                                                        I was totally going to douse the whole thing in vinegar! I kept looking over at my vinegar "collection" and then back at the beans simmering. I think it would be a welcome addition.

                                                                                                        1. re: nothingswrong

                                                                                                          Try it, you'll like it. I like peppered vinegar on all braised greens. But I like the vinegar as a finishing like you would with good oils or salts. No, it isn't a fine finishing vinegar but it was how my crazy neighbor Brenda got me hooked as a kid. When I was 11 my parents lived in one house and my siblings and I lived in another. Brenda took a shine to me and fed me now and then. It may have been pity...lol. Either way, it was good. Mustard, turnip, collard and beet greens, ham or corned beef or brisket with cabbage, potatoes, carrot and onion were all served with peppered vinegar. I insist on it on spinach and boiled potatoes along with copious amounts of butter, salt and pepper.

                                                                                                          1. re: suzigirl

                                                                                                            I've never heard of peppered vinegar?

                                                                                                            I'm a balsamic fiend. I have 4 different ones right now, ranging from cheap to a $100 bottle.

                                                                                                            Lately I've been hooked on TJ's balsamic glaze and I squirt it on everything before serving. Breads, pasta, sandwiches, veggies... When I make dip for breads, I often just omit the olive oil altogether and go for straight balsamic, sometimes with garlic and chopped herbs in it.

                                                                                                            Fldhkybnva and I had this convo somewhere recently... Vinegar=the best condiment :)

                                                                                                            Oh, and I did put some vinegar on the aforementioned green beans for lunch today. Definitely delicious!

                                                                                                            1. re: nothingswrong

                                                                                                              I love balsamic but bf is not a fan at all. We agree on every other vinegar but this one. I am just like fldhkybnva where I can shoot vinegar.
                                                                                                              I missed the convo. Too bad. I will look back to find it at some point.
                                                                                                              Vinegar on greens=delicious. Any greens.
                                                                                                              On the peppered vinegar, I make my own but Louisiana tabasco peppers in vinegar brand can last months if you keep adding vinegar. Otherwise, I grow my own peppers and add vinegar each time I deplete it. It can last a whole growing season to the next season.

                                                                                                              1. re: suzigirl

                                                                                                                I've been meaning to make peppered vinegar.

                                                                                                                  1. re: suzigirl

                                                                                                                    So how do you make yours, if you don't mind my asking? Just vinegar with peppers? I'm very interested in trying.

                                                                                                                    1. re: nothingswrong

                                                                                                                      Yep. Tabasco peppers in apple cider vinegar and leave it to infuse for a couple of weeks and i top it off every time I use it until it loses its zing. Super simple.

                                                                                                                      1. re: suzigirl

                                                                                                                        Okay, thanks. Will grab some peppers and get it started.

                                                                                                                    2. re: suzigirl

                                                                                                                      Of course I will! Acid fiend, someone here recently explained this might explain my preference my carbonated water as well which I never thought about

                                                                                                  2. re: nothingswrong

                                                                                                    Do you think they'd reheat well? I might just make the giant bag and eat them for a while.

                                                                                                    1. re: fldhkybnva

                                                                                                      I make a similar green bean dish (Turkish recipe) and it reheats very well. My recipe is served room temp with a big squeeze of lemon juice and is awesome with a blob of Greek yogurt. Hey, that needs to be WFD some night this week....

                                                                                                      1. re: GretchenS

                                                                                                        Great, thanks. Do you mind sharing your recipe?

                                                                                                        1. re: fldhkybnva

                                                                                                          Sounds like this one, which is what I was originally wanting to try. But didn't have an onion or the yogurt, so settled on what I made:


                                                                                                          From the NY Times

                                                                                                          Turkish Style Braised Green Beans

                                                                                                          -6 tbspns. olive oil
                                                                                                          -2 medium onions, chopped
                                                                                                          -2 cloves garlic, chopped
                                                                                                          -1 lb. green beans, halved
                                                                                                          -2 tomatoes, peeled, cored, and chopped
                                                                                                          -1 tbspn. sugar
                                                                                                          -1 tspn. salt
                                                                                                          -Black pepper
                                                                                                          -1/4 cup chopped mint
                                                                                                          -Thick yogurt, for serving
                                                                                                          -Lemon wedges, for serving

                                                                                                          Heat oil over medium/high. Cook onion 5 minutes. Add garlic, 2 minutes.

                                                                                                          Add beans, tomatoes, 1 cup water, sugar, salt, and pepper. Bring to a boil, reduce to low, cover, and simmer for 45 minutes.

                                                                                                          Remove from heat, season, let come to room temp. Stir in mint and serve with yogurt and lemon.

                                                                                                          ETA: Yes, they do reheat well. First time I reheated, second time I made them I just let them come to room temp out of the fridge.

                                                                                                          I prefer them at room temp as the NYT recipe calls for. Tried them cold straight from the fridge, but the texture wasn't as good.

                                                                                                2. re: nothingswrong

                                                                                                  I love green beans stewed with tomatoes. The potatoes look good too.

                                                                                                3. inspired by several friends (ex-and current-CHers, all) on that other playground, and also by walking into a neighborhood asian-but-also-has-everything-under-the-sun-even-Maldon-salt market and finding two kinds of house-made kimchi (daikon, which was spicier and HEAVEN, and regular, which was good but not hot enough), i made a grilled kimchicheeseboighuh! loosely followed this for the kimchi-cheese part: http://www.tastingtable.com/entry_det...

                                                                                                  that store also carries Harris Ranch grass fed ground beef, my first time buying any grass fed beef, so i bit. i still had some of that wonderfully rustic Tartine Bakery (i'm sorry to gloat about this bread, but the baker has been TEACHING BAKERS IN PARIS HOW TO MAKE HIS BREAD) sourdough bread, and i made a gochujang mayo just in case there wasn't enough fat in my meal. (truthfully, i've heard grassfed beef, while very flavorful, is leaner; hence, the mayo.)

                                                                                                  so good, soooo very good. the kimchi and grated cheese (i used colby) are delicious just on their own, and i'd TOTES make canapes of the spread. the burger was super flavorful and juicy (as you can see, i cooked it on the very rare side). my only complaint: i used kewpi mayo, and it was a little sweet for me in this prep. maybe next time i'd just spread the gochujang on the bread without any mayo. or maybe blend it with BUTTAH. genius.

                                                                                                  and yes, of COURSE there was vino. 1st glass a cabernet from Napa and 2nd glass the blend from Jumilla.

                                                                                                  now for a disco nap so i can go out with the BF when he gets home from work.

                                                                                                  p.s. and yes, i ate the other half too.

                                                                                                  15 Replies
                                                                                                  1. re: mariacarmen

                                                                                                    mc...talk to me about the gojuchang's flavor profile? It's been used by Brian on this season's Top Chef, as you know. Curious as to what it's like.

                                                                                                    1. re: LindaWhit

                                                                                                      LW, it's kind of a rich peppery taste - it's a paste, and comes in a tub. it's fermented, made of red chilis, soy beans and glutinous rice. it's slightly sweetish and salty and tastes like red pepper, and you usually use it blended with something else, so its heat wouldn't bother most people, i think. it's not super hot - if you can't tolerate sriracha, i think you could tolerate this. it lasts FOREVER in the fridge (i have an open tub that's at least 8 months old) so if you want to try it, i'd use it in a marinade - maybe a half teaspoon to start, since you really don't love heat - with soy, minced ginger, garlic, a little honey or brown sugar and sesame oil - try that on your chicken or some of those sirloin tips sometime - and then pan sear it put it under your broiler.

                                                                                                      1. re: mariacarmen

                                                                                                        Exactly how I would describe, it's great stuff

                                                                                                        1. re: mariacarmen

                                                                                                          Great to hear it lasts that long. I used it for my first ever bo ssam but found it to be rather boring (not spicy enough for me, and, like most things Korean, one-dimensional).

                                                                                                          It's been in my fridge ever since, although I am actually not sure if I didn't throw it out recently as I never used it again.

                                                                                                          1. re: linguafood

                                                                                                            funny, i don't find Korean one-dimensional at all. quite the opposite. to each her own.

                                                                                                            1. re: mariacarmen

                                                                                                              Fine. Two-dimensional, then. Salty and a hint of heat is what I've gotten with pretty much any Korean dish I've eaten, which to me is rather bland.

                                                                                                              But maybe I just haven't had "the real deal" at any of the Korean restaurants here. For a while I kept trying, thinking something's eluding me, but I've all but given up.

                                                                                                              I just find other cuisines a lot more complex, like Thai or Sichuan food.

                                                                                                              Personal preference, as you said.

                                                                                                          2. re: mariacarmen

                                                                                                            Ahhh, I can tolerate sriracha - not in great amounts, but I do like it. I like the idea of the marinade. Will have to go to H-Mart to find some. Next time I'm down in Burlington, MA, I'll try and remember - thanks, mc!

                                                                                                            1. re: LindaWhit

                                                                                                              Linda, I used gochujang in this recipe... and it was not spicy at all (I was disappointed about that). http://bevcooks.com/2013/05/korean-sl... As a fellow lover of leftovers, you might like the recipe as it reheats well... I preferred it over rice vs a bun. Would be good as a taco filling too.

                                                                                                              I actually found it at my regular grocery store too, although I'd imagine the ones you get at an Asian market are probably better quality.

                                                                                                              1. re: juliejulez

                                                                                                                that link links to a picture of a tub of it, so you can see what it looks like.

                                                                                                                it's also EXCELLENT with anything pork.
                                                                                                                but you're right, julie, it's not spicy, you have to augment with peppers or sriracha. i just like its flavor.

                                                                                                                1. re: juliejulez

                                                                                                                  julie, that "Korean sloppy joe" recipe doesn't seem to have any sauce, which is what I'm used to regular sloppy joes having.

                                                                                                                  1. re: LindaWhit

                                                                                                                    Yeah it's not saucy so I'm not sure why she called it that. That's why I think it would be better w/ rice or as tacos.

                                                                                                                2. re: LindaWhit

                                                                                                                  Linda, where is H-mart? I live on the No MA-S NH border, but travel to Boston via Rt 3 monthly. Always up to try a new market!

                                                                                                                  1. re: lyden

                                                                                                                    lyden, it's in Burlington off Middlesex Turnpike. You can access it from two ways - turn left onto Old Concord Road from Middlesex Turnpike (the light just past the old Tweeter building), OR go past the Trader Joe's and turn in at the Middlesex Commons.

                                                                                                              1. So I decided to blow off my burrito-sized tortillas and have a pizza in the oven instead. Homemade crust and sauce (both pulled from the freezer), buffalo mozzarella dotted with caper-specked chevre, asiago, diced red bell pepper, bacon. Hopefully it won't be soggy like the last one. My pizzas have been hit and miss ever since I cracked my pizza stone and have had to resort to using a piece of foil instead.

                                                                                                                1. We had a heat wave today, so I aired the house out for a few minutes - 33 degrees!!!

                                                                                                                  But the mercury is dropping fast, so I super-heated the oven for pizza night. Topped with mushrooms, red bell peppers, grape tomatoes, homemade Italian sausage, pepperoni, and five cheeses. Yes, kitchen sink pizza.

                                                                                                                  Then, a good old American junk salad with lots of chopped veggies - clean out the crisper-style.

                                                                                                                  Nothing fancy, but filling and tasty!

                                                                                                                  1. I guess I'm one of those warm climate folk. It's been stunning today. Sunny with a pleasant breeze.

                                                                                                                    Last night was Korean BBQ. L.A kalbi cut cooked over charcoal. Sides (along with lettuce and sliced chilli) were cold spinach, green beans with soy and garlic and a surprise addition of some lovely fresh sweetcorn from the mother-in-law who joined us for dinner.

                                                                                                                    Tonight's dinner uses up lunch leftovers - an aubergine timbale served with fried polenta cakes and halved cos lettuce with a simple dressing. The heavy lunch was prepared for the 'workers'. The bloke and the father-in-law constructed raised garden beds to house our future home-grown vegetables today. Very exciting.

                                                                                                                    7 Replies
                                                                                                                      1. re: roxlet

                                                                                                                        We did suffer the tail end of a mostly blown out cyclone last week if it makes you feel better. No injuries but a few trees came down and some folk lost their roofs.

                                                                                                                        1. re: Frizzle

                                                                                                                          Yeah, and now your tearing up a flower bed to plant veggies (Lord, that sounds great right now).

                                                                                                                          No sympathy, Frizz.

                                                                                                                      2. re: Frizzle

                                                                                                                        Yea for veggie gardens! Its where I've spent most of my day (planting more herbs.) Its been a great day!

                                                                                                                        1. re: weezieduzzit

                                                                                                                          Ha. We'd need a jackhammer to plant something right now.

                                                                                                                          1. re: sandylc

                                                                                                                            I remember well, I live in Mpls. for 6 years. Brrrrr........

                                                                                                                          2. re: weezieduzzit

                                                                                                                            Me too! Spent yesterday afternoon planting herbs, and looking forward to my seeds sprouting for the veggie garden this summer.

                                                                                                                        2. There's an upcoming three-course at Casa Harters.

                                                                                                                          To start, a classic prawn cocktail - prawns, iceberg lettuce, Marie Rose sauce.

                                                                                                                          To follow, pheasant. This is a ready-prepped concoction that we picked up at the farmers market before Xmas and has been lurking in the freezer. It's a whole, boned, bird wrappped around a plum and ginger stuffing and , in turn, wrapped in bacon. It'll be roasted for 45 - 60 minutes. Alongside, spiced red cabbage - another pre-Xmas squirreling away. Spuds of some sort.

                                                                                                                          Also defrosting, is a squirreled away block of nectarines. I bought a cheap box from the asian supermarket. They've not frozen well and are a bit slushy when they defrost. Mrs H has promised to weave her magic with them and some cream. Sounds to me like nectarine fool will be on the menu.

                                                                                                                          Yes, it's all a bit of a use-up but we are moving towards our annual trip to Tenerife - where temperatures are around 21, which as far as I'm concerned is shorts and T-shirt weather.

                                                                                                                          13 Replies
                                                                                                                          1. re: Harters

                                                                                                                            This sounds wonderful -- as does the trip to Tenerife!

                                                                                                                            1. re: Harters

                                                                                                                              What a lineup.

                                                                                                                              January has been particularly nasty this a year. A change of scenery is the best revenge.

                                                                                                                              1. re: Harters

                                                                                                                                Great meal. I wish we had farmers' markets like yours.

                                                                                                                                1. re: Harters

                                                                                                                                  That pheasant sounds faboski. Mr. H.

                                                                                                                                  Almost as great as beach time on Tenerife!

                                                                                                                                  1. re: Harters

                                                                                                                                    There's a late change to the veg. In place of the red cabbage - baked celeriac.

                                                                                                                                    Unpeeled, it's been wrapped in tinfoil along with bay, rosemary and thyme and a whole bulb of garlic broken into cloves. It'll have been in the oven for 2 hours. The deal is that, by then, it will be soft (and it is!). Just before eating, I'll be cutting off the top, mashing up the inside along with butter, pepper and mashed garlic. With all that garlic, it's as well that herself and I will only be snogging each other.

                                                                                                                                      1. re: Harters

                                                                                                                                        Awesome! I have 2 celeriac in the fridge from last night. Thanks for another good idea.

                                                                                                                                        1. re: Harters

                                                                                                                                          Good Lord. It's great to know I don't have to peel celeriac anymore, as long as it's going to get mashed. Molte grazie signor H.!

                                                                                                                                          What is your oven temperature for this, Harters? I can convert. TIA

                                                                                                                                          1. re: Gio

                                                                                                                                            Cooked them at 180c, Gio.

                                                                                                                                            It worked well. Easiest way to serve was certainly the one recommended in the recipe. Simply do the mashing and then bring the whole thing to the table with a spoon shoved in the top.

                                                                                                                                            1. re: Harters

                                                                                                                                              How deliciously basic is That? Next week Celeriac is on the shopping list. I've avoided it this Winter. Somehow I don't mind peeling a ruatbaga (swede) but a celeriac is too much to ask of me. LOL

                                                                                                                                        2. re: Harters

                                                                                                                                          I hope the starter and pheasant main were as tasty as they sound, Harters!

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            All good, Linda. I love it when three courses come together as you hope.

                                                                                                                                            Now, breakfast to look forward to. That's beginning to feel like beans on toast, with fried black pudding and fried mushrooms. Cholesterol city - but who cares once in while.

                                                                                                                                            1. re: Harters

                                                                                                                                              You and the Mrs. have been on a culinary roll these past few weeks. I do believe there's a lot of drooling on this side of the pond.

                                                                                                                                        3. Haggis, tatties and neeps tonight.We have borrowed a silver quaich from FIL for the whisky. Think I may not make my Sunday morning this week.

                                                                                                                                          3 Replies
                                                                                                                                          1. re: Paprikaboy

                                                                                                                                            Do you have Scottish ancestry, PB? Or tonight just an excuse to get the Glenmorangie out?

                                                                                                                                            1. re: Harters

                                                                                                                                              No Scottish in me as far as I'm aware but you never know.
                                                                                                                                              Both my parents are from up north so not beyond the realms.
                                                                                                                                              We have a few Scottish friends and tend to rotate Burns Night. I love haggis and a good malt so any excuse really.

                                                                                                                                          2. For our Burns night dinner we're having:
                                                                                                                                            cock-a-leekie soup,
                                                                                                                                            meatloaf pretending it's haggis,
                                                                                                                                            neeps and tatties,
                                                                                                                                            Irish bread w Kerrygold's whiskey cheddar if G can find it,
                                                                                                                                            Irish beer of some sort.

                                                                                                                                            I don't have a drop of Irish blood in me, only Italian through and through. G, however, has a smidge among other nationalities. It's just fun to celebrate the odd quasi-holidays.

                                                                                                                                            21 Replies
                                                                                                                                            1. re: Gio

                                                                                                                                              I love Kerrygold Cheddar/nearly anything but have yet to try the whiskey Cheddar. Is the whiskey flavor prominent?

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                I have no idea, fldhk, not yet having tried a sample. Yesterday I read about it in a blog, The Kitchn (sic):

                                                                                                                                              2. re: Gio

                                                                                                                                                That is so funny, Gio! We're invited to our first ever Burns night today (by a German-American friend and his Dutch partner, of all people!). I am highly doubtful there will be haggis on the menu -- which I would totally eat! -- but we expect poetry readings, short scenes and other things.

                                                                                                                                                If I hadn't woken up this morning with the beginnings of a head cold (*literally* one day after bragging to a friend about having escaped any crud all winter), I would likely thing a thong for folkth, but I'm obviously not in the mood.

                                                                                                                                                Cool to hear about other hounds celebrating this obscure event.

                                                                                                                                                1. re: linguafood

                                                                                                                                                  Oh sorry to hear you have a cold, Lingua. Poor you. I thought this year I was going to be cold-free but I did catch a beaut a few weeks ago. Luckily I was over it very quickly. I hope the same for you.

                                                                                                                                                  We celebrate everything. Why not?

                                                                                                                                                2. re: Gio

                                                                                                                                                  Sounds great.

                                                                                                                                                  Whisky? Poetry recital??

                                                                                                                                                  Good call on the pretend haggis.

                                                                                                                                                  1. re: steve h.

                                                                                                                                                    Re: Poetry recital?:
                                                                                                                                                    Ae fond kiss, and then we sever;
                                                                                                                                                    Ae fareweel, and then for ever!
                                                                                                                                                    Deep in heart-wrung tears I'll pledge thee,
                                                                                                                                                    Warring sighs and groans I'll wage thee.
                                                                                                                                                    Who shall say that Fortune grieves him,
                                                                                                                                                    While the star of hope she leaves him?
                                                                                                                                                    Me, nae cheerful twinkle lights me;
                                                                                                                                                    Dark despair around benights me.

                                                                                                                                                    Re: Whisky?:
                                                                                                                                                    Liberal lashings of ale shall be served.

                                                                                                                                                    We Are going to Pipe in the Haggis:

                                                                                                                                                  2. re: Gio

                                                                                                                                                    Just popped back to say G just came home from shopping and after looking in 4 stores, including TJ's & WF, he finally bought Kerrygold's cheddar. The Whiskey cheddar was all sold out. It won't be back till St. Patrick's Day. Another Irish day we celebrate. St. Joseph;s Day is 2 days later, that's when the Italian can celebrate.

                                                                                                                                                    1. re: Gio

                                                                                                                                                      Sfinge di San Giuseppe: the best little pastries on St. Joseph's Day (Fathers Day).

                                                                                                                                                      1. re: steve h.

                                                                                                                                                        We serve Zeppoli. The doughnut shape, not the balls. With custard cream and a cherry on the top. Viva San Giuseppe ! (my father's namesake thus the patronage.)

                                                                                                                                                      2. re: Gio

                                                                                                                                                        My father's name was Joseph, and for some reason, and I have absolutely no idea why, it was a tradition to wish him a Happy St. Joseph's Day and pull his ear!

                                                                                                                                                        1. re: roxlet

                                                                                                                                                          Deb and I had a mini-tradition of buying the pastries at Il Fornaio, hopping the 116 electric bus in the Campo up to the Villa Borghese, claiming a seat in the hollow and watching the doggies. good times.

                                                                                                                                                          Naples, not Rome, is the late March/early April destination this year. Quite a change.

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              I like being on the road. Travel broadens. Make it happen.

                                                                                                                                                              Deb and I are pretty fond of Korean food, too.

                                                                                                                                                            2. re: steve h.

                                                                                                                                                              Braggart. J/K Would that I could but I can't right now, Jealous.

                                                                                                                                                              1. re: steve h.

                                                                                                                                                                How exciting! Naples is a whole 'nother animal. I'm sad to say that I have only been there once a long time ago, but I would love to go back. Can't wait to hear about your experience there!

                                                                                                                                                                1. re: roxlet

                                                                                                                                                                  We have a kitchen. I'll get back.

                                                                                                                                                                2. re: steve h.

                                                                                                                                                                  That should be an exciting change Steve; I have fond memories of Naples; met a beautiful 16 yr. old Neapolitan girl on the train from Rome to Florence, and she invited me down for a stay... ended up at her place with her folks out of town, 10 or so teens from all over Italy in town for a political rally/rock concert in an old factory, cooking for everyone out of her parents pantry, and having a quick affair with the lead singer of the rock band for a long weekend, and racing around Naples on his motorbike putting up illegal concert posters in the middle of the night.... ah, youth! Had some great pizza of course too:)

                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                      It's an ancient, gritty city that elicits passion.

                                                                                                                                                                      It's good to be young and insane ;-)

                                                                                                                                                              2. Winnie survived her surgery, and they gave her an absolutely ginormous cone to wear, she can hardly walk in it. Not sure why it's so big. So, I'm not making her wear it unless it's at night when we can't watch her. So far, as long as I keep up with the pain meds, she doesn't seem to be fussing with the stitches. I ordered a "donut" style collar that will arrive on Tuesday.

                                                                                                                                                                Today we have no plans really, except to work on leaning out the basement to prepare for our Super Bowl party. The kegerator is down there (got the keg yesterday!), and so is our klassy beer pong table. I am trying out a recipe I saw on The Kitchn, for "grown up" hot pockets using puff pastry, a sauce made from evaporated milk, cornstarch, cheddar cheese, and YES, the post-Thanksgiving ham that keeps on giving!

                                                                                                                                                                Dinner will be inspired by fourunder's thread about cooking a cheap top round "london broil" low and slow so it comes out nice and tender. SO had a jaccard when I moved it, but I didn't know what it was at the time so I moved it somewhere, so now I need to find it. Side will be a new one too... pasta with broccoli and bacon sauce. Let's hope it's all delish.

                                                                                                                                                                12 Replies
                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                  Awww, Winnie's a cone head! You can buy collars at any pet store; maybe you can find one that's a better size. My late dog Dixie was always very clever about waiting until your attention was elsewhere before chewing where she shouldn't have.

                                                                                                                                                                  Love the idea of your "Hot Pockets."

                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                    Oh, poor thing. The term 'hangdog' must have been invented with bassetts in mind.

                                                                                                                                                                    I saw that hot pocket recipe and thought it looked yummy. Good luck!

                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                      BTW, with the hot pocket thing if you ever make them, ignore the part about putting a baking sheet on top to keep them from puffing too much. That resulted in raw dough even after cooking for the prescribed time. Also seal the edges really well. SO took one look at them and went out to get a pizza. I tried one after I took the pan off and they puffed up, and they tasted pretty good, but sure were ugly. Not nearly as cheesy as real hot pockets either, probably because half the filling leaked out.

                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                      So glad she came thru ok and isn't worrying her stitches!

                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                        Yay Winnie!! Aww, poor pouch, very cute thought. I'd love to know how the top round turns out. I am a fourunder believer.

                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                          Aww,why did they give her the Rottweiler collar? Poor little monster. She's so precious.

                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                            Yeah I dunno... maybe cause she's so long? haha

                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                              HAH! The movie "Up!" is the first thing I thought of as well when I saw the picture, suzi. :-) Now, julie, if she starts talking in different languages..... ;-)

                                                                                                                                                                              Glad she came through the surgery with flying colors. Hope she's back to her old self very soon!

                                                                                                                                                                            2. re: juliejulez

                                                                                                                                                                              Poor baby! I hope she feels better soon!

                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                Does this mean Winnie is destined to be an old maid? Bless her little heart.

                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                  Yup... her and our other boy dog are destined to be just roommates for all of eternity.

                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    Winnie is so adorable in that pic. Looking all well behaved innocent and lady like:)

                                                                                                                                                                              2. Well bitter cold turned in actually freezing-our furnace went out around 3:00 yesterday. We didn't notice until around 6:30 when we noticed the house was barely 60. By the time the emergency crew got here at midnight the house was down to 42 degrees. Thank god for space heaters and heated mattress pads. The boy and I crawled under the covers complete with hats and watched a bunch of Big Bang Theories. The man stayed downstairs to keep an eye of the pipes and making sure the space heaters didn't cause a fire.

                                                                                                                                                                                Thankfully the 500 degree oven needed for the pizza helped keep the kitchen/family room warm. I made one inspired by grampart on another thread.

                                                                                                                                                                                First I cooked up 5 slices of cottage bacon. In some of the rendered fat I sautéed a good sized onion until very soft and just starting to get golden. To the onion I added about 10 shredded brussel sprouts and continued sautéing until they were tender and starting to brown. I let it cool slightly and then spread the mixture on the pizza dough. It was then topped with rounds of fresh mozzarella and the bacon, which had been roughly chopped.

                                                                                                                                                                                I have to say even my not-a-fan-of-the-sprout husband loved it. The onion/sprout mixture was both earthy and sweet, the thick bacon bits added a salty richness. The red wine was a great pairing. This will definetly be a regular on the pizza menu.

                                                                                                                                                                                29 Replies
                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                  Sorry to hear about the furnace. After dropping a wad of money to replace our upstairs HVAC unit last summer, I would honestly need to kill someone if it went out now. Thank goodness for the heated mattress pads. I may need to get one for emergency purposes.

                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                    The heated mattress pads are awesome! We keep our house pretty cool in general plus it's an old home that doesn't heat evenly. I swear it saves us money and it's darn cozy!!!!

                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                      Those heated mattress pads sound terrific! Now we live in an unattached old house I really notice how cold my side of the bed is- furnace man keeps his side warm. This was never a problem before as we always lived on the second or third floor and had free heat from the neighbors.

                                                                                                                                                                                  2. re: foodieX2

                                                                                                                                                                                    Blargh, that's frustrating. Your pizza sounds great. I bought Brussels sprouts this week because I'm convinced that I will like them. I've tried them roasted and wasn't a fan. A few weeks ago Trader Joe's was shredded sprouts with bacon and so that was my next idea. About how long do you saute?

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      The onions took a good 15 minutes and the sprouts probably another 10-15. I did it in cast iron on a really low flame since I wanted them to get tender w/o burning.

                                                                                                                                                                                      I love you keep on trying, like with the kale!! Please post what you do and if you like them.

                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                        I just finished off the kale in a vat of soup for brunch. It's now on the grocery list for this week, it's so good and it's filling which is really nice on days when I feel like I could eat the world. Thanks for the tips, I'll probably make them tomorrow.

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          Sounds great! I made a goat cheese omelet with a bunch of sautéed kale that I had cut into strips. I agree it adds bulk and it tastes good too!

                                                                                                                                                                                        2. re: foodieX2

                                                                                                                                                                                          As expected, love!! I shredded them, sauteed in bacon grease with onions and garlic, then braised in stock, and seasoned with salt, pepper, Aleppo pepper, finished with a splash of malt vinegar and Worcestershire.

                                                                                                                                                                                        3. re: fldhkybnva

                                                                                                                                                                                          fid - try this recipe, it's converted many a brussels sprouts hater. Use the slicer of your food processor to save your sanity. I once hand julienned 4 lbs of brussels sprouts and almost lost my mind. :)


                                                                                                                                                                                          1. re: TorontoJo

                                                                                                                                                                                            Oh, and ignore the useless instructions for caramelizing the shallots and just do whatever you normally do to caramelize onions or shallots. Well caramelized shallots are a big key to the recipe, and this takes a lot longer than 13 minutes.

                                                                                                                                                                                            1. re: TorontoJo

                                                                                                                                                                                              Wow, that looks very tasty. Thanks.

                                                                                                                                                                                              1. re: TorontoJo

                                                                                                                                                                                                I'm trying that recipe, jo, thanks.

                                                                                                                                                                                                Here's another that's good for converting b.sprout doubtahs (and go go mandoline here too):

                                                                                                                                                                                                Garlic sautéed:
                                                                                                                                                                                                4 cups sprouts (about 1 lb/500g/1L)
                                                                                                                                                                                                2 tbsp oil
                                                                                                                                                                                                3 garlic cloves, minced
                                                                                                                                                                                                1/2 tsp salt
                                                                                                                                                                                                1 tbsp lemon juice

                                                                                                                                                                                                Thinly slice sprouts lengthwise into rounds. Heat oil over medium; fry garlic and salt until golden, about 2 mins. Add sprouts and 1/4-1/2 cup water. Cover and increase heat to med high; steam until tender crisp, 6 to 7 mins. Uncover; sauté until liquid evaporates and sprouts are tender, 2 to 3 mins. Toss with lemon juice. You can easily half or double this recipe, and any leftovers are marvelous in bubble and squeak!

                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                I find lots of butter and a small amount of chicken or veggie broth is the way to go with Brussels. I trim them, pierce an X on the bottom and leave them whole. I've converted several people cooking them this way. Just saute briefly and simmer covered on low until tender.

                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                  I find lots of butter is the way to go with almost anything :-)

                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                  A quick note about the TJ's Brussels sprouts - the pre-sliced ones, in my experience, are VERY gamy. I don't know if it's because they use less-than-perfect sprouts for those bags or if they just oxidize as they sit, but they haven't been very tasty the couple of times I've tried them. You're much better off buying them whole and slicing them yourself (the food processor does make this go faster).

                                                                                                                                                                                                  I like to saute shredded ones in a good hot pan with plenty of butter, because I like to get the edges brown while the shreds still retain some crispness. Depending on how many I have in the pan, it can take 6-8 minutes to get them where I like them. If I want them fully tender without burning, foodieX2's approach of lower-slower works well.

                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                    Great, thanks. I bought the whole sprouts in the bag.

                                                                                                                                                                                                3. re: foodieX2

                                                                                                                                                                                                  Oh, what a drag about the furnace.

                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                    Shit! We lost our (oil) heat once on xmas eve. No crew to show up for two days, natch. Space heaters and lots of time spent in bed made it bearable.

                                                                                                                                                                                                    Glad it's fixed now!

                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                      2 days? I would have had to go to my brothers! I am such a wimp....

                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                        Ha! No relatives in town, sadly/fortunately '-)

                                                                                                                                                                                                        It was ok. I'm a furnace myself once under the covers, so it all worked out well.

                                                                                                                                                                                                    2. re: foodieX2

                                                                                                                                                                                                      Yikes on the furnace, foodie! Glad someone was able to get there to fix it, albeit at midnight.

                                                                                                                                                                                                      Your pizza sounds very interesting - glad it was good!

                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                        The Brussels bacon pizza sounds amazing.

                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                          B. sprouts pizza sounded great, so glad you got your heat back quickly!

                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                            Now, I'm not a fan of sprouts at the best of times but have to say putting them on a pizza sounds like a fast way of ruining a good pizza. And, no thanks, I don't want to give it a try just to prove my prejudices wrong.

                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              WFD Known Facts:

                                                                                                                                                                                                              LindaWhit intensely dislikes cilantro.
                                                                                                                                                                                                              And Harters intensely dislike Brussels sprouts.

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                ... and the French are colour-blind, that popped into my head about 1 nanosecond after I saw brown shrimps the last time I was in Britain. :)
                                                                                                                                                                                                                I was wondering if Harters would chime in on this pizza...

                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                  We went out for lunch today. Mrs H had a BOGOF voucher for Pizza Express (our main national pizza chain). I had one with crumbled Italian fennel/chilli sausage, basil, mozzarella and Gran Moravia cheese. Herself had one with pepperoni, tomato & mozzarella.

                                                                                                                                                                                                                  "They" are "proper" pizzas. We don't hold with new fangled stuff like pineapple or chicken tikka masala pizza. Now we can add sprouts to our "don't hold with" list.

                                                                                                                                                                                                                  Not that I have strong views on the subject, you understand.

                                                                                                                                                                                                        2. Grilled pork chops, mashed potatoes, and steamed asparagus are on the menu for tonight. Easy enough and homey for this very cold day.

                                                                                                                                                                                                          1. This morning I was setting up scalloped potatoes and wondered if this American wintertime classic gets enough good press. I slice Idaho potatoes into a deep casserole, layering them with a little flour and butter and thick layers of chunks of ham saved in the freezer from Christmas. When I get toward the top, I start including chunks of sharp Cheddar cheese. On top of everything I put sliced onions then I fill the casserole with hot milk and sprinkle with salt and black pepper. I cover this with foil and bake it for an hour then take off the foil and bake it for another hour so the potatoes get mealy and the sauce gets cheesey and the flavor of the ham permeates everything.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                              1. re: Querencia

                                                                                                                                                                                                                I grew up eating scalloped potatoes at least once a week year round prepared by my late mother. I have been cooking for decades yet have never made them. I wonder if Russet potatoes will do?

                                                                                                                                                                                                              2. As I posted below in the Burns night context, we've been invited to same event hosted by friends of ours (not a drop of Scottish blood between them, but they're literary folk).... not sure what's on the menu, but we're looking forward to the various contributions -- recitals, songs, who knows. I won't be able to contribute as I caught my first cold this winter. Blah!

                                                                                                                                                                                                                Last night I forewent hanging with my band, and instead fulfilled my junk food craving at another local watering hole by splitting a dozen ginormous wings with my man (and really, we could've/should've stopped right then and there), followed by a massive cheeborger for me and 2 (two!!) Chicago hot dogs for him.

                                                                                                                                                                                                                It was a meat fest to end all meat fests, and my man was complaining about hot dog belly all night. I guess he thought those dogs would be on the smaller side. Not so.

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                  I used to be able to keep up with you. That meal sounds so good right now.
                                                                                                                                                                                                                  Sorry you caught the funk. Hopefully you shake it off quickly.

                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                    It was an insane amount of food. Ridic. 2 lbs. up today. No surprise there.

                                                                                                                                                                                                                    "Great" thing about colds: lack of appetite due to lack of taste, so no particular interest in food. Woot. I guess '-)

                                                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                                                    ach! on the cold! but yummers on the meat fest. hope you can enjoy yourself tonight - it sounds fun.

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      It was bound to happen, I guess. 2 colds a year is kinda normal for me. I was just hopeful I might be able to sneak by this time.... it could be much worse.

                                                                                                                                                                                                                      (And I probably shouldn't be writing this lest I want it to turn into a full-blown pneumonia..... and I don't even believe in jinxing yerself. Gah!)

                                                                                                                                                                                                                  3. Freezer diving found an hidden casserole that looks like one of our favorites- the California Casserole of the seventies. Perfect.

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                      Dare say what is a CA casserole? Never heard of it!

                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                        me either, and I'm a California girl, pretty much....
                                                                                                                                                                                                                        do tell, Berheenia!

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Here you go. This was also a biggie in Sunset one dish meals cookbook, a cookbook I treasure from a yard sale.

                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                            Interesting! i have a Craig Claiborne cookbook, love him....

                                                                                                                                                                                                                    2. Pan seared lamb shoulder chops simply seasoned with salt and pepper and rosemary Dijon on the side for dipping. I had intended to braise them but I'm hungry so I'll just have to chew more than I planned.

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                        I've never thought of shoulder chops to be particularly chewy & grill them all the time. They're really flavorful that way.

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          For some reason I assumed they were often braised because of the connective tissue chew. I've made them a few times before and just slightly more chew than the leg now that you mention it. I assume 4 or so minutes per side should do it? Good thing I'm alone, can gnaw my way through the bones.

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            I've only seen fairly thin chops from the shoulder, so 4 min. per side (perhaps a little less once you flip) should be fine.

                                                                                                                                                                                                                            Dang. Once I can taste stuff again I need to make some lamb....

                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              Yea, I've been in need of lamb since I polished off the last of the New Years leg of lamb. I hope you feel better soon. Definitely better to save the lamb for fully functional smell and taste receptors.

                                                                                                                                                                                                                      2. A warm hello from windy, icy Toronto! Baby it's cold outside indeed roxlet and we too have had more than enough of this latest polar vortex! Sheesh!!

                                                                                                                                                                                                                        Last night we had a stir fry w shrimp & bok choy over steamed rice. It was a tasty meal but we were both left craving a rib-sticking wintery meal. I'll be roasting tomorrow but tonight we've decided on a huge pan of lasagna. My sauce is simmering away as I type. We'll have lots of buttery garlic bread alongside. And there will be wine.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                          The lasagna, garlic bread and wine are perfect for an icy night. Stay warm, Bc!

                                                                                                                                                                                                                        2. tonight we're taking the Oldster to our fave local sichuan, and hooray for the fact he likes it, though he crinkled up his nose when i said "chinese food". he doesn't remember what he likes. i can't wait! i am being "good" until dinner and subsisting on anchovy stuffed olives and blueberries. (not at the same time.)

                                                                                                                                                                                                                          tomorrow i'm planning on making that halal chicken roxlet and others now tout so much - have everything i need.

                                                                                                                                                                                                                          monday i think we'll make pizza - we rarely do, though we have a pizza stone, and i bought TJs pizza dough today. i also have spanish charcuterie that will go on top, plus some fresh mozz.

                                                                                                                                                                                                                          that's the plan, anyway....

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                i'm about to get behind it right now. so hungry.

                                                                                                                                                                                                                            1. Last night's sangria, a couple of tapas, and good chit-chat with my friend at Dali was just what was needed. The hugs and kisses from the staff weren't too shabby either. :-)

                                                                                                                                                                                                                              Errands and a badly needed haircut today. Then some reading - both CH and a magazine. I *should* have deep-cleaned the dining room floor, but there's always tomorrow, said Scarlett.

                                                                                                                                                                                                                              Inspired by mc's suggested use of gojuchang further upthread, I've made a marinade of about 1/3 cup teriyaki sauce, some vegetable oil, 1 Tbsp. of Neem Wild Forest honey (has a deep, earthy taste to it with an ever-so-slight licorice undertone to it - from India), 1/2 heaping tsp. of minced garlic, 1/2 heaping tsp. of minced ginger, about 1 tsp. of sesame oil (whatever was left in the bottle) and maybe 1/4 to 1/2 tsp. of sriracha.

                                                                                                                                                                                                                              That was poured over two chicken thighs to marinate. The chicken will be roasted at 400°, spooning a bit of the marinade over top as needed.

                                                                                                                                                                                                                              Sides will be steamed broccoli with toasted sesame seeds and probably some basmati rice, if I want a starch.

                                                                                                                                                                                                                              And like Breadcrumbs, there is wine. Already. :-)

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. Moroccan Beef & Sweet Potato Stew - a slow cooker recipe I revised for the oven - original recipe at this link http://www.beefitswhatsfordinner.com/...

                                                                                                                                                                                                                                I downsized for 1 pound of beef by cutting spices (cumin & cinnamon & cayanne) by half but leaving all the rest the same. Preheated the oven to 350F while I peeled & diced the sweet potatoes and 1/4 c. chopped onion (since I didn't have the canned tomatoes w garlic/onion premix suggested in the recipe). I used my smallest roaster with the lid on, baked for 2 hours. Resulting stew was thick - almost no liquid remaining - and the beef & potatoes were very tender. The tomatoes, spices & raisins all added up to a hint of sweetness - easy to have a slightly different combination with each bite.

                                                                                                                                                                                                                                I served with a pita pocket / bread, not couscous or rice. And forgot to add the slivered almonds garnish. We didn't miss them, but I'll probably add those for crunch next time.

                                                                                                                                                                                                                                This one is going into our beef-stew recipes rotation.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. We're testing out some recipes for Chinese NY next week and are making mapo dofu, dry-fry green beans, hangzhou aubergine. All from Every Grain of Rice.

                                                                                                                                                                                                                                  All the ingredients are prepped and I'm just waiting for our small boy to finish having his story read to him (his first book with actual chapters!)

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                                    The chilli bean paste and fermented black beans we bought online were SO salty! And the paste was very spicy. Good job we tested. With a bit of tinkering the tofu dish would be a quick and easy midweek dinner.

                                                                                                                                                                                                                                    1. re: helen_m

                                                                                                                                                                                                                                      Yeah, that black bean paste is a veritable salt lick... found that out the hard way when I made the Sichuan braised pork cheeks recently.

                                                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                                                        Fermented black beans really ought to be rinsed before using, other wise they're terribly salty. I put the amount I'll use in a small strainer and let tap water run through for a couple of minutes. That works. Strainer on top of a glass measuring cup so I don't waste time.

                                                                                                                                                                                                                                    2. Well the furnace getting fixed was too good to be true. Got home from a fun day in Boston, along with some good eats, to house in the 40's again. Argh! The guy thinks the oil tanks needs to be pumped, he hopes to get here before midnight.

                                                                                                                                                                                                                                      We went to master Lego builders contest. For those in area with Lego loving kids in their lives Legoland is coming to Assembly Sq. In Somerville!! Woot!

                                                                                                                                                                                                                                      Before hand we hit a middle eastern resteraunt for some decent shawarma and some excellent hummus and falafel. Afterwards we hit Sugar Heaven for some not-so-penny candy.

                                                                                                                                                                                                                                      Now I have the oven cranked to 500 to reheat last night pizza. That should warm up the house!

                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                        UGH! on the furnace, foodie! I hope it does get fixed with the tank pumping!

                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                            When I saw you were up so early I feared the worst! Congrats on the fix. Boo on the bill.

                                                                                                                                                                                                                                      2. Tonight is going to be pork chops dipped into dry ranch powder, then in egg, then in panko and pan fried. Cheddar cream cheese mashed from last night is going into potato cakes and sliced tomatoes with just salt and pepper.

                                                                                                                                                                                                                                        1. A return to bistro fare tonite. Frisée salade with lardons, Roquefort & a tarragon Dijon shallot vinaigrette followed by seared duck breast with a red wine green peppercorn demi & a scallion & duck crackling corn pudding.

                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                                                            Oh. My. Freakin'. God. That entire dinner sounds amazing, and looks even better. rjbh, fine job.

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              'what she said' :)

                                                                                                                                                                                                                                              corn pudding; must make some of that soon....

                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                Totally made up on the fly. Came a little more muffiny and less puddingy than I wanted. But still a good addition to the plate.

                                                                                                                                                                                                                                            2. 15 bean soup, made with a ham hock base and some other veggies. Put in the crock pot this morning and simmered all day. Buttermilk rye bread made in the bread machine. Cheese and fruit plate for "dessert".

                                                                                                                                                                                                                                              1. Chicken satay on the grill with grilled asparagus, cucumber salad and rice for the man. I always make a double batch of peanut sauce- nice and spicy- since the man loves it.

                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                  I adore peanut sauce. What recipe do you use?

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    I don't. :) I've been making it so long it's second nature now but I start by adding a big spoonful of or two of peanut butter to warm coconut cream (medium low heat,) then adding a glug of sweet chili sauce, a splash of fish sauce, a sprinkle of rice vinegar, a sprinkle of soy if it needs salt. I know some people add sugar but I don't, I really don't think it needs it and I use peanut butter than doesn't have sugar in it either. Bring it to a boil for a few minutes and then back down to low heat to keep it warm until you're ready to serve. If it's not thick enough, back up to boil to evaporate the water in the coconut cream/ coconut milk- some have a higher percentage of water than others.

                                                                                                                                                                                                                                                    Give it a try and figure out what proportions you like. :)

                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                        Duh! I forgot the chiles! You've mentioned using serranos before and they work great, very finely minced. Other chiles work great, too, I grow several kinds and use whatever has been picked and is in the bowl on the counter- serrano, that dragon, jalapeno, etc, they all work fine. Even chile pastes or sauces work (just omit the rice vinegar if you use something that already has vinegar in it.) Taste as you go until it gets where you want the heat to be.

                                                                                                                                                                                                                                                2. Asparagus and smoked salmon risotto.

                                                                                                                                                                                                                                                  Usually an early summer dish at Casa Harters, when the English asparagus is available. Tonight we're using Peruvian. You know know how to make a risotto - this one has asparagus and smoked salmon in it. Simples.

                                                                                                                                                                                                                                                  1. I pulled a HUGE rib steak out of the freezer last night for tonight's dinner. It is more like a mini prime rib roast than a steak so that's how I'm going to make it: roasted in the oven. Sides will be carrots roasted with thyme and mashed potatoes left over from last night's meal.

                                                                                                                                                                                                                                                    1. Having been such a "good" girl yesterday food-wise, I decided to splurge on a pasta meal tonight, which is a rare event @casa lingua.

                                                                                                                                                                                                                                                      2 hawt Eye-talians from our recent trip to Philadelphia will be fried up in a saucepan, after which some onion & celery will be added (if I make it to the store, I might even get some carrot for the whole damn trinity). Can of San Marzano will get blended and added, oregano, thyme, rosemary, basil -- the usual suspects.

                                                                                                                                                                                                                                                      Cavatappi wil be finished in the sawce. Bufflo mozza for starters and perhaps a simple green salad on the side.

                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                        1. re: Njchicaa

                                                                                                                                                                                                                                                          Thanks, hope it goes down well. Ever since we said good-bye to pasta on a regular basis, it doesn't always like me back. Of course, it could also be the tomato sauce. We'll never know '-D

                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            Fingers crossed that the pasta dinner likes you tonight. I can't remember the last time I had pasta. I must remedy that soon.

                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              oh geez I can't even imagine excluding pasta from my weekly diet. I hope that it doesn't upset your system too much!

                                                                                                                                                                                                                                                              1. re: Njchicaa

                                                                                                                                                                                                                                                                Yep. Both of us this time.

                                                                                                                                                                                                                                                                Still not sure if it's the pasta or the sauce that's the problem. Feh.

                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                  Why don't you try pasta without tomatoes?

                                                                                                                                                                                                                                                                  Tomato sauce kills me on pasta for some reason.

                                                                                                                                                                                                                                                                  I've since resigned myself to pasta with olive oil, herbs, and cheese, which isn't exactly a bummer of a meal. I eat it at least twice a week.

                                                                                                                                                                                                                                                                  Gone are the days of lasagna, meatballs, and Bolognese, but oh well. I think I'd rather have the pasta anyway.

                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                    Hope it passes quickly. Sorry it didn't go well.

                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      Oh, it passes very quickly. When I do have a reaction, it happens pretty much immediately after I put my fork down.

                                                                                                                                                                                                                                                                      Because of the unpredictability for so many foods, I tend to just freakin' eat them and deal with the consequences.

                                                                                                                                                                                                                                                                      I am beginning to wonder if cooked tomatoes are indeed the culprit, though I seem to have less of a problem with pizza.

                                                                                                                                                                                                                                                                      But I made a tomato soup recently that pretty much went straight through me.... sorry, TMI, but I guess my reaction could be much, much worse. So I just deal.

                                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                                      I know I get pretty bad heartburn with tomato based sauces. I just deal with it and try to eat dinner earlier on the days I'm using that sauce but that could be the problem... maybe the acidity is what's messing you up?

                                                                                                                                                                                                                                                            2. No cooking tonight--a friend has invited us over for duck. We're bringing the wine - this one, but from 2011: https://www.crackawines.com.au/Chatea...

                                                                                                                                                                                                                                                              I am marinating my ground turkey for Halal Cart kebabs tomorrow! Lots of chopped oregano, garlic, a bit of ground coriander, and lemon juice (added zest for kicks). Hope it turns out.

                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                Ground turkey and kebabs? How does that work?

                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                  You form patties or "sausages" around skewers, or just broil or grill them free form. I think only in American English does "kebab" signal whole chunks of meat on a stick. I have a Palestinian kebab recipe calling for ground meat. Think kofte or cevapi.

                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                      Kebab is similarly used and understood in British English. Although, more often than not, we'd call it a "shish kebab" for whole chunks. Kofta, or kofta kebab, would indicate minced meat whilst "doner kebab" would usually the usually vile meat sliced off a rotating slab of mainly fatty meat.

                                                                                                                                                                                                                                                                      "Kebab" would also be used for pretty much anything put on a metal skewer for cooking.

                                                                                                                                                                                                                                                                2. While running errands yesterday, I decided I needed pot roast for dinner tonight. Found a small tied chuck roast at Hannafords, so that's WFD tonight...perfect for the cold, windy day that it is in New England. I'm not going outside at all!

                                                                                                                                                                                                                                                                  My Mom's lemon pot roast, my favorite pot roast dish, is my go-to. I often now use freshly minced garlic and ginger with a touch more dried ground ginger, but the original recipe is below. I know foodiex2's family has enjoyed this recipe in the past as well.

                                                                                                                                                                                                                                                                  Boiled Yukon Golds and carrots to go alongside. There will be wine. There won't be football. There will be cleaning of the house, however.


                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      Great minds, I have that pot roast in my slow cooker right now!

                                                                                                                                                                                                                                                                      We were going to go pond skating this afternoon but one step outside changed our minds. BRRRRRRR

                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                        Nice idea in using the slow cooker. When do you had the lemon juice/onion mixture - all at once with the red wine?

                                                                                                                                                                                                                                                                        And my thermometer on the deck is reading 10°. No thank you.

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          I add it with red wine. I have wondered if I would get a more pronounced lemon flavor if I waited until half way thru. I do add a generous squeeze of lemon when make the gravy. I think the lemon is what really makes the pot roast special and the slow cooker tends to dilute strong favors.

                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                            Adding the extra lemon while making gravy sounds like a good way to get around the flavor dilution if you're not home to add the lemon/onion blend until halfway through cooking. How long do you cook it in the slow cooker? I've never thought about making this in the crockpot, so it's always a weekend meal for me.

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              If I am in and out or just at home I do high for 4 hours but when I make on a work day it's low for 6-8 hours depending on the size of the roast.

                                                                                                                                                                                                                                                                    2. I'm joining the Halal cart chicken party - chicken breasts instead of thighs and served over lettuce with the sauce as dressing.

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                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        Lemme know what you think, I haven't made this because of the rice.

                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                          Will do! I'm thinking of adding the seasonings in the rice to the chicken when it gets cooked.

                                                                                                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                                                                                                          I'm going to have to make th