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

roxlet Jan 24, 2014 04:48 AM

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.

  1. s
    sedimental Jan 27, 2014 08:22 PM

    Meatless Monday!
    Red lentil soup with barley, carrots, mint, lemon and tomato. Really tasty. Arepas and cheese. Red wine.

    1. s
      SlinkySai Jan 27, 2014 07:54 PM

      I start my work week tomorrow-- 7 days on, an awkward version of second shift. I had some stuff in our fridge that I didn't want to go bad, so I made carrot and zucchini sticks and roasted them in the oven. I love roasted vegetables and this was the first time I had tried these. Lovely.
      I had a few chicken breasts, one lemon, and most of two heads of garlic. I pulled out my trusty iron skillet that I love using in the winter-- using it already makes me feel warmer. I seasoned my chicken with S&P, Italian seasoning, and the lemon zest and seared it in my pan on both sides. I cut one end of my garlic off, stuck it cut end down and put quarters of my lemon in with the chicken and finished it off in the oven. Delicious. :)

      1. roxlet Jan 27, 2014 10:07 AM

        Let's continue here


        1. Berheenia Jan 27, 2014 07:13 AM

          Last nights boneless pork chops were amazing thanks to mc's 24 hour buttermilk soak and screaming hot CI pan method. I added cumin to the soak but forgot about the spicy paprika.

          2 Replies
          1. re: Berheenia
            mariacarmen Jan 27, 2014 08:19 AM

            ooh you must try it with smoked! reminds me i must make something with it again...

            1. re: mariacarmen
              Berheenia Jan 27, 2014 10:41 AM

              I sprinkled some on the meat before hitting the CI. There are leftovers for tonight ....mmmmmm

          2. tcamp Jan 27, 2014 06:57 AM

            Wow, positively toasty here in the DC area - thermometer says 43! Won't last, more cold coming tonight.

            As for dinner, last night was the Tanis bistecca with fried potatoes and artichokes. Yum! Also, sautéed spinach and pan braised mushrooms w/ butter and garlic. Tonight, quick dinner as kids have scouts. Aidells sausages, browned in the skillet, rice or pasta, and sautéed apples.

            Also, beans and a ham bone are going to spend the night in the crockpot, hopefully making beautiful music together. Lunches for the week.

            3 Replies
            1. re: tcamp
              fldhkybnva Jan 27, 2014 07:05 AM

              I woke up this morning and by the time I had driven away from the house I realized I forgot my hat. Then I realized that it was quite warm, much warmer than yesterday. I guess I'll look forward to some cold on the way. Your dinner last night sounds great.

              1. re: tcamp
                helen_m Jan 27, 2014 07:45 AM

                I cooked that David Tanis recipe for the first time this week - it's a lovely combination, isn't it. I can see me making it a lot, especially when it's grilling weather.

                1. re: helen_m
                  tcamp Jan 27, 2014 07:59 AM

                  I got the idea from you so thanks for posting. I was too lazy to uncover the snowtopped grill so I did the steak under the broiler. It was very good but next time, I'll grill it.

              2. Cherylptw Jan 27, 2014 04:52 AM

                Last night's dinner was pan seared ribeyes, rice pilaf and garlic broccoli. We also finished off the last of the braised greens from a few days ago.

                I have a piece of ham in the freezer I'll be pulling out and cutting into ham steaks, which will get baked with a sweet mustard glaze. Sides will be my sweet potato hash and probably green peas. There's veggies for a garden salad that need using up and a batch of homemade dinner rolls will be made.

                4 Replies
                1. re: Cherylptw
                  Cherylptw Jan 27, 2014 09:13 PM

                  Dinner Rolls

                  1. re: Cherylptw
                    roxlet Jan 28, 2014 05:08 AM

                    Great looking rolls!

                    1. re: roxlet
                      Cherylptw Jan 28, 2014 10:10 PM


                  2. re: Cherylptw
                    Cherylptw Jan 27, 2014 09:16 PM

                    We ended up having braised cabbage instead of peas...here's a pic of the rolls...

                  3. letsindulge Jan 26, 2014 08:03 PM

                    Pics of pestata, pan-seared duck legs, and finished dish of duck sugo, rigatoni, and steamed broccoli. Sauce was looking pale from lack of porcini, and liquid so I improvised with tomato paste.

                    2 Replies
                    1. re: letsindulge
                      mariacarmen Jan 26, 2014 09:51 PM

                      i'd never heard of a pestata - google turned up this:


                      i get that it's a paste of anything - yours is green - what's it made of?
                      that finished dish looks really delicious!

                      ooh, just found this one, too:


                      man, i never stop learning things here!

                      thanks, letsindulge!

                      1. re: mariacarmen
                        letsindulge Jan 27, 2014 06:25 AM

                        Pestata = moist paste. Into the food processor went onions, garlic, celery, sage leaves, rosemary, and Italian parsley. Sauce was indeed rich and delicious. Next time I'd like to have the porcini's on hand for the traditional recipe.

                    2. mariacarmen Jan 26, 2014 07:42 PM

                      Another Halal Cart Chicken convert! We loved this dish!

                      i tinkered with half the white sauce as i described earlier, but now only had goat yogurt available - which happily went wonderfully in the sauce - i am a total goat girl. also added lemon juice and minced garlic which helped balance the sweetness. but you really can't taste the sweetness when mixed with everything.

                      i thought that the small amount of marinade wouldn't be enough but it was. (although my pack of chicken was only 1 lb. 4 oz., tho the recipe called for about 2 lbs.) Fresh oregano in this is key, to me.

                      i would like to have had a little more cuminy flavor in my rice but again, once you put the different components together it all really works. especially with the heat of the harissa.
                      i ended up just heating mini-pitas which we used as scoopers. if i hadn't worked today, i would have tried making the pitas myself.

                      we have a lot of rice and sauce left, and a little bit of chicken - it'll all make a good late night snack as we're heading out later to our favorite bar's "holiday" party.

                      A big thanks to roxlet for bringing this to our attention months ago, and to TorontoJo for flogging it into new life!

                      3 Replies
                      1. re: mariacarmen
                        nothingswrong Jan 26, 2014 10:09 PM

                        Looks great!

                        1. re: nothingswrong
                          mariacarmen Jan 26, 2014 10:25 PM


                        2. re: mariacarmen
                          TorontoJo Jan 27, 2014 04:13 AM

                          As always, the Home Cooking board just keeps on giving. My thanks goes out to Becca Porter who linked to the recipe in this thread: http://chowhound.chow.com/topics/885714

                          I took one look at the recipe and knew I had to make it. And hooray to roxlet for discovering this earlier -- I always knew I should spend more time on the WFD threads, and this cements it. I would have been enjoying halal cart chicken months ago!

                          BTW, I haven't yet served this with pita, as I enjoy the rice so much that I don't bother with another carb.

                          P.S. mariacarmen -- that little square plate sure looks like the ones I got from C&B years ago. My fave little app plates. I was sad when I found out they were discontinued.

                        3. f
                          Frizzle Jan 26, 2014 07:17 PM

                          It's a use up vegetables day here as the bloke and I are off on separate travels this week. Him for work and the toddler and I for fun.

                          I've got a big pot of soup on the go that's taken care of most of the vegetables. What soup we don't eat tonight will be gifted to the mother-in-law who has a dental procedure tomorrow. The remaining vegetable is a purple cauliflower the toddler insisted we purchase because it looked so bright. I'm thinking I'll lightly steam it and have bagna cauda (hot garlic and anchovy dip) with it for the toddler and I. The fish-hating bloke will probably want his cauliflower roasted.

                          Meals for the rest of the week will be bought and we're planning on ending the week with something for Chinese New Year - menu, guests and location to be determined.

                          1 Reply
                          1. re: Frizzle
                            fldhkybnva Jan 27, 2014 04:10 AM

                            Loveee bagna cauda!! Your little one is so adventurous :)

                          2. s
                            SarahCW Jan 26, 2014 05:36 PM

                            My very first whole roasted chicken is in the oven. I've had rotisserie chicken before, but never cooked it myself or even had homemade roasted whole chicken. I'm roughly following a Michael Symon orange coriander chicken over roasted veggies. I hope I can get it done and not over or under done.The breast is done, but the thighs aren't, so i flipped it on the side. Hopefully it wont destroy all the crispy skin. Learning is my goal--so maybe for chicken number 2 I will know more!

                            2 Replies
                            1. re: SarahCW
                              fldhkybnva Jan 26, 2014 05:41 PM

                              Congratulations on your first roasted whole chicken! I love roast chicken and after my first have never looked back, it's such a simple and always pleasing meal.

                              1. re: SarahCW
                                nothingswrong Jan 26, 2014 10:06 PM

                                How did it turn out?

                              2. gini Jan 26, 2014 05:08 PM

                                Our wood stove has been installed in the living room! We fired it up for the first time tonight and are reveling in its coziness.

                                On Saturday, we ate more of the beef stew, then dates & blue cheese before heading to a Belgian beer bar for a round with friends.

                                Tonight we had our very lovely neighbors and their two children over for dinner. The upside of having young kids as dinner guests? They had left the house by 7:15pm.

                                We made marinated grilled flank steak (red onion, oregano, garlic, verjus, oil, cumin, s&p) in an ancho chili cream sauce, green rice (zucchini, jalapeno, scallion, gruyere, cilantro), grapefruit and shaved fennel salad, guacamole. For dessert, individual chocolate souflees with whipped cream. A nice Etna Rossa to drink, and now I can enjoy the rest of the evening at home.

                                1 Reply
                                1. re: gini
                                  roxlet Jan 26, 2014 07:26 PM

                                  I think there is nothing cozier than a wood stove!

                                2. fldhkybnva Jan 26, 2014 04:59 PM

                                  I had my doubts about Canadians, but TorontoJo really hit the ball out the park with the Halal chicken propaganda. I might be quicker to listen to recommendations from the north next time. The chicken turned out great and the salad style worked out really well. I agree, I think I could eat this sauce on anything.

                                  8 Replies
                                  1. re: fldhkybnva
                                    TorontoJo Jan 26, 2014 05:08 PM

                                    Oh hooray! I would hate to be flogging a dud recipe (though I've had very few duds come out of Kenji's kitchen).

                                    And if it makes you feel better, I'm from Chicago originally. ;o)

                                    Now let's see what happens to that Zuni chicken of yours. I'm normally a white meat gal, but the extra fat in the dark meat adds a lot to the dish.

                                    1. re: TorontoJo
                                      fldhkybnva Jan 26, 2014 05:42 PM

                                      Well, I was supposed to start brining Zuni tonight for Wednesday and that never happened so you never know...I actually think it might end up as halal chicken. I could easily eat the chicken with sauce as a meal. Did you cut up the chicken before marinating?

                                      1. re: fldhkybnva
                                        TorontoJo Jan 26, 2014 06:15 PM

                                        I cut it up roughly -- hacked is probably a better term. And I just threw it all into a slow cooker with the marinade. I didn't bother marinating separately.

                                        1. re: TorontoJo
                                          KatoK Jan 26, 2014 08:08 PM

                                          TorontoJo, on your recommendation, I followed your slow cooker suggestion for my first go at the Halal Chicken recipe. I haven't had the original, so I have no frame of reference, but it was pretty darned good and I will definitely give it some tweaks to up the flavor ante and put it in the rotation. I too went all yogurt for the sauce and added some sliced cucumber to the mix as well as some microplaned garlic. I love the way that the chicken crisped up in the skillet for the second cooking. As my son said, it was kind of like chicken carnitas.

                                          1. re: KatoK
                                            TorontoJo Jan 27, 2014 04:03 AM

                                            That's so funny -- my husband described it exactly the same way! And we adore carnitas, so "chicken carnitas" is a very good thing.

                                    2. re: fldhkybnva
                                      suzigirl Jan 26, 2014 05:15 PM

                                      That looks so good. I will probably dream of salad tonight. I also dream of corn on the cob a lot, too. Glad that you liked it. I may have to join the rest of the halal lemmings here and try it out. I want to be a lemming, too.

                                      1. re: suzigirl
                                        fldhkybnva Jan 26, 2014 05:43 PM

                                        You should give it a try, it's super easy and very tasty.

                                      2. re: fldhkybnva
                                        MamasCooking Jan 26, 2014 06:25 PM

                                        Don't doubt the Canadians! They can source the finest foods cook and eat well! I drool when I read some of the luxury ingredients available there.

                                      3. suzigirl Jan 26, 2014 04:54 PM

                                        Old school taco night. The usual suspects here... ground beef, Penzey's taco seasoning, stand and stuff shells, lettuce, tomato, cheddar, salsa and sour cream. I mixed some salsa into the rice and reduced the water to make a cheaters Spanish rice. Refried beans with cheddar. Now if only margaritas and I were friends...

                                        1. Breadcrumbs Jan 26, 2014 04:51 PM

                                          Last night's lasagna hit the spot...the wine didn't hurt either!! It definitely felt much warmer after dinner!!!

                                          Today I made two dishes to warm our hearts and souls since it seems the polar vortex will linger with worse days ahead this week!

                                          mr bc is carving a Tuscan-inspired Roast Chicken with Fennel. My roast garlic mashed potatoes are in the warming oven and peas and shallots are sautéing atop the stove. Tomorrow will dine on a meal inspired by LindaWhits post above...a pot roast! I made a recipe from one of my John Ash cookbooks and after starting it out on the stove, I finished it in the slow-cooker so we'll just need to re-heat it tomorrow and serve it w the leftover mash. Thanks Linda!!

                                          mr bc just cracked open a Rodney Strong Pinot...to take the chill out of the air!

                                          1 Reply
                                          1. re: Breadcrumbs
                                            suzigirl Jan 26, 2014 04:59 PM

                                            That looks fantastic.

                                          2. r
                                            rjbh20 Jan 26, 2014 04:28 PM

                                            Sunday evening ramen noodle dinner redux. Particularly good roast pork belly.

                                            4 Replies
                                            1. re: rjbh20
                                              steve h. Jan 26, 2014 04:32 PM

                                              Looks mighty tasty.

                                              1. re: rjbh20
                                                roxlet Jan 26, 2014 04:56 PM

                                                That roast pork belly is evil.

                                                1. re: rjbh20
                                                  mariacarmen Jan 26, 2014 04:59 PM


                                                  1. re: mariacarmen
                                                    rjbh20 Jan 26, 2014 06:12 PM

                                                    A total no brainer and really good. I'm thinking pork buns with scallions & hoisin sauce next time.

                                                2. letsindulge Jan 26, 2014 04:25 PM

                                                  Mid-afternoon, low 70's here in CA. Taking duck legs from the freezer, onion, garlic, and celery from the fridge, fresh parsley, sage, and rosemary from the garden, and LO Coppala Chardonnay to make Lidia Bastianich's Slow Cooked Duck Sugo. Will finish with a drizzle of truffle oil since I am sans the porcini's. To be served over a boxed Colivita rigatoni, and a side of steamed broccoli. Ready-made tapioca pudding for a sweet end. Grammy's on the tube. Ghetto fabulous in the house. LOL! Pics to follow.

                                                  1. helen_m Jan 26, 2014 03:09 PM

                                                    Lamb shanks with red wine, garlic and rosemary is in the oven slowly braising. I'm so glad shanks are still reasonably priced in the US, they were fashionably expensive in the UK.

                                                    We'll have them with sweet potato mash and buttered cabbage. I needed to open some wine for the lamb. Shame, I'll have to have a glass!

                                                    5 Replies
                                                    1. re: helen_m
                                                      suzigirl Jan 26, 2014 03:18 PM

                                                      All this shank talk lately is making me want some. Your dinner sounds wonderful.

                                                      1. re: suzigirl
                                                        steve h. Jan 26, 2014 03:38 PM

                                                        You southern folk should be dazzling us Yankees with your seafood chops. It gives us hope that somewhere on the planet there is sun, blue skies and warmth.

                                                        And that goes double for Frizzle.

                                                        1. re: steve h.
                                                          suzigirl Jan 26, 2014 03:49 PM

                                                          I would love to delight everyone with all the wonders we have in the sea and lakes but James is not a fish fan. Salmon, crab and shrimp and scallops sometimes. That's it. :-(

                                                      2. re: helen_m
                                                        MamasCooking Jan 26, 2014 04:51 PM

                                                        Buttered cabbage is fabulous stuff!

                                                        1. re: helen_m
                                                          mariacarmen Jan 26, 2014 04:58 PM

                                                          this makes me mad at my BF.

                                                        2. TorontoJo Jan 26, 2014 03:00 PM

                                                          Last night's dinner was a 10-course tasting menu at Momofuku Shoto, so tonight's dinner is the polar (vortex) opposite: guacamole and chips. Was at the grocery store and the avocados were perfectly ripe, so I couldn't resist. Added some ripe tomatoes, red onion, jalapeno, lime juice and salt (no cilantro for me, sorry). The guac and a bowl of tortilla chips and I'm calling that dinner.

                                                          The drink pairings last night were lovely and rather interesting, so for the guac and chips, I'm going with a cocktail of moscato d'asti, a splash of gin and grapefruit bitters.

                                                          5 Replies
                                                          1. re: TorontoJo
                                                            steve h. Jan 26, 2014 03:03 PM

                                                            Is it the best restaurant in Toronto?

                                                            1. re: steve h.
                                                              TorontoJo Jan 26, 2014 04:20 PM

                                                              Nah, for fine dining, I prefer Splendido or Bero. Though Splendido is going through a bit of a shift right now, so I'm going to give them a few months to settle.

                                                              But it depends on your definition of "best". My normal eating out preference is for small, decidedly un-fancy spots that serve up great food for great value, not hyper-pricey fine dining spots.

                                                              And back to our regularly scheduled program, the guac was awesome. :0)

                                                            2. re: TorontoJo
                                                              mariacarmen Jan 26, 2014 04:58 PM

                                                              love your guac cocktail....

                                                              1. re: TorontoJo
                                                                grayelf Jan 26, 2014 05:20 PM

                                                                I love moscato -- Here's a current fave that we had last night before the lasagne: http://www.mionettousa.com/moscato-il...

                                                                Which one did you use for your guactail, jo?

                                                                1. re: grayelf
                                                                  TorontoJo Jan 26, 2014 05:29 PM

                                                                  Guactail! Love it!

                                                                  I used a Batasiolo moscato d'asti. Tasty, well-balanced sweetness:


                                                              2. steve h. Jan 26, 2014 02:55 PM

                                                                Braised short ribs and mashed potatoes are up tonight. Cold weather demands bold flavors. Wine TBD.

                                                                Brunch was duck hash topped with poached eggs. We washed it down with blood orange bellinis. The season is short so you have to squeeze 'em when you can. I shoveled snow, Deb cooked. I squeezed the oranges, did the dishes.

                                                                9 Replies
                                                                1. re: steve h.
                                                                  LindaWhit Jan 26, 2014 03:25 PM

                                                                  I need to get some more blood oranges. I do have frozen juice in my freezer from last year, however....could have used that in my sangria tonight!

                                                                  1. re: LindaWhit
                                                                    steve h. Jan 26, 2014 03:41 PM

                                                                    Oh yeah.

                                                                  2. re: steve h.
                                                                    helen_m Jan 26, 2014 03:45 PM

                                                                    I have a bit of a blood orange obsession and whenever I see them I have to buy some as the season is too short! I found Californian 'Seville' oranges the other day. What a treat!

                                                                    1. re: helen_m
                                                                      steve h. Jan 26, 2014 04:10 PM

                                                                      Rare stuff.

                                                                      1. re: helen_m
                                                                        mariacarmen Jan 26, 2014 04:57 PM

                                                                        me too on the blood orange obsession, i'm going through bags of them every week right now!

                                                                        1. re: mariacarmen
                                                                          steve h. Jan 26, 2014 05:00 PM

                                                                          Prosecco and blood orange juice.


                                                                        2. re: helen_m
                                                                          rabaja Jan 26, 2014 07:27 PM

                                                                          What did you do with the Seville oranges?
                                                                          I love them but only think of them when I'm making marmalade? Or maybe shaker pie.

                                                                          1. re: rabaja
                                                                            helen_m Jan 27, 2014 07:38 AM

                                                                            I was a bit cavalier with them and zested the peel of some to go in gin and tonics and used the juice to make a dressing for an old favourite Nigella duck salad. Then I went back to get some more to make marmalade or curd and they were gone. I'm an idiot!

                                                                            The best thing I ever did with them was a take on that Suzanne Goin chocolate and lemon tart using seville oranges. It was very, very good.

                                                                        3. re: steve h.
                                                                          steve h. Jan 26, 2014 05:11 PM

                                                                          It was a tasty meal. We washed the short ribs, mashed, carrots down with a decent California cabernet. Goldfinger on the plasma.

                                                                          Bond: Do you expect me to talk?
                                                                          Goldfinger: No Mister Bond, I expect you to die.

                                                                          Good stuff.

                                                                        4. weezieduzzit Jan 26, 2014 02:49 PM

                                                                          So much for dinner plans... I'll be shoving something in my mouth as we fly down the freeway- Billy Zoom is playing in Long Beach tonight!

                                                                          8 Replies
                                                                          1. re: weezieduzzit
                                                                            weezieduzzit Jan 26, 2014 03:58 PM

                                                                            Unbelievable, the man just called and the truck is dead. He's having it towed home. It's bad when it has to be towed because he can normally fix anything anywhere. :(

                                                                            1. re: weezieduzzit
                                                                              linguafood Jan 26, 2014 04:03 PM

                                                                              Shoot. That sucks, weezie.

                                                                              1. re: weezieduzzit
                                                                                roxlet Jan 26, 2014 04:55 PM

                                                                                Awful. Sorry weeze.

                                                                                1. re: weezieduzzit
                                                                                  mariacarmen Jan 26, 2014 04:55 PM

                                                                                  oh no! are you going to miss Billy?
                                                                                  Where in Long Beach is he playing, btw? I used to live there....

                                                                                  I hope you still get to go. I just saw him (with X, and the Blasters) a few weeks ago. fabulous show.

                                                                                  1. re: mariacarmen
                                                                                    weezieduzzit Jan 26, 2014 05:22 PM

                                                                                    A friend offered her car, we're back on! He's playing at Alex's bar.

                                                                                    X was my very first show, in 1983. I was 11 and it made a very big impression on me. (I'm also a huge Blasters fan, MC.)

                                                                                    There are lots of good, quick, late night eats in Long Beach and that area. I'm sure we'll find something to feed our faces with after the show. We're meeting up with friends that live there, I'm sure they'll steer us in the right direction.

                                                                                    1. re: weezieduzzit
                                                                                      suzigirl Jan 26, 2014 05:27 PM

                                                                                      Glad you won't miss the show. Have a great night.

                                                                                      1. re: weezieduzzit
                                                                                        nothingswrong Jan 26, 2014 10:00 PM

                                                                                        My older "cooler" friends used to sneak me in that bar as a teen. I had to curl up in a ball and get inside a drum case and go in with the band.

                                                                                        How was the show, and what did you end up eating? Hope it was a blast.

                                                                                        1. re: weezieduzzit
                                                                                          mariacarmen Jan 26, 2014 10:24 PM

                                                                                          jeez i'm old! i've seen X a zillion times but i was um, not 11 in 1983. and Alex's Bar must have opened after i moved up here, 19 years ago (more oldness), though i know that area well. L.B. is about the only place i'd live in again if i had to go back to So. Cal. (no offense! i just love it here a lot.) very cool area, that part of long beach, too... and to bring it back to food - especially the vietnamese food there! that's where i had my first banh mi, even though i lived 2 blocks from Little Saigon.

                                                                                          yes, tell us what you ate! and hope you enjoyed Billy. hard not to....

                                                                                  2. m
                                                                                    MysticYoYo Jan 26, 2014 02:37 PM

                                                                                    Sausage Lentil Soup

                                                                                    1 large carrot
                                                                                    2 stalks celery
                                                                                    1 large onion
                                                                                    2 garlic cloves
                                                                                    1 tablespoon olive oil
                                                                                    1 lb hot Italian sausage (or mild Italian sausage if you can't tolerate heat)
                                                                                    1 (12-16 oz) package smoked bacon
                                                                                    8 cups Trader Joe's chicken broth
                                                                                    1 (28 ounce) can diced tomatoes
                                                                                    2 cups dried lentils washed and rinsed
                                                                                    1 teaspoon salt
                                                                                    3/4 teaspoon black pepper
                                                                                    1/2 teaspoon crushed red pepper flakes (recommended if you go with mild Italian sausage)
                                                                                    1/2 teaspoon oregano
                                                                                    1/2 teaspoon thyme
                                                                                    1/2 teaspoon fennel seed
                                                                                    1 bay leaf

                                                                                    Place package of bacon in the freezer for an hour so it will be easier to slice. Slice bacon into quarter-inch slices. Brown in pan on stove or line a baking pan with foil and bake the bacon for 20 minutes or until browned in a pre-heated 400 degree oven. Drain the bacon (and reserve bacon fat in small container in fridge for roasting Brussels sprouts-- you will thank me for this later!)

                                                                                    Dice carrot, celery and onion and saute in olive oil in a large pot until tender. Add diced garlic in the last minutes of saute so the garlic doesn't burn.

                                                                                    Remove sausage casing from sausage and add to a large heated skillet. Brown, breaking into small pieces, and drain off the fat.

                                                                                    Pour 8 cups of chicken broth into the large pot and add the lentils, the can of tomatoes, the drained sausage, drained bacon and the spices.

                                                                                    Simmer until the lentils are tender, 30-45 minutes.

                                                                                    Remove the bay leaf and puree about 1/3-1/2 of the soup with an immersion blender, or carefully puree in batches in a regular blender.

                                                                                    Taste the soup and adjust the seasonings to your preference and simmer another 10 minutes. Serve with hot crusty bread and butter.

                                                                                    Note: You might wish to keep extra chicken stock on hand as the refrigerated soup will absorb the broth, or you can add water to thin it out as you re-heat portions.

                                                                                    1. s
                                                                                      sedimental Jan 26, 2014 02:18 PM

                                                                                      Sorry...not hunkering down..it is sunny here! It is not supposed to be sunny here, this time of year....kind of unsettling actually. Strange winter for the PNW...feels like we are turning into Northern California.

                                                                                      I did a big cooking weekend to relieve some stress. Cooking is therapy!

                                                                                      I made a few soups for the week (spicy veggie leftover soup and a red lentil soup with mint and lemon), several more decadent salad dressings for the week- a creamy balsamic, Applebee's copycat creamy oriental and outbacks copycat creamy blue cheese. Different croutons for soups and salads (some herby, some spicy, some GF and low carb) and I made some LC ginger cake and a tiny amount of LC ginger, fennel, black pepper, cookies. I know next week will be a bitch, nice to know I can pull together a fully homemade meal quickly.

                                                                                      Tonight's dinner will be smoked pork chops from my Mexican Mart, spaghetti squash "pasta" with tomato sauce and cheese and a big italian style salad with creamy balsamic and huge herby fresh croutons.

                                                                                      Great inspirations from this thread already! Stay warm!

                                                                                      1 Reply
                                                                                      1. re: sedimental
                                                                                        rabaja Jan 26, 2014 07:25 PM

                                                                                        But, but, but, but...Northern California isn't supposed to be warm in January!

                                                                                      2. f
                                                                                        foodieX2 Jan 26, 2014 01:49 PM

                                                                                        I have to share that I made a huge mess baking a cake so I went to the mudroom to grab some Clorox type wipes and they were FROZEN SOLID! Granted my mudroom isn't heated but these weren't just a little stiff but solid as a rock, lol!

                                                                                        The cake was a disaster! At my sons behest I bought a marble boxed cake mix (Kathy brand) from a German speciality market last weekend. We didn't have the right sized loaf pan so I thought I would use a bundt pan. Pretty right? The thing fell apart when we unmolded it. At least it tasted good, especially after we poured on the glaze.

                                                                                        Now to go and see what other frozen cleaning products I have!

                                                                                        3 Replies
                                                                                        1. re: foodieX2
                                                                                          LindaWhit Jan 26, 2014 01:54 PM

                                                                                          Oops. :-)

                                                                                          1. re: foodieX2
                                                                                            TorontoJo Jan 26, 2014 02:02 PM

                                                                                            I sense a cake and ice cream parfait in your future. :0)

                                                                                            1. re: TorontoJo
                                                                                              foodieX2 Jan 26, 2014 02:06 PM


                                                                                          2. Candy Jan 26, 2014 01:34 PM

                                                                                            A brief warm up back in to the single digits again tomorrow. Last night burgers tonight Marcella's simple tomato, onion, and butter sauce on spaghetti and a couple of links of sausage.

                                                                                            1 Reply
                                                                                            1. re: Candy
                                                                                              LindaWhit Jan 26, 2014 01:54 PM

                                                                                              Warming up "back into the single digits"....Yikes. Marcella's recipe ought to warm you from the inside out.

                                                                                            2. Berheenia Jan 26, 2014 01:24 PM

                                                                                              Got to turn on the oven and bake some potatoes for baked stuffed tonight. I have no idea of when my cooking is going to curb some fat and carbs- maybe if the temps would get warmer? Pork chops and spinach will be on the plate. Wine.

                                                                                              1 Reply
                                                                                              1. re: Berheenia
                                                                                                fldhkybnva Jan 26, 2014 01:32 PM

                                                                                                My cooking usually curbs itself in the spring, it's like I'm a bear or something.

                                                                                              2. mariacarmen Jan 26, 2014 11:21 AM

                                                                                                halal cart chicken marinating, white sauce and rice made!

                                                                                                is the white sauce supposed to be sweet-ish? not sure i love that, but maybe it'll tone down a bit after sitting in the fridge for a few hours?

                                                                                                anyway, can't wait! it smells so good in here....

                                                                                                and now, going in for a few hours of catch-up work. bleagh.

                                                                                                10 Replies
                                                                                                1. re: mariacarmen
                                                                                                  TorontoJo Jan 26, 2014 11:39 AM

                                                                                                  It is actually quite sweet -- just like the stuff they use on the carts in midtown Manhattan. Once it's mixed in with the chicken and rice, though, it all balances out. However, I personally prefer a bit more bite, so I cut out the mayo and used all yogurt, added some extra lemon juice and a couple of cloves of garlic. I would cut the sugar down to 1 teaspoon next time.

                                                                                                  1. re: TorontoJo
                                                                                                    linguafood Jan 26, 2014 11:39 AM

                                                                                                    That's a good pointer! I'm not a fan of sweet, generally, and most def not for a Middle Eastern chicken dish.

                                                                                                    1. re: TorontoJo
                                                                                                      mariacarmen Jan 26, 2014 12:24 PM

                                                                                                      good, thanks! maybe I can still "fix" it so it's not quite as sweet... tho I do get that it'll meld well.

                                                                                                      I've only had one experience with a halal cart in Manhattan, late one night, and I don't remember the white sauce, so.... too much alcohol, most likely.

                                                                                                      1. re: TorontoJo
                                                                                                        fldhkybnva Jan 26, 2014 12:53 PM

                                                                                                        Good to know. I'm not a big fan of nearly anything sweet so I'll start with 1 tsp and add from there. Also using all yogurt. The fridge has nearly every % yogurt that Fage makes so it'll be whichever tub happens to be open and needing to be used.

                                                                                                      2. re: mariacarmen
                                                                                                        roxlet Jan 26, 2014 12:32 PM

                                                                                                        Yes, I think it's a bit too sweet, and I think next time I make it I will halve the sugar. I've also made it with low fat mayo, in which case it doesn't need any sugar. I always wind up forgetting about the sugar, and then adding more of everything else to compensate. BTW, you could make half the amount of white sauce and still have enough.

                                                                                                        1. re: roxlet
                                                                                                          mariacarmen Jan 26, 2014 12:40 PM

                                                                                                          so I think what i'll do, then, is take half of it and add more plain yogurt, and some lemon, and I like TorontoJo's idea of adding in some minced garlic, too....

                                                                                                          should have asked first, but I didn't notice the sugar in the recipe. and I actually had to leave mid-recipe to go buy some at the corner store, as we had no white sugar in the house! d'oh.

                                                                                                          1. re: mariacarmen
                                                                                                            TorontoJo Jan 26, 2014 01:58 PM

                                                                                                            I whizzed the sauce with an immersion blender to blend the garlic in. The end result was closer to toum, which is my preference. And roxlet is right about the quantity -- you can definitely make half and have more than enough. In fact, the excess amount of sauce is one reason I made that second batch of chicken a couple of days later (that's what I tell myself, at least...can't let all that sauce go to waste, right?).

                                                                                                          2. re: roxlet
                                                                                                            mariacarmen Jan 26, 2014 05:15 PM

                                                                                                            so here's a question. do you fix the pita the way the recipe says, as sort of strips, or do you use them as scooping devices, or as actual pitas-like, sandwiches? on my way home now...

                                                                                                            1. re: mariacarmen
                                                                                                              roxlet Jan 26, 2014 07:25 PM

                                                                                                              Just sort of on the side. Actually, this last time when I made the pita was the first time I served pita with the meal. I always felt like the rice was carby enough.

                                                                                                          3. re: mariacarmen
                                                                                                            biondanonima Jan 26, 2014 12:39 PM

                                                                                                            In my experience, the white sauce from the street meat carts in NYC is NOT sweet. I've eaten my fair share of that chicken, too, although not in a few years. Perhaps they've changed the formula?

                                                                                                          4. biondanonima Jan 26, 2014 10:47 AM

                                                                                                            We just got back from a week in the Caribbean and the temps in NYC are a RUDE awakening! We overindulged a bit on vacation, though, so as much as I would love to make something carby and comforting for dinner, I think we're going with a mixed grill of chicken thighs, flank steak and some sausages, with a side of sauteed kale.

                                                                                                            2 Replies
                                                                                                            1. re: biondanonima
                                                                                                              fldhkybnva Jan 26, 2014 12:57 PM

                                                                                                              Dinner sounds great and welcome back!

                                                                                                              1. re: biondanonima
                                                                                                                Berheenia Jan 26, 2014 01:21 PM

                                                                                                                I hope you don't expect us to feel sorry for you! Hope the vacation glow lasts a while though. Dinner sounds good.

                                                                                                              2. k
                                                                                                                Kitchen Witch45 Jan 26, 2014 10:44 AM

                                                                                                                What's for dinner? Anything that I have to have the oven on for. Tonight it's going to be cabbage rolls and homemade French bread.

                                                                                                                10 degrees here today and way too much snow. My parents called this afternoon from Florida. I think they just wanted to gloat!

                                                                                                                5 Replies
                                                                                                                1. re: Kitchen Witch45
                                                                                                                  suzigirl Jan 26, 2014 10:50 AM

                                                                                                                  MMM cabbage rolls and fresh bread. Welcome to the table.

                                                                                                                  1. re: Kitchen Witch45
                                                                                                                    roxlet Jan 26, 2014 12:30 PM

                                                                                                                    Yes, welcome! Florida isn't all that hot either! Warmer than here, but not hot!

                                                                                                                    1. re: roxlet
                                                                                                                      Kitchen Witch45 Jan 26, 2014 12:35 PM

                                                                                                                      Thanks guys!

                                                                                                                      I've been lurking here for a long time. I love this site.

                                                                                                                    2. re: Kitchen Witch45
                                                                                                                      mariacarmen Jan 26, 2014 12:38 PM

                                                                                                                      glad to have you join us! it's fun here, and yummy.

                                                                                                                      1. re: mariacarmen
                                                                                                                        LindaWhit Jan 26, 2014 01:50 PM

                                                                                                                        Perfect description of WFD, mc. Fun and lots of yum. Welcome, KW45!

                                                                                                                    3. k
                                                                                                                      Kontxesi Jan 26, 2014 10:32 AM

                                                                                                                      Trying a Zuni chicken tonight, with dirty rice and sauteed cabbage.

                                                                                                                      I have a question, though. My meat thermometer says 165F for poultry, which is what I've been doing, but they are usually under-done at that temp. My step-mom said 180F, but that seems like overkill.

                                                                                                                      What temp do you all cook your chickens to?

                                                                                                                      7 Replies
                                                                                                                      1. re: Kontxesi
                                                                                                                        fldhkybnva Jan 26, 2014 10:39 AM

                                                                                                                        Wow I cook my chicken to 150F in the breast and it's usually Goldilocks just right after resting. 180F is way too high.

                                                                                                                        1. re: Kontxesi
                                                                                                                          weezieduzzit Jan 26, 2014 10:43 AM

                                                                                                                          I pull it at 160 in the thigh and give it proper resting time. I cook mine upside down, flipping only at the end to crisp, so I never have dried out chicken breasts. Pulling at 180 and having the temp go up on resting would be one dried out chewy chicken.

                                                                                                                          1. re: weezieduzzit
                                                                                                                            Kontxesi Jan 26, 2014 10:50 AM

                                                                                                                            15 minutes resting is okay for a 3.5-4 lb chicken, right? I wonder if I'm not seating my thermometer right. :/ My turkeys come out perfect, but my chickens always bomb....

                                                                                                                            1. re: Kontxesi
                                                                                                                              fldhkybnva Jan 26, 2014 10:53 AM

                                                                                                                              I usually rest 15 minutes uncovered and carve away and it's still plenty hot.

                                                                                                                              1. re: Kontxesi
                                                                                                                                nothingswrong Jan 26, 2014 09:53 PM

                                                                                                                                Maybe you are taking the temp in the wrong place? Hitting the thigh bone?

                                                                                                                                Just a thought. Could give you an inaccurate reading.

                                                                                                                                If your turkeys are coming out okay but not chicken, it must not be the thermometer. Otherwise, you could try recalibrating it (Google for directions).

                                                                                                                                1. re: nothingswrong
                                                                                                                                  Kontxesi Jan 27, 2014 03:11 AM

                                                                                                                                  Yeah, I've thought it might be my placement, so I tried a few different places.... Always the same results!

                                                                                                                                  I didn't use my thermometer at all this time, and sat down to an AWESOME chicken. There was a little pink at one of the wing joints, but that's okay. I'll be cooking my chickens this way from now on.

                                                                                                                                  1. re: Kontxesi
                                                                                                                                    fldhkybnva Jan 27, 2014 04:07 AM

                                                                                                                                    Woohoo yay! Also these days chickens are so young that pink near the bones is common.

                                                                                                                          2. juliejulez Jan 26, 2014 09:39 AM

                                                                                                                            I'm utilizing my slow cooker again to make a new recipe for "Indian-Spiced Braised Chicken". Involves throwing in a bunch of chicken thighs and a frankenchicken breast with onion, ginger, garlic, couple cans of diced tomatoes, tomato paste, cayenne, coriander, and S&P and letting it go on low for 8 hours. After it's done I'll mix in some greek yogurt and garam masala. Will serve on top of jasmine rice. Hopefully it'll a nice meal to eat after I take SO to the airport tonight.

                                                                                                                            Also looking forward to lunch... leftover beef sandwiches. Fourunder's low and slow method of cooking a cheap cut yielded some very good and tender beef.

                                                                                                                            4 Replies
                                                                                                                            1. re: juliejulez
                                                                                                                              fldhkybnva Jan 26, 2014 09:41 AM

                                                                                                                              wow, do you have a link to that recipe?

                                                                                                                              1. re: fldhkybnva
                                                                                                                                juliejulez Jan 26, 2014 09:45 AM

                                                                                                                                Yes ma'am, here you go http://bevcooks.com/2011/10/indian-sp...

                                                                                                                                1. re: juliejulez
                                                                                                                                  grayelf Jan 26, 2014 09:52 AM

                                                                                                                                  WFD last night was my cousin's lasagna -- it was really good and rich, lots of cheese.

                                                                                                                                  Tonight will be one of the Costco pork t'loins, prolly using a recipe recco'd by one of y'all here in an earlier thread.

                                                                                                                                  1. re: juliejulez
                                                                                                                                    fldhkybnva Jan 26, 2014 09:54 AM

                                                                                                                                    Thanks, looks great!

                                                                                                                              2. fldhkybnva Jan 26, 2014 09:32 AM

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

                                                                                                                                20 Replies
                                                                                                                                1. re: fldhkybnva
                                                                                                                                  weezieduzzit Jan 26, 2014 09:43 AM

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

                                                                                                                                  1. re: weezieduzzit
                                                                                                                                    fldhkybnva Jan 26, 2014 09:53 AM

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

                                                                                                                                  2. re: fldhkybnva
                                                                                                                                    Gio Jan 26, 2014 10:41 AM

                                                                                                                                    I'm going to have to make that Halal cart chicken soon. Each mention of it brings me closer.

                                                                                                                                    1. re: Gio
                                                                                                                                      fldhkybnva Jan 26, 2014 12:15 PM

                                                                                                                                      that's what happened to me and I picked up parsley with this dish in mind so figured I'd make it while it's still fresh and also I had no idea what to bring for lunch tomorrow.

                                                                                                                                      1. re: fldhkybnva
                                                                                                                                        Gio Jan 26, 2014 12:46 PM

                                                                                                                                        Are folks using the Serious Eats recipe?:

                                                                                                                                        1. re: Gio
                                                                                                                                          foodieX2 Jan 26, 2014 12:48 PM

                                                                                                                                          That's the one I bookmarked from when I started reading about it here. Still haven't gotten around to it....

                                                                                                                                          1. re: foodieX2
                                                                                                                                            LindaWhit Jan 26, 2014 01:42 PM

                                                                                                                                            It does look amazing!

                                                                                                                                          2. re: Gio
                                                                                                                                            fldhkybnva Jan 26, 2014 12:51 PM

                                                                                                                                            That's the one I'm using.

                                                                                                                                            1. re: Gio
                                                                                                                                              mariacarmen Jan 26, 2014 01:39 PM

                                                                                                                                              I am.

                                                                                                                                              1. re: mariacarmen
                                                                                                                                                Gio Jan 26, 2014 01:41 PM

                                                                                                                                                Y'all are amazing! Many thanks.

                                                                                                                                              2. re: Gio
                                                                                                                                                roxlet Jan 26, 2014 02:22 PM

                                                                                                                                                Looks like there is a rash of Halal Cart Chicken breaking out on WFD!

                                                                                                                                                1. re: roxlet
                                                                                                                                                  fldhkybnva Jan 26, 2014 02:27 PM

                                                                                                                                                  Quickly taking over.

                                                                                                                                                  1. re: roxlet
                                                                                                                                                    mariacarmen Jan 26, 2014 04:52 PM

                                                                                                                                                    you infected us!

                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                      roxlet Jan 26, 2014 04:54 PM

                                                                                                                                                      I'll take the blame as long as everyone likes it! ;)

                                                                                                                                            2. re: fldhkybnva
                                                                                                                                              TorontoJo Jan 26, 2014 10:57 AM

                                                                                                                                              Ooh, yay, can't wait to hear how it turns out for you. I actually added some cumin to the chicken marinade (because I like cumin in my chicken), so I think if you add that and some turmeric, it would be delicious even without the rice.

                                                                                                                                              1. re: TorontoJo
                                                                                                                                                sedimental Jan 26, 2014 02:22 PM

                                                                                                                                                Have you ever made it with ground beef?

                                                                                                                                                Just curious, I also like yellow rice with ground beef. Wonder what the white sauce would be like on it?

                                                                                                                                                1. re: sedimental
                                                                                                                                                  TorontoJo Jan 26, 2014 02:49 PM

                                                                                                                                                  I haven't tried it with ground beef. But then I only discovered the recipe a week ago. Mind you, I've made it twice in the last week, but stuck with the chicken. :)

                                                                                                                                                  The rice portion recipe itself is pretty delicious, so I can see it being a good side dish for any kind of meat.

                                                                                                                                                  1. re: TorontoJo
                                                                                                                                                    sedimental Jan 26, 2014 03:44 PM

                                                                                                                                                    Okay, I will take one for the team. I have some great grass fed ground beef (thawed in the fridge now) that needs special treatment.:)
                                                                                                                                                    I will cook it up with middle eastern spices and stick to the rest of the recipe and see what happens.

                                                                                                                                                    1. re: TorontoJo
                                                                                                                                                      juliejulez Jan 26, 2014 03:47 PM

                                                                                                                                                      I use that yellow rice recipe whenever I make anything middle easterny.

                                                                                                                                                2. re: fldhkybnva
                                                                                                                                                  nothingswrong Jan 26, 2014 09:51 PM

                                                                                                                                                  What was the verdict?!

                                                                                                                                                3. LindaWhit Jan 26, 2014 08:06 AM

                                                                                                                                                  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
                                                                                                                                                    Gio Jan 26, 2014 08:49 AM

                                                                                                                                                    This sounds Brrrfect for today!

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      foodieX2 Jan 26, 2014 09:31 AM

                                                                                                                                                      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
                                                                                                                                                        LindaWhit Jan 26, 2014 01:39 PM

                                                                                                                                                        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
                                                                                                                                                          foodieX2 Jan 26, 2014 01:59 PM

                                                                                                                                                          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
                                                                                                                                                            LindaWhit Jan 26, 2014 02:02 PM

                                                                                                                                                            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
                                                                                                                                                              foodieX2 Jan 26, 2014 02:06 PM

                                                                                                                                                              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. ChristinaMason Jan 26, 2014 07:58 AM

                                                                                                                                                      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
                                                                                                                                                        fldhkybnva Jan 26, 2014 08:28 AM

                                                                                                                                                        Ground turkey and kebabs? How does that work?

                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                          ChristinaMason Jan 26, 2014 08:39 AM

                                                                                                                                                          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
                                                                                                                                                            fldhkybnva Jan 26, 2014 09:02 AM

                                                                                                                                                            Ahh, thanks.

                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                              Harters Jan 26, 2014 10:56 AM

                                                                                                                                                              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. linguafood Jan 26, 2014 07:40 AM

                                                                                                                                                          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: linguafood
                                                                                                                                                            Njchicaa Jan 26, 2014 08:57 AM

                                                                                                                                                            That sounds wonderful!

                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                              linguafood Jan 26, 2014 11:42 AM

                                                                                                                                                              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
                                                                                                                                                                suzigirl Jan 26, 2014 11:47 AM

                                                                                                                                                                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
                                                                                                                                                                  Njchicaa Jan 26, 2014 06:28 PM

                                                                                                                                                                  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
                                                                                                                                                                    linguafood Jan 26, 2014 07:06 PM

                                                                                                                                                                    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
                                                                                                                                                                      nothingswrong Jan 26, 2014 09:49 PM

                                                                                                                                                                      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
                                                                                                                                                                        suzigirl Jan 27, 2014 08:29 AM

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

                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                          linguafood Jan 27, 2014 10:06 AM

                                                                                                                                                                          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
                                                                                                                                                                          juliejulez Jan 27, 2014 09:11 AM

                                                                                                                                                                          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. Njchicaa Jan 26, 2014 03:57 AM

                                                                                                                                                                  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. h
                                                                                                                                                                    Harters Jan 26, 2014 03:29 AM

                                                                                                                                                                    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. weezieduzzit Jan 25, 2014 07:46 PM

                                                                                                                                                                      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
                                                                                                                                                                        roxlet Jan 26, 2014 04:30 AM

                                                                                                                                                                        I adore peanut sauce. What recipe do you use?

                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                          weezieduzzit Jan 26, 2014 09:08 AM

                                                                                                                                                                          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: weezieduzzit
                                                                                                                                                                            roxlet Jan 26, 2014 12:26 PM

                                                                                                                                                                            Sounds great!

                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                              weezieduzzit Jan 26, 2014 01:47 PM

                                                                                                                                                                              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. s
                                                                                                                                                                        Springhaze2 Jan 25, 2014 07:43 PM

                                                                                                                                                                        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. r
                                                                                                                                                                          rjbh20 Jan 25, 2014 06:25 PM

                                                                                                                                                                          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
                                                                                                                                                                            LindaWhit Jan 26, 2014 08:00 AM

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

                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                              gingershelley Jan 26, 2014 11:07 AM

                                                                                                                                                                              'what she said' :)

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

                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                rjbh20 Jan 26, 2014 11:40 AM

                                                                                                                                                                                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. re: rjbh20
                                                                                                                                                                              ChristinaMason Jan 26, 2014 08:42 AM


                                                                                                                                                                            3. suzigirl Jan 25, 2014 05:07 PM

                                                                                                                                                                              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. f
                                                                                                                                                                                foodieX2 Jan 25, 2014 04:54 PM

                                                                                                                                                                                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
                                                                                                                                                                                  LindaWhit Jan 25, 2014 05:23 PM

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

                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                    foodieX2 Jan 26, 2014 05:31 AM

                                                                                                                                                                                    Fixed! Phew. I do not want to get this bill.....

                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                      Berheenia Jan 26, 2014 06:34 AM

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

                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                        foodieX2 Jan 26, 2014 07:00 AM


                                                                                                                                                                                2. helen_m Jan 25, 2014 04:51 PM

                                                                                                                                                                                  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
                                                                                                                                                                                    helen_m Jan 26, 2014 09:02 AM

                                                                                                                                                                                    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
                                                                                                                                                                                      linguafood Jan 26, 2014 10:15 AM

                                                                                                                                                                                      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
                                                                                                                                                                                        Gio Jan 26, 2014 10:39 AM

                                                                                                                                                                                        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. MidwesternerTT Jan 25, 2014 04:48 PM

                                                                                                                                                                                      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. re: MidwesternerTT
                                                                                                                                                                                        LindaWhit Jan 25, 2014 05:07 PM

                                                                                                                                                                                        Sounds very good, MidTT!

                                                                                                                                                                                      2. LindaWhit Jan 25, 2014 02:53 PM

                                                                                                                                                                                        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. re: LindaWhit
                                                                                                                                                                                          mariacarmen Jan 25, 2014 03:22 PM

                                                                                                                                                                                          sounds wonderful!

                                                                                                                                                                                        2. mariacarmen Jan 25, 2014 02:48 PM

                                                                                                                                                                                          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: mariacarmen
                                                                                                                                                                                            suzigirl Jan 25, 2014 03:25 PM

                                                                                                                                                                                            Enjoy your night out.

                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                              linguafood Jan 25, 2014 03:33 PM

                                                                                                                                                                                              Mmmmmsichuan food. Now that I can get behind :-)

                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                mariacarmen Jan 25, 2014 06:11 PM

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

                                                                                                                                                                                            2. Breadcrumbs Jan 25, 2014 02:16 PM

                                                                                                                                                                                              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
                                                                                                                                                                                                LindaWhit Jan 25, 2014 02:45 PM

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

                                                                                                                                                                                              2. fldhkybnva Jan 25, 2014 01:59 PM

                                                                                                                                                                                                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
                                                                                                                                                                                                  linguafood Jan 25, 2014 02:20 PM

                                                                                                                                                                                                  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
                                                                                                                                                                                                    fldhkybnva Jan 25, 2014 02:27 PM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      linguafood Jan 25, 2014 02:29 PM

                                                                                                                                                                                                      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
                                                                                                                                                                                                        fldhkybnva Jan 25, 2014 02:34 PM

                                                                                                                                                                                                        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. Berheenia Jan 25, 2014 12:42 PM

                                                                                                                                                                                                  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
                                                                                                                                                                                                    foodieX2 Jan 25, 2014 12:52 PM

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

                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                      mariacarmen Jan 25, 2014 02:42 PM

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

                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                        Berheenia Jan 25, 2014 04:36 PM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          mariacarmen Jan 25, 2014 06:10 PM

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

                                                                                                                                                                                                  2. linguafood Jan 25, 2014 11:04 AM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      suzigirl Jan 25, 2014 12:00 PM

                                                                                                                                                                                                      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
                                                                                                                                                                                                        linguafood Jan 25, 2014 12:27 PM

                                                                                                                                                                                                        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
                                                                                                                                                                                                        mariacarmen Jan 25, 2014 03:21 PM

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

                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                          linguafood Jan 25, 2014 03:29 PM

                                                                                                                                                                                                          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. q
                                                                                                                                                                                                        Querencia Jan 25, 2014 08:03 AM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          Njchicaa Jan 25, 2014 08:37 AM

                                                                                                                                                                                                          Yum that sounds delicious!

                                                                                                                                                                                                          1. re: Querencia
                                                                                                                                                                                                            MamasCooking Jan 25, 2014 05:22 PM

                                                                                                                                                                                                            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. Njchicaa Jan 25, 2014 08:02 AM

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

                                                                                                                                                                                                            1. f
                                                                                                                                                                                                              foodieX2 Jan 25, 2014 07:12 AM

                                                                                                                                                                                                              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
                                                                                                                                                                                                                tcamp Jan 25, 2014 07:23 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  foodieX2 Jan 25, 2014 08:02 AM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    Berheenia Jan 25, 2014 12:21 PM

                                                                                                                                                                                                                    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
                                                                                                                                                                                                                  fldhkybnva Jan 25, 2014 08:11 AM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    foodieX2 Jan 25, 2014 08:28 AM

                                                                                                                                                                                                                    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
                                                                                                                                                                                                                      fldhkybnva Jan 25, 2014 08:34 AM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                        foodieX2 Jan 25, 2014 08:42 AM

                                                                                                                                                                                                                        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
                                                                                                                                                                                                                        fldhkybnva Feb 4, 2014 04:28 PM

                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                          foodieX2 Feb 5, 2014 02:22 PM

                                                                                                                                                                                                                          Yeah!!! So glad you liked them.

                                                                                                                                                                                                                      3. re: fldhkybnva
                                                                                                                                                                                                                        TorontoJo Jan 25, 2014 10:05 AM

                                                                                                                                                                                                                        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
                                                                                                                                                                                                                          TorontoJo Jan 25, 2014 10:07 AM

                                                                                                                                                                                                                          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
                                                                                                                                                                                                                            fldhkybnva Jan 25, 2014 11:10 AM

                                                                                                                                                                                                                            Wow, that looks very tasty. Thanks.

                                                                                                                                                                                                                            1. re: TorontoJo
                                                                                                                                                                                                                              grayelf Jan 26, 2014 04:53 PM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                              Berheenia Jan 25, 2014 12:26 PM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                linguafood Jan 25, 2014 12:32 PM

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

                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                  foodieX2 Jan 25, 2014 12:51 PM

                                                                                                                                                                                                                                  Hear hear!!!

                                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                                biondanonima Jan 26, 2014 10:39 AM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                  fldhkybnva Jan 26, 2014 12:56 PM

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

                                                                                                                                                                                                                              3. re: foodieX2
                                                                                                                                                                                                                                roxlet Jan 25, 2014 08:50 AM

                                                                                                                                                                                                                                Oh, what a drag about the furnace.

                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                  linguafood Jan 25, 2014 10:46 AM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    foodieX2 Jan 25, 2014 11:51 AM

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

                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                      linguafood Jan 25, 2014 12:28 PM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                    LindaWhit Jan 25, 2014 02:09 PM

                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                      MAH Jan 25, 2014 08:03 PM

                                                                                                                                                                                                                                      The Brussels bacon pizza sounds amazing.

                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                        GretchenS Jan 27, 2014 07:53 AM

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

                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                          Harters Jan 27, 2014 08:15 AM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            LindaWhit Jan 27, 2014 08:18 AM

                                                                                                                                                                                                                                            WFD Known Facts:

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

                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                              GretchenS Jan 27, 2014 08:31 AM

                                                                                                                                                                                                                                              ... 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
                                                                                                                                                                                                                                                Harters Jan 27, 2014 09:07 AM

                                                                                                                                                                                                                                                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. juliejulez Jan 25, 2014 06:52 AM

                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                          roxlet Jan 25, 2014 07:03 AM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            tcamp Jan 25, 2014 07:11 AM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              juliejulez Jan 25, 2014 12:47 PM

                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                              foodieX2 Jan 25, 2014 08:00 AM

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

                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                fldhkybnva Jan 25, 2014 08:09 AM

                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                  suzigirl Jan 25, 2014 08:51 AM

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

                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                    juliejulez Jan 25, 2014 09:22 AM

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

                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                      LindaWhit Jan 25, 2014 02:07 PM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                      sandylc Jan 25, 2014 09:58 AM

                                                                                                                                                                                                                                                      Poor baby! I hope she feels better soon!

                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                        Berheenia Jan 25, 2014 12:17 PM

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

                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                          juliejulez Jan 25, 2014 12:45 PM

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

                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                            MamasCooking Jan 25, 2014 05:28 PM

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

                                                                                                                                                                                                                                                      2. Gio Jan 25, 2014 06:03 AM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                          fldhkybnva Jan 25, 2014 08:04 AM

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

                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                            Gio Jan 25, 2014 08:10 AM

                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                            linguafood Jan 25, 2014 10:53 AM

                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                              Gio Jan 25, 2014 12:31 PM

                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                              steve h. Jan 25, 2014 12:35 PM

                                                                                                                                                                                                                                                              Sounds great.

                                                                                                                                                                                                                                                              Whisky? Poetry recital??

                                                                                                                                                                                                                                                              Good call on the pretend haggis.

                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                Gio Jan 25, 2014 02:30 PM

                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                Gio Jan 25, 2014 12:36 PM

                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                  steve h. Jan 25, 2014 12:54 PM

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

                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                    Gio Jan 25, 2014 02:34 PM

                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                    roxlet Jan 25, 2014 02:21 PM

                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                      steve h. Jan 25, 2014 02:52 PM

                                                                                                                                                                                                                                                                      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: steve h.
                                                                                                                                                                                                                                                                        mariacarmen Jan 25, 2014 03:19 PM

                                                                                                                                                                                                                                                                        have i mentioned before that i want your life?

                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                          steve h. Jan 25, 2014 03:33 PM

                                                                                                                                                                                                                                                                          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.
                                                                                                                                                                                                                                                                          Gio Jan 25, 2014 03:30 PM

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

                                                                                                                                                                                                                                                                          1. re: Gio
                                                                                                                                                                                                                                                                            steve h. Jan 25, 2014 03:36 PM

                                                                                                                                                                                                                                                                            You owe it to yourself. Life is too short.

                                                                                                                                                                                                                                                                          2. re: steve h.
                                                                                                                                                                                                                                                                            roxlet Jan 25, 2014 06:54 PM

                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                              steve h. Jan 25, 2014 07:17 PM

                                                                                                                                                                                                                                                                              We have a kitchen. I'll get back.

                                                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                                                              gingershelley Jan 26, 2014 10:50 AM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                roxlet Jan 26, 2014 12:24 PM

                                                                                                                                                                                                                                                                                How fun!

                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                  steve h. Jan 26, 2014 12:39 PM

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

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

                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                    Berheenia Jan 26, 2014 12:43 PM

                                                                                                                                                                                                                                                                                    You are such a trip GS!

                                                                                                                                                                                                                                                                          3. Paprikaboy Jan 25, 2014 04:10 AM

                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                              Harters Jan 25, 2014 04:26 AM

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

                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                Paprikaboy Jan 25, 2014 04:46 AM

                                                                                                                                                                                                                                                                                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.

                                                                                                                                                                                                                                                                                1. re: Paprikaboy
                                                                                                                                                                                                                                                                                  Harters Jan 25, 2014 06:01 AM

                                                                                                                                                                                                                                                                                  Have a great evening, mate.

                                                                                                                                                                                                                                                                            2. h
                                                                                                                                                                                                                                                                              Harters Jan 25, 2014 03:49 AM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                roxlet Jan 25, 2014 04:09 AM

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

                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                  steve h. Jan 25, 2014 10:31 AM

                                                                                                                                                                                                                                                                                  What a lineup.

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

                                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                                    Frizzle Jan 25, 2014 10:39 AM

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

                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                      linguafood Jan 25, 2014 10:55 AM

                                                                                                                                                                                                                                                                                      That pheasant sounds faboski. Mr. H.

                                                                                                                                                                                                                                                                                      Almost as great as beach time on Tenerife!

                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                        Harters Jan 25, 2014 11:23 AM

                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                          roxlet Jan 25, 2014 11:24 AM

                                                                                                                                                                                                                                                                                          Snog at will then!

                                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                                            fldhkybnva Jan 25, 2014 11:30 AM

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

                                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                                              Gio Jan 25, 2014 11:48 AM

                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                Harters Jan 25, 2014 01:48 PM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                  Gio Jan 25, 2014 02:02 PM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                              LindaWhit Jan 25, 2014 02:01 PM

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

                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                Harters Jan 25, 2014 02:17 PM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                  LindaWhit Jan 25, 2014 02:42 PM

                                                                                                                                                                                                                                                                                                  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. f
                                                                                                                                                                                                                                                                                              Frizzle Jan 24, 2014 10:37 PM

                                                                                                                                                                                                                                                                                              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: Frizzle
                                                                                                                                                                                                                                                                                                roxlet Jan 25, 2014 04:08 AM

                                                                                                                                                                                                                                                                                                You're the one I hate! Sooooo jealous!

                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                  Frizzle Jan 25, 2014 10:45 AM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                    steve h. Jan 25, 2014 12:40 PM

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

                                                                                                                                                                                                                                                                                                    No sympathy, Frizz.

                                                                                                                                                                                                                                                                                                2. re: Frizzle
                                                                                                                                                                                                                                                                                                  weezieduzzit Jan 25, 2014 02:39 PM

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

                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                    sandylc Jan 25, 2014 03:08 PM

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

                                                                                                                                                                                                                                                                                                    1. re: sandylc
                                                                                                                                                                                                                                                                                                      weezieduzzit Jan 25, 2014 03:14 PM

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

                                                                                                                                                                                                                                                                                                    2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                      nothingswrong Jan 26, 2014 03:55 PM

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

                                                                                                                                                                                                                                                                                                  2. s
                                                                                                                                                                                                                                                                                                    sandylc Jan 24, 2014 09:58 PM

                                                                                                                                                                                                                                                                                                    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. BananaBirkLarsen Jan 24, 2014 09:09 PM

                                                                                                                                                                                                                                                                                                      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. mariacarmen Jan 24, 2014 08:28 PM

                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                          LindaWhit Jan 24, 2014 09:09 PM

                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                            mariacarmen Jan 24, 2014 09:28 PM

                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                              fldhkybnva Jan 25, 2014 05:15 AM

                                                                                                                                                                                                                                                                                                              Exactly how I would describe, it's great stuff

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                linguafood Jan 25, 2014 10:59 AM

                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                  mariacarmen Jan 25, 2014 02:35 PM

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

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                    linguafood Jan 25, 2014 03:16 PM

                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                  LindaWhit Jan 25, 2014 01:58 PM

                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                    juliejulez Jan 25, 2014 02:37 PM

                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                      mariacarmen Jan 25, 2014 03:18 PM

                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                        LindaWhit Jan 25, 2014 03:38 PM

                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                          juliejulez Jan 25, 2014 04:30 PM

                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                        lyden Jan 26, 2014 05:43 PM

                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                          LindaWhit Jan 26, 2014 08:27 PM

                                                                                                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                                                                                                  2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                    steve h. Jan 25, 2014 10:37 AM


                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                      GretchenS Jan 27, 2014 07:42 AM

                                                                                                                                                                                                                                                                                                                      Genius mc!!

                                                                                                                                                                                                                                                                                                                    2. n
                                                                                                                                                                                                                                                                                                                      nothingswrong Jan 24, 2014 07:38 PM

                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                        fldhkybnva Jan 25, 2014 05:13 AM

                                                                                                                                                                                                                                                                                                                        How long did you cook the green beans?

                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                          nothingswrong Jan 26, 2014 03:54 PM

                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                            suzigirl Jan 26, 2014 04:17 PM

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

                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                              fldhkybnva Jan 26, 2014 04:52 PM

                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                nothingswrong Jan 26, 2014 09:44 PM

                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                  fldhkybnva Jan 27, 2014 04:40 AM

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

                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                    nothingswrong Jan 27, 2014 01:20 PM

                                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                                      suzigirl Jan 27, 2014 05:32 PM

                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                        nothingswrong Jan 27, 2014 06:32 PM

                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                          suzigirl Jan 27, 2014 07:08 PM

                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                            fldhkybnva Jan 27, 2014 07:39 PM

                                                                                                                                                                                                                                                                                                                                            I've been meaning to make peppered vinegar.

                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                              suzigirl Jan 27, 2014 07:43 PM

                                                                                                                                                                                                                                                                                                                                              Try it. You will like it..

                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                nothingswrong Jan 27, 2014 08:19 PM

                                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                                  suzigirl Jan 28, 2014 09:09 AM

                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                    nothingswrong Jan 28, 2014 11:58 AM

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

                                                                                                                                                                                                                                                                                                                                                2. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Jan 28, 2014 04:10 AM

                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                fldhkybnva Jan 27, 2014 04:38 AM

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

                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                  GretchenS Jan 27, 2014 07:38 AM

                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                    fldhkybnva Jan 27, 2014 10:48 AM

                                                                                                                                                                                                                                                                                                                                    Great, thanks. Do you mind sharing your recipe?

                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                      nothingswrong Jan 27, 2014 01:25 PM

                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                              suzigirl Jan 25, 2014 08:26 AM

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

                                                                                                                                                                                                                                                                                                                            3. r
                                                                                                                                                                                                                                                                                                                              rjbh20 Jan 24, 2014 05:56 PM

                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                roxlet Jan 24, 2014 06:15 PM

                                                                                                                                                                                                                                                                                                                                Oh, those ravioli!

                                                                                                                                                                                                                                                                                                                                1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                  mariacarmen Jan 24, 2014 08:18 PM

                                                                                                                                                                                                                                                                                                                                  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. re: rjbh20
                                                                                                                                                                                                                                                                                                                                    MamasCooking Jan 24, 2014 09:35 PM

                                                                                                                                                                                                                                                                                                                                    Perfection again:) Talented guy!

                                                                                                                                                                                                                                                                                                                                  2. weezieduzzit Jan 24, 2014 05:34 PM

                                                                                                                                                                                                                                                                                                                                    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. Njchicaa Jan 24, 2014 05:22 PM

                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                        Cherylptw Jan 24, 2014 05:24 PM

                                                                                                                                                                                                                                                                                                                                        You make me want pizza....

                                                                                                                                                                                                                                                                                                                                        1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                          MamasCooking Jan 24, 2014 05:45 PM

                                                                                                                                                                                                                                                                                                                                          Now I want pizza:(

                                                                                                                                                                                                                                                                                                                                          1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                            MamasCooking Jan 24, 2014 09:01 PM

                                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                                              LindaWhit Jan 24, 2014 09:04 PM

                                                                                                                                                                                                                                                                                                                                              Oh how I miss a NY/NJ pie.

                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                Cherylptw Jan 24, 2014 11:10 PM

                                                                                                                                                                                                                                                                                                                                                Me too....

                                                                                                                                                                                                                                                                                                                                              2. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                givemecarbs Jan 25, 2014 03:23 PM

                                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                                  mariacarmen Jan 25, 2014 06:07 PM

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

                                                                                                                                                                                                                                                                                                                                              3. fldhkybnva Jan 24, 2014 05:17 PM

                                                                                                                                                                                                                                                                                                                                                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. suzigirl Jan 24, 2014 04:59 PM


                                                                                                                                                                                                                                                                                                                                                  1. suzigirl Jan 24, 2014 04:30 PM

                                                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                                                      nothingswrong Jan 24, 2014 07:34 PM

                                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                                        suzigirl Jan 25, 2014 08:20 AM

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

                                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                          nothingswrong Jan 26, 2014 03:52 PM

                                                                                                                                                                                                                                                                                                                                                          No plates, no problem. Looks delish!

                                                                                                                                                                                                                                                                                                                                                    2. TorontoJo Jan 24, 2014 04:22 PM

                                                                                                                                                                                                                                                                                                                                                      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. rabaja Jan 24, 2014 03:50 PM

                                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                                          suzigirl Jan 24, 2014 05:04 PM

                                                                                                                                                                                                                                                                                                                                                          I like how you roll little mama. Sounds good.

                                                                                                                                                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                                                                                                                                                            linguafood Jan 24, 2014 07:58 PM

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

                                                                                                                                                                                                                                                                                                                                                          2. mrsbuffer Jan 24, 2014 03:39 PM

                                                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                                                              mariacarmen Jan 24, 2014 08:14 PM

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

                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                roxlet Jan 25, 2014 04:02 AM

                                                                                                                                                                                                                                                                                                                                                                I second that emotion!

                                                                                                                                                                                                                                                                                                                                                            2. Cherylptw Jan 24, 2014 03:16 PM

                                                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                                                SarachkaInBrooklyn Jan 25, 2014 02:42 PM

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

                                                                                                                                                                                                                                                                                                                                                                1. re: SarachkaInBrooklyn
                                                                                                                                                                                                                                                                                                                                                                  Cherylptw Jan 27, 2014 08:01 AM

                                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                                    SarachkaInBrooklyn Jan 27, 2014 07:39 PM

                                                                                                                                                                                                                                                                                                                                                                    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. steve h. Jan 24, 2014 02:08 PM

                                                                                                                                                                                                                                                                                                                                                                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.
                                                                                                                                                                                                                                                                                                                                                                  roxlet Jan 24, 2014 02:11 PM

                                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                                    steve h. Jan 24, 2014 02:22 PM

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

                                                                                                                                                                                                                                                                                                                                                                    You really should make this.

                                                                                                                                                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                    foodieX2 Jan 24, 2014 02:24 PM

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

                                                                                                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                      steve h. Jan 24, 2014 02:33 PM

                                                                                                                                                                                                                                                                                                                                                                      Will do.

                                                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                        steve h. Jan 24, 2014 05:57 PM


                                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                          roxlet Jan 24, 2014 06:14 PM

                                                                                                                                                                                                                                                                                                                                                                          Oh, yum. One of my very favorites!

                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                            Gio Jan 24, 2014 06:17 PM

                                                                                                                                                                                                                                                                                                                                                                            Looks terrific!

                                                                                                                                                                                                                                                                                                                                                                            1. re: Gio
                                                                                                                                                                                                                                                                                                                                                                              steve h. Jan 24, 2014 06:34 PM


                                                                                                                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                                                                                                                    2. Berheenia Jan 24, 2014 12:35 PM

                                                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                                                        linguafood Jan 24, 2014 12:37 PM

                                                                                                                                                                                                                                                                                                                                                                        Mmmmmburgers. Never go for leaner than 85%.

                                                                                                                                                                                                                                                                                                                                                                      2. Paprikaboy Jan 24, 2014 12:28 PM

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

                                                                                                                                                                                                                                                                                                                                                                        1. m
                                                                                                                                                                                                                                                                                                                                                                          MAH Jan 24, 2014 12:12 PM

                                                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                                                            LindaWhit Jan 24, 2014 12:16 PM

                                                                                                                                                                                                                                                                                                                                                                            That risotto sounds wonderful - enjoy!

                                                                                                                                                                                                                                                                                                                                                                          2. Will Owen Jan 24, 2014 12:07 PM

                                                                                                                                                                                                                                                                                                                                                                            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. linguafood Jan 24, 2014 11:49 AM

                                                                                                                                                                                                                                                                                                                                                                              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. juliejulez Jan 24, 2014 10:26 AM

                                                                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                                                                  LindaWhit Jan 24, 2014 10:30 AM

                                                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                                                    mariacarmen Jan 24, 2014 11:45 AM

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

                                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                      LindaWhit Jan 24, 2014 12:15 PM

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

                                                                                                                                                                                                                                                                                                                                                                                  2. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                                                    iL Divo Jan 24, 2014 02:38 PM

                                                                                                                                                                                                                                                                                                                                                                                    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. BananaBirkLarsen Jan 24, 2014 09:11 AM

                                                                                                                                                                                                                                                                                                                                                                                    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. iL Divo Jan 24, 2014 08:16 AM

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

                                                                                                                                                                                                                                                                                                                                                                                      1. Gio Jan 24, 2014 07:29 AM

                                                                                                                                                                                                                                                                                                                                                                                        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. c
                                                                                                                                                                                                                                                                                                                                                                                          charlesbois Jan 24, 2014 07:23 AM

                                                                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                                                                            cornedhash Jan 24, 2014 11:20 PM

                                                                                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                                                                                              charlesbois Jan 25, 2014 07:42 AM

                                                                                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                                                                                iL Divo Jan 25, 2014 09:18 AM

                                                                                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                                                                                  charlesbois Jan 25, 2014 10:53 AM

                                                                                                                                                                                                                                                                                                                                                                                                  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.

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: charlesbois
                                                                                                                                                                                                                                                                                                                                                                                                    iL Divo Jan 25, 2014 09:34 PM

                                                                                                                                                                                                                                                                                                                                                                                                    thanks for reply Charles

                                                                                                                                                                                                                                                                                                                                                                                          2. f
                                                                                                                                                                                                                                                                                                                                                                                            foodieX2 Jan 24, 2014 07:12 AM

                                                                                                                                                                                                                                                                                                                                                                                            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. fldhkybnva Jan 24, 2014 07:09 AM

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

                                                                                                                                                                                                                                                                                                                                                                                              1. l
                                                                                                                                                                                                                                                                                                                                                                                                lyden Jan 24, 2014 06:58 AM

                                                                                                                                                                                                                                                                                                                                                                                                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