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What's for Dinner #273 - 6 More Weeks of Winter Edition [Through February 9, 2014]

Or so says that fat rodent from Pennsylvania.

I'm not liking that rodent much these days, especially with a couple of storms coming into New England in the next 6 days, and I know those in the NY & CT area got a lot more today. Bleah.

Anyway - I'm still enjoying comfort food. What about you all?

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  1. Sorry to hear the rodent is not performing as desired. Stay warm and drive safe!

    Not to gloat but NZ has been having a magnificent summer. The toddler and I had a brilliant road trip last week with lots of swimming and too many takeaways. It's back to cooking this week.

    Last night was orecchiette with broccoli and bacon and post dinner we bottled (canned) 4 kg of cherries with vodka and syrup. The bloke likes them on ice cream but I prefer them on my breakfast cereal.

    Tonight I'm doing a segregated dinner. Liver and onions for me and refried beans and pico de gallo for the bloke.

    3 Replies
    1. re: Frizzle

      We remain, as always, uber-jealous of your lovely summer weather, Frizzle. And your orecchiette with broccoli and bacon sounds good - what kind of sauce?

      1. re: LindaWhit

        No sauce. Just fry the broccoli florets till brown. Fry diced bacon (or pancetta) and garlic and add cooked pasta to fried items with a healthy glug or two of olive oil. Chilli flakes can go in with the bacon and garlic if you want. Serve with parmesan. Simple and yummy.

      2. re: Frizzle

        Vodka cherries on breakfast cereal?? Awesome! ;)

            1. re: jammy

              Simples for dinner last night: pan-fried sole with brown butter and lemon squeezes, plus long-sautéed dino kale with garlic, oil and a few sprinkles of the mysterious powder I bought at the Russian deli. Kinda love that there is zero English anywhere on the small plastic bottle, despite our legion of laws that insist on same. This is how I should always eat when the SO is away on business!

              1. re: jammy

                =========
                Don't drive angry.
                ===============

                ^^^^^^^^^^^^^^^^^^^
                Hahahahahahahahaha!!!!!!!!!!!!!!!

                I just LMAO at that one.
                Bill Murray. Pick up truck. Groundhog. Classic. Ha.

                I'm doing pork braciole stuffed with spinach, currants, pine nuts and other goodies in a long cook Sunday gravy tonite over farfalle.

                Srsly.

                This ice and snow shi% is getting old.
                Really, really old.
                Snow plus 1 to 3 inches of ice tonite.

                Suck it Mr. Snow Meiser
                #Rankin/Bass

                LOLZ.

                "I'm Mr. White Christmas,

                I'm Mr. Snow.

                I'm Mr. Icicle,

                I'm Mr. Ten Below.

                Friends call me Snow Miser,

                Whatever I touch

                Turns to snow in my clutch!

                I'm too much."

                Do do do, do do do do, do do.....

                1. re: jjjrfoodie

                  I'm soooo ready for Heatmeiser to make his appearance! Stupid White Death....

            2. We're getting snowed on here. I'm just glad it's light and fluffy so I can use the shop broom to sweep it off our north-facing driveway. It likes to snow a lot when SO is gone.

              Tonight I'm making a Budget Bytes quick n easy recipe... pasta with spicy italian sausage and broccoli. Very easy but tasty.

              4 Replies
              1. re: juliejulez

                No snow here, but freezing rain and ice in the forecast to worsen overnight.

                1. re: juliejulez

                  Freezing rain in my forecast too. Yuk, much worse than snow. Perfect weather for pan grilled sausages, cheesy grits, and steamed broccoli, which is WFD tonight.

                  Oh, and I will also spend some kitchen time tonight observing my 3 day old kombucha tea. It seems to be on track but I will probably be taking pics and texting them to the friend who gave me the SCOBY. I'm learning a whole new language to boot. It is entirely likely that my husband will leave me due to the escalating number of fermenting foods crowding the kitchen.

                  1. re: tcamp

                    I'm secretly hoping it's bad enough that I don't have to attempt to drive in it. Wow, homemade kombucha. I've been meaning to try it but haven't yet.

                  2. Snowfall accumulation on Wednesday is supposed to be 3" by 7:00 a.m., 5" by 9:00 a.m., 8" by 10:30 a.m, and 10" by a bit after noontime. Wednesday will be a work-from-home day - already decided in-house at work.

                    While I still have ribs to finish up, I'm cooking tonight. I think juliejulez and I are going very similar - pasta, Italian sausage (I'm going with sweet) and broccoli all mixed together with a spicy light tomato sauce. Crusty rolls (freezer-to-oven ones) alongside, with a small salad.

                    2 Replies
                    1. re: LindaWhit

                      Change of plans...the few of us left tonight at work trying to finish up stuff before the expected snow day went out to Jaime's just down the street.

                      Bacon Cheeseburger for me, fries, and wine. And lots of good chit-chat.

                      Glad I have tomorrow to sleep in a bit. :-)

                    2. It's apparently 10 degrees warmer than it was all of last week but it feels quite awful outside. I'm home early this afternoon which i great because my first day at the Medical Examiner was horrifying. I managed to hold in the emotion but now I'm sitting here like a stunned lump on a log. I'm also still in the mood for comfort food, LindaWhit. I am having soup as a late lunch and dinner will be chicken breasts stuffed with kale, Feta and sun dried tomatoes.

                      20 Replies
                      1. re: fldhkybnva

                        Change of plans - ran out of kale yesterday and forgot and that was the part of the meal I really wanted. Never fear, I remembered I had a bag of Brussels sprouts in the fridge and all of your great ideas from a few threads ago. Dinner tonight was turkey breast seasoned with shallot pepper and served over bacon braised Brussels sprouts with malt vinegar and Worcestershire.

                        1. re: fldhkybnva

                          Do you have a mentor you can confide in? Things can be so graphic and provocative in medicine and most in the profession are sensitive souls. Just let it rip if you are home alone. I once burst into tears on an ICU unit when I saw the condition of a new admissions necrotizing fasciitis on her leg:( The other staff were very gracious and very supportive:( Eating helps.....eat some comfort foods and just grab your handsome kitty and veg out fldhkybnva:)To the other posters sorry I got off subject but I wanted to show support.

                          1. re: MamasCooking

                            Fortunately the safety gear pretty much covers your face so a few tears can be shed though then your mask gets all foggy :) I was so happy to get home today to the excited kitty. I had similar feelings on my psychiatry rotation in med school and finally realized that everyday I needed to have quiet time (e.g. a walk, sauna) to get out of my head and out of the situation. Most are sensitive, or else they probably wouldn't be there, but it's amazing how much people have to harden to get through the day without breaking down. I once had an awful autopsy case at the hospital and it took me all day to be able to even think about doing it and none of my colleagues seemed to understand why. I have found that "letting it rip if you are home alone" works well and then you take a long nap :) As the ME said today "you can do anything for a month." I hope she's right.

                            1. re: fldhkybnva

                              My heart goes out to you, Fldhky.

                              1. re: fldhkybnva

                                Being stoic and squaring our shoulders is necessary but it is healthy to have strategies ( as you do ) for diffusing some of that internalized horror. Fueling your creative side with shopping for wonderful ingredients and cooking is a very good thing too. I have only cried twice in my career and both situations were just beyond my capacity for stoicism:( But people understood.

                                1. re: fldhkybnva

                                  You know I need to thank you for what you do. It take a special person to be in the medical field. It is got to be right up there with the military in importance. Everyone gets sick and sadly, our country will always need protection. I feel sad that you had a really tough day. Here's to the kitty being extra sweet and cute tonight to shake off your day.

                                  1. re: suzigirl

                                    Thanks, it's much appreciated but as many of us feel in the medical field "it's all in a day's work." I was fortunate for another snow day but I know I have to go back tomorrow :) Every autopsy is someone's loved one to me. I'm the girl they laugh at in the room talking to the deceased. I just can't see them as an object. Shiitake was the best part of 2013, he sure has become my best pal. Today he's been working on a hairball and has been intermittently unhappy but hacks and then immediately returns to full energy playing which I find fascinating and inspiring...sometimes I have to push myself to just roll with it like he does.

                                    1. re: fldhkybnva

                                      I agree that every autopsy is another ones loved one. My mom asked me why I never became a nurse. She said I had the compassion needed for it. I told her I couldn't separate the patient from the illness and would be in constantly upset. Besides, no one ever says "Shit, here comes Suzi to come clean my house and make it smell pretty." That works for me. And I get the luxury of handing a pain in the ass client a rag and say " do it your damn self."
                                      Shitake was a perfect family member at the perfect time. What a great way to stave off lonely times without the SO than to have a furry little purrbox. They keep us sane. As to the hairballs... put a small bit of softened butter on his front paw to lick off and it helps lubricate it to pass. Putting it on his paw forces him to either fling it or ingest it. Ya got a good shot he will eat it and the hairball will pass more easily. Good luck.

                                      1. re: suzigirl

                                        Oooh butter, thanks for the tip! He's working it up but the sad cries are very upsetting. I'll lather him up STAT! Although, the thought of him flinging it would be quite comical. People often ask "why are you a pathologist? you must not like poeple." Not only is that a crazy thing to say but is the complete opposite of the truth for me. During my clinical rotations in med school, I was too torn up by it all and wrapped up in my belief that everyone is a person with a story. It'd get really frustrated at the healthcare system and the limitations of medical knowledge. With pathology, I can care for patients but also be somewhat removed from direct care so as to stay sane.

                                        I cracked up at your comment "do it your damn self." My dad is the type who would take you up on your offer. He insisted on cleaning before the cleaning lady came "fldhkybnva, the house can't be dirty, it's getting cleaned today."

                                      2. re: fldhkybnva

                                        You are Ducky from NCIS, talking to the deceased.

                                        And for the hairballs, go to PETCO and look for a tube of PetroMalt. My cats love it and it helps work things through their system.

                                        1. re: LindaWhit

                                          Great, another tip which I'm sure will come in handy as he's still only a wee tot with probably many more hairballs to go. Ducky is great! You gotta talk to them it's like brushing off a grandma.

                                        2. re: fldhkybnva

                                          Coconut oil or even just plain Vaseline works great for hair balls as well. Plus, my cat loves both. Just give her a tiny bit and she laps it right up.

                                          1. re: ludmilasdaughter

                                            Thanks, I tried butter last night. The first wee bit was thrown at me but the second time he licked it and I encouraged it into his mouth. I'm not sure he liked the feeling of the butter, he licked his chops for an hour so. But, I came home today and he's rip-roaring energetic so hopefully he's feeling better. I'm on the lookout for random bits of puke.

                                            1. re: fldhkybnva

                                              You can also buy a hairball helper that comes in a tube - it's basically meat-flavored Vaseline. My cat LOVES it - she won't eat butter or plain Vaseline but this stuff she gobbles up. I give her an inch or so every few days as a treat/preventative, and a little more if she seems to be working on something big.

                                              1. re: biondanonima

                                                Thanks, he's short haired but probably needs something long term especially as he has now fully learned how to groom himself. When he was younger, he didn't do it as much.

                                                1. re: biondanonima

                                                  As a lifelong dog owner who's never spent any considerable amount of time around a cat, I find all this slightly horrifying.

                                        3. re: fldhkybnva

                                          Wow. That's one tough job you got there...... feed yourself something nice and comforting!!

                                          1. re: linguafood

                                            Absolutely. My first thought in times like this is "what's for lunch, dinner, anything, what can I cook." I keep craving the same foods over and over and while I usually try to have some variety in my meals, right now I'm OK with safe, comfortable repeats. I must say, your side gig is a pretty tough job, you won't catch me singing on stage...ever! :)

                                            1. re: fldhkybnva

                                              Ha! And you won't catch me in a morgue any time soon :-)

                                    2. Tonight will be double cheeseburgers with roasted mirepoix (Alex Guarnaschelli recipe), onion rings, and steamed snow peas. Easy and delicious.

                                      6 Replies
                                      1. re: Njchicaa

                                        Do you ever make the mirepoix ahead of time? I found the recipe and it sounds very tasty, like something I could use on various different meats.

                                        1. re: fldhkybnva

                                          I've read somewhere on the boards that you can actually make mirepoix ahead of time and freeze it, but I've never actually tried this myself.

                                            1. re: ludmilasdaughter

                                              I have successfully frozen the TJ's mirepoix mix when I didn't get a chance to use it. I put it in a ziplock, squeezed out the air and stuck in the freezer. It was still good about a month and half later.

                                            2. re: fldhkybnva

                                              I make mirepoix, usually roasted, all the time and keep it either in the fridge or freezer. I then use it in everything.

                                              1. re: Cherylptw

                                                The recipe I found just pulsed it all in a processor, mixed with oil and roasted. Is that your method as well or do you keep the components more bite-sized?

                                          1. Tonight's dinner: A spicy stir-fried lamb with leeks recipe from Serving Up The Harvest, stir-fried Chinese cabbage (gai lan), brown Basmati rice. I love lamb and this is a lovely piece of lamb shoulder from WF.

                                            Going back to soup mode tomorrow to comfort us after the predicted next snow storm. Though I don't call these droppings of flakes storms. They're snowfalls dangitall. If the wind doesn't whistle 'round the gables and there's no whiteout it isn't a storm.

                                            7 Replies
                                            1. re: Gio

                                              That lamb sounds delicious if you'd care to share the recipe!

                                              1. re: biondanonima

                                                I'll do it in the morning biondanonima... OK?

                                                  1. re: biondanonima

                                                    Stir-Fried Lamb and Leeks, from Serving up the Harvest by Andrea Chesman

                                                    The recipe calls for 2 lbs. boned leg of lamb, sliced into matchsticks.
                                                    Marinade:
                                                    2 Tb soy sauce
                                                    2 Tb rice wine (I used bourbon)
                                                    1 Tb cornstarch
                                                    2 t sugar
                                                    Sauce:
                                                    2 T soy sauce
                                                    2 T rice wine (bourbon)
                                                    1T dark sesame oil
                                                    1 t rice vinegar

                                                    6 T peanut or canola oil (peanut)
                                                    6 leeks white & tender green parts, trimmed & sliced (thin rounds)
                                                    1 red bell pepper (TJ's frozen pepper slices)
                                                    6 cloves garlic minced
                                                    8 oz. sliced water chestnuts (omitted)
                                                    N.B.: I only had 3 very fat leeks so augmented w 5 thin scallions, used the entire scallion after trimming top & root end.
                                                    Paraphrased Recipe:
                                                    >Marinate the meat 30 minutes.
                                                    >Mix soy sauce, rice wine, sesame oil, rice vinegar in small bowl & set aside.
                                                    >Heat wok, add 2 T oil, add 1/2 the meat, stir-fry 4 minutes - till change of color.
                                                    >Scrape meat & juices into a warm bowl.
                                                    >Heat 2T oil, add second batch of meat, stir-fry 4 minutes as before, scrape into bowl w first batch.
                                                    >Reheat wok, add 2 T oil, add leeks & bell pepper, stir-fry 5 or 6 minutes till tender.
                                                    >Push leeks to side of wok, add garlic, cook about 30 seconds.
                                                    >Toss garlic & leeks together.
                                                    >Add lamb & chestnuts, toss & mix.
                                                    >Add soy sauce mixture, toss well.
                                                    >Stir-fry 1 minute or so to get everything hot.
                                                    >Serve!

                                                    1. re: Gio

                                                      This was a delicious lamb, leek, and pepper dish and we loved it. It was not spicy but had a very pleasant flavor, plus the meat was tender and juicy. The gai lan had a mild peppery flavor that complimented the meat quite well. And of course, the rice saturated w the sauce brought everything together.

                                                      1. re: Gio

                                                        Thank you so much - this looks fantastic. I can't wait to give it a go!

                                                        1. re: biondanonima

                                                          I hope you like it bionda. When I make it again I plan to add some chilies or red pepper flakes just to give it a some spicy heat. Pork or chicken ought to be pretty tasty as well in this recipe.

                                            2. I roasted a whole chicken on Sunday to make buffalo chicken dip, so WFD is the leftover leg quarters reheated over leftover saffron rice, with side TBD (maybe TJ's canned corn or some roasted Brussels sprouts).

                                              3 Replies
                                              1. re: ChristinaMason

                                                pan-roasted sprouts w/ butter and ground coriander for the side. 1/2 a pear and a piece of dark chocolate for dessert. satisfying.

                                                1. re: ChristinaMason

                                                  I roasted a chicken on Sunday too (but not for buffalo chicken dip, had to look that up...) Just me eating the leftovers so I made ceasar salad one night and then used up the rest in a chicken ramen bowl.

                                                  1. re: helen_m

                                                    Mine was not as sickly pink as some of the recipes online---I made fancy layers instead ;)

                                                2. Pasketti and meatballs tonight. The sauce was made earlier today and has been bubbling away. I smoothed it out with my emersion blender. Sauteed onions and crimini mushrooms were added just a bit ago along with some parsley and oregano and browned meatballs. It will cook away together for an hour or so and will be served with pasketti and garlic bread and grated parm at the table. The sauce came out really nice.

                                                   
                                                   
                                                   
                                                  9 Replies
                                                  1. re: suzigirl

                                                    Lol. When I first read this, I thought it was some sort of Polish dish or something (pasketti).

                                                    1. re: roxlet

                                                      Haha. I didn't think about that when I wrote it. I just thought it was cute when my nephews used to say it that way. No exotic dish here. Just some good old garden fresh tomato sauce.

                                                      1. re: roxlet

                                                        Same here, and then I said it aloud.

                                                      2. re: suzigirl

                                                        One of my top ten favs! Looks so good:)

                                                            1. re: steve h.

                                                              You bum! In warmer climes, right? rjbh20 is out trying to use a snow blower on snow that's like concrete. He'll need a big meal tonight!

                                                              Edit: I just scrolled down, and see that you're back. so you're undoubtedly regretting your return!

                                                              1. re: roxlet

                                                                Yeah, Amelia Island (the locals) and I hit it off big time. Lots of pirates there. We'll be back.

                                                            2. OK since I veered off course last evening much later this evening I will cook my grass fed sirloin steak dinner.I did the Marcella Hazan's tomato butter onion sauce last night instead. I am so excited because I have found 3 chicken recipes on WFD that I have all mapped out to try. One is the chicken with milk .....the Trini chicken (which looks so good) and the Halal cart chicken and rice. I wonder if anyone has a suggestion regarding the super hot sauce. I have some hot sauce for chicken wings but I fear using anything hotter than that.

                                                              13 Replies
                                                              1. re: MamasCooking

                                                                I still need to try the Trini chicken. If you remember, I'd love to know what you think of the chicken with milk. I'll probably make it again this weekend since I'd feel better using at least another cup of the 1/2 gallon of milk which has no other use in this house :) Are you asking about the super hot sauce for the Halal chicken?

                                                                1. re: fldhkybnva

                                                                  I missed the Trini chicken discussion - is there a recipe here?

                                                                    1. re: weezieduzzit

                                                                      I was wondering about that. Thanks for the tip. It's non-homogenized so has a great fat cap to protect it somewhat. Just freeze in containers with some space at the top?

                                                                      1. re: fldhkybnva

                                                                        If we're headed out of town and I'm worried about the milk I just toss the gallon in the freezer and let it defrost when we return. (We drink a lotta milk.) Yes, just in a container with some head room would be fine!

                                                                        1. re: weezieduzzit

                                                                          Once again, ace tip from WFD! Never thought of freezing milk, which would mean we would have milk when we get home from trips. Thanks, mz weezie.

                                                                    2. re: fldhkybnva

                                                                      Yes on that hot sauce...wondering about substitutes.

                                                                      1. re: MamasCooking

                                                                        I don't think the sauce is meant to be particularly super hot but more so a hot sauce with some flavor. I don't think buffalo wing style sauce is the right angle but I've never had the real thing. You could add Aleppo pepper or serve with a more flavorful but milder hot sauce like Cholula, Tapatio (Mexican style hot sauces). I have eaten it with a stewed tomato and pepper style Harissa paste as well as Sriracha and Peri Peri hot sauce. I'd think you don't like spicy you can just as easily not use it.

                                                                        1. re: fldhkybnva

                                                                          I love cayenne, Tabasco and Louisiana hot sauce. I also love the super hot Asian chili sauces but they do cause me to lose my breath when the heat hits the back of my throat and practically suffer loss of consciousness. I will find something mild to compensate for my wimpy status:)

                                                                          1. re: MamasCooking

                                                                            I gave my boss a nice laugh when I told her that I literally choked for 10 minutes after the first plate of halal chicken that I doused with sriracha. I eat hot sauce daily and can literally drink it but I hadn't had the sriracha in a long time and its a pretty old bottle that I think somehow got spicier. I love spice but with this recipe I think letting the other flavors shine is key. If you hate it, pour on some ketchup :). The hot sauce is really a secondary thing in my mind.

                                                                        2. re: MamasCooking

                                                                          Honestly, the dish is delicious without hot sauce. But a tiny little dab of harissa or sambal oelek or a tiny little squirt of sriracha do add a nice little zip. Just start very small... :o)

                                                                    3. F*#k the rat!

                                                                      Deb and I returned home this evening from Amelia Island. We jiggled flights to arrive after one snowstorm and before another. Mission accomplished.

                                                                      Supper was beer for me, wine for Deb. There was decent hard salami and salty cashews in the house to ward off any hunger pangs. NCIS will be on the plasma, Deb insists.

                                                                      Edited to add: Amelia island intrigues me. Lots of history there. There was one restaurant, Joe's Bistro, that really caught my attention: charming room; wonderful service; maybe the best crab cakes (locally caught blue crab) on the island; and the best shrimp and grits I've had in a long time. The wine list is decent and they make a blood orange mimosa almost as good as mine. The house key lime pie is reminiscent of Manny and Issa's back in the day.

                                                                      13 Replies
                                                                      1. re: steve h.

                                                                        Beer and wine, salami and cashews. Sounds perfect to me.
                                                                        Happy Home.

                                                                        1. re: steve h.

                                                                          Welcome back. Hope you had fun.Hope it wasn't to much lilypad leaping to get back home. My kind of dinner.

                                                                          1. re: suzigirl

                                                                            Amelia Island was home to pirates. My kind of people.

                                                                            Re-routing is for rookies. I saw the forecast and asked Deb to make the arrangements a day before so there wouldn't be any drama. We spent that bonus day on the water. It was a good day.

                                                                          2. re: steve h.

                                                                            Cashews can ward off a lot of hunger pangs, like...for days! I can't seem to exercise restraint when they are around so they have been banned for a while.

                                                                            1. re: fldhkybnva

                                                                              ...just something about that salt.

                                                                              1. re: fldhkybnva

                                                                                This is exactly my feeling about pistachios. In fact, I think I'll have some now.

                                                                                1. re: ChristinaMason

                                                                                  Yes. I can obliterate a bag of salty, roasted pistachios within minutes. Zero self-control with those.....

                                                                                  1. re: linguafood

                                                                                    Me three. Especially the Turkish antep. Those I cannot resist.

                                                                              2. re: steve h.

                                                                                Does Deb really need to insist anymore? Isn't it just a given on Tuesday nights? ;-) (I got home late and just started watching it on DVR as well!)

                                                                                Welcome home, Steve!

                                                                                1. re: LindaWhit

                                                                                  Thanks!

                                                                                  Just because it's immutable doesn't mean it shouldn't be challenged. Makes me look good ;-)

                                                                                2. re: steve h.

                                                                                  Late edit:

                                                                                  Make that Manny and Isa's. We loved that place.

                                                                                  1. re: steve h.

                                                                                    Amelia Island sounds interesting. Crab cakes, shrimp and key lime pie are ticking my boxes! Not to mention blood orange mimosas - heaven! I'll look it up for future trips.

                                                                                  2. Anyone remember the year the groundhog in staten island bit Bloomberg's finger?? For some reason it makes me laugh still......!

                                                                                    Tonight i needed pho and took the easy way out, had a wonderful vegetarian tofu pho delivered (noodles on the side please!), added noodles just before eating so they didn't moosh during delivery wait, the papaya salad will be lunch wed. Glass of reisling. Odds are i'll have a second glass for dessert.

                                                                                    2 Replies
                                                                                    1. Long day of work, then my weekly Tuesday-night company conference call. Dinner needed to be something I could eat in a bowl while sitting on the couch with my laptop and headphones in my ears. So...leftover steak, cut into thick slices and seared quickly in a hot cast iron skillet. Served with a big bowl of golden brown, crispy, creamy roasted potatoes (I may love my roasted potatoes even more than tater tots). I decided "screw the veggies" tonight and just stuck with the steak and potatoes.

                                                                                      And of course I opened another bottle of the brut rose Cremant d'Alsace that I picked up this weekend. I really like this one and think I need to go pick more up before the store runs out of it.

                                                                                      7 Replies
                                                                                      1. re: TorontoJo

                                                                                        Wow for a quick bowl in hand meal, your dinner sounds fantastic!

                                                                                        1. re: fldhkybnva

                                                                                          Ha, thanks, it was actually quite delicious for a quick meal. I believe the leftover steak and roasted potatoes required about 10 minutes of total prep time. The bottle took me about 10 seconds to open. Just about right after a long, annoying day of work and before a long, annoying meeting. :0)

                                                                                          Hope you've recovered from your tough day at the medical examiner's office, fidhky...that's sounds brutal.

                                                                                          1. re: TorontoJo

                                                                                            Thanks. Yea, for today I'm calm again but the smells keep popping up out of nowhere. You would never think that I've done 44 autopsies on my own, this is a whole new world. Hopefully tomorrow I won't feel so out of sorts. I'm going to need to run in fields of daisies with rainbows at the end of the month.

                                                                                            1. re: fldhkybnva

                                                                                              Oh God. Your work. Blessings to you.

                                                                                              1. re: fldhkybnva

                                                                                                A field of daisies sounds pretty damn appealing right now, as we head into yet another snow system.

                                                                                                Good luck!

                                                                                                1. re: TorontoJo

                                                                                                  Seriously! Although for some reason I'm into the snow this year.

                                                                                          2. re: TorontoJo

                                                                                            i'm with you on roasted taters. beat tots any old time.

                                                                                          3. Halal cart chicken is marinating. Since it's the first time I've made it I'm doing the whole bit with the rice for the man and salad for me. The sauce, however, will be changed to half the quantity and no sugar thanks to the sweetness warnings.

                                                                                            14 Replies
                                                                                                1. re: TorontoJo

                                                                                                  Its right along the lines of things we really like so I'm expecting it to be a success. I'm liking how easy it is.

                                                                                                  1. re: weezieduzzit

                                                                                                    SO is still away so tonight is leftover Shanghainese from Sunday, just some green beanies with dried scallops and a little cilantro and dried shrimp salad. I'm thinking a bowl of buttered popcorn for dessert :-).

                                                                                                2. re: fldhkybnva

                                                                                                  Well, we liked it but we didn't love it. I tasted the rice and we both thought it wasn't much more than rice cooked with stock. The spices could seriously be amped up. My spices are fresh and I ground them right before cooking, it just needed more. The chicken was fine but not mind blowing- again, flavors could be increased. I'm really glad I didn't sweeten the sauce, I used kefir that I let sit out longer than usual and the tang was really nice.

                                                                                                  I really think the Cochin coriander cumin chicken Nyleve posted some time back blows this out of the water. I know they're not the same thing but if I could only choose one it would be the Cochin Coriander Cumin chicken.

                                                                                                  The man and I did discuss giving it a second chance with some tweaking since it would be a really easy thing to make for a large crowd, which is something we do a few times over the summer so we'll see.....

                                                                                                  1. re: weezieduzzit

                                                                                                    I add double spices now to the chicken. I've never made the rice so can't comment. I think last time I added cumin to the sauce as well. It's tinkerable perhaps.

                                                                                                    1. re: fldhkybnva

                                                                                                      It's very tinkerable. I double the spices in the marinade and add a healthy dose of cumin. My last batch of rice I also doubled the spices and added to the oil when sauteing the rice.

                                                                                                      It's also very much a textural dish for me -- I love the crispy bits of chicken.

                                                                                                      I actually find the chicken preying on my mind now and then. I may have a mild addiction. :0)

                                                                                                      1. re: TorontoJo

                                                                                                        agree to all who say the rice definitely needs amping up, but i love the flavor of the chicken - the fresh oregano? forget about it! and i probably did use more coriander both times i made it.

                                                                                                        i love it with the harissa. for me it all goes together so well.

                                                                                                        sorry you didn't love it weezie!

                                                                                                      1. re: ChristinaMason

                                                                                                        I think it must be. That looks very interesting.

                                                                                                          1. re: weezieduzzit

                                                                                                            Thank you for the inspiration! I'm making a bastardized version of this (using up already-cooked thighs) with some roasted broccoli. The spice blend looks fantastic!

                                                                                                        1. re: weezieduzzit

                                                                                                          Good idea to use the kefir for sauce. I'm always looking for ways to use my supply up.

                                                                                                          1. re: tcamp

                                                                                                            You can me both! I'm forcing kefir grains on some of the neighbors, too. I think I have almost 3 cups of them right now and keeping them fed is far more kefir than we can use.

                                                                                                            I use the kefir whenever a marinade recipe calls for yogurt, too (tandoori, etc.) It makes crazy tender chicken.

                                                                                                    2. We're finally getting a little bit of winter (5 inches of snow, with more to come over the next 3 days!) and I've finally climbed on board the halal cart to taste the chicken. My thighs had skin and bone, but I peeled off the skin before marinading, and removed the bone once cooked through (I just think it tastes better that way). I didn't have any harissa and I was a bit worried by the reports of bland rice, so I spiced things up with some crushed chile in the chicken marinade and lots of fresh turmeric, fresh-ground cumin and a heavy pinch of cayenne in the rice. I also used the last of my so-rich-it-was-almost-black Thanksgiving turkey stock. This recipe is definitely going into my regular rotation.

                                                                                                      Last night was a really thick chicken stew with leeks and tomatoes, served over brown rice with roast cauliflower on the side.

                                                                                                      Tonight I'm making a potato-sausage hash with some of my homemade turkey-apple sausage. Sweet-spicy pinto beans on the side. An over easy egg (or two) and some quickie pineapple salsa on top. Add some avocado slices and toasted flour tortillas, and it's breakfast-for-dinner.

                                                                                                      3 Replies
                                                                                                      1. re: BananaBirkLarsen

                                                                                                        I love chicken in any well prepared form. Your chicken stew sounds lush rich and so good:) I am going to do Halal chicken too but I am using a package of drumsticks to test the water:(

                                                                                                        1. re: MamasCooking

                                                                                                          I was expecting the BF to bring home a whole chicken, so I was planning on using 2 thighs and 2 drumsticks, but instead he came home with a package of thighs. I'd still peel the skin off before marinading, but I see no reason why drumsticks wouldn't work every bit as well as the thighs. Honestly, with the marinade and the fast cook time, I bet even b/s breasts cut into thigh-sized chunks would come out fairly juicy in this recipe.

                                                                                                          1. re: BananaBirkLarsen

                                                                                                            I hope you post how your version turns out.

                                                                                                      2. Just finished a burgundy pepper spoon roast (pre marinated from a local store) with roasted cauliflower puree and green beans. The meat could have used an extra 30 minutes of braising for a bit more tenderness, but the kiddo was getting cranky so hopefully the leftovers will be better.

                                                                                                        Just really cold here. Not even freaking cold anymore as above zero at 10 PM. I love MN winters

                                                                                                        1. Found black trumpet mushrooms at the market over the weekend. Never used them before, ended up making linguine with butter, black trumpet mushrooms, and cheese, washed down with a nice cold bottle of TJ's mineral water. Very pleased with this.

                                                                                                          3 Replies
                                                                                                              1. re: ChrisOfStumptown

                                                                                                                I'm a mushroom whore. I like pretty much all of them.

                                                                                                          1. Everything's closed and a man just plowed the driveway but he'll have to come back as the snow is really starting to come down. Yesterday morning I stocked up the empty veggie drawers but we are good with meat and casseroles in the freezer and a full pantry. Made chicken stock with the rest of the Costco bird so we can have soup for lunch. We can catch up with Downton Abbey and do some shoveling after it stops around 3PM. WFD is still something to think about.

                                                                                                            1 Reply
                                                                                                            1. re: Berheenia

                                                                                                              Another run with the plow- the stuff keeps piling up. Chicken soup for lunch and as it's Wednesday (Prince Spaghetti Day) pasta for dinner. Linguini with sausage and peppers in red sauce. Spinach side. California red.

                                                                                                            2. Well gosh it's cold here. Currently -5, and they said it "might" get up to 4 degrees. It's also windy so the windchill is pretty bad. I stayed home from work today, and watching the traffic maps on TV today, I'm glad I did.... lots of accidents. I might try to brave Costco today, I figure it won't be real crowded and I can get there using a toll road that is de-iced.

                                                                                                              So, for now, my dinner tonight is a cheeseburger, with my "house ground" patties. Side will just be potato chips leftover from Super Bowl. But, if I find something interesting at Costco I might go that route, so we'll see what I come up with.

                                                                                                              2 Replies
                                                                                                              1. re: juliejulez

                                                                                                                Cheeseburger it is. I was maybe going to splurge on some steaks at Costco, but the price of beef has gone up so no steak for me :(

                                                                                                                I will say, Costco when it's below zero outside is very pleasant. No crowds, plenty of time to mill about and review the merchandise.

                                                                                                                1. re: juliejulez

                                                                                                                  I went to Trader Joe's this morning and I feared they were closed. Empty parking lot, empty store, employees wandering about. Wegmans...same thing! It was quite nice.

                                                                                                              2. I'm not feeling well. We have yet another snow day with kids home from school, and boy's therapy canceled. Just a crummy day all around. So, at the 4 year old ' s request we are having pancakes for dinner with everyone in their pajamas. I've got a pound of bacon in the freezer I'll cook up. I'll make a bit of a fruit salad, and call it a day.

                                                                                                                5 Replies
                                                                                                                1. re: tzurriz

                                                                                                                  Feel better tzurriz. Pancakes for dinner is a great plan.

                                                                                                                  1. re: tzurriz

                                                                                                                    Hope you feel better soon. The kids and pancakes should help:)

                                                                                                                    1. re: MamasCooking

                                                                                                                      thank you. I wound up being too tired even for making a fruit salad, so we had pancakes, oven baked bacon, and clementines because they came in the fruit and veggie box today.

                                                                                                                      But now DH also has the crud and is begging for gumbo tomorrow. He's offering to take a sick day from work and do the majority of the kid rangling in exchange, so I may cave. I have a semolina bread in the freezer, and I've already got the dry roux. So it wouldn't even be too difficult. Guess I'll go throw my frozen chicken bits (backs, necks, and wings) in the crockpot so I have stock for tomorrow. Then we're all gonna watch a movie until kids start dozing off.

                                                                                                                  2. Tonight is my turn on the Meal Train for a neighbor who had a heart valve replacement just about a month ago. They are gluten free and vegetarian so I'm going with Bobby Flay's grilled caponata with the addition of some garbanzo beans and a rice salad with Persian cukes, sun dried tomatoes, feta, dried cranberries, green onions and basil with a lemony olive oil dressing- kind of a riff on the Giada fried couscous salad. The rice will be cooked in reduced veggie stock to boost the flavor. A blood orange flourless almond cake for dessert. (The blood oranges are boiling now and the house smells amazing! Best air freshener ever!)

                                                                                                                    I'll keep a serving of the rice salad for the man, omit the beans in the caponata for me and add some meatballs made with some of the ingredients I put in the salad- goat cheese, fresh herbs, green onions, etc. A small cake for the man and for me to try a bite or two since I haven't made this one before. That way everyone gets their dietary preferences and requirements met. :)

                                                                                                                    8 Replies
                                                                                                                      1. re: weezieduzzit

                                                                                                                        I'm sure they really appreciated it, good for you. You deliver great food!

                                                                                                                        1. re: fldhkybnva

                                                                                                                          They're super nice people, it was totally my pleasure. We're very lucky to have some really great neighbors.

                                                                                                                          1. re: fldhkybnva

                                                                                                                            I just ran into them while I was taking the trash out, she just walked around the block (with her husband and one of the dogs,) which is awesome since it hasn't even been a month since her surgery! They said they really liked dinner and thanked me for making so much so they can have it again. (I always make us a double batch when I make the caponata because we feel the same about it- it's possibly even better the second time.)

                                                                                                                            They said they really liked the cake, too. I didn't see anyone else on the meal train mention dessert so I'm glad I made it.

                                                                                                                            1. re: weezieduzzit

                                                                                                                              Woohoo, so great that she's up and around already. I'm sure she was looking forward to some fresh air. Nice work!

                                                                                                                        2. re: weezieduzzit

                                                                                                                          Wow-that sounds like such a great meal you made for them! I love baked goods with almond flour (and i'm not gf), it adds great flavor.

                                                                                                                          1. re: Ttrockwood

                                                                                                                            I agree about the almond flour, I really like it, too. I also look forward to playing with Trader Joe's cashew meal one of these days.

                                                                                                                            1. re: weezieduzzit

                                                                                                                              I just put a bag in the freezer. I have cashew crusted chicken in mind but my trials with almonds haven't gone well.

                                                                                                                        3. Another 6" of snow and then freezing rain/sleet...ugh!

                                                                                                                          I bought TJ's pizza dough last night so we are having make your own pizza night. I bought extra dough to make garlic knots like mentioned in this thread...

                                                                                                                          http://chowhound.chow.com/topics/9607...

                                                                                                                          1. Tonight I'm DOTM-ing it with a beef-turkey-lamb meatloaf. Not quite sure about the seasonings yet. I have a single fresh jalapeno that needs using, and a bottle of TJ's mango chutney I was thinking would make a good glaze. Purple cauliflower gratin on the side.

                                                                                                                            1 Reply
                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                              Okay, so actually I'm DOTM-ing it tomorrow night. Tonight it's doctored frozen pizza, 'cause I'm lazy.

                                                                                                                            2. I think i may have been overly ambitious in my projects (which all have to be done with super alacrity to fit into baby's naps). This morning I made some buttermilk pancakes augmented with whole wheat farina (to resemble the texture of IHOP's country griddle cakes, but better), some with blueberries, some chocolate chips.

                                                                                                                              This afternoon the preschooler and I attempted some cheese ravioli using store bought fresh pasta sheets. The dough was a bit too firm and didn't work well. I suspect that despite our hard work, the ravioli will be a total flop, as I predict they'll open up upon cooking.

                                                                                                                              Dinner is….not sure. I've run outta steam. and was really let down by the ravioli failure. grrrr.

                                                                                                                              2 Replies
                                                                                                                              1. re: MAH

                                                                                                                                Miracle of all, the ravioli was not a failure. they managed to all stay intact -- even those i thought for certain would come apart at the seams. I let them dry for a while before cooking them and I think that really set the egg wash acting as a glue. thank goodness. And they are a tremendous hit with the little one. Score!

                                                                                                                                Hubby is still working so dinner for us later this evening will likely be steaks, cauliflower and asparagus. easy. and there must be wine.

                                                                                                                                1. re: MAH

                                                                                                                                  Yay for your successful ravioli project!

                                                                                                                              2. I could get used to this...snow day #2!! Anyone need a nanny? I've been so lazy it's embarrassing. I did manage to use my free day to run errands. Dinner tonight will be an easy peasy guaranteed win - cordon bleu with rosemary ham and P'tit Basque cheese alongside braised Tuscan kale (I'm in love with curly kale, so branching out in the family).

                                                                                                                                2 Replies
                                                                                                                                1. re: fldhkybnva

                                                                                                                                  I'd love a nanny this week. Come on over!

                                                                                                                                  1. re: rabaja

                                                                                                                                    I'm up and ready as soon as I workout and guzzle coffee. See ya soon :)

                                                                                                                                2. Pork braciole stuffed with spinach, curants, pine nuts and seasonings in long cooked red sauce served over farfalle last night.

                                                                                                                                  So good, it's for dinner tonite as well. Guess that says something. :-)

                                                                                                                                   
                                                                                                                                   
                                                                                                                                  1 Reply
                                                                                                                                  1. An ancillary benefit of doing 40 lbs of chicken wings this weekend is an ample supply of wing tips -- the best stock base. So a major ramen broth production is underway -- wing tips, seared pork shanks, Benton's bacon & some vegetables. kombu to be added later.

                                                                                                                                    Later on, my first attempt at alkaline noodles.

                                                                                                                                    9 Replies
                                                                                                                                      1. re: rjbh20

                                                                                                                                        Love ramen. I lived in Seoul for three years, Deb joined me for the last two. Good people, good food. They "get" winter there.

                                                                                                                                              1. re: rjbh20

                                                                                                                                                Do you freeze the leftover noodles?

                                                                                                                                                1. re: linguafood

                                                                                                                                                  In this case no, since I wasn't totally satisfied with the way they came out . When I nail the formula, going to make a load of them, freeze, then vacuum seal em.

                                                                                                                                        1. I am enjoying the best part of spaghetti and meatballs tonight. Leftovers. Meatball subs on crusty rolls with lots of provolone. Tater tots on the side. I am freezer diving for a lunchbox for James. Probably sheppards pie.

                                                                                                                                            1. I am taking the *lazy cook* route this evening. I have left over seared sirloin steak, lots of fresh broccoli and too much rice in the pantry. So beef with broccoli and teriyaki sauce over steamed rice. Maybe a Waldorf style salad to use up some apples and grapes. Sounds easy and tasty.

                                                                                                                                              1. Plow guys just dug us out. I'm happy.

                                                                                                                                                Supper tonight is braised beef short ribs (I think of them as properly aged in the fridge, not left over) with my two-hour Gorgonzola polenta. There will be carrots, too. House red to wash it all down. Amelia Island is a distant (24 hour) memory now but I'm sure my tan will last at least another day.

                                                                                                                                                I dread taking the bus tomorrow morning to the station and the train to Manhattan but that's the way it goes. Maybe I'll pick up a Junior's cheesecake at GCT on the way back as consolation. Metro North is always a crapshoot in crummy weather.

                                                                                                                                                Top Chef on the plasma tonight. The BIG one. I'm counting on Linda to be as relentless as the Seahawks' defense. ;-)

                                                                                                                                                8 Replies
                                                                                                                                                1. re: steve h.

                                                                                                                                                  Tell me more about this two-hour gorgonzola polenta...

                                                                                                                                                  1. re: juliejulez

                                                                                                                                                    Nothing special, just polenta slowly poured into bubbling stock. I turn the heat way down and cover the pan. I set the timer for five minutes and stir. I add liquid as required. Rinse and repeat.

                                                                                                                                                    After a couple of hours, I take the polenta off the heat, add chunks of cheese and heavy cream. I stir the day lights out of it, season to taste and serve.

                                                                                                                                                    1. re: steve h.

                                                                                                                                                      Thanks, I'm going to have to try this soon. I am new to cooking polenta and I'm trying to get the SO to like it. I think adding gorgonzola and heavy cream might work.

                                                                                                                                                      1. re: juliejulez

                                                                                                                                                        Lots of ways to cook polenta. They all work. Trust your instincts when it comes to stirring, adding liquid and so on.

                                                                                                                                                        Leftovers fry up real good the next day.

                                                                                                                                                      2. re: steve h.

                                                                                                                                                        As I sit here cursing my ever expanding waist all I can say is that sounds so delicious! You had me at heavy cream.

                                                                                                                                                        1. re: MamasCooking

                                                                                                                                                          Scott Conant features a creamy polenta app with truffled mushrooms at his Scarpetta outposts. I like to sit at the bar, pair the polenta app with the short rib app and all is bliss.

                                                                                                                                                          Conant's recipe calls for cream, milk, butter and lots of stirring over a long period of time. Well worth the effort.

                                                                                                                                                    2. So far, there hasn't been a helluvalot of cooking going on @casa lingua this week....

                                                                                                                                                      Monday we went out in the hopes of feasting on Southern-style fried chicken and other soul food treats -- only to find out that the place apparently closed for good. Not that you'd know from their facebook page, since that is still up and running and indicated opening hours until 9 PM. Crap.

                                                                                                                                                      So we ended up back at the ramen & yakitori place where we shared a bunch of yakitori that were pretty mediocre. Again, they were "out of" chicken livers & hearts. I suspect they actually never have them and would prefer it if they took them off their menu instead of getting my hopes up each time... perhaps best to stick to ramen in the future.

                                                                                                                                                      Yesterday we met up with friends and shared Cantonese roast duck, beef ho fun, stir-fried snow pea shoots with garlic & a nice kick o'heat, and a dish the chef made up on a whim -- stir-fried pork with asparagus and woodear mushrooms with a distinct hint of Maggi sauce. Savory to the max :-)

                                                                                                                                                      Today, my man is cooking. I can't believe I'm writing this, as I do about 99% of the cooking in da house. Beef stew is on the menu, with smashed up San Marzanos, lots of carrots and potatoes and baby bella 'shrooms, as well as a little white wine besides the beef broth, rosemary & thyme... and a splash of maggi sauce.

                                                                                                                                                      I actually just checked in on the kitchen and there is a fuckload of liquid in the pan..... making it more like a beef soup. I got rid of some of it, and we'll just hafta see how this turns out >sigh<

                                                                                                                                                      My man also returned with a bunch of drumsticks and wings which we will apparently turn into Buffalo-style chicken on Friday..... fry or roast, that is the question. We'll have a coupla days to ponder it.

                                                                                                                                                      6 Replies
                                                                                                                                                      1. re: linguafood

                                                                                                                                                        Did he catch you in the act of fiddling around with his masterpiece?

                                                                                                                                                        1. re: MamasCooking

                                                                                                                                                          Ha. He actually asked me to come in and taste it. That's when I saw we're apparently planning on feeding the entire 'hood :-D

                                                                                                                                                          I had to add more maggi, more soy sauce, more garlic & onion powder just now. It'll be a while until we can eat....

                                                                                                                                                          1. re: linguafood

                                                                                                                                                            Oy. The man added more salt after I doctored it, after which it was *very* salty.

                                                                                                                                                            Added a splash of balsamic to my bowl and that fixed it a little.

                                                                                                                                                            Guess I'll be womaning the kitchen again next time '-D

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Absolutely. We have tons of leftovers that will go into the freezer and will be thrown out 2 months later, I think...

                                                                                                                                                          2. re: linguafood

                                                                                                                                                            Yakitori would be a sad substitute if I had my heart set on soul food. Although the livers and hearts could have helped to unruffle my feathers. Too bad they didn't have them.

                                                                                                                                                          3. It's ham night. Just a little one with gravy and sides for a cold, snowy day.

                                                                                                                                                            And, since someone pointed out that it's world Nutella day, there's a pot of home made gianduja setting up. That which didn't fit into the storage jar got slathered on a fresh baked slice of no knead bread for dessert. Yum!

                                                                                                                                                            1. Well tonight we did a cabbage, potato, carrot, onion, gigantes bean, chorizo soup. The broth was a combo of bean and chicken, a little flavoring from a hit of Worcestershire and Tobasco, S & P and RPF. Quite warming and just what the old boy needed after an afternoon spent shoveling & plowing the latest snow fall. An extended cocktail hour helped too.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. Worked from home today. It was all weather, all the time on TV, so I chose to also watch a marathon of early episodes of NCIS on the USA Network, which was fun, as these were episodes I'd not seen before getting into NCIS. Abby, Gibbs, DiNozzo were all the same. Interesting to see Tim earn his probie stripes, and to see Kate (pre-Ziva).

                                                                                                                                                                Then shoveled out around 6pm. 15" of snow. Figures that the baby plow guy shows up 20 minutes after I finished shoveling. Oh well. Thankfully it was light and fluffy for those of us north of Boston, although I heard it was wet and heavy for the Boston folk and those south, including some ice. Glad it wasn't that for me!

                                                                                                                                                                I *had* planned to make the pasta, sweet sausage, broccoli with spicy tomato sauce that I didn't make last night, but chose to go much easier tonight - a container of chili taken out of the downstairs freezer when I was done shoveling, defrosted and heated; elbow noodles cooked, cheddar grated, and sour cream spooned on top.

                                                                                                                                                                Wine alongside. Dinner.

                                                                                                                                                                Top Chef finale #2 tonight. I'm ready for it to be done.

                                                                                                                                                                5 Replies
                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  I had a long chat with my mom today since I was home and she said the same thing "I'm so tired of watching the weather." I suggested that she change the channel but apparently that's all there was, we ultimately decided on a list of movies to watch instead.

                                                                                                                                                                  Are you over this season?

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    I'm done with the weather. I get tired of what I call day-long weather. It's New England. It's winter. There's snow. WE GET IT. I just want it to go back to the few minute weather interruption every hour or so; I don't really need to see the reporters driving with a Go-Pro to show us what the roads are like.

                                                                                                                                                                    So thankfully, there are those 57 cable channels with LOTS else on (despite what Bruce Springsteen sings).

                                                                                                                                                                    As for Top Chef, I get a bit weary of recapping by the end of the season.

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      I can imagine, your recaps are impressive.

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        I passed out at 1045pm. I look forward to your recap tonight when I watch again. You always write of details I completely missed.

                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                      I'm softly chuckling to myself. I found some leftover chili in the coolerator and a couple of Nathan's hot dogs. There were (potato) hot dog rolls in the bread box and decent Vermont cheddar in the cheese drawer.

                                                                                                                                                                      Chili Cheese Dogs For Lunch!

                                                                                                                                                                      Happy.

                                                                                                                                                                      Edited to add: Ya think, DiNozzo?

                                                                                                                                                                    3. Hello from San Francisco, where's I'm sitting out the storm on the East Coast. Last night, Zuni Cafe. Tonight, AQ (hopefully - I'm still stuck at work, sadly). I will post a thread on the SF board soon.

                                                                                                                                                                      4 Replies
                                                                                                                                                                        1. re: gini

                                                                                                                                                                          Nice, gini! I still haven't made it to Zuni, and AQ didn't wow me but I'd give much to be in SF right now, as that is where the SO is on business. Tonight is my last night of bachin' it for a bit, so I think it will be nachos with guac and the season finale of Top Chef, since I just got home from work.

                                                                                                                                                                          And dang, it's cold here too. No snow (we rarely get it) but minus 4 Celsius (24.8 F) is 'way to chilly for a wimpy Left Coaster like moi :-)

                                                                                                                                                                            1. re: gini

                                                                                                                                                                              Nice report -- I miss SF Bay Area!

                                                                                                                                                                          1. Roasted chicken, roasted broccoli, and a whole mess of macerated strawberries. All of the strawberries were mine. :)

                                                                                                                                                                            I also made my first successful gravy! Not too salty, not too greasy, not too anything.

                                                                                                                                                                            1. So on the back of the potato chips I had leftover from Super Bowl (wavy lays) it says you can take the chips and some chocolate chips and put in the microwave. So, I thought, why the hell not. I had a few tablespoons worth of chocolate chips left, and a bit of chips left. I must say, this is pretty tasty.

                                                                                                                                                                              And I wonder why I've gained a few pounds in the past few months...

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                My bf's mom gave me a tin of chocolate dipped potato chips as a gift a year or two ago. I went off on those things like a bear after hibernation. My bf got two(sheepish grin). They were so good.

                                                                                                                                                                              2. The grass fed local sirloin is way too gamey for my palate. I will try a different cut or two before I give up on it though:) I am however looking forward to preparing the Halal Cart chicken and rice tomorrow evening:) I am going to try to do my own pitas too:) It looks so delicious in all of the pics and my friend will be dropping by after work to dine with me so win win:)!

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                                  Oh no sorry to hear you weren't a fan. I don't find grass fed beef gamey at all but maybe I like gamey so don't notice :) good luck with the halal chicken.

                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                    My mom notices a difference, but I don't. She always says that it tastes like venison.

                                                                                                                                                                                    However, I eat a LOT more venison than she does. Compared to that stuff, grass-fed beef seems just as buttery as the corn-fed stuff to my mouth.

                                                                                                                                                                                2. Done -- Tonkatsu ramen with crispy pork belly, braised pork shank, & a few other accoutrements (even including vegetables!)

                                                                                                                                                                                  Broth was off the charts, noodles not too bad for a first attempt at alkalai chemistry. Next time, more alkalai & a thicker cut.

                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                  8 Replies
                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      It certainly looks amazing. Makes me want ramen.

                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                        Wow, that looks spectacular. Mighty jealous here.

                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                              every part of that looks amazing.

                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                Looks wonderful. I love this write up on tonkatsu broth. http://www.seriouseats.com/2012/02/ho...

                                                                                                                                                                                                The bloke loves it but I've never been game enough to attempt making it myself.

                                                                                                                                                                                              2. We don't have the snow but it's been several days of grey chilly rain - very, very dismal.

                                                                                                                                                                                                I'm on a quest to make room in the freezer for the COTM dumplings in my future. The largest frozen package was short ribs. I remembered a braised short rib recipe that I used to make years ago and went with it. Wow, forgot how good these are! Ribs are seared and then covered with a tomato sauce, garlic, leek mix. Rosemary and thyme stirred in during the last half hour.

                                                                                                                                                                                                I used to serve this over mashed potatoes. The dish is rich enough that plain boiled baby white potatoes were perfect. Steamed green beans over the potato pot and finished them with a squeeze of fresh lemon juice, a bit of preserved lemon and parsley.

                                                                                                                                                                                                Tomorrow is a long day so I got a head start and began a pot of chili once the ribs went in the oven. Always better the next day!

                                                                                                                                                                                                1. Brrr, another cold one but no precip on the immediate horizon. Dinner last night was a chicken curry served with rice, naan, and cilantro chutney. I had to leave just as the rice was done cooking - got home at 10 to find a note stating that I should "make things like this more often." Nice to get the positive feedback, I suppose.

                                                                                                                                                                                                  Tonight, I'm thawing a chicken breast in the fridge for chicken, bean, and green chile soup. Served with tortilla chips and salad.

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                                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                                    Yay love a nonsolicited positive review.

                                                                                                                                                                                                  2. More snow and no internet connection yesterday (damn you, Bell) meant I continued my comfort food kick. My ultimate comfort dish has always been and will always be my mom's fried rice.

                                                                                                                                                                                                    Rice, bacon, eggs, green onion and soy sauce. So few ingredients, so simple to make and yet so much more than the sum of its parts. I didn't have quite as many green onions as I would have liked, so added a bit of red onion to the mix.

                                                                                                                                                                                                     
                                                                                                                                                                                                     
                                                                                                                                                                                                     
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                                                                                                                                                                                                      1. Our dinner tonight will be 2 more recipes from the Chessman book Recipes from the Root Cellar: a spicy chicken lo mein and stir-fried bok choy. Odd that I chose two Chinese recipes considering that there 27 Asian cookbooks of diverse ethnicities on my shelves, but her recipes are spot on.

                                                                                                                                                                                                        It sure looks purdy outside. Sunny, cold, but with my trees and shrubs almost splat on the ground with snow-laden branches. It's below freezing here so no thawing going on.

                                                                                                                                                                                                        1. The clearing out of the freezer continues.Dug out a chicken carcass and made a stock. Using it for a risotto, stirring in puree made from frozen peas at the end. Finishing with crispy slices of bacon.

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                                                                                                                                                                                                          1. Another cold cold day. Got to go look at a few houses (for work, not for me) and it was 0 degrees out. But, at least it's sunny. I'm also very glad I finally splurged on a North Face coat this past fall, it has been keeping me toasty on these frigid days.

                                                                                                                                                                                                            Tonight's dinner after I fetch SO at the airport is the baked pesto chicken from Kalyn's Kitchen. It's about as easy as it gets... chicken breasts sliced into big pieces, topped with pesto and cheese, and baked. I'll serve with rice and broccoli. Lots of broccoli in our future, I bought a 3lb bag of florets at Costco... not sure why I did that.

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                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                              Ilove that meal. You hooked me up with that link when I first started posting here a year ago. It has made it to my lunch and dinner table plenty.

                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                Yeah we haven't had it in awhile, but it sounds great, and I love having the leftovers for lunch.

                                                                                                                                                                                                            2. Tonight is my son's team dinner before they head to Nationals in Philly tomorrow morning. I offered a choice of lasagna or pasta and meatballs, and the pasta and meatballs won, which surprised me. So, there is penne with meat sauce and meatballs, sausage, and braciole. There is also a little marinara for the one boy who is Indian and a vegetarian. When the kids arrive, there will be a green salad and tomatoes and mozzarella on the table to get them started. For dessert, I made chocolate cupcakes with vanilla frosting using the Epicurious double chocolate cake recipe. It is a huge recipe and made a full 36 cupcakes. There are 12 coming to dinner, so they better have lots of dessert!

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                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                Good luck to your wonderful athlete of a son! My mom really loved team dinners, perhaps more than the rest of us on the team did. She also really liked shuttling orange slices for practice every other week. You moms, you do the good work!

                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                    That cake recipe makes perfect chocolate cupcakes. But whew, 36 cupcakes to frost!

                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      What great parents your son has:) Sons rule!

                                                                                                                                                                                                                      1. re: MamasCooking

                                                                                                                                                                                                                        The rest of the cupcakes went with my son to school to eat on the bus on the way to Philadelphia. Even 12 athletes and a coach couldn't finish them all!

                                                                                                                                                                                                                    2. Sichuan jour fixe tonight with two new folks -- should be fun. And hopefully less salty than last night's dinner :-)

                                                                                                                                                                                                                      Buff'lo wings & drumsticks tomorrow, if we can brave the cold and throw on the ol' deep-fryer: I only use it outside because I can't abide that hot oil stench in the house. And the clothes. And the hair. Blech.

                                                                                                                                                                                                                      Salad on the side plus homemade blue cheese dip for the celery. Mmm-mmm-good.

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                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                        Buffalo chicken-Bueno Stinky everything for days- no Bueno.

                                                                                                                                                                                                                      2. Hunkered down and semi-icebound (roads are fine, but car is still half-encased in snow/ice). So yes, comfort food is still the order of the day.

                                                                                                                                                                                                                        Dinner tonight was Hanger steak hash with cumin and paprika, accompanied by Alton Brown's Glazed Carrots. I'd have had more color in the hash if I hadn't used the last of the red bell pepper in last night's stir fry. Oh well, maybe I'll get out tomorrow.

                                                                                                                                                                                                                        PS: I wonder how Punxsutawney Phil would do in a hash? That critter's got to answer!

                                                                                                                                                                                                                         
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                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Braised, bruised, boiled. Whatever. As the late Richard Jeni joked about a Lobster, "He shall pay for his crime!" :)

                                                                                                                                                                                                                        1. You know the first day of summer camp when you come home exhausted like you climbed a mountain? Well, that's me today. Today was a busy day and I completely forgot how time passes when you're in the autopsy suite. You also get reallllllyyy hungry because it can be pretty strenuous work. It was actually an unexpectedly really good day. I was delighted to have a medical student in my shadow all day. I love teaching so even though everything took twice as long, I was happy to have the company.

                                                                                                                                                                                                                          I missed both breakfast and lunch which after a 90 minute workout this morning left me famished by about 2pm. It only seemed appropriate that dinner should be a comfort classic - bone-in ribeye with a basil anchovy pan sauce over sauteed Swiss chard.

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                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Glad you had a better day. That steak sounds like a good end to a good day.

                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              Dinner sounds delish.

                                                                                                                                                                                                                              Don't know how you can go all day without eating!

                                                                                                                                                                                                                              I'm not making this up, but my mother keeps small jars of peanut butter hidden all over her office and locker. She's currently hooked on some Jiffy concoction that has chocolate in it.

                                                                                                                                                                                                                              On OR days she just eats scoops of it on her way down the hall between cases.

                                                                                                                                                                                                                              Doctors have stomachs of steel.

                                                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                                                After a while you're just not hungry. Even yesterday when I finally had time to sit and eat I was too tired lol. I got it honestly though. My dad and I are very similar and 4/5 work days he would announce when he got home "oops forgot to eat." We're a strange self-selected bunch. Though not everyone, I have plenty of colleagues who literally have a grocery store at their desk.

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  I've only had one job in my life that made me too tired to eat. Working in fashion/art production. Long long hours, deadlines, no time to sit, and high stress. It's funny to compare the stress of that job to something like yours--mine was high stress for no reason, at least from an existential standpoint. But I'd feel weak from not eating and being on my toes all day, and can't imagine how doctors with high-pressure positions do it.

                                                                                                                                                                                                                                  I also always wondered how they could eat and then go do a nasty case. As a kid, mom would always get paged in the middle of dinner. She'd call the hospital in the other room but we could hear her at the dinner table. We'd be eating stuffed peppers and hear things like "Her tongue's rotting off... she's vomiting blood?... okay, be there in 10." And she'd scarf a few more bites and be out the door for a night-long surgery.

                                                                                                                                                                                                                                  Blech.

                                                                                                                                                                                                                                  In the last year, she's started eating a cup of Greek yogurt with honey and granola with nuts before leaving the house at 6 AM. She says it holds her over nicely through morning rounds or surgery since she won't have a chance to eat usually until after noon.

                                                                                                                                                                                                                                  The "grocery store" at her desk is about 15 two-liters of Diet Coke, peanut butter, and candy. Lol.

                                                                                                                                                                                                                            2. Alright, so tonight I'm finally making the meatloaf. Turkey-beef-lamb, with raisin-pecan bread as the filler, a bit of fresh jalapeno, some cumin, some nutmeg, some mustard and a mango chutney glaze (I'll post the post-eating report in the DOTM thread). Sauteed mushrooms as a side, along with a purple cauliflower gratin with thyme goat cheese and mustard seeds. Cashew brown butter shortbread cookies with orange blossom frosting for dessert. Meatloaf sandwiches for lunch tomorrow.

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                                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                                This sounds delicious and so full of flavors!

                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                  <Cashew brown butter shortbread cookies with orange blossom frosting for dessert.>

                                                                                                                                                                                                                                  I love your creativity! How were they?

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    They were excellent! Although I have to give most of the creativity credit to whoever Land-O-Lakes hired to make recipes for their site. I used this recipe -- http://www.landolakes.com/recipe/1346... -- and the only change I made was switching out the vanilla in the frosting for orange blossom water (and the fat free "half and half" for the real stuff).

                                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                                        Nice! Thanks for the link and for sharing your tweaks.

                                                                                                                                                                                                                                  2. Dinner was lunch at Minetta Tavern in Manhattan's Greenwich Village. I hooked up with a buddy just back from the left coast: He drank whiskey, I warmed up with a vodka gimlet at the wood bar.

                                                                                                                                                                                                                                    Lunch was their signature Black Label Burger, a $27 extravaganza that, surprisingly, was worth every penny. My buddy picked up the tab.

                                                                                                                                                                                                                                    The burger is quite interesting, the exact recipe a dark secret. A lot of thought went into the formulation:

                                                                                                                                                                                                                                    http://aht.seriouseats.com/archives/2...

                                                                                                                                                                                                                                    The bun is sourced from Balthazar Bakery (another Keith McNally shop) and is excellent. The fries are cold soaked overnight to reduce starch and then twice fried. The finished product is a thing of beauty.

                                                                                                                                                                                                                                    My buddy and I stretched lunch into a near three-hour gab fest. The barkeep joined in so I knew we were in the right place.

                                                                                                                                                                                                                                    That was a tasty burger.

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                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                      Three hours over a burger? No. I don't believe it. Musta been drinks involved. Lucky You. Sounds delicious and I don't even eat red meat except for bison.

                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                        Believe it.

                                                                                                                                                                                                                                        In the interest of full disclosure, drinks (whiskey, gimlets, craft beers) were involved. ;-)

                                                                                                                                                                                                                                        My buddy and I put on a lot of miles every year. We only get a chance to chat maybe once or twice a year. Catching up is important, the conversation is always compelling - just ask the barkeep. We both love food.

                                                                                                                                                                                                                                        Good times.

                                                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                                                            It was comfortable shoes. I like the bar. I'll go back for lunch.

                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                          I'm still thinking about it. It wasn't transcendent. Rather, it was a well thought-out mix that tasted good first bite to last. Afterwards? There was no heaviness or fat/grease hangover.

                                                                                                                                                                                                                                          It was a tasty burger.

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              That's that Hawaiian burger joint.

                                                                                                                                                                                                                                              -one of my top ten favorite movies.

                                                                                                                                                                                                                                      2. Tonight is latin style. I got some country ribs that I cubed and browned and braised in a Florida beer and a hundred spices. The browned pork got liberally sprinkled with a packet of sazon Goya, chili powder, adobo criollo, cumin, badia, Aleppo pepper, and Penzys taco seasoning and they were toasted. A squeeze of tomato paste and a small peeled, seeded and diced tomato went in and cooked til they weren't moist and a beer was tossed into the mix along with garlic and onion, a bay leaf, some oregano from the garden and cilantro and it braised stovetop this afternoon. Black beans got a half an onion sautéed in oo and a sazon packet. garlic and sofrito went in and cook til fragrant. a can of black beans with the goo went into the pot with a half a can of water and some adobo criollo, cumin, bay leaf and chili powder and fresh garlic and oregano and they cook for about an hour really low. Cilantro lime rice will be made when we are ready to eat. The rest will just stay warm and get stirred some til then.
                                                                                                                                                                                                                                        Photos up til now. Saved the best for last. ;-0

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
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                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                          Wow the meal looks great as do the kitties! They look ready to pounce :)

                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                            They look like they're asking "When's dinner, Mom?"

                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                I will have a large serving of those two adorable *kittehs* please:)

                                                                                                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                                                                                                  Thanks everyone. Couldn't help pimpin' out the kitties for a few extra reccomends. :-) It isn't a great picture but it is difficult getting a pic of them both sitting still, eyes open and heads at a normal angle facing the camera. Unlike my freak accident avatar. Now thats a good one, for sure.

                                                                                                                                                                                                                                              2. Repurposing leftover penne al vodka into fancy baked ziti. I added some ricotta and shredded mozzarella and then topped with some more shredded mozz. I have leftover semolina bread warming up in the oven with it and a couple of sausage links from Super Bowl ready to get reheated in the microwave for my husband who insists on meat at every meal.

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                                                                                                                                                                                                                                                1. WFD? Leftover meatloaf on buttered, toasted potato buns w/ mayo and ketchup, mustardy slaw. DH cooked.

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                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                    Leftover meatloaf is awesome, even cold! Curious -- did you make your own potato buns? If so, do you have a recipe to share?

                                                                                                                                                                                                                                                    1. re: TorontoJo

                                                                                                                                                                                                                                                      Yeah, it was delish! DH heated it up. The buns were bought (Martin's), so I'm sorry I don't have a recipe for you.

                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                        Gotcha, thanks! With DH off gluten for the time being, it would just be a tease to make them anyway. :)

                                                                                                                                                                                                                                                  2. Despite the fact that it's not really what I want, I'll be heating up some of the broccoli cheddar soup I had stashed in the freezer and will add some of the chicken I poached today. I'm still doing dishes from last night and don't want to add too many more. The man is taking advantage of all the work they have and is putting in some OT so when he gets home as long as it's hot food he'll happily eat it. Tomorrow will be something new.

                                                                                                                                                                                                                                                    1. I made my Halal Cart Chicken marinade it is sitting in the fridge melding. I removed all of the skin from the drumsticks I am using and tomorrow I will marinate the chicken while I am out running errands and then cook it and the rice when I get back home. The marinade was bland so I added some cumin...thyme...cayenne to it. I am going to throw the pita bread dough together after I clean up my kitchen. Tonight is left over beef with broccoli and some fresh fruits. Freezing, windy and raining here.

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                                                                                                                                                                                                                                                      1. re: MamasCooking

                                                                                                                                                                                                                                                        WooHoo to the rain! We're getting some down here, too!

                                                                                                                                                                                                                                                      2. catching up!

                                                                                                                                                                                                                                                        Monday night we finally had the totchos, this time using some bacon and Cabot's habanero cheddar mixed in with the Colby, and they were really good, but now i think i'm done with them for a little while. although we do have some tots left in the freezer, but we can have those sometime just as is. tots are good food!

                                                                                                                                                                                                                                                        Tues. night i went out some girlfriends for gussied up latino food and cocktails.

                                                                                                                                                                                                                                                        Last night at the Oldster's, i bought a roasted chicken from the stupidmarket, sliced some of it up, with the skin, of course, threw that into some charred corn tortillas, splashed with green Tabasco - boom, dinner. the Oldster had a half a leftover sandwich from lunch and some hot tea (what he wanted!)

                                                                                                                                                                                                                                                        Tonight the BF, although he caught my cold (and what the HELL am i doing being sick again?? i was just sick in December! grrrr... of course, i refused to believe i was sick, despite the complete laryngitis over the weekend, and kept on going out and such; thus, the cold has lasted a week. but it's really pretty mild.), made us dinner - his newest discovery, Japanese pepper steak, with a little steamed glutinous rice (which he says he bought by accident but it worked), with a bit of kimchi on top, korean pancake with scallions, and a salad. oh and miso soup (which he forgot until the very end when i was too full to eat it.) it was all quite delish. way to go, my little sickie!

                                                                                                                                                                                                                                                        catch-up pics....

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                         
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                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Does the BF have any tips he can share on making the pancake? Sounds yum.

                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              practically verbatim... "water, AP flour in equal amts., about half a cup each. miso paste or black bean paste, dissolved well into the water before adding the flour, like a tablespoon or less, maybe a teaspoon and a half. to taste. pinch of sugar, pinch of salt. slice scallions, laid like a carpet onto the hot pan, with some oil (enough so you get a good sear on both sides of the pancake) and immediately pour the batter over them. better to make two small ones than one big one as it's harder to flip over." then he left the room to hack a lung out. so obviously, cook until golden on one side, flip over. he serves with sriracha or chili garlic sauce, and a soy/ponzu/garlic/scallion mixture. i saw him leave the batter sitting for awhile while he made everything else.

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                Thank you! The miso/black bean paste part is new to me.

                                                                                                                                                                                                                                                          1. We have some leftovers that we've been working on so Tuesday dinner was chicken & rice soup. Last night I made cheeseburgers for the DF: ground beef wrapped around caramelized onions in the center and seasoned with granulated garlic and Montreal steak seasoning. These were topped with extra sharp cheddar and served on brioche buns slathered with Miracle Whip (the fiancé insists) and shredded iceberg.

                                                                                                                                                                                                                                                            Not wanting burgers, I made myself a couple of beef & bean soft tacos in toasted spinach herb tortillas with those caramelized onions and topped peach & tomato salsa and a sprinkling of crumbled queso fresco. A side of iceberg, roasted tomatoes and roasted garlic vinaigrette.

                                                                                                                                                                                                                                                            So I've been wanting pizza since the last couple of threads when everyone else was having it but I had to eat other stuff on my list first. Tonight I made pizza with Italian sausage & parmesan tomato sauce, Italian Four cheese blend, Andouille sausage and pepperoni and basil; half had red bell peppers, half with roasted poblano chiles. So so good! A salad of spinach, iceberg and red leaf lettuces, shredded carrot, cukes, roasted corn accompanied..thousand island for DF, roasted garlic vinaigrette for me.

                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                                  We are Hellman's people but I've learned to recognize Miracle Whip as it's own food group. A woman I know who makes legendary potato salad uses it as her secret ingredient.