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

LindaWhit Feb 3, 2014 07:29 PM

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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    Frizzle RE: LindaWhit Feb 3, 2014 07:55 PM

    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
      LindaWhit RE: Frizzle Feb 4, 2014 05:58 AM

      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
        Frizzle RE: LindaWhit Feb 4, 2014 08:54 PM

        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
        Ttrockwood RE: Frizzle Feb 4, 2014 06:11 PM

        Vodka cherries on breakfast cereal?? Awesome! ;)

      3. roxlet RE: LindaWhit Feb 4, 2014 04:23 AM

        Arrrg! I hate you, you, you, you, rodent you!

        5 Replies
        1. re: roxlet
          LindaWhit RE: roxlet Feb 4, 2014 05:57 AM

          Bad rodent! BAD BAD rodent! ;-)

          1. re: roxlet
            jammy RE: roxlet Feb 4, 2014 06:02 AM

            Don't drive angry.

            1. re: jammy
              grayelf RE: jammy Feb 4, 2014 07:33 AM

              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
                jjjrfoodie RE: jammy Feb 4, 2014 11:39 AM

                Don't drive angry.


                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.


                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


                "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
                  FlyerFan RE: jjjrfoodie Feb 5, 2014 03:50 PM

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

            2. juliejulez RE: LindaWhit Feb 4, 2014 09:27 AM

              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
                fldhkybnva RE: juliejulez Feb 4, 2014 09:39 AM

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

                1. re: juliejulez
                  tcamp RE: juliejulez Feb 4, 2014 10:12 AM

                  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
                    fldhkybnva RE: tcamp Feb 4, 2014 11:38 AM

                    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.

                    1. re: tcamp
                      weezieduzzit RE: tcamp Feb 4, 2014 11:39 AM

                      Ferments are oddly addicting!

                  2. LindaWhit RE: LindaWhit Feb 4, 2014 11:24 AM

                    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
                      LindaWhit RE: LindaWhit Feb 4, 2014 05:57 PM

                      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. :-)

                      1. re: LindaWhit
                        fldhkybnva RE: LindaWhit Feb 4, 2014 06:12 PM

                        Lucky you, enjoy!

                    2. fldhkybnva RE: LindaWhit Feb 4, 2014 11:40 AM

                      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
                        fldhkybnva RE: fldhkybnva Feb 4, 2014 04:41 PM

                        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
                          MamasCooking RE: fldhkybnva Feb 4, 2014 04:46 PM

                          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
                            fldhkybnva RE: MamasCooking Feb 4, 2014 04:56 PM

                            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
                              Gio RE: fldhkybnva Feb 4, 2014 05:01 PM

                              My heart goes out to you, Fldhky.

                              1. re: fldhkybnva
                                MamasCooking RE: fldhkybnva Feb 4, 2014 05:03 PM

                                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
                                  suzigirl RE: fldhkybnva Feb 4, 2014 05:21 PM

                                  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
                                    fldhkybnva RE: suzigirl Feb 5, 2014 04:49 PM

                                    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
                                      suzigirl RE: fldhkybnva Feb 5, 2014 05:12 PM

                                      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
                                        fldhkybnva RE: suzigirl Feb 5, 2014 05:32 PM

                                        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
                                        LindaWhit RE: fldhkybnva Feb 5, 2014 05:25 PM

                                        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
                                          fldhkybnva RE: LindaWhit Feb 5, 2014 05:33 PM

                                          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
                                          ludmilasdaughter RE: fldhkybnva Feb 6, 2014 12:54 PM

                                          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
                                            fldhkybnva RE: ludmilasdaughter Feb 6, 2014 01:13 PM

                                            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
                                              biondanonima RE: fldhkybnva Feb 6, 2014 02:03 PM

                                              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
                                                fldhkybnva RE: biondanonima Feb 6, 2014 03:01 PM

                                                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
                                                  nothingswrong RE: biondanonima Feb 6, 2014 08:59 PM

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

                                                  1. re: nothingswrong
                                                    tcamp RE: nothingswrong Feb 7, 2014 06:11 AM

                                                    LOL, especially the meat-flavored Vaseline!

                                        3. re: fldhkybnva
                                          linguafood RE: fldhkybnva Feb 5, 2014 04:28 PM

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

                                          1. re: linguafood
                                            fldhkybnva RE: linguafood Feb 5, 2014 04:51 PM

                                            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
                                              linguafood RE: fldhkybnva Feb 5, 2014 05:46 PM

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

                                    2. Njchicaa RE: LindaWhit Feb 4, 2014 11:57 AM

                                      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
                                        fldhkybnva RE: Njchicaa Feb 7, 2014 01:24 PM

                                        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
                                          ludmilasdaughter RE: fldhkybnva Feb 8, 2014 06:28 AM

                                          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
                                            fldhkybnva RE: ludmilasdaughter Feb 8, 2014 07:01 AM

                                            Sounds like it would work

                                            1. re: ludmilasdaughter
                                              foodieX2 RE: ludmilasdaughter Feb 8, 2014 08:05 AM

                                              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
                                              Cherylptw RE: fldhkybnva Feb 8, 2014 10:17 AM

                                              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
                                                fldhkybnva RE: Cherylptw Feb 8, 2014 11:00 AM

                                                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?

                                          2. Gio RE: LindaWhit Feb 4, 2014 12:59 PM

                                            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
                                              biondanonima RE: Gio Feb 4, 2014 01:23 PM

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

                                              1. re: biondanonima
                                                Gio RE: biondanonima Feb 4, 2014 07:06 PM

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

                                                1. re: Gio
                                                  biondanonima RE: Gio Feb 4, 2014 08:02 PM

                                                  Yes, thank you!

                                                  1. re: biondanonima
                                                    Gio RE: biondanonima Feb 5, 2014 05:54 AM

                                                    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.
                                                    2 Tb soy sauce
                                                    2 Tb rice wine (I used bourbon)
                                                    1 Tb cornstarch
                                                    2 t sugar
                                                    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.

                                                    1. re: Gio
                                                      Gio RE: Gio Feb 5, 2014 06:03 AM

                                                      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
                                                        biondanonima RE: Gio Feb 5, 2014 07:07 AM

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

                                                        1. re: biondanonima
                                                          Gio RE: biondanonima Feb 5, 2014 09:24 AM

                                                          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. ChristinaMason RE: LindaWhit Feb 4, 2014 02:20 PM

                                              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
                                                ChristinaMason RE: ChristinaMason Feb 4, 2014 06:39 PM

                                                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
                                                  helen_m RE: ChristinaMason Feb 6, 2014 04:41 PM

                                                  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
                                                    ChristinaMason RE: helen_m Feb 6, 2014 07:07 PM

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

                                                2. suzigirl RE: LindaWhit Feb 4, 2014 03:11 PM

                                                  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
                                                    roxlet RE: suzigirl Feb 4, 2014 03:25 PM

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

                                                    1. re: roxlet
                                                      suzigirl RE: roxlet Feb 4, 2014 03:43 PM

                                                      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
                                                        fldhkybnva RE: roxlet Feb 4, 2014 04:39 PM

                                                        Same here, and then I said it aloud.

                                                      2. re: suzigirl
                                                        MamasCooking RE: suzigirl Feb 4, 2014 04:39 PM

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

                                                        1. re: suzigirl
                                                          suzigirl RE: suzigirl Feb 4, 2014 05:49 PM

                                                          The garlic bread. Just a demi loaf...

                                                          1. re: suzigirl
                                                            steve h. RE: suzigirl Feb 4, 2014 06:33 PM

                                                            That is so pretty.

                                                            1. re: steve h.
                                                              roxlet RE: steve h. Feb 5, 2014 06:41 AM

                                                              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
                                                                steve h. RE: roxlet Feb 5, 2014 01:51 PM

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

                                                              2. re: steve h.
                                                                suzigirl RE: steve h. Feb 5, 2014 07:07 AM

                                                                Thanks. Twas good.

                                                            2. MamasCooking RE: LindaWhit Feb 4, 2014 04:52 PM

                                                              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
                                                                fldhkybnva RE: MamasCooking Feb 4, 2014 05:07 PM

                                                                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
                                                                  Jeanne RE: fldhkybnva Feb 4, 2014 05:20 PM

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

                                                                  1. re: Jeanne
                                                                    fldhkybnva RE: Jeanne Feb 4, 2014 05:30 PM

                                                                    It made the rounds I think this past summer . Here ya go http://www.nytimes.com/recipes/101463...

                                                                    1. re: fldhkybnva
                                                                      Jeanne RE: fldhkybnva Feb 4, 2014 05:48 PM

                                                                      Thanks fidhkybnva - looks delicious!

                                                                  2. re: fldhkybnva
                                                                    weezieduzzit RE: fldhkybnva Feb 4, 2014 05:23 PM

                                                                    You can freeze milk.

                                                                    1. re: weezieduzzit
                                                                      fldhkybnva RE: weezieduzzit Feb 4, 2014 05:29 PM

                                                                      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
                                                                        weezieduzzit RE: fldhkybnva Feb 4, 2014 05:53 PM

                                                                        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
                                                                          grayelf RE: weezieduzzit Feb 4, 2014 07:27 PM

                                                                          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
                                                                      MamasCooking RE: fldhkybnva Feb 4, 2014 05:54 PM

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

                                                                      1. re: MamasCooking
                                                                        fldhkybnva RE: MamasCooking Feb 4, 2014 06:00 PM

                                                                        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
                                                                          MamasCooking RE: fldhkybnva Feb 4, 2014 06:17 PM

                                                                          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
                                                                            fldhkybnva RE: MamasCooking Feb 4, 2014 06:27 PM

                                                                            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
                                                                          TorontoJo RE: MamasCooking Feb 4, 2014 06:41 PM

                                                                          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. steve h. RE: LindaWhit Feb 4, 2014 05:49 PM

                                                                      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.
                                                                        Gio RE: steve h. Feb 4, 2014 05:58 PM

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

                                                                        1. re: Gio
                                                                          steve h. RE: Gio Feb 4, 2014 06:13 PM


                                                                        2. re: steve h.
                                                                          suzigirl RE: steve h. Feb 4, 2014 05:59 PM

                                                                          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
                                                                            steve h. RE: suzigirl Feb 4, 2014 06:11 PM

                                                                            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.
                                                                            fldhkybnva RE: steve h. Feb 4, 2014 06:01 PM

                                                                            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
                                                                              steve h. RE: fldhkybnva Feb 4, 2014 06:12 PM

                                                                              ...just something about that salt.

                                                                              1. re: fldhkybnva
                                                                                ChristinaMason RE: fldhkybnva Feb 4, 2014 06:46 PM

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

                                                                                1. re: ChristinaMason
                                                                                  linguafood RE: ChristinaMason Feb 5, 2014 04:25 PM

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

                                                                                  1. re: linguafood
                                                                                    roxlet RE: linguafood Feb 5, 2014 07:25 PM

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

                                                                              2. re: steve h.
                                                                                LindaWhit RE: steve h. Feb 4, 2014 06:14 PM

                                                                                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
                                                                                  steve h. RE: LindaWhit Feb 4, 2014 06:19 PM


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

                                                                                2. re: steve h.
                                                                                  steve h. RE: steve h. Feb 5, 2014 03:25 PM

                                                                                  Late edit:

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

                                                                                  1. re: steve h.
                                                                                    helen_m RE: steve h. Feb 6, 2014 04:43 PM

                                                                                    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. Ttrockwood RE: LindaWhit Feb 4, 2014 06:19 PM

                                                                                    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. re: Ttrockwood
                                                                                      ChristinaMason RE: Ttrockwood Feb 4, 2014 06:46 PM

                                                                                      Yum. What Riesling?

                                                                                      1. re: ChristinaMason
                                                                                        Ttrockwood RE: ChristinaMason Feb 5, 2014 06:47 PM

                                                                                        JJ Prumm, a favorite, this one:

                                                                                    2. TorontoJo RE: LindaWhit Feb 4, 2014 06:20 PM

                                                                                      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
                                                                                        fldhkybnva RE: TorontoJo Feb 4, 2014 06:28 PM

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

                                                                                        1. re: fldhkybnva
                                                                                          TorontoJo RE: fldhkybnva Feb 4, 2014 06:34 PM

                                                                                          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
                                                                                            fldhkybnva RE: TorontoJo Feb 4, 2014 06:37 PM

                                                                                            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
                                                                                              Gio RE: fldhkybnva Feb 4, 2014 06:43 PM

                                                                                              Oh God. Your work. Blessings to you.

                                                                                              1. re: fldhkybnva
                                                                                                TorontoJo RE: fldhkybnva Feb 4, 2014 06:44 PM

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

                                                                                                Good luck!

                                                                                                1. re: TorontoJo
                                                                                                  fldhkybnva RE: TorontoJo Feb 4, 2014 06:46 PM

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

                                                                                          2. re: TorontoJo
                                                                                            mariacarmen RE: TorontoJo Feb 6, 2014 07:44 PM

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

                                                                                          3. weezieduzzit RE: LindaWhit Feb 4, 2014 06:29 PM

                                                                                            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: weezieduzzit
                                                                                              fldhkybnva RE: weezieduzzit Feb 4, 2014 06:35 PM

                                                                                              I'm looking forward to your review

                                                                                              1. re: fldhkybnva
                                                                                                TorontoJo RE: fldhkybnva Feb 4, 2014 06:36 PM

                                                                                                Will we have another convert?

                                                                                                1. re: TorontoJo
                                                                                                  weezieduzzit RE: TorontoJo Feb 4, 2014 06:42 PM

                                                                                                  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
                                                                                                    grayelf RE: weezieduzzit Feb 4, 2014 07:31 PM

                                                                                                    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
                                                                                                  weezieduzzit RE: fldhkybnva Feb 4, 2014 09:14 PM

                                                                                                  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
                                                                                                    fldhkybnva RE: weezieduzzit Feb 5, 2014 02:26 AM

                                                                                                    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
                                                                                                      TorontoJo RE: fldhkybnva Feb 5, 2014 05:06 AM

                                                                                                      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
                                                                                                        mariacarmen RE: TorontoJo Feb 6, 2014 07:48 PM

                                                                                                        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!

                                                                                                    2. re: weezieduzzit
                                                                                                      ChristinaMason RE: weezieduzzit Feb 5, 2014 05:45 AM

                                                                                                      Is that this recipe? http://www.food.com/recipe/bademiyas-...

                                                                                                      1. re: ChristinaMason
                                                                                                        roxlet RE: ChristinaMason Feb 5, 2014 06:45 AM

                                                                                                        I think it must be. That looks very interesting.

                                                                                                        1. re: ChristinaMason
                                                                                                          weezieduzzit RE: ChristinaMason Feb 5, 2014 07:22 AM

                                                                                                          No, but that looks interesting! This is it: http://www.nytimes.com/recipes/101460...

                                                                                                          and here is the CH discussion of it: http://chowhound.chow.com/topics/896190

                                                                                                          1. re: weezieduzzit
                                                                                                            biondanonima RE: weezieduzzit Feb 5, 2014 03:33 PM

                                                                                                            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!

                                                                                                        2. re: weezieduzzit
                                                                                                          tcamp RE: weezieduzzit Feb 5, 2014 07:32 AM

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

                                                                                                          1. re: tcamp
                                                                                                            weezieduzzit RE: tcamp Feb 5, 2014 07:43 AM

                                                                                                            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.

                                                                                                    3. BananaBirkLarsen RE: LindaWhit Feb 4, 2014 07:42 PM

                                                                                                      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
                                                                                                        MamasCooking RE: BananaBirkLarsen Feb 4, 2014 08:38 PM

                                                                                                        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
                                                                                                          BananaBirkLarsen RE: MamasCooking Feb 5, 2014 11:37 AM

                                                                                                          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
                                                                                                            MamasCooking RE: BananaBirkLarsen Feb 5, 2014 03:32 PM

                                                                                                            I hope you post how your version turns out.

                                                                                                      2. a
                                                                                                        autumm RE: LindaWhit Feb 4, 2014 08:44 PM

                                                                                                        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. ChrisOfStumptown RE: LindaWhit Feb 4, 2014 10:06 PM

                                                                                                          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
                                                                                                            linguafood RE: ChrisOfStumptown Feb 5, 2014 04:21 PM

                                                                                                            My kinda meal.

                                                                                                            1. re: linguafood
                                                                                                              ChrisOfStumptown RE: linguafood Feb 6, 2014 06:53 PM

                                                                                                              Wild mushrooms make everything better.

                                                                                                              1. re: ChrisOfStumptown
                                                                                                                linguafood RE: ChrisOfStumptown Feb 6, 2014 11:10 PM

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

                                                                                                          2. Berheenia RE: LindaWhit Feb 5, 2014 04:11 AM

                                                                                                            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
                                                                                                              Berheenia RE: Berheenia Feb 5, 2014 10:42 AM

                                                                                                              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. juliejulez RE: LindaWhit Feb 5, 2014 08:52 AM

                                                                                                              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
                                                                                                                juliejulez RE: juliejulez Feb 5, 2014 01:33 PM

                                                                                                                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
                                                                                                                  fldhkybnva RE: juliejulez Feb 5, 2014 01:40 PM

                                                                                                                  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. t
                                                                                                                tzurriz RE: LindaWhit Feb 5, 2014 09:23 AM

                                                                                                                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
                                                                                                                  suzigirl RE: tzurriz Feb 5, 2014 02:57 PM

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

                                                                                                                  1. re: suzigirl
                                                                                                                    tzurriz RE: suzigirl Feb 5, 2014 04:02 PM

                                                                                                                    thank you

                                                                                                                  2. re: tzurriz
                                                                                                                    MamasCooking RE: tzurriz Feb 5, 2014 03:28 PM

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

                                                                                                                    1. re: MamasCooking
                                                                                                                      tzurriz RE: MamasCooking Feb 5, 2014 04:04 PM

                                                                                                                      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.

                                                                                                                      1. re: tzurriz
                                                                                                                        MamasCooking RE: tzurriz Feb 5, 2014 04:35 PM

                                                                                                                        Great plans. Great family time too.

                                                                                                                  3. weezieduzzit RE: LindaWhit Feb 5, 2014 10:31 AM

                                                                                                                    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
                                                                                                                      weezieduzzit RE: weezieduzzit Feb 5, 2014 06:21 PM

                                                                                                                      Dinner has been delivered. It's cocktail time.

                                                                                                                      1. re: weezieduzzit
                                                                                                                        fldhkybnva RE: weezieduzzit Feb 5, 2014 06:27 PM

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

                                                                                                                        1. re: fldhkybnva
                                                                                                                          weezieduzzit RE: fldhkybnva Feb 5, 2014 06:32 PM

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

                                                                                                                          1. re: fldhkybnva
                                                                                                                            weezieduzzit RE: fldhkybnva Feb 6, 2014 02:34 PM

                                                                                                                            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
                                                                                                                              fldhkybnva RE: weezieduzzit Feb 6, 2014 03:02 PM

                                                                                                                              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
                                                                                                                          Ttrockwood RE: weezieduzzit Feb 5, 2014 07:02 PM

                                                                                                                          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
                                                                                                                            weezieduzzit RE: Ttrockwood Feb 5, 2014 08:24 PM

                                                                                                                            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
                                                                                                                              fldhkybnva RE: weezieduzzit Feb 6, 2014 03:53 AM

                                                                                                                              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. v
                                                                                                                          valerie RE: LindaWhit Feb 5, 2014 11:15 AM

                                                                                                                          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...


                                                                                                                          1. BananaBirkLarsen RE: LindaWhit Feb 5, 2014 11:30 AM

                                                                                                                            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
                                                                                                                              BananaBirkLarsen RE: BananaBirkLarsen Feb 5, 2014 08:34 PM

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

                                                                                                                            2. m
                                                                                                                              MAH RE: LindaWhit Feb 5, 2014 12:30 PM

                                                                                                                              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
                                                                                                                                MAH RE: MAH Feb 5, 2014 03:21 PM

                                                                                                                                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
                                                                                                                                  rabaja RE: MAH Feb 5, 2014 07:59 PM

                                                                                                                                  Yay for your successful ravioli project!

                                                                                                                              2. fldhkybnva RE: LindaWhit Feb 5, 2014 12:38 PM

                                                                                                                                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
                                                                                                                                  rabaja RE: fldhkybnva Feb 5, 2014 08:00 PM

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

                                                                                                                                  1. re: rabaja
                                                                                                                                    fldhkybnva RE: rabaja Feb 6, 2014 03:54 AM

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

                                                                                                                                2. j
                                                                                                                                  jjjrfoodie RE: LindaWhit Feb 5, 2014 01:31 PM

                                                                                                                                  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. re: jjjrfoodie
                                                                                                                                    ludmilasdaughter RE: jjjrfoodie Feb 7, 2014 09:41 AM

                                                                                                                                    That looks fantastic!

                                                                                                                                  2. r
                                                                                                                                    rjbh20 RE: LindaWhit Feb 5, 2014 02:02 PM

                                                                                                                                    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
                                                                                                                                      rjbh20 RE: rjbh20 Feb 5, 2014 02:04 PM

                                                                                                                                      Ramen broth makings

                                                                                                                                      1. re: rjbh20
                                                                                                                                        steve h. RE: rjbh20 Feb 5, 2014 02:15 PM

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

                                                                                                                                      2. re: rjbh20
                                                                                                                                        rjbh20 RE: rjbh20 Feb 5, 2014 04:54 PM

                                                                                                                                        Ramen. We shall see if I got the alkali right.

                                                                                                                                        1. re: rjbh20
                                                                                                                                          suzigirl RE: rjbh20 Feb 5, 2014 05:19 PM

                                                                                                                                          Fingers crossed.

                                                                                                                                          1. re: rjbh20
                                                                                                                                            linguafood RE: rjbh20 Feb 5, 2014 05:43 PM

                                                                                                                                            Whoa. That's a LOT of ramen!

                                                                                                                                            1. re: linguafood
                                                                                                                                              rjbh20 RE: linguafood Feb 5, 2014 07:05 PM

                                                                                                                                              We go Whole Hog or don't go at all.

                                                                                                                                              1. re: rjbh20
                                                                                                                                                linguafood RE: rjbh20 Feb 5, 2014 07:34 PM

                                                                                                                                                Do you freeze the leftover noodles?

                                                                                                                                                1. re: linguafood
                                                                                                                                                  rjbh20 RE: linguafood Feb 5, 2014 07:40 PM

                                                                                                                                                  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. re: rjbh20
                                                                                                                                                    linguafood RE: rjbh20 Feb 5, 2014 07:56 PM


                                                                                                                                        2. suzigirl RE: LindaWhit Feb 5, 2014 03:13 PM

                                                                                                                                          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. Uncle Bob RE: LindaWhit Feb 5, 2014 03:29 PM

                                                                                                                                            Tacos & Beer

                                                                                                                                            1 Reply
                                                                                                                                            1. re: Uncle Bob
                                                                                                                                              steve h. RE: Uncle Bob Feb 5, 2014 04:00 PM

                                                                                                                                              I like that.

                                                                                                                                            2. MamasCooking RE: LindaWhit Feb 5, 2014 03:37 PM

                                                                                                                                              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. steve h. RE: LindaWhit Feb 5, 2014 03:58 PM

                                                                                                                                                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.
                                                                                                                                                  juliejulez RE: steve h. Feb 5, 2014 04:06 PM

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

                                                                                                                                                  1. re: juliejulez
                                                                                                                                                    steve h. RE: juliejulez Feb 5, 2014 04:14 PM

                                                                                                                                                    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.
                                                                                                                                                      juliejulez RE: steve h. Feb 5, 2014 04:17 PM

                                                                                                                                                      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
                                                                                                                                                        steve h. RE: juliejulez Feb 5, 2014 04:22 PM

                                                                                                                                                        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.
                                                                                                                                                        MamasCooking RE: steve h. Feb 5, 2014 04:34 PM

                                                                                                                                                        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
                                                                                                                                                          steve h. RE: MamasCooking Feb 5, 2014 04:39 PM

                                                                                                                                                          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. re: steve h.
                                                                                                                                                      steve h. RE: steve h. Feb 5, 2014 05:30 PM


                                                                                                                                                      1. re: steve h.
                                                                                                                                                        mariacarmen RE: steve h. Feb 6, 2014 07:56 PM

                                                                                                                                                        oh MY on that plate!

                                                                                                                                                    3. linguafood RE: LindaWhit Feb 5, 2014 04:17 PM

                                                                                                                                                      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
                                                                                                                                                        MamasCooking RE: linguafood Feb 5, 2014 04:32 PM

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

                                                                                                                                                        1. re: MamasCooking
                                                                                                                                                          linguafood RE: MamasCooking Feb 5, 2014 04:37 PM

                                                                                                                                                          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
                                                                                                                                                            linguafood RE: linguafood Feb 5, 2014 05:43 PM

                                                                                                                                                            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: linguafood
                                                                                                                                                              fldhkybnva RE: linguafood Feb 5, 2014 05:49 PM

                                                                                                                                                              Aww, the thought that counts maybe.

                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                linguafood RE: fldhkybnva Feb 5, 2014 06:13 PM

                                                                                                                                                                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
                                                                                                                                                            suzigirl RE: linguafood Feb 5, 2014 04:33 PM

                                                                                                                                                            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. j
                                                                                                                                                            jammy RE: LindaWhit Feb 5, 2014 05:27 PM

                                                                                                                                                            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. Gio RE: LindaWhit Feb 5, 2014 05:31 PM

                                                                                                                                                              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. re: Gio
                                                                                                                                                                ChristinaMason RE: Gio Feb 6, 2014 07:01 PM

                                                                                                                                                                That sounds deLIcious!

                                                                                                                                                              2. LindaWhit RE: LindaWhit Feb 5, 2014 05:37 PM

                                                                                                                                                                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
                                                                                                                                                                  fldhkybnva RE: LindaWhit Feb 5, 2014 05:43 PM

                                                                                                                                                                  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
                                                                                                                                                                    LindaWhit RE: fldhkybnva Feb 5, 2014 05:53 PM

                                                                                                                                                                    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
                                                                                                                                                                      fldhkybnva RE: LindaWhit Feb 5, 2014 06:11 PM

                                                                                                                                                                      I can imagine, your recaps are impressive.

                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                        fldhkybnva RE: LindaWhit Feb 6, 2014 03:56 AM

                                                                                                                                                                        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
                                                                                                                                                                      steve h. RE: LindaWhit Feb 5, 2014 05:57 PM

                                                                                                                                                                      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!


                                                                                                                                                                      Edited to add: Ya think, DiNozzo?

                                                                                                                                                                    3. gini RE: LindaWhit Feb 5, 2014 06:33 PM

                                                                                                                                                                      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
                                                                                                                                                                        fldhkybnva RE: gini Feb 5, 2014 06:45 PM

                                                                                                                                                                        Lucky you! Enjoy

                                                                                                                                                                        1. re: gini
                                                                                                                                                                          grayelf RE: gini Feb 5, 2014 07:57 PM

                                                                                                                                                                          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
                                                                                                                                                                            gini RE: gini Feb 6, 2014 09:34 AM

                                                                                                                                                                            Here's the thread: http://chowhound.chow.com/topics/963257

                                                                                                                                                                            1. re: gini
                                                                                                                                                                              grayelf RE: gini Feb 7, 2014 09:52 PM

                                                                                                                                                                              Nice report -- I miss SF Bay Area!

                                                                                                                                                                          2. k
                                                                                                                                                                            Kontxesi RE: LindaWhit Feb 5, 2014 06:51 PM

                                                                                                                                                                            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. juliejulez RE: LindaWhit Feb 5, 2014 07:03 PM

                                                                                                                                                                              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
                                                                                                                                                                                suzigirl RE: juliejulez Feb 6, 2014 12:09 PM

                                                                                                                                                                                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. MamasCooking RE: LindaWhit Feb 5, 2014 07:12 PM

                                                                                                                                                                                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
                                                                                                                                                                                  fldhkybnva RE: MamasCooking Feb 6, 2014 04:03 AM

                                                                                                                                                                                  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
                                                                                                                                                                                    Kontxesi RE: fldhkybnva Feb 6, 2014 07:21 AM

                                                                                                                                                                                    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. r
                                                                                                                                                                                  rjbh20 RE: LindaWhit Feb 5, 2014 07:16 PM

                                                                                                                                                                                  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: rjbh20
                                                                                                                                                                                    roxlet RE: rjbh20 Feb 5, 2014 07:29 PM

                                                                                                                                                                                    This was amazing!

                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                      BananaBirkLarsen RE: roxlet Feb 5, 2014 08:37 PM

                                                                                                                                                                                      It certainly looks amazing. Makes me want ramen.

                                                                                                                                                                                    2. re: rjbh20
                                                                                                                                                                                      ChrisOfStumptown RE: rjbh20 Feb 5, 2014 09:06 PM


                                                                                                                                                                                      That's all.

                                                                                                                                                                                      1. re: rjbh20
                                                                                                                                                                                        tcamp RE: rjbh20 Feb 6, 2014 05:45 AM

                                                                                                                                                                                        Wow, that looks spectacular. Mighty jealous here.

                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                          ChristinaMason RE: rjbh20 Feb 6, 2014 07:03 PM

                                                                                                                                                                                          very cool.

                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                            mariacarmen RE: rjbh20 Feb 6, 2014 08:02 PM

                                                                                                                                                                                            that is very impressive.

                                                                                                                                                                                            1. re: rjbh20
                                                                                                                                                                                              MAH RE: rjbh20 Feb 7, 2014 11:21 AM

                                                                                                                                                                                              every part of that looks amazing.

                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                Frizzle RE: rjbh20 Feb 8, 2014 12:09 PM

                                                                                                                                                                                                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. meatn3 RE: LindaWhit Feb 5, 2014 08:45 PM

                                                                                                                                                                                                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. tcamp RE: LindaWhit Feb 6, 2014 05:49 AM

                                                                                                                                                                                                  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.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: tcamp
                                                                                                                                                                                                    fldhkybnva RE: tcamp Feb 6, 2014 10:16 AM

                                                                                                                                                                                                    Yay love a nonsolicited positive review.

                                                                                                                                                                                                  2. TorontoJo RE: LindaWhit Feb 6, 2014 06:59 AM

                                                                                                                                                                                                    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.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: TorontoJo
                                                                                                                                                                                                      ChristinaMason RE: TorontoJo Feb 6, 2014 07:09 PM


                                                                                                                                                                                                      1. re: TorontoJo
                                                                                                                                                                                                        grayelf RE: TorontoJo Feb 7, 2014 09:57 PM

                                                                                                                                                                                                        I just bit the monitor, jo ;-)

                                                                                                                                                                                                      2. Gio RE: LindaWhit Feb 6, 2014 07:10 AM

                                                                                                                                                                                                        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. Paprikaboy RE: LindaWhit Feb 6, 2014 10:00 AM

                                                                                                                                                                                                          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.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: Paprikaboy
                                                                                                                                                                                                            linguafood RE: Paprikaboy Feb 6, 2014 11:23 AM


                                                                                                                                                                                                          2. juliejulez RE: LindaWhit Feb 6, 2014 01:37 PM

                                                                                                                                                                                                            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.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                              suzigirl RE: juliejulez Feb 6, 2014 03:40 PM

                                                                                                                                                                                                              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
                                                                                                                                                                                                                juliejulez RE: suzigirl Feb 6, 2014 03:56 PM

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

                                                                                                                                                                                                            2. roxlet RE: LindaWhit Feb 6, 2014 02:05 PM

                                                                                                                                                                                                              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!

                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                fldhkybnva RE: roxlet Feb 6, 2014 03:04 PM

                                                                                                                                                                                                                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: fldhkybnva
                                                                                                                                                                                                                  roxlet RE: fldhkybnva Feb 6, 2014 05:44 PM

                                                                                                                                                                                                                  Thanks, Ms. Field Hockey!

                                                                                                                                                                                                                2. re: roxlet
                                                                                                                                                                                                                  roxlet RE: roxlet Feb 6, 2014 05:43 PM


                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                    TorontoJo RE: roxlet Feb 6, 2014 05:59 PM

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

                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                      rjbh20 RE: roxlet Feb 6, 2014 06:09 PM

                                                                                                                                                                                                                      These were perfect

                                                                                                                                                                                                                    2. re: roxlet
                                                                                                                                                                                                                      MamasCooking RE: roxlet Feb 6, 2014 08:00 PM

                                                                                                                                                                                                                      What great parents your son has:) Sons rule!

                                                                                                                                                                                                                      1. re: MamasCooking
                                                                                                                                                                                                                        roxlet RE: MamasCooking Feb 7, 2014 05:01 AM

                                                                                                                                                                                                                        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!

                                                                                                                                                                                                                    3. linguafood RE: LindaWhit Feb 6, 2014 02:26 PM

                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                        suzigirl RE: linguafood Feb 6, 2014 03:49 PM

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

                                                                                                                                                                                                                      2. mcsheridan RE: LindaWhit Feb 6, 2014 02:45 PM

                                                                                                                                                                                                                        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!

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: mcsheridan
                                                                                                                                                                                                                          fldhkybnva RE: mcsheridan Feb 6, 2014 03:04 PM

                                                                                                                                                                                                                          He might need to be braised.

                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                            mcsheridan RE: fldhkybnva Feb 6, 2014 06:35 PM

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

                                                                                                                                                                                                                        2. fldhkybnva RE: LindaWhit Feb 6, 2014 03:13 PM

                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                            suzigirl RE: fldhkybnva Feb 6, 2014 03:54 PM

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

                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                              fldhkybnva RE: suzigirl Feb 6, 2014 05:04 PM

                                                                                                                                                                                                                              Thanks, I was thrilled.

                                                                                                                                                                                                                            2. re: fldhkybnva
                                                                                                                                                                                                                              nothingswrong RE: fldhkybnva Feb 6, 2014 09:07 PM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                fldhkybnva RE: nothingswrong Feb 7, 2014 04:53 AM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                  nothingswrong RE: fldhkybnva Feb 7, 2014 12:25 PM

                                                                                                                                                                                                                                  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.


                                                                                                                                                                                                                                  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.

                                                                                                                                                                                                                            3. BananaBirkLarsen RE: LindaWhit Feb 6, 2014 03:35 PM

                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                              1. re: BananaBirkLarsen
                                                                                                                                                                                                                                meatn3 RE: BananaBirkLarsen Feb 6, 2014 06:39 PM

                                                                                                                                                                                                                                This sounds delicious and so full of flavors!

                                                                                                                                                                                                                                1. re: BananaBirkLarsen
                                                                                                                                                                                                                                  ChristinaMason RE: BananaBirkLarsen Feb 6, 2014 07:15 PM

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

                                                                                                                                                                                                                                  I love your creativity! How were they?

                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                    BananaBirkLarsen RE: ChristinaMason Feb 7, 2014 09:12 AM

                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                      ChristinaMason RE: BananaBirkLarsen Feb 7, 2014 02:38 PM


                                                                                                                                                                                                                                      1. re: BananaBirkLarsen
                                                                                                                                                                                                                                        ChristinaMason RE: BananaBirkLarsen Feb 7, 2014 02:38 PM

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

                                                                                                                                                                                                                                  2. steve h. RE: LindaWhit Feb 6, 2014 03:49 PM

                                                                                                                                                                                                                                    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:


                                                                                                                                                                                                                                    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.

                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                      Gio RE: steve h. Feb 6, 2014 03:59 PM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        steve h. RE: Gio Feb 6, 2014 04:19 PM

                                                                                                                                                                                                                                        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: steve h.
                                                                                                                                                                                                                                          rjbh20 RE: steve h. Feb 6, 2014 04:56 PM

                                                                                                                                                                                                                                          Wonderfully civilized.

                                                                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                                                                            steve h. RE: rjbh20 Feb 6, 2014 05:21 PM

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

                                                                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                                                                        mariacarmen RE: steve h. Feb 6, 2014 08:14 PM

                                                                                                                                                                                                                                        that burger sound amazing!!

                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                          steve h. RE: mariacarmen Feb 6, 2014 08:24 PM

                                                                                                                                                                                                                                          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: steve h.
                                                                                                                                                                                                                                            LindaWhit RE: steve h. Feb 7, 2014 09:33 AM

                                                                                                                                                                                                                                            Was it a Big Kahuna Burger? ;-)

                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                              steve h. RE: LindaWhit Feb 7, 2014 09:47 AM

                                                                                                                                                                                                                                              That's that Hawaiian burger joint.

                                                                                                                                                                                                                                              -one of my top ten favorite movies.

                                                                                                                                                                                                                                      3. suzigirl RE: LindaWhit Feb 6, 2014 04:40 PM

                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                          fldhkybnva RE: suzigirl Feb 6, 2014 05:03 PM

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

                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                            weezieduzzit RE: suzigirl Feb 6, 2014 05:05 PM

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

                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                              ChristinaMason RE: suzigirl Feb 6, 2014 07:17 PM

                                                                                                                                                                                                                                              Sounds delicious. Chowkitties are cute.

                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                MamasCooking RE: suzigirl Feb 6, 2014 07:56 PM

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

                                                                                                                                                                                                                                                1. re: MamasCooking
                                                                                                                                                                                                                                                  suzigirl RE: MamasCooking Feb 7, 2014 03:32 PM

                                                                                                                                                                                                                                                  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. Njchicaa RE: LindaWhit Feb 6, 2014 05:06 PM

                                                                                                                                                                                                                                                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.

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: Njchicaa
                                                                                                                                                                                                                                                  ChristinaMason RE: Njchicaa Feb 6, 2014 07:17 PM

                                                                                                                                                                                                                                                  Yum. Nice repurposing.

                                                                                                                                                                                                                                                2. ChristinaMason RE: LindaWhit Feb 6, 2014 06:57 PM

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

                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                    TorontoJo RE: ChristinaMason Feb 7, 2014 04:34 AM

                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                      ChristinaMason RE: TorontoJo Feb 7, 2014 05:13 AM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        TorontoJo RE: ChristinaMason Feb 7, 2014 05:59 AM

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

                                                                                                                                                                                                                                                  2. weezieduzzit RE: LindaWhit Feb 6, 2014 07:38 PM

                                                                                                                                                                                                                                                    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. MamasCooking RE: LindaWhit Feb 6, 2014 07:54 PM

                                                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: MamasCooking
                                                                                                                                                                                                                                                        weezieduzzit RE: MamasCooking Feb 6, 2014 07:56 PM

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

                                                                                                                                                                                                                                                      2. mariacarmen RE: LindaWhit Feb 6, 2014 08:29 PM

                                                                                                                                                                                                                                                        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....

                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                          ChristinaMason RE: mariacarmen Feb 6, 2014 08:42 PM

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

                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                            mariacarmen RE: ChristinaMason Feb 6, 2014 08:46 PM

                                                                                                                                                                                                                                                            i'll ask him, he's napping now.

                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                              mariacarmen RE: ChristinaMason Feb 6, 2014 09:42 PM

                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                ChristinaMason RE: mariacarmen Feb 7, 2014 05:15 AM

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

                                                                                                                                                                                                                                                          2. Cherylptw RE: LindaWhit Feb 6, 2014 10:29 PM

                                                                                                                                                                                                                                                            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.

                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                                                              linguafood RE: Cherylptw Feb 6, 2014 11:07 PM

                                                                                                                                                                                                                                                              Thazza good-looking 'za.

                                                                                                                                                                                                                                                              1. re: Cherylptw
                                                                                                                                                                                                                                                                fldhkybnva RE: Cherylptw Feb 7, 2014 05:01 AM

                                                                                                                                                                                                                                                                Loving the burgers!

                                                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                                                  Berheenia RE: Cherylptw Feb 7, 2014 07:15 AM

                                                                                                                                                                                                                                                                  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.

                                                                                                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                                                                                                    Cherylptw RE: Berheenia Feb 7, 2014 06:20 PM

                                                                                                                                                                                                                                                                    I grew up with Miracle Whip; I know a lot of people don't like it but I have to have it for potato salad and cole slaw (when I'm not making it vinegar based).

                                                                                                                                                                                                                                                                2. ChrisOfStumptown RE: LindaWhit Feb 6, 2014 11:01 PM

                                                                                                                                                                                                                                                                  Made some rather inauthentic posole using nixtamalized blue corn and Deborah Madison's garlic herb broth (which by the way is not going to be a pantry staple).

                                                                                                                                                                                                                                                                  The corn is kind of interesting - it's swollen and the exterior is partially dissolved from the lime. It can be cooked until it splits or "al dente" as I did. It's a little more chewy than barley.

                                                                                                                                                                                                                                                                  Also in the posole was bacon, squash, tomato juice, an ancho, and salsa huichol for its smoky heat (very underrated sauce btw)

                                                                                                                                                                                                                                                                  Served with saffron rice and a little salad.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: ChrisOfStumptown
                                                                                                                                                                                                                                                                    ChristinaMason RE: ChrisOfStumptown Feb 7, 2014 05:17 AM

                                                                                                                                                                                                                                                                    I will keep an eye out for that sauce. Thanks.

                                                                                                                                                                                                                                                                  2. l
                                                                                                                                                                                                                                                                    ludmilasdaughter RE: LindaWhit Feb 7, 2014 07:31 AM

                                                                                                                                                                                                                                                                    I haven't posted my updates in quite a while, but have been voraciously trying to keep up with all of your culinary adventures.

                                                                                                                                                                                                                                                                    I've been going to my father's house about every other day to try to clear it out in order to put it on the market. So my game plan has been to make larger, freezable meals on the nights I am home so that we have something quick and easy to eat on the nights that we don't get home until after 8:00 from my dad's house.

                                                                                                                                                                                                                                                                    For SB Sunday I made a large batch of pulled pork, shredded it all, half went into the freezer for a future meal, the other half got the bbq sauce treatment and we had bbq pulled pork sammies with cole slaw and Annie's white cheddar mac and cheese (made with yogurt vs. milk). Oh, and I made buffalo chicken dip. To die for. Almost ate the entire thing.

                                                                                                                                                                                                                                                                    Monday night a friend took us out to a local burger joint.

                                                                                                                                                                                                                                                                    Tuesday was leftover bbq pulled pork sammie as it was a dad's house night.

                                                                                                                                                                                                                                                                    Wednesday I was snowed in and worked from home. I had some curry flavored fettuccine from a local pasta maker, interesting thing is that they don't taste like curry, but they do smell like it a bit. So I made a big batch of Indian styled meatballs in a curry sauce so that I could freeze half for later. I made a side salad with an avocado buttermilk dressing. Very yummy.

                                                                                                                                                                                                                                                                    Last night was another dad's house night, so I took out some overcooked beans from the freezer, mixed that with the leftover buffalo chicken dip, and made enchiladas with that. Instead of topping them with sour cream, I topped them with some of the leftover avocado buttermilk dressing.

                                                                                                                                                                                                                                                                    I think tonight is going to be a takeout night as I need a break from cooking. I'm looking forward to eating while sitting on the couch, watching the Olympics opening ceremony, and drinking wine!!

                                                                                                                                                                                                                                                                    Happy Friday!

                                                                                                                                                                                                                                                                    1. juliejulez RE: LindaWhit Feb 7, 2014 09:36 AM

                                                                                                                                                                                                                                                                      Well SO is back for probably the next 3 weeks, so I'm going to attempt to make more interesting dinners.

                                                                                                                                                                                                                                                                      Tonight though, is a classic, but I've never made it or even eaten it, stuffed peppers. I bought a package of 6 red bell peppers at Costco, and ground beef, so I figured that would be a good way to use some of it up. I reserved some of the rice from last night's dinner. I don't really have a recipe so I'll just look up a few and put it together with whatever I have around the house. Hopefully it'll turn out well.

                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                        weezieduzzit RE: juliejulez Feb 7, 2014 09:58 AM

                                                                                                                                                                                                                                                                        The good thing about stuffed pepper stuffing is that all of the ingredients are cooked before you make it so you can taste and adjust as needed. (If you make a recipe that doesn't cook the meat ahead, I've seen a few, just drop a spoonful into a little skillet to cook it and then try it.) It's pretty foolproof, you'll do great.

                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                          juliejulez RE: weezieduzzit Feb 7, 2014 07:38 PM

                                                                                                                                                                                                                                                                          I ended up doing ground beef with onions, chopped up "tops" of the peppers, cheddar cheese and some tomato sauce. I seasoned with some Montreal Steak Seasoning... and now they're in the oven with some cheese on top to get all melty. So I guess they're sorta like cheeseburger stuffed peppers? I had SO taste the filling and he said it was good, so I guess since he's had them and I haven't, that's a good sign. I tasted too and would prefer more heat/spice but that's not his thing really. If I had more time I would've added bacon in there too.

                                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                                            ChristinaMason RE: juliejulez Feb 8, 2014 07:38 AM

                                                                                                                                                                                                                                                                            Sounds good. I bet they were tasty. Cook's Illustrated has a good recipe but like you said, it's really something that you can wing.

                                                                                                                                                                                                                                                                        2. re: juliejulez
                                                                                                                                                                                                                                                                          nothingswrong RE: juliejulez Feb 7, 2014 12:35 PM

                                                                                                                                                                                                                                                                          My favorite dinner growing up was Greek stuffed peppers made by mother. I insisted on them every birthday. She used lamb when we were young but switched to ground sirloin once my younger brother developed an obsession with baby sheep.

                                                                                                                                                                                                                                                                          Saute onions, beef. Add garlic. Crush whole canned tomatoes with your hands, then add to pan with their juice (reserve a cup or so), oregano, pinch of cinnamon. Add the rice and some water if needed and cook until almost done. Season with s + p.

                                                                                                                                                                                                                                                                          Stuff peppers, pack tightly in a casserole dish, and fill the space between peppers with reserved tomato juice. Cover, bake at 350ish for an hour or more.

                                                                                                                                                                                                                                                                          Agree with weezie about tasting the filling prior to stuffing. A bland stuffed pepper is egregious.

                                                                                                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                                                                                                            ChristinaMason RE: nothingswrong Feb 8, 2014 07:39 AM

                                                                                                                                                                                                                                                                            Thanks for this. I'm going to try them her way. :)

                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                              nothingswrong RE: ChristinaMason Feb 8, 2014 02:19 PM

                                                                                                                                                                                                                                                                              If done "right," they are so so flavorful and juicy despite the simple ingredient list. I'll admit I've never been able to replicate them just like mom's, even though I've watched her make them a million times.

                                                                                                                                                                                                                                                                              I'm feeling very blond right now because it had never occurred to me to taste the filling before stuffing until this thread :/

                                                                                                                                                                                                                                                                        3. fldhkybnva RE: LindaWhit Feb 7, 2014 02:44 PM

                                                                                                                                                                                                                                                                          It's a little warmer today but comfort food all the way tonight - coq au vin blanc. I've been wanting to make this for years and I have all of the ingredients so tonight is the night. Hopefully leftovers for lunch tomorrow.

                                                                                                                                                                                                                                                                          1. linguafood RE: LindaWhit Feb 7, 2014 04:05 PM

                                                                                                                                                                                                                                                                            Slight change of plans. It's BITCHIN' cold out, so we've chucked the idea of frying our buff'lo wings & drumsticks on the patio, and are trying the Alton Brown oven method instead.

                                                                                                                                                                                                                                                                            The wings have been pre-steamed, and the drumsticks will just sit out to get to room temp and dry out nicely.

                                                                                                                                                                                                                                                                            They'll all go in the oven at 425°F for 20, get turned, hang out another 20 minutes, then will be tossed in melted butter and a mix of original "hotter" (meh) Anchor Bar sauce, Dinosaur original BBQ sauce, and a good splash of scotch bonnet sauce. Coupla garlic cloves for good measure.

                                                                                                                                                                                                                                                                            Celery with homemade blue cheese dip, simple salad on the side.


                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                              suzigirl RE: linguafood Feb 7, 2014 04:18 PM

                                                                                                                                                                                                                                                                              And no stinky fry smell and a ton of calories saved. Good call.

                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                linguafood RE: suzigirl Feb 7, 2014 04:31 PM

                                                                                                                                                                                                                                                                                I'm really less worried about the calories than losing a finger to frostbite outside.

                                                                                                                                                                                                                                                                                And yeah, I just cannot abide that oil stench that lingers in everything.... a kingdom for a great hood with outside ventilation.

                                                                                                                                                                                                                                                                            2. LindaWhit RE: LindaWhit Feb 7, 2014 04:27 PM

                                                                                                                                                                                                                                                                              Bit of an upset tummy this evening. Not sure if it was the chicken salad sandwich for lunch (although I suspect that would have hit me earlier in the day).

                                                                                                                                                                                                                                                                              So some leftover rice and broccoli is WFD. No wine. :-( Hopefully this goes away, as I want to cook this weekend!

                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                meatn3 RE: LindaWhit Feb 7, 2014 04:39 PM

                                                                                                                                                                                                                                                                                Feel better!

                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                  linguafood RE: LindaWhit Feb 7, 2014 05:11 PM

                                                                                                                                                                                                                                                                                  Ugh. I hear vodka can be a great substitute for wine if the tummy's not cooperating.... j/k.

                                                                                                                                                                                                                                                                                  Hope you'll be ready to wine again tomorrow, Linda!

                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                    steve h. RE: LindaWhit Feb 7, 2014 05:18 PM

                                                                                                                                                                                                                                                                                    Fire up a good movie. Enjoy the downtime.

                                                                                                                                                                                                                                                                                  2. meatn3 RE: LindaWhit Feb 7, 2014 04:43 PM

                                                                                                                                                                                                                                                                                    Last night I had the chili I had prepared Wed. evening with a cream slaw and corn bread.

                                                                                                                                                                                                                                                                                    Tonight a pseudo Ybor style pressed Cuban sandwich, tomato and avocado salad and oven roasted maduros.
                                                                                                                                                                                                                                                                                    A little taste of sunny Florida in the midst of this chill!

                                                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                                                    1. re: meatn3
                                                                                                                                                                                                                                                                                      suzigirl RE: meatn3 Feb 7, 2014 04:56 PM

                                                                                                                                                                                                                                                                                      I am in sunny Florida(which it hasn't been in two weeks. Wah) and that sounds delicious. Enjoy.

                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                        meatn3 RE: suzigirl Feb 7, 2014 05:08 PM

                                                                                                                                                                                                                                                                                        Almost strawberry season down there...I'll miss my yearly Parksdale shortcake fix this year!

                                                                                                                                                                                                                                                                                      2. re: meatn3
                                                                                                                                                                                                                                                                                        MidwesternerTT RE: meatn3 Feb 9, 2014 11:17 AM

                                                                                                                                                                                                                                                                                        oven roasted maduros = cigars??

                                                                                                                                                                                                                                                                                        1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                          Gio RE: MidwesternerTT Feb 9, 2014 11:20 AM

                                                                                                                                                                                                                                                                                          oven roasted maduros = plantains.

                                                                                                                                                                                                                                                                                          1. re: Gio
                                                                                                                                                                                                                                                                                            meatn3 RE: Gio Feb 9, 2014 11:35 AM

                                                                                                                                                                                                                                                                                            Yes, very, very ripe plantains. Usually fried but roasting reduces a few calories!

                                                                                                                                                                                                                                                                                            1. re: meatn3
                                                                                                                                                                                                                                                                                              Gio RE: meatn3 Feb 9, 2014 01:06 PM

                                                                                                                                                                                                                                                                                              Do you season them in any way, meatn3?

                                                                                                                                                                                                                                                                                              1. re: Gio
                                                                                                                                                                                                                                                                                                meatn3 RE: Gio Feb 9, 2014 06:06 PM

                                                                                                                                                                                                                                                                                                No - I just use a little cooking spray. They are so ripe - the plantain looks like it should be trashed - that they become very caramelized. A tiny amount of a finishing salt would make it pop, but I try to keep sodium intake down and the sandwich had more than enough for me!

                                                                                                                                                                                                                                                                                                They are usually fried in a pan and popular at Cuban restaurants in Fl. So popular that they often aren't as ripe as I prefer.

                                                                                                                                                                                                                                                                                                1. re: meatn3
                                                                                                                                                                                                                                                                                                  suzigirl RE: meatn3 Feb 9, 2014 06:32 PM

                                                                                                                                                                                                                                                                                                  There was a Cuban style place here where I first tried them and the waitress instructed me to sprinkle with salt and a squeeze of lime. So good.

                                                                                                                                                                                                                                                                                                  1. re: meatn3
                                                                                                                                                                                                                                                                                                    mariacarmen RE: meatn3 Feb 12, 2014 07:41 AM

                                                                                                                                                                                                                                                                                                    i'm with you. they must be black on the outside and almost gelatious on the inside. i fry them up for the Oldster all the time. i like them with crema.

                                                                                                                                                                                                                                                                                        2. suzigirl RE: LindaWhit Feb 7, 2014 04:46 PM

                                                                                                                                                                                                                                                                                          Well tonight is a mixed blessing. It was originally supposed to be leftovers turned into enchiladas but that was vetoed by the man. Apparently spaghetti and meatballs for dinner, leftover for lunch and turned into meatball subs was acceptable but another leftover night so close was too much. That's fine with me. I will work the bitches in somewhere this weekend even if I have to take the mix (rice, meat and beans went in the same container anticipated to be dinner tonight) and form it into patties and fry them and serve them with an egg on top. And as I type that I hear how freaking good that sounds. Anyway, back to my dinner plans... Tonight is changed to kielbasa, orange pepper, onion and red potato sautéed in oo and a sliced tomato with ranch. Easy peasy.

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                            linguafood RE: suzigirl Feb 7, 2014 05:10 PM

                                                                                                                                                                                                                                                                                            Snausage, pepper & onion: classic combo. Yumboski!

                                                                                                                                                                                                                                                                                          2. r
                                                                                                                                                                                                                                                                                            rjbh20 RE: LindaWhit Feb 7, 2014 05:54 PM

                                                                                                                                                                                                                                                                                            Friday nite dinner out of the icebox: pan- seared sea scallops & butter-poached shrimp with a citrus beurre blanc, garlic haricots verts and a rice timbale.

                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                            1. re: rjbh20
                                                                                                                                                                                                                                                                                              Cherylptw RE: rjbh20 Feb 7, 2014 08:27 PM

                                                                                                                                                                                                                                                                                              That looks and sounds delicious!

                                                                                                                                                                                                                                                                                            2. weezieduzzit RE: LindaWhit Feb 7, 2014 06:08 PM

                                                                                                                                                                                                                                                                                              My laptop is coughing and sputtering its last breaths. Tonights is tacos/ taco salad and booze while I load Photoshop and all the other software I use daily onto the man's laptop.

                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                nothingswrong RE: weezieduzzit Feb 7, 2014 08:33 PM

                                                                                                                                                                                                                                                                                                Gah! Bummer! Good luck getting everything off in time.

                                                                                                                                                                                                                                                                                                1. re: nothingswrong
                                                                                                                                                                                                                                                                                                  weezieduzzit RE: nothingswrong Feb 7, 2014 08:49 PM

                                                                                                                                                                                                                                                                                                  Doing a back up now, not much new stuff to backup since the last time so not too painful. This isn't my first rodeo... I learned the hard way the first time.

                                                                                                                                                                                                                                                                                                  A pitcher of mojitos and some good music will get me through it. :)

                                                                                                                                                                                                                                                                                                2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                  mariacarmen RE: weezieduzzit Feb 7, 2014 08:40 PM

                                                                                                                                                                                                                                                                                                  "tacos/taco salad and booze" - love it.
                                                                                                                                                                                                                                                                                                  sorry about your computer! hope you're able to save everything...

                                                                                                                                                                                                                                                                                                3. linguafood RE: LindaWhit Feb 7, 2014 06:58 PM

                                                                                                                                                                                                                                                                                                  Yow-ZAH! Can't believe how crispy those wings got -- the drumsticks were perfect, too. They took longer than just 40 min. -- more like closer an hour, but the crispiness was totally worth the wait. Of course, by the time they were done, the celery was all gone '-(

                                                                                                                                                                                                                                                                                                  The sauce could use some tweaking (still not hot enough for my taste), but for non-fried wings, this was fan-freakin'-tastic.


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                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                    jjjrfoodie RE: linguafood Feb 8, 2014 06:07 AM

                                                                                                                                                                                                                                                                                                    Thank you lingua so much for that link and tip.

                                                                                                                                                                                                                                                                                                    While I made pot stickers and sushi for the super bowl that got scarfed down faster then I could bring them out, a female friend made homemade baked chicken wings that were very flabbby and lackluster. The anemic teriyaki glaze was just as bad.

                                                                                                                                                                                                                                                                                                    I seldom eat wings out, and I eat them at home even less so.

                                                                                                                                                                                                                                                                                                    Imma gonna have to try this now, calorie count be damned. LOLZ.

                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                      ChristinaMason RE: linguafood Feb 8, 2014 07:51 AM

                                                                                                                                                                                                                                                                                                      They look mouth-watering. Mm.

                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                        suzigirl RE: linguafood Feb 8, 2014 08:32 AM

                                                                                                                                                                                                                                                                                                        Damn those look good. I would be hard pressed not to know they weren't fried.

                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                          linguafood RE: suzigirl Feb 8, 2014 11:07 AM

                                                                                                                                                                                                                                                                                                          I heartily recommend this method. It's a *lot* more time consuming than just dumping a bunch o'wings in the fryer.... but then you also get to stay inside the warm, unstinky house :-)

                                                                                                                                                                                                                                                                                                          I bet you could steam them a day ahead and just let them dry out overnight.

                                                                                                                                                                                                                                                                                                          Frankly, this is quite similar to making Chinese-style crispy roast duck. The skin was awesome. I will make this again.

                                                                                                                                                                                                                                                                                                      2. deet13 RE: LindaWhit Feb 7, 2014 07:24 PM

                                                                                                                                                                                                                                                                                                        We did pan-fried pork liver and onions, along with sides of smashed potatoes and coleslaw.

                                                                                                                                                                                                                                                                                                        As for the weather, it's in the 50's and rainy down here in Florida.

                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                        1. re: deet13
                                                                                                                                                                                                                                                                                                          mariacarmen RE: deet13 Feb 7, 2014 08:42 PM

                                                                                                                                                                                                                                                                                                          i'm intrigued.... do you have to get your pork liver from a butcher? or maybe an asian market? do you cook it just like beef liver? does it taste very much different than beef liver, or do most livers taste the same.... questions questions questions...

                                                                                                                                                                                                                                                                                                          1. re: deet13
                                                                                                                                                                                                                                                                                                            MamasCooking RE: deet13 Feb 7, 2014 10:19 PM

                                                                                                                                                                                                                                                                                                            I would love a description of pork liver Deet. I have had deer/venison liver....turkey....chicken and beef livers but never pork. Is it as good as I think it could be?

                                                                                                                                                                                                                                                                                                            1. re: MamasCooking
                                                                                                                                                                                                                                                                                                              deet13 RE: MamasCooking Feb 8, 2014 06:34 AM

                                                                                                                                                                                                                                                                                                              Maria, I got the livers from the pigs I shot while hunting last week.

                                                                                                                                                                                                                                                                                                              The flavor tends to be a bit more minerally and chewier than calf and chicken livers are, so you don't need a light touch with the salt and spices.

                                                                                                                                                                                                                                                                                                              I usually add a touch of Hungarian paprika and pepper to the flour I dredge the liver in before I cook it.

                                                                                                                                                                                                                                                                                                              Then I fry the liver up in rendered fat, and saute Videlia onions in the pan after draining off the fat.

                                                                                                                                                                                                                                                                                                              My wife, who hates liver with a passion, really likes pork liver.

                                                                                                                                                                                                                                                                                                              1. re: deet13
                                                                                                                                                                                                                                                                                                                grayelf RE: deet13 Feb 8, 2014 01:22 PM

                                                                                                                                                                                                                                                                                                                I'm not sure I've ever tried pork liver (like your wife, I have a lifelong aversion to all things livery) but pork kidney is really excellent if cleaned and cooked properly, preferably something like this: http://kake.dreamwidth.org/112156.html (all hail fire-exploded kidney flowers!)

                                                                                                                                                                                                                                                                                                                1. re: deet13
                                                                                                                                                                                                                                                                                                                  MamasCooking RE: deet13 Feb 8, 2014 03:00 PM

                                                                                                                                                                                                                                                                                                                  Sounds like a delicacy. Lucky you for being able to get it so fresh:)!

                                                                                                                                                                                                                                                                                                            2. DiningDiva RE: LindaWhit Feb 7, 2014 07:58 PM

                                                                                                                                                                                                                                                                                                              Dinner tonight...dedicated to using up odds and ends in fridge

                                                                                                                                                                                                                                                                                                              Lemon & Garlic broiled halibut
                                                                                                                                                                                                                                                                                                              Brussels Sprouts cooked and then sauteed with butter and walnuts and finished with a sprinkling of parmesan cheese
                                                                                                                                                                                                                                                                                                              1/2 a red bell pepper cut into strips

                                                                                                                                                                                                                                                                                                              1. Cherylptw RE: LindaWhit Feb 7, 2014 08:42 PM

                                                                                                                                                                                                                                                                                                                Meatloaf tonight: ground beef, Worcestershire, tomato juice, potato flakes, no salt seasoning blend, seasoned salt, pepper, and garlic. Caramelized onions pureed with a roasted mirepoix and ketchup slathered on during the last 30 minutes of baking. Sides were brown rice pilaf and peas. Easy & simple. Tomorrow is my no cooking day; we'll be having leftovers from the week.

                                                                                                                                                                                                                                                                                                                1. mariacarmen RE: LindaWhit Feb 7, 2014 08:49 PM

                                                                                                                                                                                                                                                                                                                  we had leftover flatiron steak that the BF did not Japanize last night, so i made chimichurri and pan fried the steaks, and drizzled the nectar over. mashed potatoes with lotsa butter and goat milk yogurt, and mashed broccoli with olive oil. i love broccoli steamed until soft so you can mash it up - it gets so sweet! much more flavorful than al dente. and vino. and cara cara oranges, which i can't stop eating.

                                                                                                                                                                                                                                                                                                                  i made the sickie some chicken/ginger/jalapeno/scallion broth, and a little bowl of mashed taters. there's steak and chimichurri if he feels up to it later.

                                                                                                                                                                                                                                                                                                                  13 Replies
                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                    nothingswrong RE: mariacarmen Feb 7, 2014 09:12 PM

                                                                                                                                                                                                                                                                                                                    That looks delicious!

                                                                                                                                                                                                                                                                                                                    Hope he feels better soon.

                                                                                                                                                                                                                                                                                                                    ETA: I love soft broccoli too. There was the whole "crisp-tender" phenomenon years ago but I'll take some veggies either way. Broccoli gets nice and sweet like you said, and is so good mashed into potatoes or what have you.

                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                      MamasCooking RE: mariacarmen Feb 7, 2014 10:13 PM

                                                                                                                                                                                                                                                                                                                      I could drink chimichurri with each meal. So good. Your food looks delicious and dare I say healthy? Probably because I can't see the butter and goat yogurt oozing around those potatoes:)BTW I hope your man feels better soon:( Poor guy missing out on that meal.

                                                                                                                                                                                                                                                                                                                      1. re: MamasCooking
                                                                                                                                                                                                                                                                                                                        mariacarmen RE: MamasCooking Feb 9, 2014 01:00 AM

                                                                                                                                                                                                                                                                                                                        thanks! he ended up eating the second steak. which actually looked better than the first one.

                                                                                                                                                                                                                                                                                                                        and, yeah... not so very "healthy" - but they were small portions!

                                                                                                                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                        suzigirl RE: mariacarmen Feb 8, 2014 10:34 AM

                                                                                                                                                                                                                                                                                                                        That looks wonderful. I also like my broccoli very soft. I can't wait til mine is ready to pick. It is getting close.

                                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                                          fldhkybnva RE: suzigirl Feb 8, 2014 11:00 AM

                                                                                                                                                                                                                                                                                                                          I am a recent convert to mushy broccoli. I love it crisp tender but when I started using it in frittata it turned nice and soft and mushy and I really enjoyed it.

                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                            suzigirl RE: fldhkybnva Feb 8, 2014 11:10 AM

                                                                                                                                                                                                                                                                                                                            After I pick the broccoli I cook the greens like collards and double my investment. They are so sweet and delicious.

                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                              fldhkybnva RE: suzigirl Feb 8, 2014 11:26 AM

                                                                                                                                                                                                                                                                                                                              Great idea, never knew what to do with the leafy parts.

                                                                                                                                                                                                                                                                                                                          2. re: suzigirl
                                                                                                                                                                                                                                                                                                                            nothingswrong RE: suzigirl Feb 8, 2014 02:22 PM

                                                                                                                                                                                                                                                                                                                            Fun!!! Broccoli's one of the only veggies I've never tried growing. Yours looks so cute all nestled in there.

                                                                                                                                                                                                                                                                                                                            I had no idea you could eat the greens too.

                                                                                                                                                                                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                              suzigirl RE: nothingswrong Feb 8, 2014 02:28 PM

                                                                                                                                                                                                                                                                                                                              Yes you can eat the greens. It is a plant that keeps on giving. Once you cut the first crown it sends off secondary crowns. Pretty cool and tasty.

                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                nothingswrong RE: suzigirl Feb 8, 2014 03:17 PM

                                                                                                                                                                                                                                                                                                                                Interesting. Don't know why I've never tried growing it. Maybe I will this year, though I'm assuming it doesn't grow well in hotter climes? I've just started planting, was going to do the majority of the veggies this week.

                                                                                                                                                                                                                                                                                                                                1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                  juliejulez RE: nothingswrong Feb 8, 2014 03:20 PM

                                                                                                                                                                                                                                                                                                                                  My mom grows it, she lives in CA's Central Valley where it can get quite hot (100+ in August), although I'm not sure she grows it during the hottest months.

                                                                                                                                                                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                    suzigirl RE: nothingswrong Feb 8, 2014 03:30 PM

                                                                                                                                                                                                                                                                                                                                    This is my second year growing it here in Florida and it does well. Very well. So much sweeter and more tender than the grocery store.

                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                      nothingswrong RE: suzigirl Feb 8, 2014 04:28 PM

                                                                                                                                                                                                                                                                                                                                      Okay, thanks juliejulez and suzi, will pick up a broccoli plant for the garden this year and see what happens. I'm so excited for the summer's veggie crop!

                                                                                                                                                                                                                                                                                                                          3. BananaBirkLarsen RE: LindaWhit Feb 7, 2014 09:27 PM

                                                                                                                                                                                                                                                                                                                            Breakfast sandwiches for dinner tonight. Two for each of us, both on english muffins, both with turkey bacon and mayo. Sandwich #1 used scrambled eggs, brie and grainy mustard. Sandwich #2 used over easy, queso mahon and sriracha. #2 was my fav, but bother were simple and yummy. Apple slices on the side.

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                                                                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                              grayelf RE: BananaBirkLarsen Feb 7, 2014 10:11 PM

                                                                                                                                                                                                                                                                                                                              WFD last night was TorontoJo's pork tenderloin method, this time with no marinade and using chix stock plus *cough, cough* packaged green peppercorn gravy (hey, I got home late again, what can I say?) plus her version of the Epicurious Brussels sprout and caramelized shallots hash. Majorly hit the spot.

                                                                                                                                                                                                                                                                                                                              Tonight was my second trip to a newish French bistro that is now at the top of my list. We took the 5.5 yo niece with us and she behaved perfectly (with some Uncle-delivered attention!) for 2 full hours. Impressive as the food was, which included pork rillettes, beef heart tartare, boeuf bougignon and cassoulet.

                                                                                                                                                                                                                                                                                                                              1. re: grayelf
                                                                                                                                                                                                                                                                                                                                TorontoJo RE: grayelf Feb 8, 2014 04:39 AM

                                                                                                                                                                                                                                                                                                                                I love that brussels sprouts dish! I can eat a lot of sprouts that way...mmmm.

                                                                                                                                                                                                                                                                                                                                And re: the packaged gravy, hey, we do what we have to do! And it's not like you're talking about making Hamburger Helper. :)

                                                                                                                                                                                                                                                                                                                                1. re: TorontoJo
                                                                                                                                                                                                                                                                                                                                  grayelf RE: TorontoJo Feb 8, 2014 01:26 PM

                                                                                                                                                                                                                                                                                                                                  Yep, deffo in regular rotation now, thanks again. On a bit of a shallot tear lately -- I love the roundness you get from them.

                                                                                                                                                                                                                                                                                                                                  The very first time I ever had peppercorn gravy was at a work colleague's house. I was cooing over it and his wife sheepishly admitted it was packaged. I was kinda sold, given the ease of prep, but never really got into having it around till lately. I also have a beef "jus" packaged mix that I sneak into soups to add some depth to the stock if mine is a bit wimpy (sometimes I get lazy when I'm making stock).

                                                                                                                                                                                                                                                                                                                            2. MamasCooking RE: LindaWhit Feb 7, 2014 10:09 PM

                                                                                                                                                                                                                                                                                                                              I put together the Halal Cart Chicken dish this evening. The chicken is a *keeper* the marinade is delicious. I am not a fan of flavored rice so I will have to work on modifying the rice component to please my palate. I bought pita bread.The sauce was good, but I cheated by adding a smidge of chopped raw garlic and I just used a drop of hot sauce I had here. I actually want to use organic chicken thighs next time. I used a package of Foster Farms drumsticks and though good the boneless skinless thighs are the ticket. So next stop: debating either the chicken with milk from Field Hawk or Lingua's Trini chicken. I am also going to experiment with doing a Pommes Anna and a Croque Monsieur this month! To hell with my expanding waist:)

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                                                                                                                                                                                                                                                                                                                              1. re: MamasCooking
                                                                                                                                                                                                                                                                                                                                fldhkybnva RE: MamasCooking Feb 8, 2014 05:18 AM

                                                                                                                                                                                                                                                                                                                                Glad you liked it.

                                                                                                                                                                                                                                                                                                                                1. re: MamasCooking
                                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: MamasCooking Feb 8, 2014 08:02 AM

                                                                                                                                                                                                                                                                                                                                  I'm not sure how well the Trini chicken would work with reducing the the amount of scotch bonnet sauce called for....maybe the chicken in milk?

                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                    MamasCooking RE: ChristinaMason Feb 8, 2014 03:05 PM

                                                                                                                                                                                                                                                                                                                                    I will follow the recipe for the Trini chicken I just did not have any real hot sauce here when we ate the Halal chicken it was mild wing sauce. I am gathering the Trini ingredients this weekend.

                                                                                                                                                                                                                                                                                                                                    1. re: MamasCooking
                                                                                                                                                                                                                                                                                                                                      linguafood RE: MamasCooking Feb 8, 2014 03:13 PM

                                                                                                                                                                                                                                                                                                                                      Report back! I'm addicted to that chicken and positively cannot wait for nicer temps to make it again....

                                                                                                                                                                                                                                                                                                                                      1. re: MamasCooking
                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: MamasCooking Feb 9, 2014 11:38 AM

                                                                                                                                                                                                                                                                                                                                        Oh, OK. For some reason I (mis)remembered something about an aversion to hot sauce. That must have been another poster.

                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                          MamasCooking RE: ChristinaMason Feb 9, 2014 07:30 PM

                                                                                                                                                                                                                                                                                                                                          No aversion to hot sauce here but I do find the extremely hot Asian chili style hot sauces to be punitive in that they cause me to lose my breath when they hit the back of my throat so even though I love to live dangerously and I do enjoy the flavors I usually ingest moderate versus extreme hot sauces. So no scotch bonnet hot sauce for me.

                                                                                                                                                                                                                                                                                                                                          1. re: MamasCooking
                                                                                                                                                                                                                                                                                                                                            linguafood RE: MamasCooking Feb 9, 2014 07:38 PM

                                                                                                                                                                                                                                                                                                                                            It has a wonderful fruitiness to it, tho. I think it really adds to the dipping sauce. You could always add just a few drops at a time.

                                                                                                                                                                                                                                                                                                                                            Please try, you won't regret it :-)

                                                                                                                                                                                                                                                                                                                                  2. Njchicaa RE: LindaWhit Feb 8, 2014 06:05 AM

                                                                                                                                                                                                                                                                                                                                    Today I am going to make a big vegetable lasagna with homemade pasta sheets. My dad inspired me last week when he brought one of his lasagnas over for Super Bowl. Soooo many thin thin thin layers of homemade pasta. I have eggplant, Roma tomatoes, zucchini, and rainbow chard to use in the lasagna.

                                                                                                                                                                                                                                                                                                                                    I have steaks thawed for tonight's dinner. The plan is to have them with mashed potatoes and some kind of vegetable. That being said, if I get too busy with the lasagna, that will be tonight's dinner and the steaks will be dealt with tomorrow.

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                                                                                                                                                                                                                                                                                                                                    1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                      ChristinaMason RE: Njchicaa Feb 8, 2014 08:05 AM

                                                                                                                                                                                                                                                                                                                                      The lasagna sounds soooo good. Steak's always good, too.

                                                                                                                                                                                                                                                                                                                                      1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                        nothingswrong RE: Njchicaa Feb 8, 2014 02:27 PM

                                                                                                                                                                                                                                                                                                                                        That lasagna sounds great. I loooove a good vegetarian lasagna.

                                                                                                                                                                                                                                                                                                                                      2. ecumer RE: LindaWhit Feb 8, 2014 06:08 AM

                                                                                                                                                                                                                                                                                                                                        You see, we (The Periguexse and me) are on the far side of the world, Melbourne Australia.

                                                                                                                                                                                                                                                                                                                                        Today it was 42 C (108 F) so we did our shopping at about 7.30am. then popped out to the gym, then did most of the prep before it got hot,

                                                                                                                                                                                                                                                                                                                                        We had a couple of old college chums round for dinner, so no stress but we wanted to do them right.

                                                                                                                                                                                                                                                                                                                                        Appetiser - green olives in lemon oil

                                                                                                                                                                                                                                                                                                                                        App 2 - little bruschettas of homegrown heirloom tomatoes with a little sherry vinegar and chives

                                                                                                                                                                                                                                                                                                                                        App 3 - Pizza (using Jim Lahey's no-knead dough method (http://slice.seriouseats.com/archives...) topped with fresh figs, gorgonzola dolce de latte and sour cream. It was moist, rich but not too rich, chewy in the middle and crisp on the bottom. Also topped with fresh baby rocket from the garden,

                                                                                                                                                                                                                                                                                                                                        Main - Butterflied chicken with butter & tarragon pushed under the skin, hot roasted at 550 F for about 35 minutes, Sauce from reduced consomme, tarragon leaves, pan juices & a little cream. Sides of crispy potatoes, cos lettuce salad with shaved cucumber & fine herb dressing.

                                                                                                                                                                                                                                                                                                                                        Dessert - strawberry and buttermilk sorbet, served with fresh strawberries and a balsamic honey vanilla glaze.

                                                                                                                                                                                                                                                                                                                                        So not so wintery as you folks, but a nice summer dinner for us.

                                                                                                                                                                                                                                                                                                                                        And for fun we watched some 30 Rock, Parks & Rec, & Episodes. A good night,

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                                                                                                                                                                                                                                                                                                                                        1. re: ecumer
                                                                                                                                                                                                                                                                                                                                          LindaWhit RE: ecumer Feb 8, 2014 06:35 AM

                                                                                                                                                                                                                                                                                                                                          OMGosh! 108 degrees! Oh, what I wouldn't give for a warm up to even half that temp! LOL

                                                                                                                                                                                                                                                                                                                                          And welcome to WFD, ecumer. Your dinner sounds AMAZING, all the way through. Enjoy your summer!

                                                                                                                                                                                                                                                                                                                                          1. re: ecumer
                                                                                                                                                                                                                                                                                                                                            ChristinaMason RE: ecumer Feb 8, 2014 08:07 AM

                                                                                                                                                                                                                                                                                                                                            What a fantastic meal. Thanks for sharing!

                                                                                                                                                                                                                                                                                                                                            1. re: ecumer
                                                                                                                                                                                                                                                                                                                                              suzigirl RE: ecumer Feb 8, 2014 10:40 AM

                                                                                                                                                                                                                                                                                                                                              Wow. What a nice meal. Nice to have you here.

                                                                                                                                                                                                                                                                                                                                              1. re: ecumer
                                                                                                                                                                                                                                                                                                                                                linguafood RE: ecumer Feb 8, 2014 11:05 AM

                                                                                                                                                                                                                                                                                                                                                Welcome to the table. Feel free to invite any of us over to dinner. Any day. I'll fly if you buy :-)

                                                                                                                                                                                                                                                                                                                                                1. re: ecumer
                                                                                                                                                                                                                                                                                                                                                  nothingswrong RE: ecumer Feb 8, 2014 02:40 PM

                                                                                                                                                                                                                                                                                                                                                  My family just got back from my brother's wedding in Lorne, with a few days spent in Sydney and Melbourne. I couldn't believe the heat.

                                                                                                                                                                                                                                                                                                                                                  Your dinner sounds absolutely delicious, and perfectly summery!

                                                                                                                                                                                                                                                                                                                                                2. t
                                                                                                                                                                                                                                                                                                                                                  tzurriz RE: LindaWhit Feb 8, 2014 06:37 AM

                                                                                                                                                                                                                                                                                                                                                  Short ribs in the crockpot right now with onions, bbq sauce, and witches brew (a spiced red wine). No idea on side dishes yet. Thinking super buttery/ cheesy mashed potatoes or grits? Maybe some frozen peas? Roasted broccoli? I dunno yet. But I've got 9 hours yet to figure it out. :-)

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                                                                                                                                                                                                                                                                                                                                                  1. re: tzurriz
                                                                                                                                                                                                                                                                                                                                                    Cherylptw RE: tzurriz Feb 8, 2014 10:22 AM

                                                                                                                                                                                                                                                                                                                                                    Grits would be fabulous....with the peas too!

                                                                                                                                                                                                                                                                                                                                                    1. re: tzurriz
                                                                                                                                                                                                                                                                                                                                                      grayelf RE: tzurriz Feb 8, 2014 01:29 PM

                                                                                                                                                                                                                                                                                                                                                      Hey, tzurriz, here's a link which I may already have posted to "grits" made with whole tinned hominy. I used half and half instead of cream, and grate in a whack of whatever cheese is making me happiest. Damn fine and quicker than proper grits, though obviously different.


                                                                                                                                                                                                                                                                                                                                                    2. k
                                                                                                                                                                                                                                                                                                                                                      Kontxesi RE: LindaWhit Feb 8, 2014 06:59 AM

                                                                                                                                                                                                                                                                                                                                                      Pan-seared venison steaks with thyme and juniper, some cabbage (probably just sauteed), and a green salad.

                                                                                                                                                                                                                                                                                                                                                      I've never used juniper before, so we'll see how that goes.

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                                                                                                                                                                                                                                                                                                                                                      1. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                        Gio RE: Kontxesi Feb 8, 2014 07:22 AM

                                                                                                                                                                                                                                                                                                                                                        Love juniper berries, especially w game. It has a pleasant piney, earthy flavor, a little like rosemary. I've never found it to be overbearing in use but you definitely know there's something going on in the background.

                                                                                                                                                                                                                                                                                                                                                        1. re: Gio
                                                                                                                                                                                                                                                                                                                                                          Kontxesi RE: Gio Feb 11, 2014 04:10 AM

                                                                                                                                                                                                                                                                                                                                                          The next time I use them it will definitely be just a few crushed berries in the marinade. What I made was very overwhelming. :(

                                                                                                                                                                                                                                                                                                                                                          1. re: Kontxesi
                                                                                                                                                                                                                                                                                                                                                            Gio RE: Kontxesi Feb 11, 2014 04:55 AM

                                                                                                                                                                                                                                                                                                                                                            Oh that's too bad! Depending on the weight of the meat about 4 to 8 Juniper berries ought to be OK, more for more meat obviously.

                                                                                                                                                                                                                                                                                                                                                      2. ChristinaMason RE: LindaWhit Feb 8, 2014 07:34 AM

                                                                                                                                                                                                                                                                                                                                                        We had friends over for a listening party last night (p.s. only crazy people throw parties on Friday after a long work week). On my way home I picked up some munchies in case my DH had forgotten to order the promised pizza until the last minute. Just kept it simple with an assortment of crudite (baby carrots, sugar snap peas, broccoli, celery, and cucumber) and spinach dip and tortilla chips and salsa. The salsa actually turned out to be disgusting---Safeway's "restaurant style" chipotle tomatillo. Luckily my husband tasted it before the first guest arrived, recoiled, and we chucked it in favor of a jar of TJ's green salsa. Much better. I also put out a little plate of peppered salami and pecorino romano.

                                                                                                                                                                                                                                                                                                                                                        White pizza w/ red onion and classic cheese pizza arrived about 1.5-2 hrs. later. I drowned mine in hot wing sauce, which is my latest guilty pleasure. Much wine, beer, and bourbon was drunk.

                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                          LindaWhit RE: ChristinaMason Feb 8, 2014 07:49 AM

                                                                                                                                                                                                                                                                                                                                                          My go-to salsa is Newman's Own mango salsa.

                                                                                                                                                                                                                                                                                                                                                        2. fldhkybnva RE: LindaWhit Feb 8, 2014 07:45 AM

                                                                                                                                                                                                                                                                                                                                                          I couldn't resist buying a cumin-flavored Gouda this morning so of course it needs to be the star of dinner to prevent me from just eating it. Cordon bleu with black forest ham is on the menu. I assume the cumin will pair well with the ham, but we'll see. On the side, roasted asparagus. I've been seeing it everywhere in the past week at reasonable prices so the season must be upon us.

                                                                                                                                                                                                                                                                                                                                                          1. Gio RE: LindaWhit Feb 8, 2014 08:08 AM

                                                                                                                                                                                                                                                                                                                                                            Last night was a reprise of the hearty soup we made three nights ago to which we added leftover bison meatloaf sliced into chunks. It's true that many foods really do taste better after a few days. Served w pita toasts that G brushed w EVOO then sprinkled with Penzey's Sandwich Sprinkle. 500F/5 min. Gads but that stuff is good on anything.

                                                                                                                                                                                                                                                                                                                                                            For tonight we're using up the lo mein we made a couple of nights ago when I suggested he use only half a pound of the noodles. Instead he followed the recipe scrupulously and made the whole pound. We'll just toast & toss it in the wok till it's nice and hot, perhaps adding a bit of broth if it looks too dry. I'll make Andrea Nguyen's delicious Everyday Daikon and Carrot Pickle. Cara Cara oranges for afters.

                                                                                                                                                                                                                                                                                                                                                            1. TorontoJo RE: LindaWhit Feb 8, 2014 08:30 AM

                                                                                                                                                                                                                                                                                                                                                              Last night was dinner out at a fun little meat-centric place. 7 courses + 2 desserts and not a vegetable in sight!

                                                                                                                                                                                                                                                                                                                                                              Dinner tonight is a big Chinese New Year's dinner with a bunch of friends at a Chinese restaurant in Toronto.

                                                                                                                                                                                                                                                                                                                                                              So no dinner cooking for a couple of days! Think I'll whip up a big batch of chili today or tomorrow though. It's still stinking cold here.

                                                                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: TorontoJo
                                                                                                                                                                                                                                                                                                                                                                fldhkybnva RE: TorontoJo Feb 8, 2014 09:03 AM

                                                                                                                                                                                                                                                                                                                                                                I need to get to this "meat-centric" place :)

                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                  TorontoJo RE: fldhkybnva Feb 8, 2014 09:59 AM

                                                                                                                                                                                                                                                                                                                                                                  LOL. It's a fun little spot in Hamilton, Ontario. :)

                                                                                                                                                                                                                                                                                                                                                                  We let the chefs feed us and we had:

                                                                                                                                                                                                                                                                                                                                                                  - an excellent local charcuterie plate
                                                                                                                                                                                                                                                                                                                                                                  - a cheese board
                                                                                                                                                                                                                                                                                                                                                                  - beef tartare two ways
                                                                                                                                                                                                                                                                                                                                                                  - deboned chicken wings stuffed with bacon and pork sausage
                                                                                                                                                                                                                                                                                                                                                                  - pork belly tacos
                                                                                                                                                                                                                                                                                                                                                                  - duck burgers
                                                                                                                                                                                                                                                                                                                                                                  - thai curry shrimp
                                                                                                                                                                                                                                                                                                                                                                  - duck confit topped with ridiculously buttery pureed potatoes (they call this "Lipitor Pie")
                                                                                                                                                                                                                                                                                                                                                                  - a luscious croissant bread pudding
                                                                                                                                                                                                                                                                                                                                                                  - a homemade chocolate bar


                                                                                                                                                                                                                                                                                                                                                                  1. re: TorontoJo
                                                                                                                                                                                                                                                                                                                                                                    grayelf RE: TorontoJo Feb 8, 2014 01:33 PM

                                                                                                                                                                                                                                                                                                                                                                    WFD tonight will be a red Thai fish curry with cod and snap peas over quinoa, since I bought a new brand of curry paste yesterday that must be test-driven immediately. We have a Thai/Asian shop here in Vancouver that is on one of the worst blocks of Hastings -- had to step over individuals prone on the sidewalk for 250m to get there, so sad :-( -- but worth it.

                                                                                                                                                                                                                                                                                                                                                                    1. re: TorontoJo
                                                                                                                                                                                                                                                                                                                                                                      LindaWhit RE: TorontoJo Feb 8, 2014 03:17 PM

                                                                                                                                                                                                                                                                                                                                                                      I love YOUR ENTIRE TASTING!

                                                                                                                                                                                                                                                                                                                                                                2. m
                                                                                                                                                                                                                                                                                                                                                                  MAH RE: LindaWhit Feb 8, 2014 08:30 AM

                                                                                                                                                                                                                                                                                                                                                                  Thursday night i made lamb burgers heavily spiced up with cumin, coriander, fresh garlic, the last bit of sambar power, chopped red onion and some crumbled feta. Served on wheat challah rolls spread with some of the white sauce/harissa mixture from the halal cart chicken recipe. Mini tater tots on the side.

                                                                                                                                                                                                                                                                                                                                                                  Last night I used up a bunch of leftovers in a lasagna. Fresh spinach pasta sheets, spinach mixed into the ricotta layer and leftover braised beef. yum.

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                                                                                                                                                                                                                                                                                                                                                                    weezieduzzit RE: MAH Feb 8, 2014 08:32 AM

                                                                                                                                                                                                                                                                                                                                                                    MMmmm... lamb burgers..... your spice selection sounds great.

                                                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                      linguafood RE: weezieduzzit Feb 8, 2014 11:01 AM


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                                                                                                                                                                                                                                                                                                                                                                    lg7128 RE: LindaWhit Feb 8, 2014 11:25 AM

                                                                                                                                                                                                                                                                                                                                                                    definitely comfort food, though in San Diego we have no snow. shivering at 41 degrees this morning.....Yesterday I made a pot of gigandes with a honeybaked ham bone that was very meaty. I love the depth of flavor and creamy texture of those huge beans; cooked them low and slow to keep the skins intact

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                                                                                                                                                                                                                                                                                                                                                                    1. re: lg7128
                                                                                                                                                                                                                                                                                                                                                                      linguafood RE: lg7128 Feb 8, 2014 11:32 AM

                                                                                                                                                                                                                                                                                                                                                                      Gigantes are my favorite beans, right after green beans/haricots verts.

                                                                                                                                                                                                                                                                                                                                                                      1. re: lg7128
                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: lg7128 Feb 9, 2014 11:39 AM

                                                                                                                                                                                                                                                                                                                                                                        That looks awesome. I wish beans were a more frequent part of my diet, but they don't agree with me (heartburn).

                                                                                                                                                                                                                                                                                                                                                                      2. f
                                                                                                                                                                                                                                                                                                                                                                        Frizzle RE: LindaWhit Feb 8, 2014 12:26 PM

                                                                                                                                                                                                                                                                                                                                                                        Tonight we're having beef rendang - inspired from a thread a few days ago. We'll be doing a dry version of the dish. I have very fond memories of the dry version from our time in Indonesia but have never tried to cook it before.

                                                                                                                                                                                                                                                                                                                                                                        Sides will be cucumber and rice.

                                                                                                                                                                                                                                                                                                                                                                        I'm hoping to do the long slow cook while we're putting the final touches on the new vegetable garden. Irrigation goes in today and the toddler is in charge of seed planting. I'm expecting some crooked rows.

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                                                                                                                                                                                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                          grayelf RE: Frizzle Feb 8, 2014 01:35 PM

                                                                                                                                                                                                                                                                                                                                                                          Frizzle, if you like your version of rendang, would you kindly post it? We only have one place that makes a decentish one here, and it's out of the way to say the least. TIA.

                                                                                                                                                                                                                                                                                                                                                                          1. re: grayelf
                                                                                                                                                                                                                                                                                                                                                                            Frizzle RE: grayelf Feb 9, 2014 10:44 AM

                                                                                                                                                                                                                                                                                                                                                                            We decided to let the rendang sit for a day to let the flavours develop. So it's now tonight's dinner. I'll report back in the new thread as this one is getting hard to deal with in my phone.

                                                                                                                                                                                                                                                                                                                                                                        2. Berheenia RE: LindaWhit Feb 8, 2014 12:52 PM

                                                                                                                                                                                                                                                                                                                                                                          Chicken Pot Pie. Wine.

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