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What's for Dinner #274 - the Winter Olympics Edition [through Feb 12, 2014]

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For some; I'm not watching, at least I haven't done so yet. But I'm sure there are some gold medal meals being made this weekend - what are you cooking?

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  1. I made Molly Stevens' braised whole chicken with pears and rosemary which was amazing.

    3 Replies
    1. re: magiesmom

      Ooh - you should add your review to this thread, magiesmom!

      http://chowhound.chow.com/topics/330173

      1. re: magiesmom

        Yes, please do! I'm loving this book!

        Of course, I've yet to add my reviews and I've made two dishes now...but, add yours! :)

        1. re: magiesmom

          This sounds amazing! I've yet to try out her recipes, but it is on my to-do list!

          http://www.yummyreads.com

        2. As for me, I've been wanting to make dishes with sweet potatoes more often, so today's the day. A pork & apple cider stew with sweet potatoes. Still plenty of apple cider in the downstairs freezer, and I'm using some thick loin pork chops that I'll cut up.

          The pork cubes will be tossed with flour, salt, pepper, dried sage and thyme, and seared in some hot oil in a Dutch oven and removed to a bowl. More oil to be added to the Dutch oven, then a medium-sized sweet onion will be cut into chunks and quickly cooked with some minced garlic.

          Add the pork back into the pan with peeled and chunked up sweet potatoes, the apple cider and some chicken stock if needed. Some more sage and thyme sprinkled in, if needed, and covered and into a 350°F. oven for about 1-1/2 hours, or until the sweet potatoes are tender but not mushy.

          I normally would put carrots into a stew like this, but the sweet potatoes will give it enough orange color, so steamed broccoli alongside will add a nice bright color. Buttered crusty rolls as well.

          There will be wine. There's also more snow coming in overnight (although not supposed to be a lot for my area). Send the snow to Sochi, please.

          22 Replies
          1. re: LindaWhit

            Yum! I am trying to eat more sweet potatoes as well but my husband refuses to eat them. I have been just baking a white potato for him and a sweet one for me.

            1. re: Njchicaa

              Yeah, I had some mashed sweet potatoes with a meal a few weeks back, and realized I need to keep buying them, as I *really* enjoy sweets.

              1. re: Njchicaa

                thattl's my favorite way, split open with butter. and chopped scallions. yum. may have to do that tonight.

              2. re: LindaWhit

                Ever think about using hard cider in that luscious stew, or would that be too boozy?

                1. re: Gio

                  Gio, sweetie, bubby - you're talking to Miss Wineiac. There's *almost* no such think as "too boozy". :-P

                  And I have a bottle of hard cider I got up in Vermont a few years ago, but didn't think about it before I took the apple cider out of the freezer. The cider *is* from Cider Hill Farms, so it's unpasteurized. It should give it a nice tang.

                  1. re: LindaWhit

                    Hahaha... I kinda sorta knew that but wanted to tread lightly.

                    1. re: LindaWhit

                      I bet the hard cider would pair well with the stew.....

                      1. re: Ttrockwood

                        Agreed. I'll have to try it with beef or more pork. Most of this batch will go into small containers for MFM (Mom's Freezer Meals). I do need to make a trip to BJ's Wholesale Club this weekend, so I suspect a mongo pack of pork chops will be purchased as well since I just wiped out my supply of pig. ;-)

                  2. re: LindaWhit

                    That sounds delicious LW!

                    1. re: LindaWhit

                      That sounds really good. I need more pork stew in my life, and I love me some sweet potato.
                      The last two dinners I braised with sweet potato (last week) I inadvertently over cooked the sweet potato and it ended up quite soft. I was surprised it broke down so quickly.
                      Usually, I just roast or bake them so this was a new issue for me.

                      1. re: rabaja

                        Yeah, I'm debating waiting to toss in the sweet potatoes until after a half hour has passed, rabaja. Either that, or I'll make the chunks larger so they don't break down so quickly.

                      2. re: LindaWhit

                        Sweet potatoes are on my list of "things I've hated/never eaten since I was a kid and need to conquer" list. I've learned to appreciate asparagus, Brussels sprouts, and spaghetti squash. I'm still unsure of butternut squash, and beets will stay on that list until I die.

                        But I've never once in my life eaten sweet potatoes. I have three of them sitting in my kitchen right now. I keep telling myself I'm going to do something with them, but there they sit week after week....

                        My goal this week is apple cider-glazed pork chops with roasted apples, onions, and sweet potatoes.

                        1. re: Kontxesi

                          That sounds like a great intro to sweets, Kontxesi! Mashing them with maple syrup and a hint of cayenne is also a good way to go.

                          1. re: Kontxesi

                            I hate sweet potatoes and yams too. I have a great big sweet potato sitting on the kitchen table because I found a vegetarian chili recipe that I keep thinking I'm going to make with it. Really want to love both these types of tubers but so far the only yam I can happily ingest is in the form of konyakku. :-(

                            1. re: grayelf

                              Agree re: hating sweet taters. But i actually like them in tempura. No idea why (other than the fact that probably anything made into tempura is good)

                              1. re: rjbh20

                                OK, I'm curious. What is it about sweet potatoes that both you and grayelf dislike so much? What makes them different from regular potatoes?

                                1. re: LindaWhit

                                  I don't particularly like them, but I'll eat them. They're nothing like regular potatoes Linda! They're SWEET!

                                  IMO the most tolerable way to have them is as fries.

                                  Second is cut into rounds, rubbed with oil and a tiny bit of sugar, then grilled until they caramelize. I usually nuke them for a minute beforehand so they cook through on the grill. They are so good this way; I've converted several SP haters.

                                  Something about the sweetness of baked or roasted SPs turns me off. The texture too.

                                  1. re: nothingswrong

                                    Roasting is usually the way I usually like them as well. But grilling and caramelizing them with sugar is also just bringing out the natural sugars as well as the additional bit of sugar they're rubbed with. Wouldn't that make it too sweet for you?

                                    1. re: LindaWhit

                                      Yes, but somehow the char on them cuts the sweetness.

                                      Also I guess I have an issue with eating something so sweet with the rest of my meal.

                                      When we grill them over here, it's in the summer, and they're eaten more as an after-dinner thing.

                                      I think it's more of the texture I find off-putting, now that I'm thinking about it. Because SP fries or the grilled planks (I cut them 1/4" to 1/2" thick) don't bother me at all. But a whole baked SP or large chunks of roasted SPs totally don't do it for me. I won't touch them.

                                      1. re: nothingswrong

                                        Some of the Asian varieties of sweet potatoes have less moisture. Which gives a texture in between a baked russet and a baked orange sweet potato. Might be worth a try if the texture is the main issue.

                                        I find sweet potatoes play nicely with savory spices - Mexican or Indian combinations work really well and offset the "sweet".

                                    2. re: nothingswrong

                                      I agree. Sweet potato fries are good but otherwise a bite or two of someone else's, like bf is good for me. I have to pass on the sweetened on the grill as well. I like them savory and in small doses.

                                      1. re: suzigirl

                                        i'm not super into sweets, that's why when i make sweet potatoes, i give them the baked potato treatment - split, lots of butter, and chives or scallions. the contrast between sweet and salty/savory is sublime. to me.

                                        but i like them any old way, too.

                          2. Tonight's a contribution to the DOTM... Meatloaf cupcakes! They will be made with ground chicken, and stuffed with mozzarella and topped with panko and baked in a muffin tin. I'll be serving it with marinara, garlic bread, and asparagus.

                            7 Replies
                            1. re: juliejulez

                              OK, that sounds amazing, julie - almost like chicken parm - just in meatloaf format! LOL

                              1. re: LindaWhit

                                Yeah hopefully it'll be good. They're pretty cute looking in the recipe photo too.

                              2. re: juliejulez

                                Um... yum. That sounds fabulous. How did they turn out?

                                1. re: Kontxesi

                                  I reported in the Meatloaf thread and sadly, they weren't that great. I mean, they were fine, I ate some as leftovers for lunch, but they were overall a bit bland. Also didn't cook the onions and peppers before adding them to the loaf (like I usually do for meatloaf, just had a brainfart I guess), so it had crunchy bits that I don't usually like.

                                  1. re: juliejulez

                                    I hate those crunchy bits. Did that with meatballs once last year and it was a big disappointment.

                                    My boyfriend somehow "accidentally" bought 2 pounds of organic ground chicken from WF yesterday and it's sitting in my fridge. I don't eat chicken so I'm staring at it trying to figure out what to do with it (for him).

                                    1. re: nothingswrong

                                      I did a buffalo chicken meatloaf that the SO liked... used this recipe http://traceysculinaryadventures.com/...

                                      I'm not a big buffalo flavor fan so I just thought it was OK, but he liked it well enough.

                                    2. re: juliejulez

                                      I love the idea of cupcake sized meatloafs and have made them numerous times. But I'm always disappointed. I like a softer meatloaf w/o the crunchies. Onward and upward!

                                2. More winter bistro fare -- raie au beurre noisette. Frisée salade to start.

                                   
                                   
                                  1 Reply
                                  1. re: rjbh20

                                    Tasty looking dish.

                                  2. I wound up doing steaks, creamed corn, and mushrooms/onions for dinner last night so tonight will be vegetable lasagna. In some weird attempt at being thrifty, I didn't buy lasagna noodles and figured I could just make them myself. I made the vegetable filling yesterday so I guess this afternoon will be devoted to making homemade pasta sheets.

                                    I'm also finishing up a cake that is a riff on a Dobos Torte. My friends up the block just had a baby and said they wanted something sweet when I asked them what I could cook for them. I am waiting for the icing to cool. When the cake is iced, it has to be refrigerated for 30 minutes and then you pour a caramel topping over it.

                                    No time to watch the Olympics over here!

                                    2 Replies
                                    1. re: Njchicaa

                                      Put your feet up, and watch the Olympics when you're done. They're on all night!

                                      1. re: Njchicaa

                                        And you just reminded me - I have several boxes of John Copes toasted dried sweet corn in my pantry - I really need to use some of it very soon!

                                        Enjoy your lasagna - I've not yet made fresh pasta. Youse guys who do so are much more ambitious than I!

                                      2. Although this month's COTM is Asian Tofu by Andrea Nguyen I haven't done much with it so decided to make her Roast Chicken w Fermented Tofu. I'm using white fermented, really a light orange color, instead of the red fermented the recipe calls for. I asked Ms Nguyen about the interchange and she said it would be fine. (One way FB is handy)

                                        Chicken thighs and legs are marinated in a mixture of mashed fermented tofu, honey, Chinese 5-spice powder, and peanut oil. It sits in the fridge for a length of time, in my case about 9 hours. The chicken will roast, on a wire rack set into a foil-lined baking sheet, for 35-ish minutes.

                                        The secondary dish will be a concocted edamame, bell pepper, carrot, scallion, bean sprout, egg-less fried rice. Again, Cara Cara oranges for dessert.

                                        13 Replies
                                        1. re: Gio

                                          WFD last night is going to be tonight, as the SO got a craving for pad gra prow on the way home from errands so takeaway Thai it was. And Thai again tonight as I need to make that red fish curry before the cod gets creepy :-).

                                          This morning I'm going to make cheesy eggs in ham in muffin tins, a recipe I found on line that is supposed to entice kids. Well, it's enticing this big kid!

                                          Then I'll watch the end of the team figure skating on the PVR, in which we (Canada) have apparently already won the silver. I watched the men's and women's long programs live while on the treadmill earlier.

                                          Kind of weird to know the outcome before the final ice dance long program, so not sure how down I am with this new event. Not that I'm complaining about our fourth medal in two days, mind. Got a bit choked up watching our moguls sisters in their medal ceremony this am. Something about the maple leaf ascending as O Canada plays...

                                          1. re: grayelf

                                            I get choked up whenever the "Star Spangled Banner" plays it's OK just let it flow :)

                                            1. re: grayelf

                                              Being a hockey fan, I get to hear O Canada a lot (they sing both if the visiting team is from Canada), and it is a very nice anthem :) But like fldhky, I get chills when the Star Spangled Banner plays almost every time.

                                              1. re: grayelf

                                                The new Thai red curry is flavourful but quite mild which surprised me. Perhaps subconsciously I knew because I threw a large sliced jalap in there (I love spicy pepper rounds in things) and it turned out to be rather hot, which they often aren't. So spice level overall was spot on, just enough to get a good glow on :-).

                                                Happy that we snagged another gold in the 1500 men's speed skating from the Pied Piper. Guess I'll be choking up again!

                                                1. re: grayelf

                                                  So now ChowHound is another place I have to avoid in order not to be spoilt. Who'd a thunk it.

                                                  1. re: grayelf

                                                    Oh, it was a GREAT day for Canada, wasn't it?! I was up to watch the 1500, then also got to catch the men's moguls in the afternoon. Holy exciting!

                                                    Re: your request about beef rendang the other day...I meant to tell you that I use a spice packet from a company called something like "Taste of Asia" or "Taste of Asian Home" or something like that. I get them at my local Asian grocery, but I've seen them in Longo's as well. They come in a flat, plastic packet. There is a whole series of dishes, but the rendang is in a red pack. The ingredients are totally legit, and all you do is add the meat of your choice and coconut milk. It makes a more than respectable rendang -- much better than the version in the Indonesian rijsttafel dinner I had recently. I don't have a pack at home, otherwise I'd take a photo for you and post it. I'll be hitting up the Asian grocery store later this week and will pick some and post then.

                                                  2. re: grayelf

                                                    I know what you mean about knowing the outcome before the event -- We've been playing catchup with on demand and downloads of events that have already happened, and it's a little odd to be behind. Also know what you mean about the ascending maple leaf. As something of an expat, it makes me feel a little closer to home. :)

                                                  3. re: Gio

                                                    "One way FB is handy."

                                                    very cool.

                                                    1. re: Gio

                                                      Let me know how chicken goes please. I've got white and red fermented tofu in the fridge. The toddler used to like the white one in rice but has gone off it recently.

                                                      1. re: Frizzle

                                                        Will do, Frizzle. I've never tasted either kind so I'm very interested to find out what it tastes like. It doesn't smell and I thought it would, you know, like stinky cheese.

                                                        1. re: Gio

                                                          This was probably one of the most delicious, tender, juicy, succulent, exotic chicken dishes I have ever eaten. The cooked chicken had a good looking char, although the skin was not Very crisp nor did I expect it to be after marinating for 9 hours, but for us it was perfect. The flavor was slightly/mildly sweet but with a background note that I'd like to describe as funky but don't want to put anyone off. There's a flavor that comes through that wants to exert itself yet stays in the background and you simply have to take another bite thinking you can describe it, but you can't. I Love This Dish!

                                                          Roast Chicken with Red Fermented Tofu, Pg. 117, Asian Tofu by Andrea Nguyen.

                                                          1. re: Gio

                                                            Brilliant write up, I'm looking forward to trying it.

                                                            1. re: Frizzle

                                                              Thanks Frizzle. I hope you like it as much as we did!

                                                    2. I've been on a beef kick lately, so I splurged on some different proteins, mainly pork and some chicken. So I've got lined up a pork home style stir fry, baby back ribs, and something with chicken breasts this week. But tonight, the husband is making baked kielbasa in BBQ sauce, which is a throwback to his childhood. We'll be having basmati rice in some variation with almost each meal, as husband succumbed to the lure of a 20 lb bag at Costco.

                                                      1 Reply
                                                      1. re: charlesbois

                                                        LOL! I buy a 15 lb. bag of Berkley & Jensen house brand @ BJ's Wholesale Club. Some of it goes into a container in my kitchen cabinets; the rest stays in the bag in the pantry closet until I need more.

                                                      2. Brunch, nibbles really, was blood orange mimosas and homemade duck liver paté.

                                                        Deb's been cooking up a storm: she browned chicken breasts for tonight's supper of chicken and rice; lobster shells were retrieved from the freezer for stock in advance of Friday's bisque; a duck carcass was also pulled from the freezer for yet more stock. The kitchen smells great.

                                                        UConn women's basketball is on the plasma. They're undefeated and ranked #1 in the nation. Pebble Beach Pro-Am golf tournament will follow (we're huge fans of the Monterey Peninsula).

                                                        9 Replies
                                                        1. re: steve h.

                                                          Bisque in the making:

                                                           
                                                          1. re: steve h.

                                                            Major YUM!

                                                            1. re: steve h.

                                                              Wow! How many lobster shells, and how long does she let it simmer for the stock?

                                                              1. re: LindaWhit

                                                                Probably three jumbo carcasses went into this batch. Simmer time probably comes in around two hours. We rely on Jasper White's formula.

                                                                Deb will soon get Medieval on the stock with her Chinois.

                                                                 
                                                                1. re: steve h.

                                                                  i bet that stock is going to be luscious.

                                                            2. re: steve h.

                                                              Duck stock on the burner:

                                                               
                                                              1. re: steve h.

                                                                Hey! I grew up in monterey!! Too bad i never cared about golf....

                                                                1. re: Ttrockwood

                                                                  My wife and I try to visit the peninsula twice a year. Car Week is the big attraction but the sheer beauty of that part of the state is a powerful draw.

                                                                  1. re: steve h.

                                                                    Next time you go be sure to go be sure to visit Lafayette french bakery in the carmel crossroads, excellent croissants, breads and sandwiches

                                                              2. Freezing cold and all snowing here, so I want something hearty. I'm going to please everyone in the house tonight with cheesy baked spaghetti, garlic bread made on sliced sandwich bread, and a green salad with mesculin, roma tomatoes, artichoke hearts, and avocado with homemade ranch dressing. The marinara for the baked spaghetti had been simmering for about 45 minutes so far. 3 hours to go.

                                                                2 Replies
                                                                1. re: tzurriz

                                                                  I want that.

                                                                  1. re: ChristinaMason

                                                                    I read that in the voice of Uncle Rico's tupperware client from Napoleon Dynamite. B-)

                                                                2. Dinner last night hit the spot. Those truffle & porcini triangolini are thankfully not overwhelmed by truffle, but have a nice, shroomy flavor.

                                                                  I ended up using peas instead of asparagus along with the oyster mushrooms, and tossed the pasta in a creamy white wine sauce. Quite delicious, if I dare say so.

                                                                  This was a fairly large portion for both of us, so we have tons o' leftover salad, which will be had tonight along the salmon filets, which will likely be rubbed with brown sugar, cayenne & cumin and then baked in the oven.

                                                                  Asparagus sauté with perhaps a dollop of hollandaise sauce, if we're feeling decadent enough.

                                                                  The gig at the gay bar was fun, if brief. Figure skating was on the telly, so I watched some of that while singing and drinking non-Russian vodka. I even made $25 for 7 songs. Not a bad rate! :-D

                                                                  My man's been asked by the local PBS station to provide historical commentary for tonight's Downton Abbey episode, so he will have to leave pretty much right after dinner....

                                                                   
                                                                  5 Replies
                                                                  1. re: linguafood

                                                                    Tell him to break a leg! That's so cool :)

                                                                    Dinner looks delicious.

                                                                    1. re: ChristinaMason

                                                                      Yeah, they do this 1/2 program called "After Abbey" and have had a bunch of our smart purfesser friends on before. Always get a kick out of seeing them on the teevee.

                                                                      Almost famous '-D

                                                                      1. re: linguafood

                                                                        awesome! so you're an almost starf***er. heheheh.

                                                                        1. re: mariacarmen

                                                                          Excuse me? He's the starfucker, not I :-D

                                                                        2. re: linguafood

                                                                          Um, that was supposed to say 1/2 *hour* program. Durrr.

                                                                    2. no Olympics watching here. yesterday at the oldster's i made him shepherd's pie. at home for el sicko, more ginger chicken broth, and an attempt at crockpot pulled pork for his dinner, but what i thought was pieces of country style boneless spare ribs must have been loin, because they turned out pretty dry. a fail. i of course went out for dinner and had a fabulous peruvian meal with outstanding fresh tuna tiraditos (crudo) and other fishy deelites. poor sickie. but he doesn't like da feesh anyway.

                                                                      for tonight, i have leftover chimichurri and am defrosting some chicken thighs. may do baked sweet potatoes, as inspired here, and i have some mustard greens that need getting to. my now usual prep - bacon, garlic, a little sherry, and let them soften. and vino, on this wet, rainy, weekend...

                                                                      12 Replies
                                                                      1. re: mariacarmen

                                                                        That seafood dinner looked faboski, mc!

                                                                        1. re: linguafood

                                                                          'twas.

                                                                        2. re: mariacarmen

                                                                          <i thought was pieces of country style boneless spare ribs must have been loin, because they turned out pretty dry. a fail.>

                                                                          This has happened to me before as well. It's frustrating. Usually "country style pork ribs" in this area are thick slices of shoulder, not loin. But depending on who's cutting and labeling meat you might end up with those loin chops instead.

                                                                          1. re: ChristinaMason

                                                                            exactly what i think happened.

                                                                            1. re: mariacarmen

                                                                              yep. have experienced this as well. now, i inspect the color of the meat closely. the darker pink is what I want to dominate, not the pale pink of the loin.

                                                                          2. re: mariacarmen

                                                                            I'm glad to read of your wet, rainy weekend, mc. Although I saw on the national news last night that *where* it was coming down, it was coming down too hard and fast, causing flooding in streets and in basements! Hopefully it's eased up a bit and begins to fill the reservoirs. But it looks like certain areas to the south are still sans rain, and they need it desperately.

                                                                            1. re: LindaWhit

                                                                              yep. so. cal. is still high and dry, but we had flood warnings up here. i know we need it, but maneuvering the Oldster around in it is a pain. thank god it doesn't snow here!

                                                                              1. re: mariacarmen

                                                                                Don't say that. Portland, OR just got a good-sized dumping of snow.

                                                                                And if TX and Louisiana can get snow, so can you.

                                                                                1. re: LindaWhit

                                                                                  WHOA. Our local news just showed the weather for northern CA - 7" of rain up there, with part of a road washed away in Sonoma, and up to 3' of snow in Lake Tahoe. Jiminy Crickets. No wonder there are flood warnings.

                                                                                  1. re: LindaWhit

                                                                                    It's so random though. There's a range of 3-11" reported, depending on which town you are in. And all of this in a span of 15-20 miles.
                                                                                    That said, I'm sure Sonoma is a soupy mess and I know our downtown (San Anselmo) area is flooding. It always does.

                                                                                    1. re: LindaWhit

                                                                                      See? we have weather too!

                                                                                      1. re: mariacarmen

                                                                                        The weather people must be completely twitterpated that they have something to report other than "It's sunny today." ;-)

                                                                            2. Friends of ours had a baby recently, so we spent a few hours today making Indian food to bring over. The menu:

                                                                              Julie Salahi's Butter Chicken - http://www.marianrussell.com/Recipes/... - added garam masala

                                                                              Saag "Paneer" (subbing seared firm tofu cubes for the paneer, a trick I borrowed from our work cantine) -
                                                                              http://www.nandyala.org/mahanandi/arc... with a touch of cream added

                                                                              Yellow Rice - cooked w/ turmeric and chicken broth

                                                                              Green Beans braised with tomato, ginger, garlic, and a Tbsp. of Kashmir curry paste

                                                                              Cucumber Raita - http://www.foodnetwork.com/recipes/em...

                                                                              "Indian" Rice Pudding
                                                                              http://www.foodnetwork.com/recipes/al... - left out the pistachios

                                                                              The care package also includes flatbread (couldn't find naan), mango chutney, beer, and mango nectar.

                                                                              As for WFD in our house? I have no idea. Probably takeout.

                                                                              9 Replies
                                                                              1. re: ChristinaMason

                                                                                Wow. Shoulda kept at least *some* of that food for yerselves, you samaritan, you '-D

                                                                                1. re: linguafood

                                                                                  Eh, but it just fills the plastic containers perfectly :)

                                                                                2. re: ChristinaMason

                                                                                  They're going to love you! (they probably already do.)

                                                                                  1. re: weezieduzzit

                                                                                    Aw, shucks. Thanks :)

                                                                                  2. re: ChristinaMason

                                                                                    That all sounds wonderful. You are so sweet.

                                                                                    1. re: suzigirl

                                                                                      Thanks :) I rewarded myself with a braised lamb shank from our local Med. joint ;)

                                                                                      But seriously, cute baby, and they definitely appreciated the food. Unfortunately the bottle of mango nectar jumped out of the fridge and shattered on the floor. New mom says her coordination today just isn't what it used to be :)

                                                                                    2. re: ChristinaMason

                                                                                      that is incredibly wonderful of you. and sounds just delicious!

                                                                                      I'm sure they will enjoy it immensely.

                                                                                      1. re: MAH

                                                                                        That's so nice, thanks :)

                                                                                      2. re: ChristinaMason

                                                                                        That Indian Rice Pudding takes me back- way back. Think I need to make this. thanks!

                                                                                      3. I had to work this morning so I am predictably out of it and decided to be lazy and enjoy the last of the weekend which calls for another easy, yet guaranteed to satisfy dinner -Chicken Kiev with tarragon and steamed broccoli on the side.

                                                                                        3 Replies
                                                                                        1. re: fldhkybnva

                                                                                          Oh yum, yum, yum is exactly what came out of my mouth when I read that. I love kiev.

                                                                                          1. re: suzigirl

                                                                                            Anything that is stuffed with butter is just FINE in my book. Sounds good!

                                                                                            1. re: biondanonima

                                                                                              Thanks, suzi and biondanonima. It was a rare butter splurge, and oh so tasty.

                                                                                        2. I'm still stuffed after the Chinese New Year dinner I went to last night. So. Much. Food.

                                                                                          So tonight is a bowl of the chili I made yesterday with a simple salad of iceberg lettuce, cukes, tomatoes and ranch dressing.

                                                                                          I don't know why, but I had a craving for a basic iceberg lettuce salad with ranch dressing the other day. I haven't had either in my home in probably 20 years! But after endless spinach and mixed greens salad with a vinaigrette, I suddenly had a vivid sense memory of a crisp, cool bite of iceberg lettuce lightly coated in rich, creamy ranch dressing. So I sent DH to buy lettuce and ranch dressing for me. :o)

                                                                                          3 Replies
                                                                                          1. re: TorontoJo

                                                                                            Since I can't have lettuce that salad is making my mouth water. I bet I dream of salad tonight.

                                                                                            1. re: TorontoJo

                                                                                              Growing up my grandma always served iceburg wedges that were then smeared with best foods mayo and a sprinkle of salt. Every few years i crave it....

                                                                                              1. re: Ttrockwood

                                                                                                It's funny how our childhood food memories creep up on us once in a while, isn't it?

                                                                                            2. Boneless pork chops cooked in the blazing CI pan after a long bath in spicy buttermilk- thanks MC! Mashed and spinach on the side. I find life without football relaxing- the green fields of the PGA games are very relaxing with a glass of wine on Sunday night.

                                                                                              1. We have leftover Indian take away from last night but not quite enough for dinner so I'm marinating BLSL chicken thighs in kefir, garam masala, onion, garlic, ginger, turmeric, lemon juice and salt. Kind of a down and dirty tandoori minus the color. They'll go on the grill. Leftover saag paneer, paneer tikka masala and snow peas from the garden (briefly sauteed in kerrygold,) will round things out. The man still has some biryani and naan. YUM!

                                                                                                1. I've been stuck at home for four days due to our snowpocalypse. Since I typically shop for produce every other day or so, pickings were slim here.

                                                                                                  What I made (during the ads while watching the Olympics!) was an intense soup with my final half onion and half carrot, wheat berries, masoor dahl (like a tiny red lentil), a hot tomato paste, spice mix, pomegranate molasses.

                                                                                                  Just had my first bowl. If I had any Fage left, I would have added some, but I finished that up yesterday!

                                                                                                  1. Tonight was an improvised lentil salad with roasted cauliflower, preserved lemon and tahini/coriander/cumin/cardamom dressing. I intended to serve it hot, but by the time I got it all together it was room temp, and I think I preferred it that way - I nuked a half serving to try it, and the room temp was better. Anyway, that plus a flank steak rubbed with sumac and some indeterminate ground chile from the Turkish store was dinner. DH finished off the lentils so I guess I'll call it a success!

                                                                                                    4 Replies
                                                                                                    1. re: biondanonima

                                                                                                      <improvised lentil salad with roasted cauliflower, preserved lemon and tahini/coriander/cumin/cardamom dressing.>

                                                                                                      That sounds really f'n good. Cool dressing. Could you give approximate amounts?

                                                                                                      1. re: ChristinaMason

                                                                                                        Let's see - I cooked up a cup of dry pardina lentils, roasted about half of a 2 lb bag of cauliflower florets and chopped up one quarter of a large preserved lemon.

                                                                                                        For the dressing I toasted 4 green cardamom pods, a teaspoon of cumin seeds, a tablespoon of coriander seeds and maybe a half teaspoon of fenugreek seeds (not sure those really added anything, though). I ground those and added maybe 1/4-1/3 cup of tahini, the juice of one lemon, a tablespoon of olive oil, plenty of salt and one clove of raw garlic (pressed), plus enough water to thin it to dressing consistency - maybe 1/3-1/2 cup? I didn't need all of it to dress that amount of lentils, though - I've probably got a third of it left. I added an additional spoonful of preserved lemon goo to the top of the salad before serving, too, because I wanted the extra tang.

                                                                                                        ETA: I liked this a lot but I would tinker with it further next time I make it. I'd love something sweet/tart in there, like pomegranate seeds or dried cherries, and a big handful of fresh parsley would be good. Roasted fennel would go nicely too. Plenty of room to play with this one!

                                                                                                        1. re: biondanonima

                                                                                                          That sounds positively amazing, bionda!

                                                                                                      2. re: biondanonima

                                                                                                        that salad sounds fantastic. good improv! the BF doesn't love cardamom, the weirdo, so i'd have to alter slightly.... but only slightly...

                                                                                                      3. Well, it all started with cranberries...

                                                                                                        I bought a nicely marked down chicken last night so I did the Frugal Gourmet's method of poaching. It will be used in this weeks meals in several ways.The neck went into a small pot to simmer with celery leaves.

                                                                                                        Then I began a "keeping" cake with the cranberries and some sour cream which needed using.

                                                                                                        All the cranberries got me in the mood for Thanksgiving.
                                                                                                        Had some extra so make a relish using part of the orange (zested) from the cake. Added a scant spoon-full of a very hot pepper jelly to the mix.

                                                                                                        Still more cranberries...Another thread had mentioned a cranberry sauce glaze on meatloaf. So I decided to add chopped cranberries to a turkey meat loaf. Had a cup of croutons to use up, moistened them with the stock from the neck. Seasoned it like dressing with thyme, sage and marjoram, s/p. Added sauteed onion and celery and an egg.

                                                                                                        Since the oven was going I popped in dishes of cubed butternut squash (for a future soup) and beets (for a future salad).

                                                                                                        Had a little sauteed onion left. Gently cooked the giblets in butter. Then added leftover rice, the cooked onion and some red pepper blend. Which made a nice lunch.

                                                                                                        Kitties got the bits of meat from the chicken neck.

                                                                                                        Dinner was turkey meatloaf, sauteed spinach, cranberry relish and a bit of the butternut squash.

                                                                                                        Feel very happy to have a head start on several meals for the week plus turkey meat loaf for sandwiches!

                                                                                                        Plus the house smells like Thanksgiving - well, close enough.

                                                                                                        4 Replies
                                                                                                        1. re: meatn3

                                                                                                          I loved this whole narrative.

                                                                                                          1. re: ChristinaMason

                                                                                                            Reminded me of the charming childrens book 'If You Give A Mouse A Cookie'

                                                                                                            1. re: ChrisOfStumptown

                                                                                                              I used to read this to my son when he was little.

                                                                                                              1. re: roxlet

                                                                                                                I gave this to my niece for Christmas a couple of years ago and she instantly became obsessed with it. She got the sequel, "If you give a cat a cupcake," for Christmas this year. Equally huge hit.

                                                                                                        2. Deep fried chicken wings, naked for me, buffalo style for James. Ranch to dip. Cracker crumb style fried green tomatoes and sweet peas and carrots. Gettin' my vitamin G(grease, baby).

                                                                                                          1. Last night I made the chicken and chiles from Land of Plenty, along with the broccoli with sesame oil from the same book (a suggested variation -- the original dish is with bitter melon, which I didn't have). Leftover rice steamed in bamboo frozen from Christmas as a side. Everything was delicious, but the rice kind of lost its consistency after a month in the freezer. That's what I get for trying to freeze half-cooked rice.

                                                                                                            Tonight I'm trying my hand at the Jamie Oliver chicken in milk linked to a while back. I'm using just the legs instead of a whole chicken, and rosemary instead of sage. Roasted red potatoes, wilted garlicky baby arugula and spinach, and pearl onions quick pickled in red wine vinegar (a Thomas Keller recipe, apparently) as sides.

                                                                                                            2 Replies
                                                                                                            1. re: BananaBirkLarsen

                                                                                                              Love pickled onions! I hope you like the chicken.

                                                                                                              1. re: fldhkybnva

                                                                                                                The onions turned out excellent -- so good that I'm re-purposing the brine for two elements of tonight's dinner. I loved the chicken as well -- the rosemary worked perfectly with the cinnamon and milk... just wonderful.

                                                                                                            2. total change of plans. turned out the meat i pulled out of the freezer was NOT chicken but flank steak - d'oh! i had the BF pour the rest of the chimichurri into the bag once the meat was defrosted to marinate. it was quite a big hunk, with a lot of connective cushion, so we seared the meat and then the BF chopped it up into tiny bits, heated it up again with the rest of the marinade. chimichurri tacos! i made these terrible rice balls with the leftover sticky rice the BF made the other night. i dusted them with smoked paprika, cumin, cayenne, granulated garlic and onion, and salt. they were too paprika-y, and after frying them the texture was weird. mushy. bleah. neither of us ate more than a bite. a sauce might have helped except for the texture. i made a quick pickled slaw of red cabbage, carrots, & scallions, sprinkled with pomegranate seeds, which was really tasty and tart/sweet (white vinegar, a little sugar, cumin, oregano, and salt.) Thank goodness for the tacos. The slaw was actually good inside them, too.

                                                                                                              thinking patty melts tomorrow night, as i bought some grass fed ground beef...

                                                                                                              posting a pic here of the rice balls, in the name of science - here's what NOT to do with sticky rice. you're welcome.

                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                              3 Replies
                                                                                                              1. re: mariacarmen

                                                                                                                Sucks on the rice balls. They look so good and brown. Kinda like a tot. I think it all looks delicious in spite of the rice balls. You live and learn.

                                                                                                                1. re: mariacarmen

                                                                                                                  um, that was supposed to say connective "tissue", not "cushion". what the hell...?

                                                                                                                  1. re: mariacarmen

                                                                                                                    You're still playing with house money. ;-)

                                                                                                                  2. I roasted a bunch of matsutake mushrooms from chinatown with a splash of soy sauce and sesame oil. I made a side of the roasted mushrooms with sauteed baby bok choy.
                                                                                                                    I added all the liquid from the mushrooms to my miso soup- i used a really dark barley miso, added lots of tofu, crumbled in the nori i had on hand, some chopped snow peas and lots of scallions.
                                                                                                                    Dk choco covered ginger for dessert.

                                                                                                                    2 Replies
                                                                                                                    1. re: Ttrockwood

                                                                                                                      Oh man, I love me some roasted mushrooms -- any kind, really. That dinner sounds positively fantastic!

                                                                                                                      1. re: linguafood

                                                                                                                        The mushroom liquid from roasting added so much flavor to my soup! I'll always have to do this now....

                                                                                                                    2. Continuing in my winter bistro/brasserie groove, tuna tartare (ok -- not exactly claasic, but there was overwhelming demand) followed by the best Lapin a la Moutarde I've ever made.

                                                                                                                       
                                                                                                                       
                                                                                                                       
                                                                                                                      15 Replies
                                                                                                                      1. re: rjbh20

                                                                                                                        This was utterly scrumptious!

                                                                                                                        1. re: rjbh20

                                                                                                                          I've had rabbit once. I TOTALLY want that dish now!

                                                                                                                          rjbh20, I'm curious - do you tourne your potatoes (but still keep them round) to get them of uniform size?

                                                                                                                          1. re: LindaWhit

                                                                                                                            I sometimes turn large fingerlings, but these were just peeled and happened to be the same size.

                                                                                                                            The wabbit was really good and will make another appearance before too long -- this just used the legs & thighs. The rest is boned out and awaiting my experimentation with transglutaminase, aka meat glue, to create some sort of torchon/galantine.

                                                                                                                            1. re: rjbh20

                                                                                                                              I think I prefer the word "transglutaminase" to the phrase "meat glue". :-)

                                                                                                                              I'll have to see if any local butchers carry rabbit. Or maybe Wegmans does. I'll check next time I'm there.

                                                                                                                              1. re: LindaWhit

                                                                                                                                I spotted a lot of random birds in the frozen meat aisle at Wegmans, you might check there.

                                                                                                                                1. re: fldhkybnva

                                                                                                                                  But rabbits aren't birds. :-P

                                                                                                                                  1. re: LindaWhit

                                                                                                                                    Very true, I should have elaborated there were many other random animals there too and stray beef parts :)

                                                                                                                                2. re: LindaWhit

                                                                                                                                  I've never seen rabbit at our local Wegmans. Unfortunately. I'd love to make it some time.

                                                                                                                                  1. re: linguafood

                                                                                                                                    You should ask the butchers there. It took me a while to figure out where my local Wegmans stored their rabbits.

                                                                                                                                    1. re: ludmilasdaughter

                                                                                                                                      Produce section? ;-]

                                                                                                                                      1. re: ludmilasdaughter

                                                                                                                                        I could, but I'm pretty familiar with the meat section at Wegmans (as with most others - I practically live there :-)).

                                                                                                                                        Heading over in a bit and will take another look-see and/or ask the meat folks.

                                                                                                                                    2. re: LindaWhit

                                                                                                                                      I just saw fresh rabbit at Wegmans, D'Artagnan brand.

                                                                                                                                3. re: rjbh20

                                                                                                                                  Another home run.

                                                                                                                                  Rabbit can be a bit dry, sausage is a popular stuffing to offset but you seem to have nailed it.

                                                                                                                                  Wine?

                                                                                                                                  1. re: steve h.

                                                                                                                                    An inexpensive Gruener-Veltliner with last night's bunny. Worked pretty well.

                                                                                                                                    As to the next rabbit iteration, I'm still pondering. Maybe get some turtle meat and meat glue it inside to have a Tortoise & Hare theme.

                                                                                                                                    1. re: rjbh20

                                                                                                                                      That would be wild.

                                                                                                                                4. We went full English tonight with roast beef, Yorkshire puds gravy and plenty of sides. Dessert was gingerbread souffles with vanilla sauce. I figured it's so cold and miserable, we all need the calories. ;)

                                                                                                                                  4 Replies
                                                                                                                                  1. re: jammy

                                                                                                                                    Oh, that gingerbread souffle with vanilla sauce sounds heavenly, jammy! Any recipe link?

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      http://www.deliciousmagazine.co.uk/re...

                                                                                                                                      The custard:

                                                                                                                                      1 1/2 C milk
                                                                                                                                      2 large egg yolks
                                                                                                                                      2 tbsp corn starch
                                                                                                                                      2 tbsp sugar
                                                                                                                                      1/2 tsp vanilla extract

                                                                                                                                      Put milk and sugar in a pot and scald. Put egg yolks and corn starch in a bowl and mix thoroughly. Temper the egg mixture with the hot milk, then return to the pot over medium heat and stir until mixture thickens and it starts to boil. Strain the custard into a bowl, then stir in vanilla.

                                                                                                                                      I did mess with the souffle recipe, subbing out some of the sugar for molasses, honey and golden syrup, but I think the exact one should work.

                                                                                                                                    2. re: jammy

                                                                                                                                      Wonderful meal.

                                                                                                                                      That's the way to push back Ol' Man Winter.

                                                                                                                                      1. re: steve h.

                                                                                                                                        Thanks. The best part of it was that supper today was bubble and squeak from the leftovers.

                                                                                                                                    3. I'm back from San Francisco and in my own house for the next 2 weeks. I am so excited!

                                                                                                                                      On Friday night, we ate leftovers out of the fridge - roasted chicken thighs with lemon gremolata, sauteed spinach with caramelized onions, mashed acorn squash.

                                                                                                                                      On Saturday, we did the tasting for our wedding menu with our moms - that was fun. On Saturday night, the MIL took us for Ethiopian - which was excellent after a hike in the snow.

                                                                                                                                      Tonight, just some more leftovers for me - a piece of roasted chicken, a glass of Bailey's by the fire (we had wood delivered this weekend) and some chocolate.

                                                                                                                                      1. Last night was sorta halfway fancy-pants sloppy joes. Grass-finished ground beef, cubes of a nice local bacon, onion, celery, carrot, ground dried porcini, cinnamon, urfa biber, lots of red wine, tomato sauce. Little brown sugar to comp for the lack of ketchup. Poached egg.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                          yum.

                                                                                                                                          1. re: eight_inch_pestle

                                                                                                                                            I wasn't familiar with urfa biber and went on a little stroll through Google-land. This stuff sounds so interesting! Do you purchase it locally or mail order?

                                                                                                                                            1. re: meatn3

                                                                                                                                              Here in Seattle I get it at a nice little shop called World Spice Merchants, just across the street from Pike Place Market. I believe you can order online from them, too, though I'm not positive. Haven't looked, but I bet Penzey's carries it as well.

                                                                                                                                              It is indeed great stuff. Moist and sticky. I get strong notes of dried cherry, raisins, and tobacco. Low heat. Works really well in meat rubs and braises or stews.

                                                                                                                                          2. Yay, I get to play tonight!

                                                                                                                                            After an exhausting day of building stuff in the garage with my boyfriend, I drove over to my parents' house. I've missed out on Sunday dinner for many moons but am glad I made the trek. Mom was gone on a medical mission in the Philippines, then a trip to Singapore, then my brother's wedding in Australia. Meanwhile, Dad did a road trip through the land down under with his brother and an old college friend. So it was nice to see them after their month+ overseas.

                                                                                                                                            Dinner: mom's standard for Sundays. Filet tails, grilled perfectly with just salt and pepper (they are the most tender pieces of beef I've ever eaten, at $50 apiece no less).

                                                                                                                                            On the side: Roasted baby potatoes with caramelized onions. Mom's famous schezuan green beans. And some fresh French bread (not pictured).

                                                                                                                                            Homemade chocolate chip cookies for dessert.

                                                                                                                                            Photo is of a to-go container. This will last me a couple meals.

                                                                                                                                             
                                                                                                                                            21 Replies
                                                                                                                                            1. re: nothingswrong

                                                                                                                                              Glad you're able to enjoy such a treat of a dinner.

                                                                                                                                              1. re: nothingswrong

                                                                                                                                                It's such a treat when someone else does the cooking. Major points when it's that good!

                                                                                                                                                1. re: nothingswrong

                                                                                                                                                  That's quite a terrific meal. You must be feeling well!

                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                    Woohoo! So glad you could enjoy a proper Sunday dinner let alone dinner at all :) May the stomach continue to cooperate a wee bit.

                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                      I am so glad that your tummy seems to be on an up swing lately. That is fantastic. Every calorie rich day counts. That meal sounds fantastic. One of your meat splurges, I see.

                                                                                                                                                      1. re: suzigirl

                                                                                                                                                        Yes, thanks guys!

                                                                                                                                                        The food was delicious. My stomach has definitely been on an upswing lately. This is the first meat I've eaten since Thanksgiving I think. I can only do a couple bites, but the filet is good for me because it has no fat and is very tender so can be chewed thoroughly.

                                                                                                                                                        Green beans are also actually a big no-no, so I ate them sparingly.

                                                                                                                                                        Potatoes are always welcome in my tummy.

                                                                                                                                                        I've also got an unexpected house guest--an injured little Chihuahua I coaxed out from under a truck last night with a piece of the steak. Lol. Good thing I had some meat around. It took an hour to get him to come out but he jumped right into my arms. I had him wrapped in a towel for a couple hours, just petting him in my car until he stopped shaking. He's now sitting next to me on the sofa, alternately wagging his tail and sleeping, and I'm going to try and track down his owner today.

                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                          LOLZ.

                                                                                                                                                          Last summer I had a dog show up on my back porch.
                                                                                                                                                          Friendly and a license tag so I called the tag # and unbeknowst to me was the neighbor's dog behind my hedge row. Dog had an invisible fence collar so just a cut-thru was not in the cards, so I carried it around the block since it did not like a leash. Knocked on neighbors door and she goes, "Oh, how cute, I;ve got one just like it."

                                                                                                                                                          I was like, uhhhhhh....this one IS yours ma'am(as I only see and speak with the husband.)
                                                                                                                                                          I still laugh about that "lost dog" good deed. Hahaha.

                                                                                                                                                          Ever since the one time I did not stop on the freeway to try and save a very frantic dog on a major interstate only to see it try and cross behind me, and in my rear view mirror see a full sized van's bumper take it out at 55mph and throw it under the vehicle, I try and help now. And that was over 20 years ago.

                                                                                                                                                          1. re: jjjrfoodie

                                                                                                                                                            That's a funny story about your neighbor!

                                                                                                                                                            I had a similar awful experience with an injured dog many years ago who had been hit by a car and was laying in a busy intersection here in L.A. I stopped to try and help it, called 911, animal control, various pounds and veterinarian's offices, but nobody would come get the dog or even accept it if I brought it in. I sat in the intersection, blocking traffic until the dog passed. I was maybe 19 at the time and it totally traumatized me.

                                                                                                                                                            This little guy is kind of awesome. He's a stocky little bugger and he won't leave my side. Follows me into the kitchen, the bathroom, even if I just walk around the room in a circle. I just took him to run some errands and he's perfect in the car.

                                                                                                                                                            If I didn't already have 2 pooches, I'd totally add this guy to my clan. Alas, I'm supposed to fork him back over later on this afternoon. Hopefully he had a good time and enjoyed his $50 steak.

                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                              It's nice to have a shadow sometimes. I have to quietly try to get up just to go to the bathroom or blow my nose without Shiitake following me and it rarely works. He will wake up out of what seems like deep sleep if I roll over across the room.

                                                                                                                                                              I'm sure that puppy is happy to have a warm place to stay and a good pal until he finds his home.

                                                                                                                                                              I once tried to rescue an injured pigeon in the middle of an alley. The SPCA wanted nothing to do with me :)

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Same thing happened to me with a huge owl. It was sitting on the roadside in the middle of the day. I was about 16 so I went home and got my dad. He and I went back to rescue it and spent the better part of the day trying to get someone to come and retrieve it from our enclosed shower. Everyone kept referring us to someone else who in turn suggested places that had already declined us. It was a phone call three ring circus. Needless to say, it spent its last breaths with me stroking his beautiful feathers on a blanket in my tub. WHY have a bird sanctuary if you wont rescue a bird? It was very sad.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Exactly! No one felt any sympathy for that pigeon but he was suffering. Even if they would have come and helped him die less painfully I would have been grateful.

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Ugh, nothing worse than suffering animals of any kind. It really just rips my heart out. And imagine being a bird that couldn't fly. It must be horribly confusing, frustrating, suffocating.

                                                                                                                                                                    The Chihuahua is doing great today. My dogs are NOT liking him here, so they've been corralled into my screened-in patio for the day. I feel bad, but they are getting lots of treats out there and it's been perfect breezy weather.

                                                                                                                                                                    The little guy refused to eat any treats I gave him except for the homemade ones. He's passed out next to me, wrapped in a giant fleece blanket. We're waiting for his owner to get off of work.

                                                                                                                                                              2. re: nothingswrong

                                                                                                                                                                You can call me a lost Chihuahua if you will feed me some 50$ steak. Glad you found his pet parent. I would be frantic if I lost a pet. Sounds like he isn't too injured, gratefully.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  I would totally feed it to you, Suzihuahua :)

                                                                                                                                                                  I would be frantic as well. My little dog is a rescued mutt, she's like 8 lbs and I've had her for almost a decade.

                                                                                                                                                                  She is an excellent burrower and has escaped quite a few times over the years. The last time being several months ago... The dogs woke me at 7 AM to go outside, so I let them out. As soon as I fell back asleep, my big dog started barking frantically. I got up and looked out the window to see the little one's haunches disappearing into a tunnel she'd made into the neighbor's yard. Once she's gone, she takes off so fast and I live by a busy street. So I RAN OUT THE DOOR without thinking, and straight to the neighbor's house and I caught her just as she was bolting toward the big street.

                                                                                                                                                                  Only then, on my walk home, did I fully realize:
                                                                                                                                                                  a) It was raining.
                                                                                                                                                                  b) I had no shoes on.
                                                                                                                                                                  c) I had no shirt on.

                                                                                                                                                                  :/

                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                    Now that sounds like something I would do. A couple of strangers seeing my boobs versus a flat dog? I'll live through the embarrassment. Lucky for me, the two kitties on my avatar have no interest in door dashing or counter surfing. I got them at three or four weeks so they never got proper socialization. That is fine with me. It is one less anxiety in my life.

                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                      "They never got proper socialization."

                                                                                                                                                                      Lol! I guess that's how my pups are. Though I think it's a bigger issue with dogs versus cats. Cats are much more independent by nature. If you present my dogs with another dog (like the Chihuahua house guest), they just bark and stare at it, all confused. When they meet new people, they get so damn excited that furniture gets knocked over, sometimes urine makes an appearance, etc.

                                                                                                                                                                      Oh and I had on a bra, just no shirt. My neighbors think I'm weird...

                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                        Cats and dogs are completely different. But socialization certainly effects them. Strangely enough, both of my cats are totally my best friend at the door when I come home, but if I go out the door that I come home to and take out the trash, I can be given big hisses from the male. He watches me go out the door and round the corner and hisses at me through the window even if I speak to him saying his name. And wow, you won't see either of them if the doorbell rings. Gone
                                                                                                                                                                        Bra? Oh thank god. I would still chase my cats down topless if they were out. I ain't proud.
                                                                                                                                                                        .

                                                                                                                                                            2. re: nothingswrong

                                                                                                                                                              We had a Chihuahua visitor for the weekend. God, what a mooch. Had I given him steak, I'm pretty sure he'd have never gone home!

                                                                                                                                                              1. re: tcamp

                                                                                                                                                                This guy seemed pretty uninterested in the steak at first! I was shocked. My dogs would run an obstacle course just to lick my fingers after handling meat.

                                                                                                                                                              2. re: nothingswrong

                                                                                                                                                                That lucky little fellow. He is so fortunate that someone as kind and caring as you found him.

                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                  I'm just glad he's okay! He had a big cut on his rear end but seemed to be okay. I took him for a bunch of walks yesterday and he loved peeing on all my flowers.

                                                                                                                                                                  I had some leftover steamed rice last night after dinner, and fed him some. He'd only eat it out of my hand. Owner came to get him around 8 and he seemed to prefer me! We sat on the porch and chatted for a bit, and the Chi came and curled up on my lap.

                                                                                                                                                          2. Cook? When I could be watching the Olympics? This will be a week of leftovers (e.g., Prudhomme meatloaf sandwiches, chicken lasagna rollups previously frozen), convenience foods (deli Cherry Chicken Pasta salad for a couple of meals, frozen salmon burgers for one meal) and swift cooking (Friday Valentines dinner - salmon filet stovetop, rice, veg and chocolate cupcakes w/ ice cream).

                                                                                                                                                            We continue to have well-below zero temperatures overnight and single-digit days. I think we've had 16 super-cold nights in a row. But Wednesday we'll get up to 20 degrees F. (yea!) with more snow (not so welcome). I'm taking more care to not make anything that requires extended use of the kitchen exhaust fan -- our heating bill will be big enough without tossing extra warm air out.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                              juliejulez- Thanks again for the chicken pesto lasagna rollups recipe, and the recommendation for freezing them. These were GREAT thawed & reheated for supper tonight.

                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                Oh you're welcome! They're one of my favorite things to have in the freezer since they're so easy to portion out and freeze individually. Glad you liked them!

                                                                                                                                                            2. Not much cooking here over the weekend. Saturday was some unremarkable Chinese takeout. which paired nicely with the sparkling cocktails made with a version mixed with the ginger/star anise/Szechuan peppercorn syrup noted by ChristinaMason a few threads ago. I made my version of the syrup fairly strong -- 1 c sugar, 1 c water, 3" or so of fresh ginger, grated; 6 big star anise and about 1.5 t of the S. peppercorns. Mixed each cocktail with a 2-3 teaspoons of the syrup, a splash of ginger liqueur, topped with prosecco and a couple of dashes of Angostura bitters. Really yummy. I'm delighted I have a container of the syrup left hanging out in the fridge for Valentine's day.

                                                                                                                                                              Tonight WFD may be something with turkey breast tenderloin fillets. perhaps a picatta.

                                                                                                                                                              3 Replies
                                                                                                                                                              1. re: MAH

                                                                                                                                                                That syrup sounds fantastic! I'll have to look at past threads to read about everyone's uses for it.

                                                                                                                                                                1. re: MAH

                                                                                                                                                                  Your take on the drink sounds delightful!

                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                    Thanks, CM. the flavor profile is really wonderful. i may play around with the mix of the ideal cocktail some more…but my time to do so is limited these days. And i saw something re a recipe for a cocktail with muddled fresh sage and gin that is also on my radar….

                                                                                                                                                                2. It is Monday, and I somehow have a ridiculous amount of laundry to do, so that demands red beans and rice. I love easy, warm, comfort meals. Although my waistline may disagree. At least all the flights of stairs today counts as exercise. Right?

                                                                                                                                                                  1. Spaghetti marinara and a salad of baby arugula and baby radish.

                                                                                                                                                                    I used the recent NY Times marinara which specifies using a flared skillet. This got the sauce to near proper thickness in 20 minutes, and I suspect that with a little more heat it would have gotten there. The shorter cooking time made for sweeter more tomatoey sauce than I've been able to achieve in the past. So it's farewell sauce pan, hello skillet.

                                                                                                                                                                    http://www.nytimes.com/recipes/101598...

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: ChrisOfStumptown

                                                                                                                                                                      That's a great idea. I like to have my sauce bubble away all day on the weekends, but it's nice to have a quick alternative for weeknights. Thanks!

                                                                                                                                                                      1. re: ludmilasdaughter

                                                                                                                                                                        You're welcome

                                                                                                                                                                        There's a few vague things about the recipe (I didn't watch the video): you're supposed to crush the tomatoes, but how much. And the sauce is supposed to simmer, but how fast?

                                                                                                                                                                        Based on my experience, I'd say a pretty quick simmer. And the tomatoes don't really have too much time in the pan, so crush close to what you'd like. I didn't and resorted to a potato masher midway through.

                                                                                                                                                                    2. Last night we finally ate the rendang - we decided to give it another night to sit for better flavour. It was ok but nothing spectacular so not a recipe I'll be using again.

                                                                                                                                                                      Tonight will be soup of some kind. If I'm energetic it will be red lentil and lemon. If I'm lazy it will be a freezer dive.

                                                                                                                                                                      4 Replies
                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                        How's the weather?

                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                          Oh you know...stunning.

                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                            You'll get yours!

                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                              roxlet, you forgot to add the "...my pretty! And your little dog, too!" to the end of your sentence.

                                                                                                                                                                              I'm not saying you're mean and green, however. :-)

                                                                                                                                                                      2. One thing I decided for cooking this year is to use recipes less, and just put stuff together that I think might be good more. So tonight I'm just going to sort of wing it to make asian pork tacos. I defrosted a pork tenderloin so I'm going to cut it into chunks and put a hoisin glaze on it and grill it off in my CI grill pan.

                                                                                                                                                                        I bought a bag of broccoli slaw at the store to top the pork... has broccoli, cabbage, cauliflower, carrots and some thing else that I can't remember. I might also julienne up some mini sweet peppers to throw in there.

                                                                                                                                                                        A question though, what would a good dressing be for the slaw? Feel like it would be rather dry by itself... something asiany I guess. I have a pretty good pantry selection of oils, vinegars, and asian sauces (soy, fish, oyster). I'm very very very new to "winging it" cooking... I usually like recipes! Any ideas?

                                                                                                                                                                        22 Replies
                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                          Hilarious! I always love that you seem to really like recipes whereas I'm always the "just put stuff together that I think might be good more." One of my goals this year was to try out more recipes, but in only 1 month I've learned that my usual approach of "just cooking" works better for me and recipes seem to let me down. It's probably all in my head but I enjoy that everyone is trying to expand their horizons in one way or another.

                                                                                                                                                                          You could do a sesame oil, soy, ginger dressing for the slaw. A nice refreshing hit of lemon or lime might be nice sort of like a Ponzu.

                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                            I agree with fieldhawk - a lime/ginger dressing would be perfect for the slaw.

                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                              I would dress the slaw with some rice vinegar, a bit of sugar and maybe a little sprinkle of cayenne pepper. That's the dressing for a classic Chinese cucumber salad and it won't compete against the hoisin glaze.

                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                I have been staring at the pack of pork cubes I defrosted trying to be inspired. I found a recipe for a Spanish pork stew with potatoes that I can put together but it is a crock pot meal. However after reading your yummy sounding idea I am going to use some of the cubes like you are. I will sauté them with onion...garlic and baby spinach....add either hoisin or Asian sweet chili sauce and into a hot puffy flour tortilla it goes! Thanks Julie:)

                                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                                  You're welcome! Hope it turns out well for you :) I still haven't started mine.

                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    I just finished eating two and saved two for my b/f who will be stopping by after his ICU shift ends@7PM. I added cumin and chili powder as well as chopped onion...minced garlic and red bell pepper sea salt and black pepper. Then I mixed a tsp.of hoisin with 1TB tamari and 3 TB Asian sweet chili sauce (which is spicy) let it simmer then threw in handfuls of baby spinach that wilted nicely. I puffed up flour tortillas in a very hot oven and served them to myself tostada style with Mexican cheese blend I keep on hand. Quick, sort of healthy and delicious! Glad I read your post.

                                                                                                                                                                                    1. re: MamasCooking

                                                                                                                                                                                      Yum! You got way fancier than I did. I ended up making a dressing of soy sauce, rice vinegar, sesame oil, sugar, and a couple little squeezes of sriracha. My ginger that was in the fridge looked pretty sad so I didn't use it. It's been in there awhile haha!

                                                                                                                                                                                      I will say this meal is probably better suited to summer, it was quick and easy and the meat would be great done on skewers on the grill.

                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                        Does anyone keep ginger in the freezer? I'd read or heard somewhere to just keep the entire knob in there, peeled and all, and just grate some off when you need it.

                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                          My mom does. I just buy small amounts at the store... like maybe a 4-5" piece, so I keep it the fridge... it just sometimes sits in there for longer than I planned :)

                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                            Oh. Well I only ever buy small pieces! I stuck one in the freezer a while back and when I went to use it, it had entirely shriveled up and looked horribly freezer burned so I chucked it.

                                                                                                                                                                                            Btw, I meant "peel and all" up there, not peeled.

                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                              I think she keeps hers wrapped in plastic, so that probably helps.

                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                I wrap mine in foil and it lasts FOREVER in the freezer.

                                                                                                                                                                                            2. re: nothingswrong

                                                                                                                                                                                              I do I have about 1/2 pound in there.

                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                I keep ginger in the freezer all the time.

                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                  I do. It lasts so much longer this way.

                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                    I do - but I grate it/whirl it in the food processor first, and then pack it into 1/2 cup containers to freeze. When defrosted, I put it into a jar in the fridge with dry sherry so it keeps for months.

                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      Great tip, LW! I have to ask though, to clarify, do you peel the ginger first?

                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                        Yes, I do, Gio. Some people use a spoon to scrape the peel off; I use a very sharp bird's beak paring knife that enables me to get into the corners of the fingers of ginger. OR - I just cut off the little nubbins of ginger and peel those, and then peel the larger fingers.

                                                                                                                                                                                                        Then it gets cut up and all tossed into a small food processor. Whir the whole thing up so it's finely grated/chopped, and then packed, with any ginger juice from the processing, into small 1/2 cup containers. They are tucked into the door of my freezer for later transfer to the jar in the fridge, as needed.

                                                                                                                                                                                                        One small to medium hand of ginger is usually enough for 1 to 1-1/2 cups of chopped/grated ginger.

                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                    a little tip i've found - ginger keeps much, MUCH longer outside of the fridge. we leave any unused portions (still unpeeled) on the counter with other herbs we're drying, in the open air, and the cut end kind of dries over but the rest stays fresh and juicy as ever, for weeks.

                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                      Yes, I find that it molds rather quickly in the fridge, so I either leave mine out or freeze, depending on quantity and how fast I'm planning to use it. I like Linda's idea with the sherry, too - I'm going to try that next!

                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                        Have been doing that for about 20 years or so, and hasn't failed me yet!

                                                                                                                                                                                                        And if you're down to your last bit of ginger and want to start over, the sherry is great added to a stir-fry.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Great. I will try this. I've been really into ginger the last several months.

                                                                                                                                                                                          2. Is it just me or does it already feel like Wednesday? I'm thankful for another short day and spent my afternoon at home very productively encouraging some fish to defrost. Tonight's dinner will be Dover sole baked in a tomato, Feta, and white wine sauce served over spinach.

                                                                                                                                                                                            1. It is so good to be back reading up on all of these wonderful sounding meals! When we got back from our vacation in mid-December, I was plunged into work insanity - 7 days a week, 12-16 hr days. We still haven't had Christmas! It also feels good to get back in the kitchen - even if I'm doing easy, no-brainer stuff for now!

                                                                                                                                                                                              Tonight is chicken poblano burritos and a green salad with cukes and avocado. And wine. So what if it's only Monday!

                                                                                                                                                                                              13 Replies
                                                                                                                                                                                              1. re: iowagirl

                                                                                                                                                                                                Welcome back, iowagirl, and enjoy your Christmas, whenever you do have it. :-)

                                                                                                                                                                                                1. re: iowagirl

                                                                                                                                                                                                  Wow. That is some serious hours. I thought my bf worked his ass off working 11-12 hour days 5 days a week. The burritos sound delicious.

                                                                                                                                                                                                  1. re: iowagirl

                                                                                                                                                                                                    Welcome back!! I know first hand how the long hours can make you feel like a zombie. I know it's bad when I start leaving my keys in the front door or forgetting to turn the car off. Merry Christmas!

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      Or try to use your car key fob push button to open the front door.

                                                                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                                                                        Or you go to grab dinner after work and suddenly realize as you're paying the check that you've lost your keys. You frantically run out to the parking lot, retracing your footsteps, and see your car sitting there: keys in ignition, engine running, windows down, CD playing.

                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                          I know that one! I'm lucky to have all fingers and toes.

                                                                                                                                                                                                        2. re: MidwesternerTT

                                                                                                                                                                                                          Hmm now that you mention it, I'd like a fob to open the front door.

                                                                                                                                                                                                        3. re: fldhkybnva

                                                                                                                                                                                                          Or when you are so exhausted and out of it you walk in the front door and put your keys in the fridge.

                                                                                                                                                                                                          1. re: ludmilasdaughter

                                                                                                                                                                                                            Lol!

                                                                                                                                                                                                            I found my keys once in the drawer I keep my makeup in...?

                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                              A few weeks ago I chopped onions and tossed them into the skillet. Then, next I know, I can't find the skillet. I looked all over, the cabinets, the refrigerator, the dishwasher and it was nowhere to be found. I gave up and started over with a new onion and a new skillet. Right before eating, I opened the drawer to grab a fork and tada....the skillet with onions in the silverware drawer!

                                                                                                                                                                                                              It's amazing we all get through a day.

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                Oh my, that one takes the cake.

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  Just yesterday, I put my phone in a closet (god knows why) and couldn't find it, until I called it from our landline -- good thing we still have one :-)

                                                                                                                                                                                                              2. re: ludmilasdaughter

                                                                                                                                                                                                                Where are the tissues? I know I just put out a new box.

                                                                                                                                                                                                                Turns out the new box was in the freezer.

                                                                                                                                                                                                          2. In honor of the dish of the month, meatloaf is WFD. My mom's recipe which has grated carrots, ginger, and soy sauce. Some sort of starch will accompany - that is TBD. I have a fresh pineapple so I'm grilling slices of that.

                                                                                                                                                                                                            We're close to needing a big shop so I'm using up dregs and freezer stores for the most part.

                                                                                                                                                                                                            13 Replies
                                                                                                                                                                                                            1. re: tcamp

                                                                                                                                                                                                              This is one DOTM thread I could get into, as I love meatloaf. Will have to find the thread later this week. Perhaps this weekend....

                                                                                                                                                                                                              1. re: tcamp

                                                                                                                                                                                                                That sounds wonderful, tcamp! I love the Asian flair - Would you be willing to share Mom's recipe?

                                                                                                                                                                                                                1. re: iowagirl

                                                                                                                                                                                                                  Sure, enjoy:

                                                                                                                                                                                                                  Mariko's Meatloaf

                                                                                                                                                                                                                  1 lb.ground meat (beef or turkey is our usual)
                                                                                                                                                                                                                  3/4 tsp. ginger
                                                                                                                                                                                                                  1 egg
                                                                                                                                                                                                                  3 T. soy sauce
                                                                                                                                                                                                                  2 T. corn starch
                                                                                                                                                                                                                  1/2 chopped onion
                                                                                                                                                                                                                  1 chopped carrot

                                                                                                                                                                                                                  Mix well and bake 400 degrees for 1 hour.

                                                                                                                                                                                                                  I've been known to add rehydrated, chopped shitake mushrooms, garlic, parsley, white pepper, etc.

                                                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                                                    It's great to see your mother's recipe, tcamp. I've been working on an Asian meatloaf recipe, not zeroing in on any specific country, just wanting to get the essence of "Asian" flavors. Looking at your mother's I probably over thought the ingredients in mine.

                                                                                                                                                                                                                    I'm working on the formula of ground meat, binder, aromatics, seasoning. 'Thinking of a combo of lamb & pork, panko, garlic/ginger/chili/scallion, white pepper/soy sauce/ rice wine, cilantro for garnish.

                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                      That doesn't sound like overthinking Gio. That sounds drool worthy. I might incorporate the cilantro and use it for garnish. Just my opinion.

                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                        Yum, please keep us posted! I've never been able to fall in love with tomato-sauced meat loaf. Your ideas for asiany flavors sounds terrific.

                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                          I never ever ever put ketchup on my meatloaf, tcamp. I either use roasted garlic mixed in or put some goat cheese in the middle with a plum ketchup on top.

                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            I guess I'm one of the weirdos who actually Like ketchup. Mixed w either Sriracha or Tabasco and Worcestershire it makes quite a nice glaze on a traditional meatloaf.

                                                                                                                                                                                                                            I'm aiming for Wednesday with the Asian-style meatloaf. Anything left over will go into a banh mi sandwich.

                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                              Not a weirdo, Gio. You just like tomato ketchup on meatloaf for a glaze. :-)

                                                                                                                                                                                                                              Interestingly, when I have meatloaf, I often have ketchup alongside when it's hot from the oven. But when it's cold and sliced for sandwiches? It can only be mustard for the condiment on the sandwich. Go figure.

                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                That is what is so great about meatloaf! So many delicious ways to prepare.

                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                  Agree SO much! Last time I made it, it was a combo of beef and sweet Italian sausage squozen out of their casings, instead of the beef/ground pork mix. Gave it a bit of a different flavor.

                                                                                                                                                                                                                              2. re: Gio

                                                                                                                                                                                                                                i do too.

                                                                                                                                                                                                                          2. re: Gio

                                                                                                                                                                                                                            Agreed, keep us posted! I'm not crazy about traditional meatloaf either, so your asian-inspired one sounds great!

                                                                                                                                                                                                                    2. Roast duck is on the menu. Potato quarters and carrot chunks will bathe in the duck fat. Deb will conjure a sauce.

                                                                                                                                                                                                                      I'm trying a recipe that calls for a low oven temperature for quite some time (300 degrees for four hours with a very short blast at 400). The bird is over six pounds so I can apply Kentucky windage as necessary. I air dried the bird in the coolerator for almost three days. Something red will be paroled from the wine jail.

                                                                                                                                                                                                                      We're going back into the deep freeze Tuesday - single digits. But hope springs eternal. Maybe something uplifting on the plasma tonight: Pixar's Up?

                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                        That makes me think that carrots at my house might enjoy a schmaltz bath tonight. Sadly, no duck fat.

                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                          Duck fat is essential to the kitchen. Sort of a Swiss Army Knife of flavor goodness.

                                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                                          The duck was moist and tender. I'd repeat this process. The spuds were a tad underdone and that was my fault. I'll cut them smaller next time.

                                                                                                                                                                                                                          Edited to add: Westminster Dog Show is on the plasma. Herding dogs!

                                                                                                                                                                                                                           
                                                                                                                                                                                                                        3. More snow in the forecast- will it never end? Brrr.
                                                                                                                                                                                                                          WFD is a saute of boneless chicken breasts covered with fontina and canned enchilada sauce thing, served over white rice with some zuke for a veg.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                            Seriously!! I just got the requisite text from my dad warning me of another storm. With him around, who needs to watch the weather? He lives states away but knows the weather where I live better than I do :)

                                                                                                                                                                                                                          2. Chicken fried steak, cream pepper gravy, mashed potatoes and smothered green beans. Cubed steaks kept warm in the oven til I mashed the taters and made the cream gravy.

                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                              dah-rooooool!

                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                I was feeling a southern roots pull from my belly tonight

                                                                                                                                                                                                                              2. re: suzigirl

                                                                                                                                                                                                                                Wow my SO would be your new best friend, he loves chicken fried steak and gravy. He puts green tabasco on it too. I've never made it, I leave it to the greasy spoon diners.

                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                  This is a great recipe to "just wing it" since you are trying to branch out. I have never used a recipe for this. It is just a basic buttermilk wash and a dredge in well seasoned flour. You can dredge it twice if he likes a nice thick crust. And you can use the dredge flour to thicken the cream pepper gravy.

                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                  That's some serious comfort food!

                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                    Since James was extra hungry, he sheepishly asked for my extra half of chicken fried steak. I made three pieces. One for him, one for his lunchbox and the little one to split for my dinner and lunch. I caved. He's to cute to say no to and the alternative is he pops and eats a whole bag of popcorn after dinner and the smell tortures me all night. I love popcorn and miss it horribly. I was plenty happy with mashed potatoes and gravy for lunch. Who doesn't like mashed taters?

                                                                                                                                                                                                                                  2. Tonight was simples: pan-cooked center-cut loin chops bathed in not-too-sweet terikyaki sauce, steamed snow peas w/ black vinegar, sweet soy, and butter, and kimchi fried rice. Hit the spot. Rye and grapefruit soda for dessert.

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      I *love* kimchi fried rice! Your whole dinner sound wonderful.

                                                                                                                                                                                                                                    2. "Greek" meatballs with grass fed ground beef (so sad, we're out of lamb,) feta, mint, parsley, and oregano with some kefir/ cucumber/ mint sauce and roasted asparagus. Easy peasy on a busy Monday night.

                                                                                                                                                                                                                                      1. I was too lazy (and COLD) to go to the grocery store after work today, so I had to do some freezer diving. I came up with some too-lean pork sausages I made and some weird chicken meatballs from Costco, so I decided to combine them with some duxelles, an egg and some cheese and stuff the resulting mess into red peppers. More cheese on top and 30 mins in the oven, and dinner was served. I wouldn't say it was my finest effort, but it was better than eating either the sausages or the meatballs on their own.

                                                                                                                                                                                                                                        NYC is gearing up for another storm in a couple of days. I have given up on hoping the snow will stop - now I just hope that we'll get enough so my bosses close the office!

                                                                                                                                                                                                                                        1. Everyone's dinners sound so good! I'm traveling for work, so no cooking for a few days. Was looking forward to the great little Indian restaurant near my hotel, but got in too late this evening. So that will be dinner tomorrow.

                                                                                                                                                                                                                                          I imagine Wednesday night dinner will be at the Philly airport. But there is a Chipotle in my terminal, so all is not lost. :0)

                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                          1. re: TorontoJo

                                                                                                                                                                                                                                            The "bourbon chicken" @Philly airport is one of my guilty pleasures. The salt will tie you over till your next meal :-D

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              In my normal life, I don't ever go to fast food chains. But I do indulge when I travel!

                                                                                                                                                                                                                                              1. re: TorontoJo

                                                                                                                                                                                                                                                I don't even iow if it's a chain. We generally try to avoid Philly airport like the plague.

                                                                                                                                                                                                                                          2. I bought a nice sized chunk of boneless pork shoulder yesterday, and sliced off a couple of thin steaks this morning. Pounded them flat and marinaded them all day in some of the leftover brine from last night's pickled onions (red wine vinegar, mustard seeds, brown sugar) with a bit of added oil, garlic and fresh rosemary. Those will be broiled in a bit until the fat is rendered out. In the mean time, I'm baking some cubed butternut squash tossed with the rest of the onion brine and some chopped Spanish chorizo, and topped with buttered pecan-raisin bread crumbs and a few blobs of neufchatel. Rice on the side.

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                                                              That all sounds wonderful. And so original!

                                                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                Because of your posts I left TJ's with a loaf of raisin bread!
                                                                                                                                                                                                                                                Stop by your closest location to pick up your commission check....

                                                                                                                                                                                                                                              2. House made Greek lamb sausage, duck fat roasted potatoes, house made pita. Greek salad not shown.

                                                                                                                                                                                                                                                Vampires, you're toast.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                  This sausage was fabulous, but I feel sorry for my dentist tomorrow morning!

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    Maybe he will spare you the "talk with your mouth open" routine :)

                                                                                                                                                                                                                                                  2. re: rjbh20

                                                                                                                                                                                                                                                    holeeeeeee... that looks fantastic.

                                                                                                                                                                                                                                                  3. Meatloaf tonight. On a whim, I got ground beef, turkey and pork this morning in an attempt at an easy dinner prep while my parents were here watching the bebe.
                                                                                                                                                                                                                                                    Bonus, I get to contribute to dotm, if I ever get organized enough to post.
                                                                                                                                                                                                                                                    I loosely followed a friends recipe, using your basic seasonings and cheese very finely diced.
                                                                                                                                                                                                                                                    It smells good and should give us a couple of meals. Roasted sweet potatoes & yukons and braised cuminy carrots to go with.
                                                                                                                                                                                                                                                    Easy peasy on a Monday.

                                                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                                                                                      House made ravioli with red sauce. For dessert.

                                                                                                                                                                                                                                                      A sweet egg pasta filled with cannoli cream, fried and served with a fresh raspberry coulis & grated white chocolate.

                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                        Ham slabs, steamed broncollis and monkey brains with lemon butter and a baked spud for dinner tonight. Pure comfort.

                                                                                                                                                                                                                                                        1. re: grayelf

                                                                                                                                                                                                                                                          Um...please explain monkey brains? :0)

                                                                                                                                                                                                                                                          1. re: TorontoJo

                                                                                                                                                                                                                                                            Diner lingo for cailiflower

                                                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                                                              Hey, cool, I didn't know it was diner lingo. It's just what the SO has always called cauliflower. I assumed that it was an Anglicism as he is British by birth.

                                                                                                                                                                                                                                                              1. re: grayelf

                                                                                                                                                                                                                                                                Maybe I can sell cauliflower for dinner better if I call it monkey brains ... hmmm.

                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                  This entire thread leads to this:

                                                                                                                                                                                                                                                                  http://chquotes.synthasite.com/resour...

                                                                                                                                                                                                                                                                  I swear I live that comic.

                                                                                                                                                                                                                                                      2. re: rabaja

                                                                                                                                                                                                                                                        speaking of easy peasy - where is Mr. H, lately? it seems a while since i've seen him here... hope he hasn't floated away with all the rains they're getting there!

                                                                                                                                                                                                                                                        diced cheese in meatloaf sounds inspired. must try.
                                                                                                                                                                                                                                                        i think i've said that before.

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Maybe in the Canary Islands at this time of year? I think I remember him saying that they were heading there...

                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                            I was wondering that as well. I hope he's off having fun somewhere.

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              The cheese is great, it actually melts into the meat when you dice it small enough and keeps everything moist.
                                                                                                                                                                                                                                                              I didn't add any salt to this meatloaf,made from 2 1/2 pounds of meat, except to the veg I sautéed before mixing in and what was in the dash of BBQ sauce and ketchup (!) I added. I think the cheddar gave a lot of flavor.

                                                                                                                                                                                                                                                          2. Normally I cook a Sunday dinner but this week, it was sandwiches. Today, I made fried round steak with onions & peppers for the DF; sides were the last of the brown rice pilaf & green beans.

                                                                                                                                                                                                                                                            For myself, I had pasta on my mind; since the DF don't like it much, I don't make it like I used to. I picked up some spinach fettuccini before Christmas so I cooked it off then mixed it with some frozen & cooked spinach in a poblano Alfredo sauce. It was topped with shards of oven crispy prosciutto.

                                                                                                                                                                                                                                                            To go with, I made a flatbread out of some white wheat/bread flour dough I had in the fridge. It was drizzled with olive oil then topped with chopped garlic, caramelized onions & red bell peppers before baking.

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            1. i ended up working until almost 9:00 tonight (supposed to be 5:30) and I'd told the BF i was going to make us patty melts with the grass fed ground beef i'd bought. wouldn't you know, he made them, and i'm sure they came out much prettier than mine would have. they were a tad overcooked (love them medium-rare-to rare) but still moist, tender, and very flavorful. pic doesn't show the lovely caramelized onions he forgot until we were about a third of the way into our melts. no matter, we added them anyway. fries and wedge salad with blue cheese on the side. a glass of wine and now to bed, as i've another long day (early start this time) tomorrow.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                That looks fantastically amazing!

                                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                                  grazie!

                                                                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                                                                    Agreed!

                                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                                    Love a good patty melt. Looks great!

                                                                                                                                                                                                                                                                  3. Tonight I'm breaking out and having fish. I bought a piece of swordfish, the fish hater's fish, but unless I tie Mr. Berheenia up and force feed him some, he refuses to try it. So the big baby is having some chicken sausage that he picked out. There will be oven roast potatoes and swiss chard.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                                      Due to a largish lunch at a new to us place this dinner never happened. Instead there was a wedge of beige gloop from the freezer that turned out to be a leftover chicken and broccoli casserole that I don't remember making. Talk about a senior moment! It was pretty good. Fish and potatoes tonight.

                                                                                                                                                                                                                                                                    2. Asian rice bowl 'clean out the fridge' night. I have cabbage that will get stir fried with sesame seeds, pork belly strips, and quick pickled carrots and onion.

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                                        That was better than it sounded from my brief summary. I marinated thick strips of pork belly in soy sauce, crushed szechuan peppercorns, and rice vinegar, then essentially fried in a CI skillet. Delicious! That was actually the first time I ever cooked pork belly and I'm now a true believer. Shall worship on the alter of Fresh World this weekend and buy more.

                                                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                                                          That pork belly sounds absolutely incredible, tcamp.

                                                                                                                                                                                                                                                                      2. Going out to dinner tonight with a friend, and based on their current menu, I could be having my own Porkapalooza, since I'm having leftover pork and sweet potato stew for lunch.

                                                                                                                                                                                                                                                                        They've got "pork two ways* on their menu - Crisped pork belly lacquered with a citrus hoisin glaze & cider marinated pork tenderloin with jasmine rice pilaf and a pea shoot and pickled carrot salad.

                                                                                                                                                                                                                                                                        The cider marinated pork tenderloin is very similar to what I made over the weekend, so maybe I'll go with the steak frites.

                                                                                                                                                                                                                                                                        But there will be wine, and lots of good chit-chat. :-)

                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          Linda, by chance are you going to Not Your Average Joes? We have one in my area and I love it for the most part. We were just there last night celebrating my Mom's Birthday. My little brother actually got the streak frites and I can't say I'd recommend it. I'm not sure exactly what your tastes are, and maybe this was just at my location, but while the steak was cooked properly on the inside, it had a charred crust on the outside with an overwhelming burnt flavor that really turned me off of it. I will highly recommend the ahi tuna wontons as an appetizer, though, and my Dad ordered the haddock from the monthly specials, which was also very good.

                                                                                                                                                                                                                                                                          1. re: SaraAshley

                                                                                                                                                                                                                                                                            LOL! That's exactly where we're going, Sara. It's conveniently in-between where I work and my friend lives, and it's a chain restaurant (for us in MA and you in VA) that I'll go to. So we've been there many times - I think I had the ahi wontons on a visit there last year, but can't recall.

                                                                                                                                                                                                                                                                            I'll keep that in mind re: the steak frites. I know what looks good on the menu right now; I'll probably change my mind tonight.

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              Heard good things about this chain too. Probably from you!

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                I think it's very good for a chain. They still prepare everything in-house, from what I'm told. And the bread with the dipping sauce they give you! It's hard to pull me away from it!

                                                                                                                                                                                                                                                                                My location just opened up last Summer, so I have a feeling they don't exactly have execution down on every dish yet. I've noticed that consistency has varied on my few visits, so I'm hoping they get it together because as I said, I think it can very good when they do things right.

                                                                                                                                                                                                                                                                          2. We hosted a dinner party last night:
                                                                                                                                                                                                                                                                            Roasted sockeye salmon with parsley and chives
                                                                                                                                                                                                                                                                            Steamed asparagus with gremolata
                                                                                                                                                                                                                                                                            Gruyère & Crème fraîche potato gratin
                                                                                                                                                                                                                                                                            Raspberry tart
                                                                                                                                                                                                                                                                            A nice white Chilean wine with dinner and then a gorgeous red for dessert. Monday dinner parties are my new jam!

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                                                                              GREAT menu, gini!

                                                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                                                That sounds FANTASTIC. I'm drooling for the gratin especially.

                                                                                                                                                                                                                                                                                1. re: gini

                                                                                                                                                                                                                                                                                  lovely!

                                                                                                                                                                                                                                                                                  1. re: gini

                                                                                                                                                                                                                                                                                    Thanks!

                                                                                                                                                                                                                                                                                  2. Last night's tasty treats out were a nice big platter of sashimi (tuna, salmon, yellowtail, mackerel, red snapper & tilapia), "tiger's eye" -- seared salmon wrapped around green asparagi with sesame sauce, a tuna lover's roll and a side of hibachi fried rice. Hit the spot.

                                                                                                                                                                                                                                                                                    Tonight I'll finally use up the green asparagus that's been waiting patiently in the crisper -- likely in a one-skillet dish of chicken thighs (or breast) & a variety of mushrooms. Not sure yet whether this will be "European" style with white wine & cream or "Asian" style with XO sauce.... we'll see what mood I'm in later.

                                                                                                                                                                                                                                                                                    Having friends over after dinner to catch up on Sunday's episodes of TWD and True Detective (*the* most brilliant show on the teevee these days).

                                                                                                                                                                                                                                                                                    1. Couldn't do much last night, but made an eggy gratin of roasted turnips and golden beets, with sweet paprika, cayenne, and mixed herbs. Simple mesclun salad and pinot grigio to go with.

                                                                                                                                                                                                                                                                                      Kinda based on the recipe below, which I found while poking around the net for some beet-based entree ideas.

                                                                                                                                                                                                                                                                                      http://www.nytimes.com/2010/07/05/hea...

                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                      1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                        it's funny, i'm having a hard time imagining the taste of eggy and beets, but i want to try this.

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          Yeah, I'd definitely give it a go if you're intrigued. Dead simple, requires very little time in the kitchen, and relatively healthy. And if you end up not liking it with beets, you could sub any roasted/cooked veggie you like. My main takeaway from the NYT article was that you can dump 3 eggs, 3/4 c. milk, and a half-cup of cheese in a bowl and you have a base to fill and flavor however you want.

                                                                                                                                                                                                                                                                                      2. I'm starving and bored at the office today, so I'm dreaming up dinner ideas - I need to use things to create some room in the freezer, but will have to make a grocery store run too. I'm thinking flank steak stuffed with mushrooms and leeks with a red wine pan sauce, maybe a cauliflower gratin on the side. DH was craving cabbage the other day, though, so perhaps I'll pick one up and make the Thomas Keller version with pistachios that he loves so much.

                                                                                                                                                                                                                                                                                        1. Quite a simple dinner tonight as we finish up the tofu chicken. I plan to toss the veggie fried rice in a tamari/rice wine vinegar/mirin/sugar/ginger/garlic/toasted sesame oil dressing and call it salad. Steamed broccoli on the side.

                                                                                                                                                                                                                                                                                          1. Very quick meal:

                                                                                                                                                                                                                                                                                            Sautéed some fully cooked chicken-apple sausage. Added some tomato sauce, then added in a bunch of spinach. Meanwhile, cooked some gnocchi (the kind sold on the shelf at Trader joes) and then added it in. Topped with red pepper flakes and Parmesan cheese.

                                                                                                                                                                                                                                                                                            Served with a side of garlic bread

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                            1. re: Dave MP

                                                                                                                                                                                                                                                                                              great idea. the local meximart sells some vacuum-sealed packs of gnocchi that i bought once and only had a taste of, and loved. sounds like a really delicious, fast meal!

                                                                                                                                                                                                                                                                                            2. Corned beef (flat cut) is up tonight. Whole white potatoes from a can(!) will be boiled, anointed with butter and dressed with a little parsley. There will be canned peas, too (no shame).

                                                                                                                                                                                                                                                                                              More storms on the horizon. Comfort food seemed appropriate. Beer to wash things down. NCIS on the plasma.

                                                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                I haven't had canned potatoes for about 30 years when camping near the Dead Sea. What do you like about them? I rarely meet a potato I can't get along with.

                                                                                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                                                                                  It's hard to explain. The combination of corned beef, tiny white potatoes from a can and Le Sueur peas may be a New Jersey thing.

                                                                                                                                                                                                                                                                                                  The potatoes are young, boil up creamy and benefit from a dollop of butter and a little parsley. Quite tasty, actually. Just the thing before the next storm hits in a day or two.

                                                                                                                                                                                                                                                                                                  Excellent sandwiches are in my future.

                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                    What a beautiful dinner!

                                                                                                                                                                                                                                                                                                    I've never had a canned potato but they look precious.

                                                                                                                                                                                                                                                                                                    Not sure why "precious" came to mind, but that seems the adjective to describe them in your photo. Like perfect little eggs.

                                                                                                                                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                                                                                                                                      Thanks.

                                                                                                                                                                                                                                                                                                      They are tasty little devils. Give 'em a try.

                                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                                        I agree - I loathe most canned vegetables but love canned potatoes for some reason. They just fry up so nicely.

                                                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                                                          What's in the can? Potatoes, water, salt?

                                                                                                                                                                                                                                                                                                          I'm intrigued now, as I'm a potato fanatic and eat them on the regular, but something about my house does not allow potatoes to survive more than 2-3 days before they sprout, turn green, or otherwise go bad. It's gotten ridiculous.

                                                                                                                                                                                                                                                                                                          I assume the texture of a canned potato isn't too far off from a braised or boiled potato?

                                                                                                                                                                                                                                                                                                          I'm going to have to pick up a can...

                                                                                                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                                                                                                            http://www.delmonte.com/products/deta...

                                                                                                                                                                                                                                                                                                            Taste is mildly similar to a boiled potato but creamier and less starchy. The little critters are quite addictive.

                                                                                                                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                                                                                                                          They're great fried too. Let them cool and add some mayo and capers. Delicious.

                                                                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                                                                            Don't do mayo, but I can imagine fried canned potatoes somehow. I'm kind of salivating.

                                                                                                                                                                                                                                                                                                            Thanks Steve H. et al; I will report back later in the week!

                                                                                                                                                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                                                                                                                                                        Thanks. My interest is definitely piqued.

                                                                                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                                                                                          You owe it to yourself.

                                                                                                                                                                                                                                                                                                  2. Bone in baked ham, creamed spinach and roasted red potatoes - its going to be cold tonight this will be warming up the house (along with some shiraz) - and making sandwiches for the rest of the week.

                                                                                                                                                                                                                                                                                                    Ham bone should be playing a supporting role in a beans soup shortly.

                                                                                                                                                                                                                                                                                                    I love when one - on sale - protein can provide a base for a host of dishes.

                                                                                                                                                                                                                                                                                                    1. After a week long rain storm that N Calif. really needed it is again sunny and bright. I have to go run errands and when I come home I will be preparing a Spanish pork stew with potatoes using up the remainder of the diced pork tenderloin. Very simple recipe I found online. Hope it is as tasty as I think it will be.

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: MamasCooking

                                                                                                                                                                                                                                                                                                        Sounds delicious!

                                                                                                                                                                                                                                                                                                      2. Yesterday was completely hellish so I really was very much inclined to keep dinner simple and just drink it. But I managed to put on my adult cap long enough to finish off the chili. Then drank my dessert...

                                                                                                                                                                                                                                                                                                        After years of trying I finally had my request picked for a luncheon at the local culinary department. The focus was Louisiana, three courses with many choices for $8! I went with a friend and we shared samples. Dishes ranged from adequate to very good. After such a big meal dinner tonight will probably be quite light.

                                                                                                                                                                                                                                                                                                        Expecting snow which pretty much shuts everything down around here. Glad I did my Costco and TJ run on Monday!

                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                        1. re: meatn3

                                                                                                                                                                                                                                                                                                          "Glad I did my Costco and TJ run on Monday!" Me too, I'm glad I decided to just run errands today. Wegmans and TJs were packed. It was only 2pm and the snow is not expected until late Wednesday night. I think I have enough food for a few weeks, I can barely open the fridge without risk of something falling.

                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                            Rats. We are about to head out on a long planned expedition to TJ's in Albany. Can't really cancel as we are honor bound to pick up some wine I ordered not from TJ's but a nearby distributor. Maybe these hearty New Yorkers will not panic. Local forecast is 7 to 17 inches. Piece of cake.

                                                                                                                                                                                                                                                                                                        2. I have no idea what's for dinner! I've had the same lunch for probably 6 days straight now and it's all I want every single day. And now, I want it for dinner but I feel like I should spread my wings. Although, might as well go with what works, right?

                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                            change up the fruit / veggies for nutritional variety, keep the main.

                                                                                                                                                                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                              Yup, exactly what I've been doing. It's the simplest of dishes but for some reason very satisfying to me right now - ground turkey, worcestershire, whatever seasoning, a few pieces of crumbled bacon and the cheese of the day. I usually use mushrooms, but kale and cabbage have also been subbed in.

                                                                                                                                                                                                                                                                                                          2. Another busy night means another easy meal- feta and spinach chicken sausages with onions and multiple colors of peppers. Red chard and rainbow chard sauteed in bacon fat on the side.

                                                                                                                                                                                                                                                                                                            1. Tonight is Salisbury steaks seasoned cube steaks leftover from yesterdays family pack(it was cheap) seasoned with badia, jane's crazy mixed up salt greek, penzeys sunny paris and pepper seared in the pan. EVOO was added to the fond and a diced onion and 2 cloves garlic went in and browned. Flour went in and was stirred til brown and Medford beef broth went in along with a couple of bay leaves. The meat was added back in. That is simmering away while I made a chopped salad of zucchini, yellow and orange mini bell peppers, Kirby cuke, green beans saved from yesterday, baby carrots and parsley. Bottled Ken's Caesar dressing went in. More mashed potatoes were made because I am out of rice except yellow. I am kinda happy since I prefer this gravy with mashed potatoes anyway but James likes rice. He will probably be bummed that it's mashed again but the alternative is cooking for himself, so I suspect the mashed will fly just fine. I have never used this Medford Farms broth but I couldn't resist trying it since it is cholesterol free, low calorie, fat free, gluten free, lactose free and soy free all natural. I can't say if it was the broth or the seasoning or the fond in the pan, but the brown gloop is the best I have ever made. The tomatoes are todays haul. I have a few days for them to fully ripen. I was a bit stumped as to what to do with them this round. We'll see. I hope this posts okay. my tablet locked up mid post so we'll see.

                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                My favorite thing to do with less-than-ripe tomatoes is slow roasting with a pinch of sugar. The flavor gets so concentrated, they last a while in the fridge, and even with crappy grocery store 'maters, they somehow taste amazing. I put them on sandwiches or blitz them into a tomato pesto.

                                                                                                                                                                                                                                                                                                                Glad to hear your sauce turned out well, thanks to the broth or not!

                                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                                  That looks delicious sizigirl! Thanks for the reminder about Jane's crazy mixed up salt! I used to use it all the time but had run out and after a lot of the time forgot about it! I will definitely buy some soon!

                                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                                    Dang! Now I'm craving Salisbury Steak!

                                                                                                                                                                                                                                                                                                                  2. Had a not so great Dr appt today and SO has had a crappy few days so tonight calls for my ultimate comfort food, (American) Mexican. Out. Enchiladas or a smothered burrito are in my future.

                                                                                                                                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                      Ugh, sorry. Work a margarita or two in there.

                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                        Smothered burrito and strong margarita usually cheer me up. Hugs to you!

                                                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                                                          From one girl to another with a bad dr apt, enjoy yourself.

                                                                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                                                                            I'm sorry to hear you had a bad day. Dinner sounds like it might bring a happy end to the day.

                                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                                              Mexican food can do wonders for a down mood- squishy, cheesy, spicy- what's not to love? I hope it helps.

                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                And crunchy! Not much that fresh tortilla chips + housemade salsa can't cure.

                                                                                                                                                                                                                                                                                                                                Hope your night improves, juliejulez.

                                                                                                                                                                                                                                                                                                                              2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                Thanks all, hopefully all will be OK. No margaritas for me, I wanted to save all my room for food. I feel like a stuffed whale at the moment but it sure tasted good and hit the spot I needed it to hit. I went for enchiladas and a dessert of sopapillas. Chips and salsa too of course. SO drank enough for both of us, 2 48oz micheladas with tecate and lime for him.

                                                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                  hope all will be ok, julie, and that the meal out helped assuage somewhat....

                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                    Margerita to the rescue! What the doc can't cure, a stiff drink sometimes can :-)

                                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                                      You know, I have discovered that cinnamon whiskey in warm water seems to cure colds.....or you don't care you have one...not sure, but I will continue my experiments.

                                                                                                                                                                                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                                                                                                                                                                                        A Hot Toddy? Really? Do tell.

                                                                                                                                                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                                                                                                                                                          I can't abide hot booze. No way, no how.

                                                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                                                            Not even a hot buttered rum or Irish coffee?

                                                                                                                                                                                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                                                              Not even that. Despite Germans' love for hot mulled wine, I cannot have more than a few sips before I can'T stand it anymore.

                                                                                                                                                                                                                                                                                                                                              Also had a bad Irish coffee experience.....

                                                                                                                                                                                                                                                                                                                                              Now reading Gio's post, I might give that a shot. But even that I could likely only have one of.

                                                                                                                                                                                                                                                                                                                                              I like my booze chilled, what can I say :-)

                                                                                                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                                                                                                              At Georgetown fraternity parties the hot Irish drink, Scáiltín, would be served, although it was called Milk Punch. Equal parts hot whiskey and milk. Sometimes flavored with melted butter, sugar, honey, cinnamon, and cloves. I actually quite liked it.

                                                                                                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                                                                                                Oh man, that sounds amazing. I'll have to give that a shot. Thanks for the idea.

                                                                                                                                                                                                                                                                                                                                      2. Chicken & corn tamales I brought back frozen in my suitcase last month from Phoenix; my daughter's friend made them and they are so good. Pico spooned over the top. Side of mixed lettuces, cukes, avocado and crumbled queso fresco with simple vinaigrette. The fiancé is not into Mexican food; I fried him up some chicken wings and made some butterbeans as per his request.

                                                                                                                                                                                                                                                                                                                                        1. Tonight's my Friday, so I'm making it easy on myself and relaxing with some homemade fresh merguez pulled form the freezer, formed into patties and fried up, tucked into pitas with red onion, cucumber, tomato and a yogurt tahini sauce. Blackberry ice cream for dessert, and probably some coffee. We're staying up late to watch the women's curling live -- Canada vs. UK. If I have it in me, I may pull an all-nighter to see the Canada vs. US women's hockey (that one doesn't start until 2:30am).

                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                            Realised I was calculating the time difference in the wrong direction, and I'll be staying up much later than I thought. So coffee it is, and some popcorn might be in order as well (if I still have some hidden in the cupboard).

                                                                                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                              Yes! Popcorn tastes infinitely better at 2 AM. Have fun!

                                                                                                                                                                                                                                                                                                                                          2. Looooong day at the client was followed by a solo dinner at my usual haunt: the wine bar/restaurant next to my hotel in quaint, small-town Jersey.

                                                                                                                                                                                                                                                                                                                                            Was feeling peckish only, so started with a soprassata flatbread, then decided to get a dungeness crab maki (they have a sushi chef come in on Tuesday nights, which always struck me as odd) and then finished with a slice of chocolate cake with vanilla ice cream. Illumination Sauv Blanc to wash it all down. Super weird combination of food, but it was what suited my fancy.

                                                                                                                                                                                                                                                                                                                                            The food was all fine (the flatbread is always excellent), but the best part of dinner was the setting. A very comfy wing chair next to the fireplace. Food and drinks served on tarnished silver tea tray. 70-year server that knows me by name and treats me very well, but knows to mostly leave me alone with my book.

                                                                                                                                                                                                                                                                                                                                            Hoping to get out of dodge before the next snow storm stomps into the region tomorrow night. Fingers crossed!

                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                                                                                            1. re: TorontoJo

                                                                                                                                                                                                                                                                                                                                              How lovely! The fireplace, the chair, the tray, the book.

                                                                                                                                                                                                                                                                                                                                              I love a good flatbread. And I also love those mish-mash meals at restaurants where you just order random stuff that totally hits the spot.

                                                                                                                                                                                                                                                                                                                                              Hope you are able to avoid the big storm. Have a safe trip.

                                                                                                                                                                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                Thank you! If I report tomorrow's dinner from a restaurant, you'll know that I got stranded in Philly. :o)

                                                                                                                                                                                                                                                                                                                                              2. re: TorontoJo

                                                                                                                                                                                                                                                                                                                                                That looks so inviting.
                                                                                                                                                                                                                                                                                                                                                It's nice to eat out alone sometimes and get to choose exactly what you want. Travel safe.

                                                                                                                                                                                                                                                                                                                                              3. I had to go to brooklyn this afternoon so i picked up a few bagels at The Bagel Hole. Took the easy way out for dinner and had a mug of my super tomatoey lentil soup with a half bagel- toasted pumpernickle with a thick schmear of avocado, sea salt, arugala, and some salsa fresca on top (made with cherry tomatoes, heavy on the cilantro).
                                                                                                                                                                                                                                                                                                                                                Small glass of reisling. The second one will be dessert :)

                                                                                                                                                                                                                                                                                                                                                1. I was a bit weird in my style tonight. I made an Ottolenghi dish of spiced rice, lentil and Vermicelli (very warm spices of cinnamon and nutmeg). I fillet a pork loin and pounded flat, coated it with shio koji (instead of salt) lots of pepper, ras al hanout and crushed pork skins, then pan fried in leaf lard in a cast iron skillet until crispy and just pink in the middle. I thinned my hummus with buttermilk and garlic dressing for a simple lettuce and tomato salad.

                                                                                                                                                                                                                                                                                                                                                  Really nice flavors, very Middle East, but not specific.

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                                                                                                                                                                                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                                                                                                                                                                                    Oh, very specific to Egypt. I believe what you made was Koshery, a ubiquitous belly filler that you find everywhere in Egypt.

                                                                                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                      Ah, I was just yesterday trying to remember what that dish was called.

                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                        Yeah, they love that pork filet in Cairo

                                                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                          Yes! I stuck to the recipe for the rice dish....made up the rest. I really liked the koshery and ate it plain, not topped with a tomato sauce.

                                                                                                                                                                                                                                                                                                                                                      2. had plans out with a GF, but she was sick, so the BF scrambled to make us dinner - pan-grilled bockwurst, warm potato salad, a salad with the BF's blue cheese dressing and some kalamatas. a standard but it had been awhile. all went down yummily. although i only ate one sausage.

                                                                                                                                                                                                                                                                                                                                                        not sure if the GF will be able to make it tomorrow, so not sure WFD at this point....

                                                                                                                                                                                                                                                                                                                                                         
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                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                          WwasFD: Greek snausages with lamb, pork and feta (SO was late home so they were a bit dry, mutter, mutter) and a really successful side of whole grain couscous (who knew) combined with more feta, chopped spinach, sauteed zucchini dice and shallots. So tasty and easy, and I just kinda tossed it together with bits from the fridge and my tiny brain. Woohoo!

                                                                                                                                                                                                                                                                                                                                                          Up late watching the women's downhill (go Slovenia -- a-Maze-ing!) and just saw an horrific crash. Hope Coletti is okay.

                                                                                                                                                                                                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                                                                                                                                                                                                            That couscous sounds great.

                                                                                                                                                                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                              I was surprised how good it was. Next time I'll use chicken stock instead of water, and add even more green stuff.

                                                                                                                                                                                                                                                                                                                                                              1. re: grayelf

                                                                                                                                                                                                                                                                                                                                                                Yes. I was thinking of making something similar tonight, I have a shallot and zucchini that need using. Was going to boil in chicken stock or bouillon. No feta here, but I will find a replacement :)

                                                                                                                                                                                                                                                                                                                                                        2. QUESTIONS for Kefir users among us:
                                                                                                                                                                                                                                                                                                                                                          Other than drinking it I'd like to use it as a marinade and for other applications.
                                                                                                                                                                                                                                                                                                                                                          For a marinade are there preferred seasonings?
                                                                                                                                                                                                                                                                                                                                                          Marinate meat covered in fridge?
                                                                                                                                                                                                                                                                                                                                                          How long?
                                                                                                                                                                                                                                                                                                                                                          What else can use I Kefir for?

                                                                                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                                                                                                                                                            I'm pretty new to the kefir game but did have success marinating pork loin chops in kefir last weekend. I marinated in the fridge for a couple of hours and added Dijon mustard, dried sage and basil, a dash of smoked paprika, and S&P. I think wherever you might use buttermilk as a marinade, think about kefir.

                                                                                                                                                                                                                                                                                                                                                            1. re: tcamp

                                                                                                                                                                                                                                                                                                                                                              Thanks Tcamp! I was thinking about the buttermilk/kefir alternative.