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What's for Dinner #277 - the Sun Will Come Out...Eventually Edition [through February 24, 2014]

LindaWhit Feb 20, 2014 01:43 PM

I feel like a Mogwai sometimes, saying "Bright light! Bright light!" when we DO have sun in New England. While I don't envy California's drought, I *do* envy their sunshine!

Maybe if I start "cooking like Spring", it'll show up. What do you think? :-)

So tell us - what bright and sunny meals are on your tables?

  1. mariacarmen Feb 20, 2014 02:13 PM

    Big fat short ribs finally went into the crockpot last night - after being dredged in seasoned flour and seared. sautéed a sliver of carrot we had left, diced onion, and crushed garlic cloves. Set aside the meat, and added about 3/4 cup of ruby port to the veggies, and reduced. Into the crockpot, along with enough chicken broth to cover, a hefty sprig of rosemary, and chopped fresh oregano and parsley. it cooked for about 3 hours, and the night-owl BF put it in the fridge when it cooled. I defatted a bit this a.m. I will serve it with a blood orange gremolata over my sister's homemade noodles, buttered, with a little more finely minced rosemary, and some steamed asparagus.

    this is the plan, anyway, (the Oldster continues to challenge all plans!)

    6 Replies
    1. re: mariacarmen
      steve h. Feb 20, 2014 02:25 PM


      1. re: mariacarmen
        Frizzle Feb 20, 2014 03:40 PM

        Sounds great. I hope the Oldster is on the mend after his fall.

        1. re: mariacarmen
          ChristinaMason Feb 20, 2014 03:49 PM

          made my mouth water. yum!

          1. re: mariacarmen
            LindaWhit Feb 20, 2014 04:33 PM

            Oh MAN that sounds great, mc!

            1. re: mariacarmen
              sedimental Feb 20, 2014 07:28 PM

              ...Blood orange gremolata.....oooohhhh ...

              1. re: mariacarmen
                GretchenS Feb 21, 2014 08:27 AM

                wow, that sounds fabulous, mc, hope that particular plan was not challenged! best to the Oldster...

              2. steve h. Feb 20, 2014 02:23 PM

                Fog is in the forecast here on the Sou'west Shore. Temps will be well above freezing, hence the ground-level soupy stuff. I'm happy with this.

                Supper will be Fettuccine Alfredo. Lots of cream, lots of grated cheese. It's a belly buster. I'm thinking some crumbled bacon would add that certain something to the mix but Deb has the helm. House red to wash things down. Maybe some Olympics on the plasma.

                9 Replies
                1. re: steve h.
                  steve h. Feb 20, 2014 05:28 PM

                  Deb was classy and faithfully reproduced the traditional Marcella Hazan recipe. It was good. I bumped up my plate with some bacon that I rendered and crunched up. House red washed it all down. It was a heart attack in a bowl. I liked it.

                  1. re: steve h.
                    ChristinaMason Feb 20, 2014 05:53 PM

                    Looks great.

                    1. re: ChristinaMason
                      steve h. Feb 20, 2014 06:21 PM

                      Thank you. The sauce calls for a lot of cheese (Parmigiana Reggiano), cream and butter. The bacon was just me channeling my inner Homer Simpson. Deb's plate was traditional.

                      1. re: steve h.
                        ChristinaMason Feb 21, 2014 05:04 AM

                        Very nice. I also like it made with Pecorino Romano or a blend of the two. But it's pretty hard to go wrong with butter and cheese. Those are nice looking noodles; homemade?

                        1. re: ChristinaMason
                          steve h. Feb 21, 2014 10:17 AM

                          No, the tagliatelle was made by Seggiano in the Val d'Orcia in Tuscany. They use a bronze form to draw the pasta. It's very good.

                        2. re: steve h.
                          linguafood Feb 21, 2014 09:19 AM

                          I always thought Alfredo was just butter and parm (or pecorino), no cream.

                          But cream makes everything better. Ok, maybe not carbonara :-)

                          1. re: linguafood
                            ChrisOfStumptown Feb 21, 2014 12:58 PM

                            I know it is not authentic Italian, but I've also been known to make it with cream. It's pretty good. But I'd worry about the bacon. I don't want the authenticity police knocking at the door.

                            1. re: ChrisOfStumptown
                              linguafood Feb 21, 2014 01:01 PM

                              Pfff. I never open the door for the fuzz. I'm not *that* crazy.

                              1. re: linguafood
                                steve h. Feb 21, 2014 01:09 PM

                                "...but if you got a warrant I guess you're gonna come in."


                  2. fldhkybnva Feb 20, 2014 03:10 PM

                    Gigantic bowl of seafood for one - Happy Birthday to me! Dinner was fantastic - mussels, lobster, squid, and shrimp in a spicy saffron marinara sauce all served up in one of my late grandmother's favorite bowls. It's my first birthday without her, but she was here in her own special way. The candles are waiting (I might be alone, but you always have to have candles on your birthday) are waiting and depending on my hunger will top either the free giant piece of carrot cake I randomly scored at Whole Foods or a big bowl of yogurt of berries.

                    Little Take was not a fan of the transient housemate.

                    26 Replies
                    1. re: fldhkybnva
                      steve h. Feb 20, 2014 03:12 PM

                      That's a really good-looking plate.

                      Happy Birthday!

                      1. re: steve h.
                        fldhkybnva Feb 20, 2014 03:17 PM

                        Thanks, it's been way too long since I've cooked lobster. I will need to remedy that this year.

                      2. re: fldhkybnva
                        linguafood Feb 20, 2014 03:23 PM

                        Happy, happy, fld! Perfect meal, great sounding celebration.

                        I'll toast to your health tonight (maybe there will be a little bit of seafood, too....)!

                        1. re: fldhkybnva
                          Frizzle Feb 20, 2014 03:40 PM

                          Happy birthday! Drooling at the seafood feast.

                          1. re: fldhkybnva
                            ChristinaMason Feb 20, 2014 03:47 PM

                            happy happy!

                            1. re: fldhkybnva
                              suzigirl Feb 20, 2014 03:54 PM

                              Happy birthday. That meal looks to die for. Hope you and Take had a great day.

                              1. re: fldhkybnva
                                LindaWhit Feb 20, 2014 04:36 PM

                                GREAT birthday meal, fieldhawk! Enjoy and happy birthday! And I love Take's markings. :-)

                                1. re: fldhkybnva
                                  juliejulez Feb 20, 2014 04:43 PM

                                  Happy Birthday! Go for the cake, don't be silly.

                                  1. re: fldhkybnva
                                    meatn3 Feb 20, 2014 04:43 PM

                                    What a gorgeous birthday meal! Best wishes to you.

                                    1. re: fldhkybnva
                                      weezieduzzit Feb 20, 2014 04:48 PM

                                      Happy birthday! I hope you and your handsome fuzzy dinner companion have a great night!

                                      1. re: fldhkybnva
                                        Gio Feb 20, 2014 05:20 PM

                                        Happy Happy Birthday, Fldhky. Your dinner sounds Delicious.
                                        Many happy returns of the day.

                                        1. re: fldhkybnva
                                          biondanonima Feb 20, 2014 05:46 PM

                                          Gorgeous meal! Happy birthday to you indeed!

                                          1. re: fldhkybnva
                                            TorontoJo Feb 20, 2014 06:05 PM

                                            Aww, happy birthday! And yes, one must always have candles on one's birthday!

                                            1. re: fldhkybnva
                                              gourmanda Feb 20, 2014 06:27 PM

                                              Happy birthday! And cheers to grandma's memory!

                                              1. re: fldhkybnva
                                                Jerseygirl111 Feb 20, 2014 07:32 PM

                                                Happy Birthday! Looks fantastic.

                                                1. re: fldhkybnva
                                                  Cherylptw Feb 20, 2014 07:51 PM

                                                  Happy Birthday To You!

                                                  1. re: fldhkybnva
                                                    MamasCooking Feb 20, 2014 09:57 PM

                                                    Happy Birthday and Take's fur is just stunning. His markings are unique!

                                                    1. re: MamasCooking
                                                      meatn3 Feb 20, 2014 10:11 PM

                                                      Yes - we need more kitty cooking photo's!

                                                    2. re: fldhkybnva
                                                      nothingswrong Feb 20, 2014 10:09 PM

                                                      Happy bday!!!!

                                                      1. re: fldhkybnva
                                                        fldhkybnva Feb 21, 2014 04:10 AM

                                                        The yogurt won! Fine by me, one bite of the cake I remembered that I don't really cake :) There was a giant bowl of Cajun popcorn insteas. My dad reminded me to be sure to save the candles for my 82nd.

                                                        1. re: fldhkybnva
                                                          meatn3 Feb 21, 2014 11:19 AM

                                                          I like your Dad's humor!
                                                          Hope you had a perfect day.

                                                          1. re: meatn3
                                                            fldhkybnva Feb 21, 2014 11:23 AM

                                                            Thanks. I won't tell him, he thinks he's hilarious....I'd hate to encourage :)

                                                            1. re: meatn3
                                                              nothingswrong Feb 21, 2014 12:46 PM

                                                              Me too. I do think that's hilarious!

                                                            2. re: fldhkybnva
                                                              gini Feb 22, 2014 08:54 AM

                                                              Happy Birthday!

                                                            3. re: fldhkybnva
                                                              GretchenS Feb 21, 2014 08:30 AM

                                                              Belated Happy Birthday, you certainly celebrated in style!

                                                              1. re: fldhkybnva
                                                                tcamp Feb 21, 2014 08:37 AM

                                                                Happy belated B-day! Good looking meal, bug, and cat.

                                                              2. r
                                                                rjbh20 Feb 20, 2014 03:35 PM

                                                                Last minute dinner out of the icebox for unanticipated dinner company -- chicken & Greek lamb sausage with artichokes & lemon. And the traditional Greek French fry garniture. Worked surprisingly well and kept the vampires away for days.

                                                                1. suzigirl Feb 20, 2014 03:37 PM

                                                                  By request from the man and a good way to use up another couple of tomatoes.... old school tacos. I love tacos but it is a bit of a pain to pack for a work lunch. The man has no idea of that though. it's just a lot of fiddly packaging of pico and side bits to top the tacos. I am making pico de gallo by chopping tomato, jalapeno, green pepper, onion and cilantro and putting some aside before adding lime juice. The part that was set aside will be added to some jasmine rice along with some sofrito to make Spanish style rice. Refried beans with cheddar also along side. The usual suspects for taco toppings of lettuce tomato and cheddar for the taco beef. Stand and stuff shells cuz that's how I roll.

                                                                  2 Replies
                                                                  1. re: suzigirl
                                                                    fldhkybnva Feb 20, 2014 03:45 PM

                                                                    "Stand and stuff shells cuz that's how I roll." I got a good chuckle out of that one, I hope they didn't roll. I remember the first box of "stand and stuff" that mom bought, it was revolutionary.

                                                                    1. re: fldhkybnva
                                                                      suzigirl Feb 20, 2014 04:14 PM

                                                                      I love those little boogers. They seem to break less.

                                                                  2. Berheenia Feb 20, 2014 03:37 PM

                                                                    I LOVE this title- today while we were out the sun melted this gigantic icicle that Mr. Berheenia was tracking hourly- it was gone when we returned from a road trip to Costco.

                                                                    So WFD is a spinach cheese lasagna that was the sample at Costco and I fell in love as I was starving. There will be broccoli and wine. Also picked up a rotisserie chicken which is part of the rational for my membership. Wish the crack desserts and pastries were available for 2 people who should really be on a diet,

                                                                    1. Uncle Bob Feb 20, 2014 03:43 PM

                                                                      Big green salad. Topped with lots of spicy shrimp, and a few fried oysters.

                                                                      1. mrsbuffer Feb 20, 2014 03:45 PM

                                                                        Well, mrbuffer decided he wanted tacos tonight. After browning the beef, went to get the shredded cheddar out of the freezer. No shredded cheddar. After scrounging in the refrigerator, found a small brick of white cheddar from a holiday gift basket. Went to get the salsa. No salsa. Cursed mrbuffer. Found a can of tomatoes with garlic and oregano that I keep for emergencies. Drained that, added flaked red pepper, tabasco, cumin, some cilantro from a tube I keep for guacamole, garlic and the cheese. Actually tasted better than just using salsa.

                                                                        1 Reply
                                                                        1. re: mrsbuffer
                                                                          LindaWhit Feb 20, 2014 05:14 PM

                                                                          Nice juryrigging to save the dinner, mrsbuffer!

                                                                        2. BananaBirkLarsen Feb 20, 2014 03:52 PM

                                                                          So it's green curry after all. Chicken pieces are getting a quick brine right now and will be simmered, along with some kale, into coconut milk with my homemade green curry paste (courtesy of last year's bumper crop of thai bird chiles), extra ginger, fish sauce and a healthy hit of lime. Served over basmati. I might try to find something for dessert, but I'm anticipating an early night tonight, and probably won't bother. We got up early to watch the women's curling and hockey finals and plan on getting up for the men's curling final tomorrow, so sleep seems more important that dessert at the moment.

                                                                          Tomorrow will be an extra-spicy all-white-meat version of halal cart chicken.

                                                                          1. meatn3 Feb 20, 2014 05:01 PM

                                                                            We have finally had some warmer sunny days and the mud is minimal. I took the opportunity to begin trimming back the vines and bramble at the back of my property. Each winter I try to work on it during the brief hiatus from copperheads and ticks. Made some progress but boy am I out of shape!

                                                                            So the past nights WFD has been what ever is easiest. My favorite pizza place just began delivering to my area so I am a very happy camper! So pizza and salad for Tuesday night. The rest of the huge salad with some very nice lemon sardines on Wednesday.

                                                                            No idea about tonight. I wore my self out lugging the shitake log around. I've hung it under the deck where it looks like a demented lumberjacks long forgotten punching bag. That sucker is *heavy*! So naturally I had a beer to cool down. Which left me not particularly hungry...

                                                                            As I read all of the creative delicious dinners the rest of you are making that will change. Suddenly I'll be starving. So if you notice a faint flickering light around midnight - that will be me standing in front of the open fridge!

                                                                            1 Reply
                                                                            1. re: meatn3
                                                                              gini Feb 22, 2014 09:00 AM

                                                                              You are so lucky that you can tromp through your backyard to start gardening! Mine is still covered in a foot of snow. Pizza and a beer sound great!

                                                                            2. MamasCooking Feb 20, 2014 05:13 PM

                                                                              If anyone can give me suggestions on how to clarify butter it would be nice. I did one cube using a microwave recipe. Was I supposed to put it in the fridge:( Because it solidified when it was left on the counter? I seriously do not know on some of this stuff. I need it to make the Pommes Anna that I bought tons of taters for (another new recipe!). Anywho this evening will be ground sirloin for cheeseburgers on toasted potato buns with plenty of sliced onions for me and tons of dill spears on the side
                                                                              ( not my usual Morningstar veg burger) and steak fries. Living it up again here:)

                                                                              6 Replies
                                                                              1. re: MamasCooking
                                                                                rjbh20 Feb 20, 2014 05:17 PM

                                                                                Re: clarified butter, just melt a pound (unsalted) in a saucepan, skim the surface proteins, then decant into a container without disturbing the milky part on the bottom. Refrigerate covered, lasts a long time;

                                                                                NB; I cheat and buy 5 lb buckets at Restaurant Depot.

                                                                                1. re: rjbh20
                                                                                  MamasCooking Feb 20, 2014 05:39 PM

                                                                                  Thanks rjbh20... so refrigerate is the part of the *memo* I missed:)

                                                                                  1. re: MamasCooking
                                                                                    rjbh20 Feb 21, 2014 09:02 AM

                                                                                    If you want to be precise about it, after you decant the butterfat, bring it (in a clean pot) to about 220F, which will boil off any emulsified water and should give you clear butterfat. Don't get it too hot.

                                                                                  2. re: rjbh20
                                                                                    sedimental Feb 20, 2014 07:24 PM

                                                                                    Nice tip!
                                                                                    Where do you keep the 5 lb buckets? In the fridge?

                                                                                    1. re: sedimental
                                                                                      rjbh20 Feb 21, 2014 08:48 AM

                                                                                      Yep -- fridge #2 along with the gallon jar of jalepenos & case of frisee.

                                                                                  3. re: MamasCooking
                                                                                    Gio Feb 20, 2014 05:22 PM

                                                                                    Hope this helps:


                                                                                  4. Fowler Feb 20, 2014 05:33 PM

                                                                                    We had an unusually early Thursday dinner because I have to appear in criminal court first thing in the morning.

                                                                                    Dinner was simple...Grilled Grouper topped with a black bean, roasted garlic, red onion. and aleppo pepper combination all served on some wild rice.

                                                                                    7 Replies
                                                                                    1. re: Fowler
                                                                                      sedimental Feb 20, 2014 07:23 PM

                                                                                      Well, don't miss court...you don't need an FTA...they might revoke your bail and stick you with that felony! Lol.

                                                                                      I haven't had grouper in years. I forget about it! Really like it too. Versatile.

                                                                                      1. re: sedimental
                                                                                        Fowler Feb 21, 2014 10:50 AM

                                                                                        Grouper is one of my favorites but I live in the Great Lakes region and we rarely see it up here and when we do it is quite expensive. And you are right about it being versatile. Baked, pan fried, grilled, battered and deep fried, blackened...whichever way I have made it is always good.

                                                                                        Not to worry, I did not miss court and appreciate your advice.:-) I was not at the defendant's table (this time) but was testifying against a contractor that stole a box of 3 generations of family jewelry from my home during a project. They were so arrogant as to try and sell the items on the internet so all I had to do was take screen prints from their posts and the pictures I had taken for insurance purposes to prove they stole the jewelry.

                                                                                        1. re: Fowler
                                                                                          tcamp Feb 21, 2014 11:14 AM

                                                                                          Once you prevail in court, you can nominate the perps for this:


                                                                                          1. re: Fowler
                                                                                            nothingswrong Feb 21, 2014 01:01 PM

                                                                                            Wow, that is brazen. And awful. I certainly hope you won, and that you were able to recover the family jewels.

                                                                                            1. re: nothingswrong
                                                                                              Fowler Feb 21, 2014 03:33 PM

                                                                                              Thanks. The judge found them guilty of felony theft but still have to wait for the sentencing and also try to reclaim the jewelry. Where they are going there will certainly not be any chowhound worthy food.

                                                                                              1. re: Fowler
                                                                                                Gio Feb 21, 2014 03:34 PM


                                                                                                1. re: Fowler
                                                                                                  suzigirl Feb 21, 2014 03:41 PM

                                                                                                  I hope they get more than just probation. That takes some nerve.

                                                                                        2. ChristinaMason Feb 20, 2014 05:53 PM

                                                                                          We had a beautiful, sunny morning in DC today, which is all too rare. DH and I went shopping for a dinner party we're hosting tomorrow, so dinner was something quick but hearty. And I finally got to itch that steak craving:

                                                                                          Seared flat iron steak, sliced on the bias
                                                                                          Steamed asparagus with butter-toasted pepitas, pumpkin seed oil, and Aleppo chili (I'd leave the latter out next time, because the smokiness was just distracting.)
                                                                                          "Fried rice," which was just a little leftover rice stir-fried in the steak drippings, with a drizzle of soy sauce and pinch of thyme.

                                                                                          Good eats. My man is making Lions' Tales for dessert.

                                                                                          6 Replies
                                                                                          1. re: ChristinaMason
                                                                                            sedimental Feb 20, 2014 07:20 PM

                                                                                            Flat irons are my " go to" for a great, hearty dinner. So inexpensive!

                                                                                            Love 'em! Sliced thin, medium rare. Good stuff!

                                                                                            1. re: ChristinaMason
                                                                                              southie Feb 21, 2014 02:47 AM

                                                                                              I just bought one at WF yesterday on sale. Any good marinades or suggestions? Thanks!

                                                                                              1. re: southie
                                                                                                ChristinaMason Feb 21, 2014 05:12 AM

                                                                                                This one was just super-quick: tenderize a little with a fork and season with salt, pepper, and Montreal Steak seasoning. Depends what flavor profile you're looking for, though. It would also be good with a Tex-Mex rub (chili powder, maybe a little sugar, etc.). Slice thin and serve with a homemade chimichurri sauce. I've also seen some rubs with coffee.

                                                                                                I used to work in a restaurant that turned flat iron into milanesa---pound thin, season, dredge in seasoned flour, egg, and bread crumbs and shallow or deep fry until golden and very crispy on both sides. That was good.

                                                                                                1. re: ChristinaMason
                                                                                                  jjjrfoodie Feb 21, 2014 06:41 AM

                                                                                                  "This one was just super-quick: tenderize a little with a fork and season with salt, pepper, and Montreal Steak seasoning."

                                                                                                  Ditto here for my flat iron cuts.

                                                                                                  When I want to spice things up I sprinkle a touch of Slap Ya Mama on it as well which is longt on cayenne.

                                                                                                  When I really really want to spice things up I make Emeril's Piri-Piri pepper sauce a few days ahead and use that as I would a chimmichurri. I usually keep the Piri Piri around in the fridge most months anyway.

                                                                                                  That Piri Piri is all chilis in olive oil, so it will rock you hard.

                                                                                                  Damn, I may haved to break out the baby gas grill and do a flat iron Sat.


                                                                                                  1. re: ChristinaMason
                                                                                                    southie Feb 22, 2014 05:04 AM

                                                                                                    Thanks! That will be the menu for tonight!

                                                                                                  2. re: southie
                                                                                                    fldhkybnva Feb 21, 2014 06:14 AM

                                                                                                    Salt and pepper, sear and eat. It's a super flavorful, tender cut, doesn't need much else in my book.

                                                                                                2. biondanonima Feb 20, 2014 05:54 PM

                                                                                                  Seared flank steak on a bed of VERY garlicky, VERY buttery sauteed mushrooms and spinach for me - DH has a rehearsal tonight so he'll have to fend for himself (lest you think me selfish, he gets the leftovers, sans spinach, for lunch tomorrow :) ). A dram of Glenmorangie Lasanta for dessert.

                                                                                                  Now, to play with my new Sansaire sous vide machine! I picked up a couple of double thick pork chops and some slices of beef shin at the market tonight. It looks as though pork shouldn't cook too long, so that will have to wait for the weekend, but I may try the beef shin overnight. Yay kitchen toys!

                                                                                                  1. weezieduzzit Feb 20, 2014 05:58 PM

                                                                                                    I'm adapting herby's Thai tuna salad recipe into fish cakes tonight. The recipe as written is:
                                                                                                    THAI TUNA SALAD
                                                                                                    1 can tuna in water, drained and flaked
                                                                                                    1 celery stalk, thinly sliced on diagonal
                                                                                                    1 medium onion, thinly sliced leng-wise
                                                                                                    3-4 Thai chilies, finely chopped
                                                                                                    3T fish sauce
                                                                                                    4T lime juice
                                                                                                    3-5 lime leaves, rolled like cigar and finely sliced
                                                                                                    2-3 stalks of mint, leave picked off, rolled and finely sliced
                                                                                                    Mix all ingredients together well, taste and adjust seasonings if necessary. Serve on a bed of lettuce (or in lettuce cups) decorated with slices of tomato and cucumber.

                                                                                                    I'm using well drained oil packed tuna and I'm cutting down on the liquids and adding an egg. I'll make a sauce of the remaining amounts of the liquids to add to the top if necessary. I'm also adding lime zest to compensate for cutting the juice amount.

                                                                                                    I'm still up in the air on frying vs. baking. I've found that if I put the sheet pan with foil in the oven for a while to get it nice and hot that I can get a nice texture on the surface of fish cakes and they're less fussy that trying to flip them in a skillet since I don't use any fillers like bread crumbs.

                                                                                                    I needed to pull a small red cabbage from the garden anyhow (crowding,) so I also pulled a napa cabbage and picked more snow peas and turned all into a slaw with the addition of some grated carrots, finely sliced green onions and a tarted up tamari ginger dressing that started with the small amount of San-J bottled dressing left in the fridge.

                                                                                                    3 Replies
                                                                                                    1. re: weezieduzzit
                                                                                                      weezieduzzit Feb 20, 2014 07:16 PM

                                                                                                      It was very good!

                                                                                                      1. re: weezieduzzit
                                                                                                        GretchenS Feb 21, 2014 10:59 AM

                                                                                                        Fabulous weezie, see I know you would continue to dine very well indeed "living off the land" :)

                                                                                                      2. re: weezieduzzit
                                                                                                        Aromatherapy Feb 22, 2014 07:35 AM

                                                                                                        That salad looks good, I will remember it. I made something sort of similar: cubed roasted butternut squash, slivered red bell pepper, stir-fried shrimp, with lots of mint, bird chili, roasted peanuts in a lime-fish sauce-sugar dressing. Quite good.

                                                                                                      3. TorontoJo Feb 20, 2014 06:13 PM

                                                                                                        Dinner tonight was solo at one of the two "fine dining" restaurants in the super cute little town on the border of Jersey and Philly that I stay in when I'm seeing my clients. I guess my expectations should have been lower, but I was pretty let down, particularly with the service. This is probably the only time in memory that I've felt neglected as a solo diner. Brought butter, but no bread, forgot my ice bucket for the wine, didn't refill my wine (it's BYOB), didn't ask if I wanted coffee or tea after dinner, etc. There were short staffed, so I will try and chalk it up to that.

                                                                                                        Dinner was a prix fixe menu. Started with a spinach and ricotta ravioli in a sage brown butter. Nice, nothing unusual. Main was a tilefish in a seafood broth with leek risotto. Fish was slightly overcooked, leek risotto was tasty but was not made with arborio rice, seafood broth was quite delicious. Dessert was bananas foster over brioche french toast in a massive pool of caramel sauce. Tasty enough, but some of the bananas were cold and the french toast had the hallmark texture of having been microwaved.

                                                                                                        The best part of dinner was the bottle of Conundrum white that I picked up across the street. Drank half, will give the other half to one of my clients since I'm going home tomorrow (yay!).

                                                                                                        3 Replies
                                                                                                        1. re: TorontoJo
                                                                                                          JTPhilly Feb 20, 2014 06:18 PM

                                                                                                          Curious to know which town/place, I have my guesses - there I hope you made it to Moore Brothers for your Wine, S. Jersey's biggest hidden gem!

                                                                                                          1. re: JTPhilly
                                                                                                            TorontoJo Feb 20, 2014 06:21 PM

                                                                                                            Lambertville. It's about a 20 minute drive from my client's office in Pennington, but staying in Ewing/Pennington is like staying in Purgatory, so I don't mind the very pretty drive at the beginning and end of the day. :0)

                                                                                                            1. re: TorontoJo
                                                                                                              JTPhilly Feb 20, 2014 06:28 PM

                                                                                                              Cute town, a friend/chef used to own a restaurant there years ago, if you make it further south or are up for a bit of a drive and some jug-handles Moore Brother's wine http://moorebrothers.com/ is a really unique little wine store in Pennsauken specializing in small european vinters and Collingswood next door has a BYOB restaurant row. Much of S. Jersey is like Purgatory - I worked there for 5 years happy to be back in Philly but I still cross the bridge for wine buying.

                                                                                                        2. r
                                                                                                          rjbh20 Feb 20, 2014 06:20 PM

                                                                                                          Pork cutlet Marsala with duck fat roasted potatoes & broccoli aglio e olio.

                                                                                                          1. j
                                                                                                            JTPhilly Feb 20, 2014 06:20 PM

                                                                                                            Working on Bolognese from my New (to Me) James Beard. Dinner though is some leftover filetto di pomodoro and a few little beef patties from the Philly Cow Share beef that was extra from the recipe

                                                                                                            2 Replies
                                                                                                            1. re: JTPhilly
                                                                                                              JTPhilly Feb 21, 2014 06:25 AM

                                                                                                              oops it was Hazan not Beard I had both open but found the recipe in Hazan

                                                                                                              Will be for dinner tonight looks good.

                                                                                                              1. re: JTPhilly
                                                                                                                TorontoJo Feb 21, 2014 08:46 AM

                                                                                                                Hazan's bolognese sauce is wonderful -- enjoy it!

                                                                                                            2. s
                                                                                                              sedimental Feb 20, 2014 07:16 PM

                                                                                                              My last few dinners were very heavy, so tonight was a light Asian style soup: clear yellow chicken broth, sweet potato chunks, scallions, ground chicken -and broccoli ginger filling on the quick paper thin Goya won tons floating on the top. I was very taken with the colors. Yellow stock, orange cubes and green translucent won tons. Just really pretty and light.

                                                                                                              Served it with a rose wine I bought on a trip to the Columbia valley months ago. I should have taken a photo with all the colors. Sometimes I am struck with how beautiful food can be. Geeky, I know :)

                                                                                                              1 Reply
                                                                                                              1. re: sedimental
                                                                                                                GretchenS Feb 21, 2014 11:17 AM

                                                                                                                sounds great, sorry there isn't a picture! i suspect most if not all of us on this thread are geeky the same way...

                                                                                                              2. MidwesternerTT Feb 20, 2014 07:40 PM

                                                                                                                Definitely still winter here. Chili & cornbread was WFD tonight, and while the chili simmered all afternoon I also prepped Cherry Chicken Pasta Salad for tomorrow. I most often just get a small amount of this from the grocery deli, but had all ingredients on-hand and it's snowing (expecting 6-10 inches by Friday AM). Recipe from our great grocery store is at this link


                                                                                                                In the cooking like Spring category, I researched recipes for the tie-dyed cheesecake mentioned over on the 60's party discussion thread. One of those with a graham crust (or maybe strawberry cake crust) is on my radar screen for springtime baking.

                                                                                                                2 Replies
                                                                                                                1. re: MidwesternerTT
                                                                                                                  meatn3 Feb 20, 2014 07:57 PM

                                                                                                                  Do post a photo when you make it. I was so tickled by the photo I found and it seemed to be perfect for the "60's party!

                                                                                                                  1. re: MidwesternerTT
                                                                                                                    MidwesternerTT Feb 22, 2014 06:21 PM

                                                                                                                    The Cherry Chicken Pasta Salad turned out PINK - which I guess is spring-like. I'm not sure if my dried cherries were more moist than usual. And they did get stirred into the pasta before it was fully chilled. Or perhaps stirring in the toasted walnuts the day before serving was the culprit (recipe has you stir those in just before serving). In any case, my version was tasty but looks not-at-all like the dish I get from the store's deli case.

                                                                                                                  2. Cherylptw Feb 20, 2014 08:01 PM

                                                                                                                    Last night's dinner was pan seared & oven finished prime rib. Tonight, I grilled some venison ribs (partially braised last night); these were slathered with a slightly spicy bbq sauce. Sides were scallion & garlic quinoa and some buttered corn. We have four layer chocolate cake from fiancé's mother. I had one piece. I love it but I'm challenging myself not to eat another piece...I have to cut back...help me...

                                                                                                                    1 Reply
                                                                                                                    1. re: Cherylptw
                                                                                                                      Berheenia Feb 21, 2014 03:36 AM

                                                                                                                      I'll help! Save me a piece!

                                                                                                                    2. eight_inch_pestle Feb 20, 2014 11:56 PM

                                                                                                                      Didn't need all the pork I bought for chili and somehow had a few ounces of fresh mint in the fridge, so winged some SE Asian meatballs tonight. Fish sauce, coriander, grated ginger and garlic, shallot, cinnamon, loads of mint, and a touch of coconut milk. Sauteed stovetop with a film of homemade lard. Served on stir-fried rice noodles and bok choi in a bit of chicken broth spiked with dried chiles, burned shallot, and star anise. Cilantro, mint leaves, and a small bowl of bird chiles in fish sauce to go with.

                                                                                                                      1. n
                                                                                                                        NancyChin Feb 21, 2014 12:31 AM

                                                                                                                        Dinner involved ordering pizza because I just had a craving for our neighborhood pizza joint.

                                                                                                                        But I did throw together a Vietnamese Iced Coffee Ice Cream tonight!


                                                                                                                        1. Gio Feb 21, 2014 06:54 AM

                                                                                                                          I have absolutely No Idea WFD tonight. There's a bunch of "stuff" in the fridge that should/ought to be used up before shopping day tomorrow. It could be thrown together to create either a casserole or a soup, I suppose. Trouble is, I'm not interested.

                                                                                                                          5 Replies
                                                                                                                          1. re: Gio
                                                                                                                            ChristinaMason Feb 21, 2014 07:11 AM

                                                                                                                            Maybe you can get rid of them in a brunch frittata/quiche, and start anew for dinner?

                                                                                                                            1. re: ChristinaMason
                                                                                                                              Gio Feb 21, 2014 08:21 AM

                                                                                                                              Thank you Christina. That's a really fine idea, except no one is home for lunch. We do like frittatas! I have decided on a Winter minestrone: onion, garlic, carrot, celery, chopped tomatoes, kale, l/o roast chicken, l/o penne Amitriciana, rosemary, thyme, red wine & chicken broth. Garlic bread may or may not make an appearance. Or maybe the roasted pita toasts. I dunno.

                                                                                                                              1. re: Gio
                                                                                                                                Gio Feb 23, 2014 05:27 AM

                                                                                                                                After all the hemming & hawing we didn't have the minestrone after all. The L/O chicken and fresh Napa cabbage became a tasty stir-fry w the additions of garlic/ginger/onion/daikon/leek/onion, soy sauce and a smidgeon of sugar. and the Penne was simply reheated w a bit of chicken stock. Very nice.

                                                                                                                            2. re: Gio
                                                                                                                              tcamp Feb 21, 2014 08:41 AM

                                                                                                                              I feel the same way tonight. I texted DH to let him know that he can do dinner. Pizza or rotisserie chicken from Costo, I'll bet.

                                                                                                                              1. re: tcamp
                                                                                                                                Gio Feb 21, 2014 11:57 AM

                                                                                                                                That's still a possibility, tcamp. I'm really not exactly deliriously happy about yet another soup. Come to think about it I can't remember the last time I had pizza.

                                                                                                                            3. ChristinaMason Feb 21, 2014 06:59 AM

                                                                                                                              We're hosting a beer-focused dinner tonight. Mostly stouts, but there will likely be some sours and strong beers, too.

                                                                                                                              On the menu:

                                                                                                                              -Horseradish-cheddar pub cheese http://www.justapinch.com/recipes/app... w/ "steakhouse-style" dark bread; sliced smoked Polish sausage
                                                                                                                              -Poached eggs over chive mashed potato cakes; baby kale salad w/ LindaWhit's balsamic-maple vinaigrette, grape tomatoes, and pickled onions; sauteed mushrooms; thick-cut bacon or other smoked pork product TBD
                                                                                                                              -Molten dark chocolate cakes with malted whipped cream and blackberries

                                                                                                                              Way, way too much beer, I'm sure.

                                                                                                                              ETA: One of the guests is a vegetarian, which partly explains the weird breakfast-for-dinner idea. Also, we were sorta going for an English brekkie theme.

                                                                                                                              8 Replies
                                                                                                                              1. re: ChristinaMason
                                                                                                                                fldhkybnva Feb 21, 2014 07:19 AM

                                                                                                                                Enjoy! The menu looks great.

                                                                                                                                1. re: ChristinaMason
                                                                                                                                  tcamp Feb 21, 2014 08:43 AM

                                                                                                                                  Question about the pub cheese, which I've never had. Is the recipe calling for raw, grated horseradish or jarred?

                                                                                                                                  I happened to pick up a chunk of horseradish at the market last weekend and would love to turn it into something delicious.

                                                                                                                                  1. re: tcamp
                                                                                                                                    ChristinaMason Feb 22, 2014 07:04 AM

                                                                                                                                    I think it calls for prepared horseradish, tho it doesn't specify. You can always prepare your own: http://www.simplyrecipes.com/recipes/...

                                                                                                                                  2. re: ChristinaMason
                                                                                                                                    linguafood Feb 21, 2014 09:10 AM

                                                                                                                                    Sounds freakin' awesome, CM! I'll be there at 7 :-)

                                                                                                                                    1. re: ChristinaMason
                                                                                                                                      Fowler Feb 21, 2014 10:32 AM

                                                                                                                                      Sounds like the perfect winter dinner party, CM!

                                                                                                                                      1. re: ChristinaMason
                                                                                                                                        ChristinaMason Feb 22, 2014 07:07 AM

                                                                                                                                        Thanks, everyone. It all turned out really well (yay)!

                                                                                                                                        There is a reason those molten chocolate cakes showed up on every menu in the 90s...they're delicious! These were the perfect size (small cupcake) and texture.

                                                                                                                                        Recipe courtesy of my friend Kati:

                                                                                                                                        "Molten Chocolate Cakes

                                                                                                                                        1/2 c. butter
                                                                                                                                        5 oz. dark chocolate (good quality)
                                                                                                                                        Pinch of salt
                                                                                                                                        2 eggs
                                                                                                                                        2 egg yolks
                                                                                                                                        1/4 c. sugar
                                                                                                                                        1 Tbsp. flour

                                                                                                                                        Melt butter and chocolate together in double boiler or microwave (I find micro much easier & more foolproof!). Add salt. In separate bowl, beat eggs, egg yolks, and sugar until light and foamy. Add egg mix to warm chocolate, whisking the whole time. Add flour and stir just to combine.
                                                                                                                                        Pour either in buttered ramekins or 5-6 foil cupcake liners (several together like that will be rigid enough to be a freestanding mold [spritz with baking spray]), making 4-6 cakes depending on size (I made 4 ramekins and one cupcake size the other night). Bake in preheated 450 oven for 7 minutes, until edges just set." [Mine took 10 min.; the center needs to be just set]

                                                                                                                                        1. re: ChristinaMason
                                                                                                                                          Cherylptw Feb 22, 2014 11:35 AM

                                                                                                                                          Thanks for posting this Christina. I'll add it to my list of desserts I use when I want to impress....

                                                                                                                                          1. re: ChristinaMason
                                                                                                                                            TorontoJo Feb 22, 2014 11:41 AM

                                                                                                                                            I agree that they are delicious and get a bit of a bad rap nowadays because they were ubiquitous in the 90s.

                                                                                                                                            FWIW, you can freeze the unbaked cakes in the ramekins and bake them from frozen. They are one of those things that is awfully handy to have in the freezer to whip out for impromptu dinners.

                                                                                                                                        2. k
                                                                                                                                          Kontxesi Feb 21, 2014 10:35 AM

                                                                                                                                          Two options for dinner tonight: pork and asparagus stir-fry with black bean garlic sauce, or chicken, black bean, and sweet potato tacos. It depends on the mood someone's in when he gets off work, and how ripe my avocados are come dinner time....

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Kontxesi
                                                                                                                                            Kontxesi Feb 22, 2014 06:52 AM

                                                                                                                                            Tacos won out. They were just a tad bland, so I'll toy with the recipe next time. My on-the-fly guac left something to be desired, too.... Guess I still need to consult a recipe for that.

                                                                                                                                          2. biondanonima Feb 21, 2014 10:50 AM

                                                                                                                                            Tonight will be my first experiment with sous vide cooking! I plopped a smallish flank steak and two slices of beef shin in the pot last night around 9pm at 135 degrees. The beef shin will need to stay for a couple of days, but supposedly the flank becomes very nice and tender between 8 and 24 hours, so it should be ready for a quick season and sear at dinnertime tonight.

                                                                                                                                            Sides are TBD; I have some gorgeous fennel in the fridge that is very tempting, but I also have some broccoli that looks like it might be on the way out, so I should probably use that first. I also ordered a "side" of a rice and lentil pilaf with roasted leeks for lunch yesterday, and they delivered a 6-cup container FULL, so the leftovers of that will be carb sides for at least the next year or so.

                                                                                                                                            1. linguafood Feb 21, 2014 10:51 AM

                                                                                                                                              Sichuan feast was lovely, as it is every week, and we had a bunch of people come over afterwards for drinks and silliness. I love our friends.

                                                                                                                                              Tonight, it's looking like another cheeborger club night -- we're meeting a couple of friends at the bar where my boys have their regular Friday gig, I'll sing a few, yadda yadda yadda.

                                                                                                                                              After that, we'll likely swing by a local brew pub to which our favorite bartender in town has moved from our favorite cocktail bar. Wah.

                                                                                                                                              I see lots of beer and bar food in our future. Not the worst prospect.

                                                                                                                                              1. LindaWhit Feb 21, 2014 11:10 AM

                                                                                                                                                Lamb. Someone had a lamb burger a few days ago, and I wanted lamb.

                                                                                                                                                So out came about 3/4 lb. of ground lamb from the freezer. I thought meatballs might be good, and I found a recipe that will work, with some tweaking by me based on stuff I have at home - a take on Claudia Roden's Daoud Basha (lamb meatballs with pine nuts in tomato sauce).


                                                                                                                                                I'll halve the entire recipe, and instead of tomato sauce, I'm going to use part of a jar of roasted red pepper & cheese spread from Tasso's that I'll thin out with more roasted red pepper sauce. (And if I taste that and I don't like it, I'll open a can of tomato sauce and augment it with some dried herbs.)

                                                                                                                                                I'm not sure what I'll serve them on - egg noodles? Probably steamed green beans alongside or roasted Brussels sprouts, since those are the green veg I have in my crisper.

                                                                                                                                                It's Friday. Need I even say it? Of course there will be wine!

                                                                                                                                                10 Replies
                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  Fowler Feb 21, 2014 11:19 AM

                                                                                                                                                  Sounds great Linda! Be sure to check the country of origin if you have not tried those specific pine nuts before. Apparently that pine nut mouth syndrome or whatever it is called is becoming more and more of a problem. A friend of mine and her husband had it and it took almost 3 weeks to wear off.

                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                    linguafood Feb 21, 2014 11:21 AM

                                                                                                                                                    Ima hafta have some lamb very, very soon. Maybe while this tropical weather continues.... my man makes a mean shish kebab with big cubes of leg of lamb, marinated for 24-48 hours. So, so good.

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      LindaWhit Feb 21, 2014 03:45 PM

                                                                                                                                                      OK, this dinner will be postponed until tomorrow night. Too time-intensive since I just got home after staying later at work than I expected with an HR issue, and then being slowed way down on the drive home due to an accident on one of my roads I travel.

                                                                                                                                                      So dinner will probably cream cheese-scrambled eggs and an English muffin.

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        Fowler Feb 21, 2014 04:21 PM

                                                                                                                                                        I hope no one lost their job.

                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                          steve h. Feb 21, 2014 04:39 PM

                                                                                                                                                          HR happens.

                                                                                                                                                          It's the weekend.

                                                                                                                                                          1. re: steve h.
                                                                                                                                                            LindaWhit Feb 21, 2014 04:57 PM

                                                                                                                                                            Yeah, HR does happen, steve. Sometimes it happens despite people knowing it shouldn't happen. :-/

                                                                                                                                                            And because of that, despite wine not going with scrambled eggs and English muffin (in my mind), there was wine. And it was good.

                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                              steve h. Feb 21, 2014 05:02 PM


                                                                                                                                                              1. re: steve h.
                                                                                                                                                                LindaWhit Feb 21, 2014 05:06 PM

                                                                                                                                                                You get me.

                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                  steve h. Feb 21, 2014 05:07 PM


                                                                                                                                                              2. re: LindaWhit
                                                                                                                                                                meatn3 Feb 21, 2014 07:03 PM

                                                                                                                                                                This could be a good t-shirt:

                                                                                                                                                                There was wine...and it was good.


                                                                                                                                                        2. fldhkybnva Feb 21, 2014 11:31 AM

                                                                                                                                                          Whole chickens were on sale this morning at Whole Foods so 4 came home with me, 3 wandered into the freezer and 1 plopped comfortably in the fridge. No time for Zuni but it's enjoying a quick air dry and will be roasted Thomas Keller style. Roasted fennel with Parmesan on the side. I've only had fresh fennel a few times and usually sauteed or raw, this will be my fist time roasting so I'm hoping it's as good as I've heard.

                                                                                                                                                          11 Replies
                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                            nothingswrong Feb 21, 2014 01:06 PM

                                                                                                                                                            Please report back. I've also never had roasted fennel but have been wanting to try.

                                                                                                                                                            I see you're enjoying all that new freezer space :)

                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                              fldhkybnva Feb 21, 2014 01:27 PM

                                                                                                                                                              Will do. I'm loving the new freeze.r The chickens actually went in the old freezer. I had abandoned it, it was desperate for some love.

                                                                                                                                                            2. re: fldhkybnva
                                                                                                                                                              weezieduzzit Feb 21, 2014 01:18 PM

                                                                                                                                                              I looooove roasted fennel!

                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                Berheenia Feb 21, 2014 01:56 PM

                                                                                                                                                                It's addictive. Or that is the case at our house.

                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                  biondanonima Feb 21, 2014 05:44 PM

                                                                                                                                                                  Please report back - I hope you love it as much as I do! I have two huge bulbs waiting to be roasted this weekend - I almost did them tonight but I decided to use up the rapidly wilting broccoli first instead.

                                                                                                                                                                  1. re: biondanonima
                                                                                                                                                                    fldhkybnva Feb 22, 2014 08:05 AM

                                                                                                                                                                    Wow, very delicious! It took a little longer than I expected, but I let the bulbs get nice and brown. Do you have a preferred time and temperature?

                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                      biondanonima Feb 22, 2014 08:16 AM

                                                                                                                                                                      I find that fennel takes a while to get nice and soft - I roast most vegetables at 400, but with fennel I usually drop back to 350 and let it go for 45 minutes or so, then crank up the oven to 400 for another 15 mins to get it nice and brown. I also usually add some liquid to the pan at the beginning, so that it sort of steams/braises for a while before getting brown and roasty. I also cut it into large wedges before roasting - did you do your bulbs whole?

                                                                                                                                                                      1. re: biondanonima
                                                                                                                                                                        fldhkybnva Feb 22, 2014 08:43 AM

                                                                                                                                                                        I cut them into sixths. Thanks for the tips. I have another bulb, great price for 2 at TJs.

                                                                                                                                                                  2. re: fldhkybnva
                                                                                                                                                                    ChristinaMason Feb 22, 2014 07:28 AM

                                                                                                                                                                    LOL, we got ONE of those on our visit today, too.

                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                      BananaBirkLarsen Feb 22, 2014 09:33 AM

                                                                                                                                                                      Roasted fennel with chicken is one of my favourite combinations! I usually roast in the pan to soak up the chicken juices as it cooks, but it sounds absolutely delicious with parmesan too.

                                                                                                                                                                      1. re: BananaBirkLarsen
                                                                                                                                                                        fldhkybnva Feb 22, 2014 10:01 AM

                                                                                                                                                                        Ina's idea, not mine :)

                                                                                                                                                                    2. f
                                                                                                                                                                      Frizzle Feb 21, 2014 11:41 AM

                                                                                                                                                                      Last night was a Gio inspired meal. Chicken pieces were marinated in red fermented tofu and five spice for 24 hours. These were cooked on the grill outside. Edamame beans were quickly stir-fried with preserved vegetables, dried chilli and Szechuan pepper.

                                                                                                                                                                      The chicken was seriously moist but it lacked the funky flavour I was hoping for. Gio used white fermented tofu and I want to try that next time. My white fermented tofu is definitely funkier than the red I purchased.

                                                                                                                                                                      The Fuchsia Dunlop edamame bean recipe was amazing. We could have happily sat down to just a bowl of that. It's going to become a staple in the house I think as it uses all pantry/freezer ingredients so it's perfect for nights when the vegetable drawer of the fridge is empty.

                                                                                                                                                                      Tonight the toddler has requested home made pizza. We're at the weekend hideaway so it will be interesting to see how the oven here performs.

                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                        Gio Feb 21, 2014 12:14 PM

                                                                                                                                                                        Oh so glad you liked the fermented tofu, Frizzle! For our first time the unfunky white kind we had was a good start, I think. I was afraid my husband was going to rebel when he opened the jar, but nary a peep was heard. I really expected to smell Some kind of aroma.

                                                                                                                                                                        Isn't that edamame recipe great? I love it too. Here's an NPR interview with La Dunlop where she explains about the recipe and a few of her variations.


                                                                                                                                                                        1. re: Gio
                                                                                                                                                                          Frizzle Feb 21, 2014 02:26 PM

                                                                                                                                                                          Thanks for the link Gio. I'm a bit if a Fuchsia fan.

                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                            Gio Feb 21, 2014 02:58 PM

                                                                                                                                                                            Me too. My trouble is that I have too many cookbooks to satisfy everything I want to eat and I forget to go back to the recipes I really do Love. Dare I say, "I Get No Satisfaction"? Culinarily speaking, that is.

                                                                                                                                                                      2. juliejulez Feb 21, 2014 11:47 AM

                                                                                                                                                                        SO requested French Dip sandwiches. And, as my day today at work has been a bit crazy (taking a break here to eat lunch... had multiple offers on two different properties this morning... people get a bit nuts when that happens), they will be cheater ones. Roast beef from the deli at the supermarket, rolls, au jus from a packet. I think he mentioned swiss cheese too... I'll have to ask him. I'm glad it'll be easy to put together.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                          juliejulez Feb 21, 2014 06:39 PM

                                                                                                                                                                          By the way, I bought Boar's Head roast beef. So it's "fancy".

                                                                                                                                                                        2. TorontoJo Feb 21, 2014 01:48 PM

                                                                                                                                                                          Stuck at PHL for the evening. Going to go hunt down a Vino Volo for dinner. Doing my best to not be cranky.

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: TorontoJo
                                                                                                                                                                            biondanonima Feb 21, 2014 05:45 PM

                                                                                                                                                                            Ugh, that sucks - but I must say, I was THRILLED when I discovered Vino Volo at JFK. It's not a destination, but it's about 1000x better than anything else I've ever had at an airport.

                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                              TorontoJo Feb 22, 2014 04:51 AM

                                                                                                                                                                              Yep, if I have the time, I will happily walk to another terminal just to chill out at a Vino Volo. So much more civilized than a Chili's. :0)

                                                                                                                                                                              So dinner last night was 2 glasses of cava, a bowl of truffled mac and cheese, a cured meat plate, and apple crumble.

                                                                                                                                                                              Finally got on a sold-out 8:30 flight to Toronto due to the heroic efforts of a USAir agent. If I could have bought him a bottle of wine, I would have!

                                                                                                                                                                              1. re: TorontoJo
                                                                                                                                                                                tcamp Feb 22, 2014 08:45 AM

                                                                                                                                                                                Glad you made it home. I like Vino Volo too. Spent several snowstormy hours in the Detroit branch once and have sought them out ever since.

                                                                                                                                                                          2. GretchenS Feb 21, 2014 02:01 PM

                                                                                                                                                                            Tonight it is gonna be cheeseboigah, maybe with bacon, definitely with some of the crazy good sweet onion I got this week and pickles, and probably chips. But Frizzle's edamame (and the picture and text Gio linked to) sounds so good! Maybe tomorrow night, after a big lunch out with my Oldster. Just have to get some edamame....

                                                                                                                                                                            And yes, LW, oh yes, there will be wine!

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                              LindaWhit Feb 21, 2014 03:50 PM

                                                                                                                                                                              Atta girl. :-) And even though I usually say breakfast-for-dinner and wine don't go together, because of the end of my day, the wine is being had.

                                                                                                                                                                            2. Ttrockwood Feb 21, 2014 03:38 PM

                                                                                                                                                                              Dinner last night sucked. I had to work late but of course didn't know that until late afternoon- we ordered thai delivery that finally showed up around 9pm. Not yummy.

                                                                                                                                                                              Anyways, i will make up for it tonight! I am planning to roast mushrooms, sear tofu with sesame oil and soy, and serve in lettuce wraps with bean sprouts and cilantro, dipping sauce will be the mushroom roasting liquid reduced a bit. Probably roasted green beans on the side, we'll see what looks good at the market.

                                                                                                                                                                              1. suzigirl Feb 21, 2014 03:44 PM

                                                                                                                                                                                Puttanesca,broccoli and garlic bread, Simple.

                                                                                                                                                                                23 Replies
                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                  nothingswrong Feb 21, 2014 04:14 PM

                                                                                                                                                                                  Perfect meal.

                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                    suzigirl Feb 21, 2014 04:27 PM

                                                                                                                                                                                    Thanks. I need to stay on top of the tomatoes and broccoli coming out of the garden. And the parsley and oregano. Sadly, it is too hot for basil so I used a scoop of pesto

                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                      Fowler Feb 21, 2014 04:46 PM

                                                                                                                                                                                      "Sadly, it is too hot for basil so I used a scoop of pesto"

                                                                                                                                                                                      I WISH I had your problem of it being too hot. :-(

                                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                                        suzigirl Feb 21, 2014 04:51 PM

                                                                                                                                                                                        I am pretty certain a few of you would curse my existence if they knew how often the A/C was on versus the heat.

                                                                                                                                                                                      2. re: suzigirl
                                                                                                                                                                                        nothingswrong Feb 21, 2014 06:01 PM

                                                                                                                                                                                        Where are you?

                                                                                                                                                                                        My basil was planted a few weeks ago and is thriving. It's gone from "cute little herb in the planter" to a full-on bush. I was just thinking yesterday I wish I had friends who liked basil like I do because I need to get rid of some of it.

                                                                                                                                                                                        I found a basil leaf that's 6" long!

                                                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                                                          steve h. Feb 21, 2014 06:05 PM


                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                            suzigirl Feb 22, 2014 09:24 AM

                                                                                                                                                                                            Sarasota, Florida. My basil already passed on to a better place a month or so ago. Send me some. I love it so much. I need to plant more before it gets too hot.

                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                              nothingswrong Feb 22, 2014 11:12 AM

                                                                                                                                                                                              Yeah, plant it now!

                                                                                                                                                                                              Do you grow from seeds or a plant? This year I got "lazy" and picked one up from the local gardening store. I have to say I like the basil from seed better. I picked up a packet of Genovese seeds maybe 3 years ago and they still sprout and turn into GIGANTIC bushes within a month or two, any time of year I plant them.

                                                                                                                                                                                              Last night I got all cray on Amazon and ordered some purple carrot seeds. So excited. And then I clicked and clicked around and ended up ordering some 10,000 wildflower and poppy flower seeds. I'm going to just toss them all over my front and back yard by the handful. If this works like I'm hoping it will, I'm going to be in flower heaven.

                                                                                                                                                                                              Wish I could send you some basil! Nothing beats a sandwich with crusty white bread, (roasted) tomatoes, mozz, basil, and balsamic. I eat them all summer.

                                                                                                                                                                                              1. re: nothingswrong
                                                                                                                                                                                                suzigirl Feb 22, 2014 11:26 AM

                                                                                                                                                                                                We grew them from a plant the first year and seeds from that plant from then on. We regretted letting it go to seed because it was popping up everywhere. But several years later we are still getting lovely basil from it so it was worth it.
                                                                                                                                                                                                I was around 17 the first time I had fresh basil and it was a revelation. We were at a friend of a friends house and she mixed up a concoction of torn basil, cubed mozz, sliced plum tomatoes, balsamic, olive oil and sea salt and served it on thick slices of Italian bread. I was in love with the smell before I even tasted it. I had never met her before and have never seen her since but wherever you are Tara, I love you. ;-) I could eat your sandwich every day. Such a wonderful combination.

                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                  nothingswrong Feb 22, 2014 05:34 PM

                                                                                                                                                                                                  Thought of you earlier as I tended to the veggie garden.

                                                                                                                                                                                                  The broccoli is giving birth to itself. The leaves feel very smooth and tender. When are they ready to harvest?

                                                                                                                                                                                                  Also, first strawberry making its appearance. So excited for endless zucchini and yellow squash, wish they'd hurry up and present themselves.

                                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                                    suzigirl Feb 22, 2014 05:50 PM

                                                                                                                                                                                                    I tend to wait til after I harvest the broccoli and use the leaves then. But I suppose the earlier you harvest the leaves, the more tender they will be. Those plants look great. I have had no luck with strawberries.

                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                      nothingswrong Feb 22, 2014 07:44 PM

                                                                                                                                                                                                      Yeah, the leaves feel super tender right now. I might pick one tomorrow and cook it up and see what happens. Maybe I'll slip it to my bf and make him guess what it is.

                                                                                                                                                                                                      These strawberries I got... I have a feeling I planted too close together. My mother came by the other day and she's a master gardener. She says I'm going to be overgrown with berries this year. That they're gonna take over the whole patch. Oh well, I can think of worse things in life.

                                                                                                                                                                                                      1. re: nothingswrong
                                                                                                                                                                                                        roxlet Feb 23, 2014 09:37 AM

                                                                                                                                                                                                        Send them here!

                                                                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                                                                          suzigirl Feb 23, 2014 02:12 PM

                                                                                                                                                                                                          If you decide to try them, let me know what you think. I think they are wonderful.
                                                                                                                                                                                                          I hope they aren't planted too close. Though the idea of lots of berries is not a bad thing. Smoothies and macerated berries on ice cream sounds good to me.

                                                                                                                                                                                                  2. re: nothingswrong
                                                                                                                                                                                                    Gio Feb 22, 2014 12:36 PM

                                                                                                                                                                                                    There's nothing more beautiful than a wildflower meadow! I agree about basil from seed tasting better than someone else's start, and that goes for other herbs and vegetables too.

                                                                                                                                                                                                    1. re: Gio
                                                                                                                                                                                                      nothingswrong Feb 22, 2014 05:32 PM

                                                                                                                                                                                                      There was an old "abandoned" lot behind my high school back in the day. Apparently it was owned by the Veteran's Administration. My school kept trying to buy the land to build a new gymnasium, track, pool, and football field, but the VA wouldn't budge.

                                                                                                                                                                                                      Finally, they leased the land to my school for 99 years.

                                                                                                                                                                                                      Anyway, that gigantic plot of land (smack dab in the middle of L.A. no less--unused real estate is unheard of) was COVERED in overgrown wildflowers. Just thousands upon thousands of them in all shapes, sizes, and colors. It was absolutely glorious.

                                                                                                                                                                                                      One of my girl friends and I used to sneak off and ditch P.E. sometimes. We'd run through the weeds and into the flowers and just lay there looking at the clouds. So magical.

                                                                                                                                                                                                      When my school bought the land, they mowed it all down.

                                                                                                                                                                                                      1. re: nothingswrong
                                                                                                                                                                                                        suzigirl Feb 22, 2014 05:43 PM

                                                                                                                                                                                                        When James and I first started seeing each other I mentioned that my ex husband refused to let me order one of those goofy ass wildflower "rolls" that you just rolled out and watered. I came over to spend the next weekend and he had cleared out a good size section of his back yard and seeded it with wildflowers. They were more greenery than flowers but it was totally sweet.
                                                                                                                                                                                                        What a lovely memory of playing hooky in a field of flowers. It sounds wonderful.

                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                          nothingswrong Feb 22, 2014 07:45 PM

                                                                                                                                                                                                          That is so cute!

                                                                                                                                                                                                          I can't wait to have tons of flowers growing. Imagine having cut wildflowers any time for the table. So excited.

                                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                                            suzigirl Feb 23, 2014 02:16 PM

                                                                                                                                                                                                            Take pictures if they do well. What a nice treat to have fresh picked flowers around every day.

                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                              nothingswrong Feb 23, 2014 05:35 PM

                                                                                                                                                                                                              Oh, I will. I'll post so many pictures, I'll get banned from Chow.

                                                                                                                                                                                                              1. re: nothingswrong
                                                                                                                                                                                                                suzigirl Feb 23, 2014 06:24 PM

                                                                                                                                                                                                                As much as we yapped the other day and we're still here. I think you're okay.

                                                                                                                                                                                          2. re: suzigirl
                                                                                                                                                                                            fldhkybnva Feb 21, 2014 04:16 PM

                                                                                                                                                                                            Now that I like olives, Puttanesca needs to happen.

                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                              suzigirl Feb 21, 2014 04:29 PM

                                                                                                                                                                                              Yes it does. Seriously right up your alley with the anchovies and pickled goodies. And so simple and tasty to just throw together.

                                                                                                                                                                                          3. MamasCooking Feb 21, 2014 04:19 PM

                                                                                                                                                                                            I have about 6 ounces of ground sirloin left over from my cheeseburger splurge so I am going to make some tiny little meatballs and some marinara and have spaghetti and tiny meatballs:) Garlic bread and some cole slaw with my late mom's decadent dressing for fruit salad and slaw made with heavy cream...mayo....vinegar or lemon juice and a pinch of sugar. Tomorrow I am going to try my hand at an artichoke gratin (will search for Roxlet's artichoke recipe she posted) because fresh artichokes are 3/$1.00 and how yummy does that sound?

                                                                                                                                                                                            9 Replies
                                                                                                                                                                                            1. re: MamasCooking
                                                                                                                                                                                              fldhkybnva Feb 21, 2014 04:26 PM

                                                                                                                                                                                              Sounds yummy, can you share the recipe if you find it?

                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                MamasCooking Feb 21, 2014 05:15 PM

                                                                                                                                                                                                I looked on here for Roxlet's recipe and can not find it. She posted it in a WFD thread maybe late summer. I believe hers is an authentic Italian style recipe. If I see her on here I will ask her if she remembers where she posted it. I found two recipes by Giada one for stuffed artichokes and one for gratin......her gratin uses canned hearts. I went on YouTube to watch a 12 minute tutorial because when I made fresh steamed artichokes last summer they looked grey and dismal.

                                                                                                                                                                                                1. re: MamasCooking
                                                                                                                                                                                                  MidwesternerTT Feb 22, 2014 06:42 PM

                                                                                                                                                                                                  I couldn't find an artichoke gratin recipe posted by Roxlet either, but did find these two, for what it's worth

                                                                                                                                                                                                  Last November Buttertart recommended Marcella Hazan’s potato artichoke gratin

                                                                                                                                                                                                  Last March, tcamp recommended Mollie Katzen’s spinach artichoke gratin

                                                                                                                                                                                                  1. re: MidwesternerTT
                                                                                                                                                                                                    roxlet Feb 23, 2014 09:39 AM

                                                                                                                                                                                                    My internet was down for a couple of days, so I couldn't answer.

                                                                                                                                                                                                    Truthfully, I don't know what artichoke gratin recipe you both might be referring to. All I can think of that is anything like a gratin is the the artichoke Parmesan dip that I make, which is baked in the oven and comes out looking a bit like a gratin. It's made with canned or frozen artichoke hearts, however.

                                                                                                                                                                                              2. re: MamasCooking
                                                                                                                                                                                                suzigirl Feb 21, 2014 04:32 PM

                                                                                                                                                                                                3/1.00 artichokes? You lucky girl. I LOVE spaghetti and meatballs... James is tolerant.

                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                  MamasCooking Feb 21, 2014 05:16 PM

                                                                                                                                                                                                  Yep on those artichokes and asparagus is 99 cents per pound. I will be buying lots!

                                                                                                                                                                                                  1. re: MamasCooking
                                                                                                                                                                                                    suzigirl Feb 21, 2014 05:25 PM

                                                                                                                                                                                                    I love/hate living in a tourist town. Asparagus was 2.99 a pound here recently. 2.49 on sale. I haven't yet seen artichokes. And the price? Wow, I am jealous.

                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                      MamasCooking Feb 21, 2014 07:13 PM

                                                                                                                                                                                                      I am not sure where the artichokes were grown at that price. I can eat asparagus almost raw. Love the stuff.

                                                                                                                                                                                                    2. re: MamasCooking
                                                                                                                                                                                                      fldhkybnva Feb 21, 2014 06:08 PM

                                                                                                                                                                                                      Wow! Asparagus is till $3.50 here, I can't wait until spring.

                                                                                                                                                                                                2. steve h. Feb 21, 2014 04:36 PM

                                                                                                                                                                                                  Sausage and peppers on a torpedo roll tonight. It's a riff on a Jersey Shore classic and a decent way to ignore this February weather. Beer for me, wine for Deb. Silence of the Lambs on the plasma. Fits my mood.

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                    LindaWhit Feb 21, 2014 04:58 PM

                                                                                                                                                                                                    Is Deb's wine Chianti? :-P

                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                      steve h. Feb 21, 2014 05:06 PM

                                                                                                                                                                                                      Pinot Grigio.

                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                        suzigirl Feb 21, 2014 05:13 PM

                                                                                                                                                                                                        My kinda girl. If only wine and I were still friends.

                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                      Gio Feb 21, 2014 06:28 PM

                                                                                                                                                                                                      <"Sausage and peppers on a torpedo roll tonight.">

                                                                                                                                                                                                      Love this. My parents had a full time gardener named Rosario. I'll never forget him; white hair, handle bar mustache, and the best lunch bag I ever did smell. He came every day during the Summer and with him came his lunch. Home made sausages, hot peppers, scrambled eggs, cheese, salami, tomatoes, squeezed into a long torpedo roll, a bottle of home made wine. What divine aromas. He was a very sweet man and taught my brother and I a thing or two about gardening and how to enjoy simple food. I love remembering him.

                                                                                                                                                                                                    3. r
                                                                                                                                                                                                      rjbh20 Feb 21, 2014 06:16 PM

                                                                                                                                                                                                      The young athlete is unwell -- post tournament exhaustion + sick of winter -- and requested ramen noodle dinner. Too late to make noodles so had to use the packaged ones, but everything else made here.

                                                                                                                                                                                                      Tonkatsu ramen with crispy pork belly. Preceded by pork gyoza (not shown)

                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                      1. re: rjbh20
                                                                                                                                                                                                        Cherylptw Feb 21, 2014 06:42 PM

                                                                                                                                                                                                        My mouth is watering.....

                                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                                          sedimental Feb 21, 2014 08:01 PM


                                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                                            ChrisOfStumptown Feb 21, 2014 08:27 PM

                                                                                                                                                                                                            I've been thinking of taking a shot at pork belly. Yours looks fantastic. Do you do that in an oven?

                                                                                                                                                                                                            1. re: ChrisOfStumptown
                                                                                                                                                                                                              rjbh20 Feb 22, 2014 05:53 AM

                                                                                                                                                                                                              Easiest thing in the world. Get a piece of pork belly about 5 in wide, rub it with equal parts salt & sugar (lots). Wrap & let cure for 6-24 hrs, rinse & roast on a rack at 400 for an hour, turning a couple of times. Done.

                                                                                                                                                                                                              For this one, I did the cure, vacuum sealed & froze. Even better.

                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                ChrisOfStumptown Feb 22, 2014 08:21 AM

                                                                                                                                                                                                                Wonderful, thank you. I noticed these are very inexpensive at the local Asian grocers. But I didn't know the cooking process. Your method looks to be exactly what I was looking for.

                                                                                                                                                                                                                1. re: ChrisOfStumptown
                                                                                                                                                                                                                  rjbh20 Feb 22, 2014 11:15 AM

                                                                                                                                                                                                                  BTW-- make sure you take the skin off. And it shrinks a lot.

                                                                                                                                                                                                                  1. re: rjbh20
                                                                                                                                                                                                                    Harters Feb 22, 2014 11:37 AM

                                                                                                                                                                                                                    But if you take the skin off, you won't have any crackling (unless you're going to cook it separately). Surely pork belly crackling is one of the main reasons for cooking it.

                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                      rjbh20 Feb 22, 2014 12:24 PM

                                                                                                                                                                                                                      Makes it very hard to slice and the fat doesn't render. Good in some applications, not for ramen.

                                                                                                                                                                                                          2. Cherylptw Feb 21, 2014 06:48 PM

                                                                                                                                                                                                            This night's dinner was rockfish cakes: whole rockfish poached and picked of skin & bones, chopped onion, bell pepper, a little old bay, some fish seasoning blend, an egg and some breadcrumbs mixed together, formed into hockey puck cakes and pan seared then finished in the oven. Last night while grilling the venison ribs, I tossed some thickly sliced potatoes in olive oil and cooked them on the grill once the meat came off about 3/4 of the way. Tonight, I diced the potatoes up and finished them in a hot skillet with a little grapeseed oil, some caramelized onion, salt & pepper until cooked through. Fresh creamy cole slaw and hushpuppies accompanied.

                                                                                                                                                                                                            Tomorrow is my no cook Saturday; there's leftover ribs from last night and some three bean soup I made a couple days ago so no starving here...

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                              GretchenS Feb 22, 2014 03:07 PM

                                                                                                                                                                                                              my mouth is watering...

                                                                                                                                                                                                            2. ChrisOfStumptown Feb 21, 2014 10:36 PM

                                                                                                                                                                                                              Light dinner tonight: overate at company paid lunch.

                                                                                                                                                                                                              Made spinach crepe with a poached egg. I'm working on my crepe skills. Next time I'll work on getting a better brown on the crepes, which probably means sweet crepes tomorrow as I have leftover batter.

                                                                                                                                                                                                              Currently halfway through a nice bottle of barbera/dolcetto red. Desert will be a honey crisp apple and a wedge of rogue river blue.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: ChrisOfStumptown
                                                                                                                                                                                                                ChrisOfStumptown Feb 22, 2014 06:41 PM

                                                                                                                                                                                                                Experimented with sweet crepes. Made a sauce of creme fraiche, fresh squeezed tangerine juice, sugar and vanilla and added that to diced Manila mango. Made a second sauce of warm coconut milk and ginger syrup. Finished with slivered almonds and after a few bites, went back to the kitchen to mince some mint.

                                                                                                                                                                                                                I really enjoyed this, my only regret was that the portion size is far too large. That, and I've spoiled my appetite for dinner.

                                                                                                                                                                                                                This has been a fun experience. I'm not sure why I don't do crepes more often.

                                                                                                                                                                                                              2. h
                                                                                                                                                                                                                Harters Feb 22, 2014 07:13 AM

                                                                                                                                                                                                                To start.......celeriac & sweet potato soup

                                                                                                                                                                                                                To continue ......roast leg of lamb, roast carrots, boiled new potatoes, steamed sugarsnap peas, gravy.

                                                                                                                                                                                                                To conclude.......Keen's Cheddar, bread, Braeburn apples.

                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                  LindaWhit Feb 22, 2014 07:21 AM

                                                                                                                                                                                                                  Welcome back, Harters. Hope your holiday was fun and you had lots of good eats.

                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                    Harters Feb 22, 2014 10:00 AM

                                                                                                                                                                                                                    Holiday was good - shorts & T shirt weather during the day, sweater needed in the evening. Some decent enough restaurant eats and we even cooked a handful of times - but nothing worthy of a WFD report.

                                                                                                                                                                                                                  2. re: Harters
                                                                                                                                                                                                                    GretchenS Feb 22, 2014 03:10 PM

                                                                                                                                                                                                                    What a great dinner to welcome yourselves back! Glad you had a nice holiday.

                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                      mariacarmen Feb 22, 2014 05:41 PM

                                                                                                                                                                                                                      ah Mr. H! missed you!

                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                        Frizzle Feb 22, 2014 06:11 PM

                                                                                                                                                                                                                        Welcome back! I hope you've returned to a dry house.

                                                                                                                                                                                                                      2. juliejulez Feb 22, 2014 07:23 AM

                                                                                                                                                                                                                        Tonight's the dinner I planned for V-day, when we went to the hockey tournament instead.

                                                                                                                                                                                                                        I have a little 1lb lamb round roast so I'll uhh.. roast that. Sides will be baked potato and roasted asparagus. Simple but should be delicious. Still deciding on some kind of sauce for the lamb. I don't have mint so most of the traditional stuff is out, so we'll see what I figure out.

                                                                                                                                                                                                                        US hockey on TV right now... disappointing yesterday against Canada but it was at least a good game.

                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                          Cherylptw Feb 22, 2014 11:39 AM

                                                                                                                                                                                                                          Sounds so good; I wish my fiancé liked lamb enough for me to buy a roast. He'll eat a chop once a year (so far) but I'd have to eat a whole roast myself...not that I would have a problem with that...

                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                            suzigirl Feb 22, 2014 11:43 AM

                                                                                                                                                                                                                            I have the opposite problem here. James will eat the roast but not the chops. And a roast is alot for two.

                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                              juliejulez Feb 22, 2014 03:17 PM

                                                                                                                                                                                                                              Yeah this was a small 2lb round roast... I used half of it awhile back to make kabobs, so all i really have to use up is 1lb. Maybe look around for a round roast? I don't think 2lbs is too much to work through alone :)

                                                                                                                                                                                                                            2. re: juliejulez
                                                                                                                                                                                                                              juliejulez Feb 22, 2014 07:34 PM

                                                                                                                                                                                                                              So my potatoes had sprouted, as happens so often when I buy the 5lb bag *sigh*. So, baked potato turned into mashed potato. Threw in a hunk of butter and some splashes of heavy cream that I had laying around. They're healthy.

                                                                                                                                                                                                                            3. fldhkybnva Feb 22, 2014 08:09 AM

                                                                                                                                                                                                                              It's supposed to be 60F today but my mind is still on soup. I having been wanting to make broccoli cheese soup for months and never got around to it. I thought I could turn the heat off last night but woke up to a freezing cold house so it feels like winter in here and soup is appropriate. I plan to make it a full meal so will add some diced chicken. Oh, and of course, the leftovers will go into the freezer. It's so nice to actually make a full batch of a dish knowing I have room to save it for later.

                                                                                                                                                                                                                              13 Replies
                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                TorontoJo Feb 22, 2014 09:43 AM

                                                                                                                                                                                                                                Soup is always appropriate! I love soup even in the summer. :)

                                                                                                                                                                                                                                BTW, if don't already have a technique for freezing soups, there are two that work great and don't tie up your containers. One option is to put the cooled soup into a large ziplock freezer bag, get all the air out, then flatten it and freeze. You can stack a lot of soup that way. The second option is to use a container of your choice (square or rectangle is good), freeze the soup, then pop out the frozen cube and then vacuum seal the cube.

                                                                                                                                                                                                                                1. re: TorontoJo
                                                                                                                                                                                                                                  fldhkybnva Feb 22, 2014 10:03 AM

                                                                                                                                                                                                                                  I am notorious for eating chili in the blazing heat of July. There's something about warm liquid with good stuff in it that I love. Wow, you read my mind! I was just Googling "how to freeze soup in 1 cup portions." I use the flattened freezer bag method for pasta sauce and stock. For soup, however, I'd love to freeze it in smaller portions and couldn't figure out the best way to freeze it. Your second option is what I was thinking though I'll have to either find enough containers to use or just freeze in batches. Thanks for the tips!

                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                    TorontoJo Feb 22, 2014 10:26 AM

                                                                                                                                                                                                                                    You're welcome! I just freeze in batches with however many containers I have on hand. I just keep the to-be-frozen soup in the fridge until the containers free up. It only takes a few hours to freeze a small container of soup in a really cold freezer, as your chest freezer probably is.

                                                                                                                                                                                                                                    The ziplock containers are particular good (and cheap!) for this because the plastic is quite soft, making it easy to pop out the frozen soup (after a quick run under hot water).

                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                      Cherylptw Feb 22, 2014 11:44 AM

                                                                                                                                                                                                                                      I eat any kind of soup in summer and unlike some people who only cook certain dishes in certain seasons, if I want chili or roasted meat in July, that's what I make. I'll roast a turkey in the summer if that's what I want to eat. I think you limit yourself when you refuse to cook certain dishes during certain seasons.

                                                                                                                                                                                                                                      1. re: Cherylptw
                                                                                                                                                                                                                                        suzigirl Feb 22, 2014 11:51 AM

                                                                                                                                                                                                                                        I agree. If I waited for cold weather to make a braise or a hearty soup I would never get one.

                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                          Fowler Feb 22, 2014 02:19 PM

                                                                                                                                                                                                                                          Knock it off, Suzi!!! Lol. That is just mean to say stuff like that this winter.

                                                                                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                                                                                            suzigirl Feb 22, 2014 02:33 PM

                                                                                                                                                                                                                                            I'm gonna get banned if I keep up the good weather talk.

                                                                                                                                                                                                                                        2. re: Cherylptw
                                                                                                                                                                                                                                          fldhkybnva Feb 22, 2014 12:12 PM

                                                                                                                                                                                                                                          I'm with you, Cherylptw. My mom, on the other hand, refuses to eat food "out of season." And, I'm not talking about produce. She refuses any stew, braise, soup after April or BBQ food in winter.

                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                            Cherylptw Feb 22, 2014 02:40 PM

                                                                                                                                                                                                                                            Oh gosh...I just made venison ribs on the grill a couple of days ago in the cold; I can't imagine not eating BBQ year round or having soup just because I felt like eating it.

                                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                                              Fowler Feb 22, 2014 02:51 PM

                                                                                                                                                                                                                                              Cherylptw, I think that is acceptable as long as you are not grilling while also wearing your white shoes after Labor Day.

                                                                                                                                                                                                                                              1. re: Fowler
                                                                                                                                                                                                                                                Cherylptw Feb 22, 2014 06:59 PM

                                                                                                                                                                                                                                                Oh no; can't wear white while grilling. IMO, you can expect to get dirty while doing so and white is a magnet.

                                                                                                                                                                                                                                        3. re: fldhkybnva
                                                                                                                                                                                                                                          meatn3 Feb 22, 2014 12:11 PM

                                                                                                                                                                                                                                          I love the plastic soup containers which are used by Chinese restaurants. I've purchased them at restaurant supply shops. They hold up in the freezer and go through the dishwasher quite well. I've never had one crack in the freezer (unlike some other types of plastic containers).

                                                                                                                                                                                                                                      2. re: fldhkybnva
                                                                                                                                                                                                                                        fldhkybnva Feb 22, 2014 04:38 PM

                                                                                                                                                                                                                                        The soup was great and so bright green! It helped me to pretend that spring might be on the way. I used the Cook's Illustrated recipe which doesn't include any cream. I was skeptical but it's a keeper.

                                                                                                                                                                                                                                      3. linguafood Feb 22, 2014 08:28 AM

                                                                                                                                                                                                                                        Last night was a bit of a junk food night -- not surprising, since we ate at two bars. Yes, the beloved cheeseburger club made an appearance and was shared with my man. I believe there may have been a wing or two as well.

                                                                                                                                                                                                                                        And thankfully, we timed our order right so that I didn't get called on stage the minute the freaking basket was set down :-)

                                                                                                                                                                                                                                        Moved on to the brew pub where more booze was had, and we split an order of beef tartare, Korean fried short ribs & a mason jar of pickles between the four of us. So yeah, there was at least *one* healthy component.

                                                                                                                                                                                                                                        For tonight, I sadly don't foresee much healthier fare, as it is pokah night @casa lingua, which generally means too much alcohol et al induced munchies. 9 of our closest friends who apparently want to lose all their cash will come by, and there will likely be take-out or delivery. I vote Sichuan or Thai. But we'll see what the majority desires.

                                                                                                                                                                                                                                        As long as the house wins, it's all good with me.

                                                                                                                                                                                                                                        1. BananaBirkLarsen Feb 22, 2014 09:42 AM

                                                                                                                                                                                                                                          For the record, halal cart chicken works nearly as well with white meat as it does with dark. I cut my b/s breasts in half and marinaded overnight instead of for the suggested no-more-than-four hours. No sponginess to speak of, but the marinade worked like a brine and kept that chicken juicy. I cooked it in chicken fat skimmed from the top of the stock I made for the rice, so that might have helped too.

                                                                                                                                                                                                                                          Tonight will either be old school tacos or BLT's. I'm thinking tacos, since I have all the ingredients. I made a bunch of pre-seasoned ground beef a while back and it's taking up too much space in the freezer. Either way, I'll have to leave a note for the BF so he doesn't make a sandwich for lunch and eat all the lettuce and tomato.

                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                          1. re: BananaBirkLarsen
                                                                                                                                                                                                                                            fldhkybnva Feb 22, 2014 10:04 AM

                                                                                                                                                                                                                                            I also used white meat and it worked fine, but then again I nearly always eat white meat so I probably wouldn't notice a difference but it definitely wasn't spongy. Old school tacos sound delicious!

                                                                                                                                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                                                                                                                                              TorontoJo Feb 22, 2014 10:28 AM

                                                                                                                                                                                                                                              Nice! Extra fat definitely helps when cooking the white meat.

                                                                                                                                                                                                                                              1. re: TorontoJo
                                                                                                                                                                                                                                                BananaBirkLarsen Feb 23, 2014 07:34 AM

                                                                                                                                                                                                                                                Indeed it does! :)

                                                                                                                                                                                                                                            2. Paprikaboy Feb 22, 2014 09:53 AM

                                                                                                                                                                                                                                              Was supposed to have this last night (the missus decided to go shopping and got home lat so had Heinz spaghetti on toast instead).- Pan fried cod with mushroom,leek and white wine sauce, mash potatoes to go with.

                                                                                                                                                                                                                                              1. Njchicaa Feb 22, 2014 11:42 AM

                                                                                                                                                                                                                                                I'm making Cook's Illustrated Meatballs for a Crowd this afternoon so that's what's for dinner. We will have enough for tonight, for the freezer, and also a pan to drop off for my friend with a new baby. I also made her a pan of chicken parm. I figure she can either eat them this week or freeze them for future use.

                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                1. re: Njchicaa
                                                                                                                                                                                                                                                  suzigirl Feb 22, 2014 11:47 AM

                                                                                                                                                                                                                                                  What a nice thing to do for the new mommy. You can never get enough help and not worrying about WFD is a big deal.

                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                    Njchicaa Feb 22, 2014 03:16 PM

                                                                                                                                                                                                                                                    I am baby-phobic and can't help with babysitting or holding or feeding or any of that. I can help with keeping the fridge/freezer stocked, though!

                                                                                                                                                                                                                                                    It was funny because I texted her last night asking if she had any room in her fridge/freezer b/c I was planning on cooking for her and for us. She has a ton of family/friends around so I didn't want to bring stuff that she wouldn't have room for or didn't need. Her response was "I always have room for YOUR food!" hahaha

                                                                                                                                                                                                                                                    1. re: Njchicaa
                                                                                                                                                                                                                                                      suzigirl Feb 22, 2014 03:25 PM

                                                                                                                                                                                                                                                      I am also a baby-phobe. They are much better when they can interact. Before then, they are too breakable.
                                                                                                                                                                                                                                                      Awww. That was a nice thing to say about having room for your food.

                                                                                                                                                                                                                                                  2. re: Njchicaa
                                                                                                                                                                                                                                                    ChristinaMason Feb 22, 2014 11:59 AM

                                                                                                                                                                                                                                                    lucky momma!

                                                                                                                                                                                                                                                  3. TorontoJo Feb 22, 2014 01:10 PM

                                                                                                                                                                                                                                                    After a week away from home, I was ready for a home cooked meal again. I've got 5 lbs of onions caramelizing in the oven (the house smells soooo good) and I'll be making mujadara from the Jerusalem cookbook with the caramelized onions instead of fried onions. I made a super garlicky broccoli salad to go on the side and I've pulled out a package of Halal Cart chicken. The Cremant is chilling. I'm really looking forward to dinner!

                                                                                                                                                                                                                                                    Also on the go in the kitchen is a big pot of pork stock for the hot pot dinner we're having with friends on Monday. Between the aroma of the pork stock and the caramelized onions, my stomach has been rumbling nonstop for several hours. I also made teriyaki sauce for our friends' kids, who may not care for the Taiwanese dipping sauce I usually make for hot pot.

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: TorontoJo
                                                                                                                                                                                                                                                      TorontoJo Feb 22, 2014 03:21 PM

                                                                                                                                                                                                                                                      Had to eat early, as my stomach wouldn't let me wait any longer. The mujadara is fantastic -- this is the first time I've used the spice mix from the Jerusalem recipe. It's definitely more complex and interesting than my usual recipe (just cumin and cinnamon). It's also the first time I cooked the lentils and rice together, as per the recipe. I usually cook them separately to have more control over the texture. I felt the lentils were a tiny bit crunchy for my taste, but I did like the extra flavor that the rice picked up from being cooked with the lentils and all the spices. I ended up sprinkling some fried shallots on top to mimic the fried onions in the recipe. The Halal cart chicken was quite wonderful with the mujadara. And the crisp, bright broccoli was a nice foil for both.

                                                                                                                                                                                                                                                      The plate doesn't look terribly appealing (it was really BROWN!), but dinner made me and DH very happy.

                                                                                                                                                                                                                                                      Right now I'm debating between seconds or a big bowl of popcorn. Think we're going to throw the extended version of The Lord of the Rings on tonight. We haven't watched it since we got the blu-ray disks. (FWIW, I love Cary Grant, too! ;)

                                                                                                                                                                                                                                                      1. re: TorontoJo
                                                                                                                                                                                                                                                        fldhkybnva Feb 22, 2014 04:07 PM

                                                                                                                                                                                                                                                        Hmm, seconds AND popcorn. Wow, that looks delicious.

                                                                                                                                                                                                                                                    2. steve h. Feb 22, 2014 02:15 PM

                                                                                                                                                                                                                                                      The sun made a guest appearance today. Temperatures hit the low 50s. Ahhh...

                                                                                                                                                                                                                                                      Pulled pork is up tonight. Cole slaw to top the meat on a mildly toasted potato roll. Beer and wine will be on the counter. Tuesday we'll be back in the deep freeze so you have to grab it when you can. Maybe some vintage Cary Grant on the plasma tonight to put a smile on my face.

                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                        linguafood Feb 22, 2014 02:17 PM

                                                                                                                                                                                                                                                        Cary Grant puts a smile on my entire body.

                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                          steve h. Feb 22, 2014 02:31 PM

                                                                                                                                                                                                                                                          To Catch a Thief will be the movie.

                                                                                                                                                                                                                                                          Yeah, guys should be jealous but we're not. We know cool when we see it. Cary Grant was cool.

                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                            linguafood Feb 22, 2014 02:34 PM

                                                                                                                                                                                                                                                            One of my favorites. CG and GK at their most gorgeous.

                                                                                                                                                                                                                                                            Btw, he put a smile on a few guys' bodies, too '-)

                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                              steve h. Feb 22, 2014 02:45 PM

                                                                                                                                                                                                                                                              It's a classic. I sought out those hills overlooking the Med just before I was drafted. Interesting times.

                                                                                                                                                                                                                                                      2. GretchenS Feb 22, 2014 03:18 PM

                                                                                                                                                                                                                                                        Tonight is oil and salt roasted very small red potatoes (in the toaster oven now), some gorgeous tiny lamb rib chops I found at the posh market near my Oldster's and skinny little green beans. Simple but one of my favorite meals. (We didn't go out to lunch after all so Fizzle's edamame will wait for another day.) Time to pour a glass of wine....

                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                                          GretchenS Feb 22, 2014 04:38 PM

                                                                                                                                                                                                                                                          Kind of crappy picture but it sure was good. Bones simmering right now to make a little bit of lamb stock for tomorrow's shepherd's pie.

                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                            LindaWhit Feb 22, 2014 04:47 PM


                                                                                                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                                                                                                              mariacarmen Feb 22, 2014 05:56 PM

                                                                                                                                                                                                                                                              TOTAL YUM!

                                                                                                                                                                                                                                                          2. mariacarmen Feb 22, 2014 03:26 PM

                                                                                                                                                                                                                                                            well, the Oldster happened. long story short: ER, now admitted to the hospital. he is stable now. not sure how long he'll be here, but we are grateful we now have pain management after his fall Mon. (apparently there were broken ribs, after all) and round-the-clock care. it's a big relief, emotionally as much as anything else. maybe more.

                                                                                                                                                                                                                                                            the short ribs also did happen, Thurs. night, before the ER run. they were delish. funny thing, tho, they tasted very much like lamb. not sure if it was the rosemary (which i do associate with lamb) but we both thought so. not overwhelmingly so, but still.... the BF said "maybe they fed the cow lambs." we actually walked over to the Farmers Market after dinner to ask the 4505 Meats people if they by chance sometimes had lamb short ribs, and might they have been mispackaged? the woman said they didn't, and thought it was very odd. she also said "probably" when we told her the BF's theory. regardless, they were fabulous, especially with the port reduction - i'd add more port next time. served them over my sister's noodles - very good. steamed asparagus on the side. no gremolata, after all, as i realized we had no more parsley. i'll post pics at some point, maybe. otherwise how will you know it really happened?

                                                                                                                                                                                                                                                            no cooking since then; my sister and i had a nice dinner out last night, Japanese tapas, taking a break. probably out again tonight, in between our shifts here.

                                                                                                                                                                                                                                                            i have a lot of hours to kill - am loving catching up on all your culinary feats!

                                                                                                                                                                                                                                                            30 Replies
                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                              weezieduzzit Feb 22, 2014 03:36 PM

                                                                                                                                                                                                                                                              Hang in there, MC. We'll be thinking good thoughts for all of you.

                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                suzigirl Feb 22, 2014 03:36 PM

                                                                                                                                                                                                                                                                I am glad your dad is getting the care he needs. I can't believe they missed broken ribs. That is shocking.
                                                                                                                                                                                                                                                                Glad you got to have your short ribs. They sound wonderful.

                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                  mariacarmen Feb 22, 2014 05:56 PM

                                                                                                                                                                                                                                                                  HAH - it was a ribs kinda night!

                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                    suzigirl Feb 22, 2014 06:03 PM

                                                                                                                                                                                                                                                                    Haha! I am glad you said it. I was thinking it but decided it wouldn't be appropriate to say it just incase it was too soon.

                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                      mariacarmen Feb 22, 2014 10:42 PM

                                                                                                                                                                                                                                                                      never too soon.

                                                                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                                                                  TorontoJo Feb 22, 2014 03:43 PM

                                                                                                                                                                                                                                                                  So glad they've diagnosed the broken ribs and have the pain under control. So sorry that it took an emergency for that to happen. :(

                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                    LindaWhit Feb 22, 2014 03:51 PM

                                                                                                                                                                                                                                                                    Healing thoughts for the Oldster - glad he's been admitted to the hospital for full-time care. Hugs to you and your sis for being there round the clock.

                                                                                                                                                                                                                                                                    And YUM on your dinner. But weird that the 4505 Meats woman said the cows were fed lamb. Ummm....I sure as hell hope not! LOL

                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                      mariacarmen Feb 22, 2014 05:56 PM

                                                                                                                                                                                                                                                                      she was joking with us! i'm sorry if that wasn't clear, but i never thought i'd have to clarify something like that!

                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        LindaWhit Feb 22, 2014 06:02 PM

                                                                                                                                                                                                                                                                        OK, I got your BF's theory was a joke; I wasn't sure about her response! LOL

                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                          Fowler Feb 22, 2014 06:19 PM

                                                                                                                                                                                                                                                                          Like you, I was not sure about her response either, Linda. My family shops there so I wanted to hear the 4505 side of the story.

                                                                                                                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                                                                                                                            mariacarmen Feb 22, 2014 07:04 PM

                                                                                                                                                                                                                                                                            but Linda did not think i was accusing anyone of anything.

                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                              Fowler Feb 22, 2014 07:11 PM

                                                                                                                                                                                                                                                                              mariacarmen, as you know I like you but let us discontinue this because I think it may be bugging others in the thread.

                                                                                                                                                                                                                                                                              1. re: Fowler
                                                                                                                                                                                                                                                                                mariacarmen Feb 22, 2014 10:37 PM


                                                                                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                                                                                        mariacarmen Feb 22, 2014 07:22 PM

                                                                                                                                                                                                                                                                        and thanks for the healing thoughts.
                                                                                                                                                                                                                                                                        thanks to all of you and your nice wishes!

                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                          steve h. Feb 23, 2014 08:27 AM

                                                                                                                                                                                                                                                                          Hi mc. I'll say it again, you and your sister are the best.

                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                            mariacarmen Feb 23, 2014 09:11 AM

                                                                                                                                                                                                                                                                            aww - thanks steve!

                                                                                                                                                                                                                                                                      3. re: mariacarmen
                                                                                                                                                                                                                                                                        fldhkybnva Feb 22, 2014 04:09 PM

                                                                                                                                                                                                                                                                        So glad, the oldster is getting some upgraded care in the hospital and you both can hopefully breathe a deep sigh tonight. Enjoy your night as much as you can, with a belly full of short ribs.

                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                          mariacarmen Feb 22, 2014 07:25 PM

                                                                                                                                                                                                                                                                          thanks so much.
                                                                                                                                                                                                                                                                          i wish i had those short ribs right now, that was thursday!
                                                                                                                                                                                                                                                                          i think my sister is going to pick me up to go out for dinner though, before coming back to the hospital, so i'll have a decent meal.

                                                                                                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                                                                                                          GretchenS Feb 22, 2014 04:33 PM

                                                                                                                                                                                                                                                                          Hang in there mc, sending cyber hugs to you and your sister and very best wishes to your Oldster. The short ribs sound good! Hope you eat well again tonight,

                                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                                            mariacarmen Feb 22, 2014 07:24 PM

                                                                                                                                                                                                                                                                            thanks GS!

                                                                                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                                                                                            Gio Feb 23, 2014 05:53 AM

                                                                                                                                                                                                                                                                            I'm so sorry about your father, MariaCarmen. He's in the best place he can be with all the care he'll be getting. I hope he heals well and quickly.

                                                                                                                                                                                                                                                                            1. re: Gio
                                                                                                                                                                                                                                                                              mariacarmen Feb 23, 2014 08:07 AM

                                                                                                                                                                                                                                                                              thanks gio!

                                                                                                                                                                                                                                                                            2. re: mariacarmen
                                                                                                                                                                                                                                                                              jayt90 Feb 23, 2014 02:33 PM

                                                                                                                                                                                                                                                                              Ask for breast of lamb . You'll thank me.

                                                                                                                                                                                                                                                                              1. re: jayt90
                                                                                                                                                                                                                                                                                mariacarmen Feb 23, 2014 09:29 PM

                                                                                                                                                                                                                                                                                i will, thanks!

                                                                                                                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                                                                                                                MamasCooking Feb 23, 2014 06:55 PM

                                                                                                                                                                                                                                                                                Pamper yourself MC.( Hell I would smuggle a flask of good booze in on my bedside shift!). As much as we love our families it is difficult to say the least when *things* happen. This is said in 100% support of you and your sister for being there for your *Oldster*.

                                                                                                                                                                                                                                                                                1. re: MamasCooking
                                                                                                                                                                                                                                                                                  mariacarmen Feb 23, 2014 09:28 PM

                                                                                                                                                                                                                                                                                  thank you so much MC.

                                                                                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                                                                                  mariacarmen Feb 23, 2014 09:28 PM

                                                                                                                                                                                                                                                                                  lest anyone else have the wrong idea, if i was unclear - i want all to know that the exchange between myself and the 4505 Meats person was entirely a joke, we both understood it to be so, and no one alleged anything. Mods, the only reason i am posting this is because the company has emailed me and is obviously concerned about their reputation, and asked me for a link to this website, which of course i obliged.

                                                                                                                                                                                                                                                                                  i am not trying to continue to discuss this, nor trying to engage anyone regarding this, I am just trying to be clear that the interchange was a joke and there were no allegations made by anyone. I have nothing but the utmost regard for 4505 Meats.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                    Harters Feb 24, 2014 03:11 AM

                                                                                                                                                                                                                                                                                    Thoughts with you, mc. A trying time.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                      rabaja Feb 24, 2014 05:28 AM

                                                                                                                                                                                                                                                                                      Hope he is doing better, MC. All good thoughts and yay for pain management.

                                                                                                                                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                                                                                                                                        mariacarmen Feb 24, 2014 07:18 PM

                                                                                                                                                                                                                                                                                        thanks rabaja & Mr. H. much appreciated.

                                                                                                                                                                                                                                                                                    2. LindaWhit Feb 22, 2014 03:32 PM

                                                                                                                                                                                                                                                                                      OK, second go-round as I had the time for the prep today.

                                                                                                                                                                                                                                                                                      Here's the original Claudia Roden Daoud Basha (lamb meatballs with pinenuts in tomato sauce) recipe:


                                                                                                                                                                                                                                                                                      My adaptation of the above:

                                                                                                                                                                                                                                                                                      I added a beef hamburger to the 2/3 lb. ground lamb to round it up to about 1 lb of meat.

                                                                                                                                                                                                                                                                                      I chopped 1/2 of a sweet onion that was pulsed in a small food processor and then pressed through a fine sieve to remove as much of the liquid as I could. I ended up using all but 2 Tbsp., which I froze.

                                                                                                                                                                                                                                                                                      Instead of the cinnamon and allspice, I chose to use a heaping teaspoon of a ras al hanout spice mix I got with a GC at William-Sonoma. Their blend consists of paprika, cumin, cinnamon, ginger, coriander, turmeric, black pepper, cardamom, allspice, mace, white pepper, rosebuds, (rosebuds???), nutmeg, cloves, saffron, and bay leaves.

                                                                                                                                                                                                                                                                                      That was all blended together with my hands, and formed into walnut-sized meatballs. I used a toothpick to create a small hole in each meatball, and 3 pine nuts were tucked into each meatball, and then closed back up.

                                                                                                                                                                                                                                                                                      For the sauce, it was a 24 oz. jar of roasted red peppers, drained and whirled in the food processor. Into a saucepan with about 1/3 to 1/2 cup of Tasso's Red Pepper Spread, 1/2 tsp. minced garlic, some dried oregano, a pinch of Aleppo pepper, and a tsp. or so of sugar.

                                                                                                                                                                                                                                                                                      Blended that, and when the meatballs were done browning in the oven per the link, I drained the juices in the pan, turned the meatballs over, and poured the sauce over top. They're baking in the oven now, and it smells good!

                                                                                                                                                                                                                                                                                      Egg noodles and roasted Brussels sprouts alongside. The sprouts were tossed with olive oil, salt, pepper, and garlic powder.

                                                                                                                                                                                                                                                                                      There *is* wine. I meant to make some chocolate pudding, but didn't have time. I have some Christmas chocolate for dessert, if I really want it.

                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                        steve h. Feb 22, 2014 04:11 PM

                                                                                                                                                                                                                                                                                        Tasty meal.

                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                          LindaWhit Feb 22, 2014 04:16 PM

                                                                                                                                                                                                                                                                                          A pic of dinner - it was VERY good! Although I think the tomato sauce would be better.

                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                            steve h. Feb 22, 2014 04:23 PM


                                                                                                                                                                                                                                                                                            Excellent plate.

                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                              GretchenS Feb 22, 2014 04:35 PM

                                                                                                                                                                                                                                                                                              Gorgeous LW, I need to make that recipe (with tomato sauce) sometime soon. Curious where you found your pine nuts as I know you are very careful about sourcing them. I can only find pine nuts from China, even at WF (for shame).

                                                                                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                                                                                LindaWhit Feb 22, 2014 04:53 PM

                                                                                                                                                                                                                                                                                                Gretchen, as you know, I get pine mouth from the inferior pine nuts. I was just at Whole Foods today and re-checked their stash - Russia and China. Disappointing.

                                                                                                                                                                                                                                                                                                I found these at Wegman's. They're not cheap. 3 oz. for $8.99. But they're from Italy, and they're the real deal. :-)


                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                  GretchenS Feb 22, 2014 06:03 PM

                                                                                                                                                                                                                                                                                                  Thanks LW. Would rather pay whatever than get pine mouth, I know how you have suffered and do not intend to find out if I am susceptible. Wegman's it is....

                                                                                                                                                                                                                                                                                              2. re: LindaWhit
                                                                                                                                                                                                                                                                                                Gio Feb 23, 2014 05:56 AM

                                                                                                                                                                                                                                                                                                That's fabulous Linda! I have to haul Jerusalem off the shelf soon. I need an Ottolenghi fix. (Hah.. that sounds funny.)

                                                                                                                                                                                                                                                                                            2. suzigirl Feb 22, 2014 04:34 PM

                                                                                                                                                                                                                                                                                              Chicken drumsticks on the grill prepared expertly (hey, I don't have to cook) by my loving man. I am in charge of sides of broccoli which I am roasting in garlic and olive oil and dressing with lemon and red potatoes roasted with olive oil, rosemary, salt and pepper. Easy peasy.

                                                                                                                                                                                                                                                                                              1. l
                                                                                                                                                                                                                                                                                                Lorry13 Feb 22, 2014 05:39 PM

                                                                                                                                                                                                                                                                                                My attempt at Bon Appetit's caramel chicken recipe. I mostly exclusively bake so guess I have to stick to sweet entrees as I try to earn the confidence to do "dinner cooking" rather than the dessert option!

                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                1. re: Lorry13
                                                                                                                                                                                                                                                                                                  Fowler Feb 22, 2014 05:53 PM

                                                                                                                                                                                                                                                                                                  Hi, that looks delicious. May I ask for details regarding the plate? It is so unique, beautiful and I love interesting plates.

                                                                                                                                                                                                                                                                                                  1. re: Fowler
                                                                                                                                                                                                                                                                                                    Lorry13 Feb 22, 2014 05:58 PM

                                                                                                                                                                                                                                                                                                    Funny enough the plate set is a hand me down from my Chinese grandmother given to me for my first apartment years ago. They are pretty common as I've seen them in Chinese restaurants and all my relatives at some point have owned the same exact ones so I would suggest a trip to Chinatown stores you'll find plenty of interesting plates and affordable!

                                                                                                                                                                                                                                                                                                    1. re: Lorry13
                                                                                                                                                                                                                                                                                                      Fowler Feb 22, 2014 06:43 PM

                                                                                                                                                                                                                                                                                                      Lovely and thanks for the info, Lorry13.

                                                                                                                                                                                                                                                                                                  2. re: Lorry13
                                                                                                                                                                                                                                                                                                    suzigirl Feb 22, 2014 06:09 PM

                                                                                                                                                                                                                                                                                                    I love sweet and savory and that looks like you nailed it.

                                                                                                                                                                                                                                                                                                    1. re: Lorry13
                                                                                                                                                                                                                                                                                                      Gio Feb 23, 2014 07:18 AM

                                                                                                                                                                                                                                                                                                      The caramel chicken looked so fab to me that I zipped right into Pepperplate.

                                                                                                                                                                                                                                                                                                    2. r
                                                                                                                                                                                                                                                                                                      rjbh20 Feb 22, 2014 05:48 PM

                                                                                                                                                                                                                                                                                                      Finally was able to de-snow the grill and have a proper Saturday nite steak dinner. Caesar salad followed by a deconstructed T-bone accompanied by a nuclear tater tot.

                                                                                                                                                                                                                                                                                                      14 Replies
                                                                                                                                                                                                                                                                                                      1. re: rjbh20
                                                                                                                                                                                                                                                                                                        ChristinaMason Feb 22, 2014 06:00 PM

                                                                                                                                                                                                                                                                                                        Would like to hear more about the tot...

                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                          rjbh20 Feb 22, 2014 06:09 PM

                                                                                                                                                                                                                                                                                                          It's a wildly overgrown tater tot. Came out pretty well for a first shot, but will be better next time. Fry cubed Idahos for a few minutes, let cool then pulse in a food processor until crumbly, Add a spoonful of potato starch, season, shape & let sit for awhile. Then fry.

                                                                                                                                                                                                                                                                                                          These were a little over processed so the texture wasn't that perfect pebbly crunch of Ore Ida's finest. But next time the ball will leave the park.
                                                                                                                                                                                                                                                                                                          NB; I used a silicon ice cube mold for the shape. Also did one as a 2 inch sphere, which came out great.

                                                                                                                                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                                                                                                                                            MamasCooking Feb 22, 2014 06:51 PM


                                                                                                                                                                                                                                                                                                            1. re: rjbh20
                                                                                                                                                                                                                                                                                                              nothingswrong Feb 22, 2014 07:48 PM

                                                                                                                                                                                                                                                                                                              I'm in love with all your potato sides. Keep 'em coming.

                                                                                                                                                                                                                                                                                                              1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                rjbh20 Feb 22, 2014 07:50 PM

                                                                                                                                                                                                                                                                                                                Spuds r good

                                                                                                                                                                                                                                                                                                          2. re: rjbh20
                                                                                                                                                                                                                                                                                                            LindaWhit Feb 22, 2014 06:04 PM

                                                                                                                                                                                                                                                                                                            OK, please give some idea on how you made the nuclear tater tot?

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                              rjbh20 Feb 22, 2014 06:11 PM

                                                                                                                                                                                                                                                                                                              The cool thing about nuclear tots is the stuffing potential.

                                                                                                                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                                                                                                                LindaWhit Feb 23, 2014 06:40 AM

                                                                                                                                                                                                                                                                                                                A nugget of burrata, or some crumbled crispy bacon. YUM!

                                                                                                                                                                                                                                                                                                            2. re: rjbh20
                                                                                                                                                                                                                                                                                                              GretchenS Feb 22, 2014 06:07 PM

                                                                                                                                                                                                                                                                                                              Wow, simply outstanding, I have no idea how my dinner invitation got lost. But kindly enlarge upon nuclear tater tots. Or maybe there is no need, it looks delectable whatever it is....

                                                                                                                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                                                                                                                TorontoJo Feb 22, 2014 06:08 PM

                                                                                                                                                                                                                                                                                                                Yep, need more data on the tot, please.

                                                                                                                                                                                                                                                                                                                1. re: rjbh20
                                                                                                                                                                                                                                                                                                                  roxlet Feb 23, 2014 09:43 AM

                                                                                                                                                                                                                                                                                                                  The nuclear tater tot was far too delicious. The guys had steak and eggs with the two left over tots from last night. I shudder to think about what will happen to my dieting resolve if these become a featured part of dinner!

                                                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                                                    LindaWhit Feb 23, 2014 09:46 AM

                                                                                                                                                                                                                                                                                                                    To para-quote The Dropkick Murphys: "Ship 'em up to Boston!" ;-)

                                                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                                                      ChristinaMason Feb 23, 2014 04:09 PM

                                                                                                                                                                                                                                                                                                                      I think you should stage a kitchen coup!

                                                                                                                                                                                                                                                                                                                    2. re: rjbh20
                                                                                                                                                                                                                                                                                                                      MAH Feb 24, 2014 12:36 PM

                                                                                                                                                                                                                                                                                                                      love the tot idea and am jealous of the de-snowed grill. ours is still largely inaccessible. it's peeking out teasingly, but still not ready for use.

                                                                                                                                                                                                                                                                                                                    3. ChristinaMason Feb 22, 2014 05:57 PM

                                                                                                                                                                                                                                                                                                                      A friend of ours decided to celebrate his 30-something birthday with a train trip to Baltimore and back. I brought a dozen cupcakes: Gramercy Tavern gingerbread topped with a fluffy frosting made with butter, powdered sugar, powdered dark malt, 2008 Schlafly bourbon-barreled stout, vanilla bean paste, a splash of Evan Williams bourbon, and a pinch of salt.

                                                                                                                                                                                                                                                                                                                      The gingerbread was a big hit, and I think tastier than the chichi bakery cupcakes we also had. This observation I may have stated a *little* too loudly after my third glass of wine on the train ;)

                                                                                                                                                                                                                                                                                                                      Dinner was too-salty pizza on WW crust, also consumed on the train.

                                                                                                                                                                                                                                                                                                                      1. biondanonima Feb 22, 2014 06:13 PM

                                                                                                                                                                                                                                                                                                                        I finally gave into my chocolate cake craving and made a small one - one-third of the Epicurious Double Chocolate cake recipe, frosted with whipped ganache. The ganache was good but SO rich and of course, firm/truffle-like - I think I prefer this cake with a softer, more billowy frosting.

                                                                                                                                                                                                                                                                                                                        Anyway, as tempting as the idea of having JUST cake for dinner was, I decided to make a pan of my mother's enchiladas as well, plus some guacamole and salsa. YUM. This enchilada recipe is one of the few childhood dishes I still make basically just like mom does - they are so freaking good. The sauce is a recipe from a friend of hers that lived in Texas in the 60s-70s, called "Texas chili gravy," and that's basically what it is - ground beef and chili powder, with flour added to make a roux and then simmered with beef stock to make a flavorful gravy. Mom always uses flour tortillas and so do I - yes, they get kind of gummy, but that's part of what makes them so good. I topped tonight's pan with untraditional chopped pickled jalapenos, which added a nice touch of bright spiciness.

                                                                                                                                                                                                                                                                                                                        Now I'm enjoying a massive food coma. Worth it!

                                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                                        1. re: biondanonima
                                                                                                                                                                                                                                                                                                                          ChristinaMason Feb 22, 2014 06:22 PM

                                                                                                                                                                                                                                                                                                                          I would love more details on the enchiladas. We are starting a diet tomorrow, but a girl can dream. What goes inside---jack cheese?

                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                            biondanonima Feb 22, 2014 06:51 PM

                                                                                                                                                                                                                                                                                                                            I just make the sauce by sauteing a chopped onion, garlic and a pound or so of ground beef. Once it's cooked, I drain most of the fat (if there's a lot - there wasn't much tonight so I just left it) and then add a teaspoon or two of cumin and 3-4 tablespoons of chili powder (tonight I used a mix of ancho, kashmiri and standard grocery store powder, though I usually just use the grocery store stuff). Saute that for a minute to bloom the chili powder, then add 2-3 tablespoons of flour and cook that for a few minutes to create a toasted roux of sorts. Add 3-4 cups of beef stock and let it simmer for 20-30 minutes, until it thickens a bit and the flavors meld. Taste for seasoning.

                                                                                                                                                                                                                                                                                                                            To assemble, shred a bunch of cheese (8-12oz, cheddar or whatever else you like - jack would be good) and dice up another onion. Put a little sauce in the bottom of a 9x13 dish and spread it around. Using a slotted spoon (so you leave most of the sauce behind), put a large spoonful of meat, a little cheese and a little onion in a tortilla, roll it up and place it in the dish. You should have enough to fill maybe 8 10" flour tortillas (I only used 7 tonight but I was being very generous with my meat filling - you could fill even more if you went light on meat filling). Once they're all filled and tucked into the dish, pour over the remaining sauce, top with the remaining cheese and onion (and some pickled jalapenos or olives, if you like) and stick it in the oven at 400 for 15-20 mins, until everything is bubbling and the cheese is melted.

                                                                                                                                                                                                                                                                                                                            They are so savory and comforting - even DH, who didn't grow up eating them, absolutely adores them.

                                                                                                                                                                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                                                                                                                                                                              ChristinaMason Feb 23, 2014 08:56 AM

                                                                                                                                                                                                                                                                                                                              They sound fantastic. Thanks so much for the write-up.

                                                                                                                                                                                                                                                                                                                          2. re: biondanonima
                                                                                                                                                                                                                                                                                                                            suzigirl Feb 22, 2014 06:29 PM

                                                                                                                                                                                                                                                                                                                            Both look delicious. And I don't really eat sweets but that cake looks lovely.

                                                                                                                                                                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                                                                                                                                                                              Cherylptw Feb 22, 2014 07:16 PM

                                                                                                                                                                                                                                                                                                                              These are similar to the enchiladas my friend taught me to make when I first moved to New Mexico back in the 80's. I love all food Mexican/southwestern but haven't made enchiladas in at least a year. Thanks for reminding me I need to do it soon!

                                                                                                                                                                                                                                                                                                                            2. j
                                                                                                                                                                                                                                                                                                                              JTPhilly Feb 22, 2014 06:17 PM

                                                                                                                                                                                                                                                                                                                              Raw bar at a new neighborhood spot - little necks, long necks, some NJ and RI Oysters. Yum.

                                                                                                                                                                                                                                                                                                                              1. MamasCooking Feb 22, 2014 07:02 PM

                                                                                                                                                                                                                                                                                                                                It was gorgeous here today. We spent almost all day out in my yards puttering around. Love the sun....brings me back to life! My B/F is here relaxing on a day off and we are going to walk two blocks east of here to a little pub for their delicious fish and chips and some spirits(in a glass).

                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                1. re: MamasCooking
                                                                                                                                                                                                                                                                                                                                  grayelf Feb 22, 2014 09:29 PM

                                                                                                                                                                                                                                                                                                                                  Tonight was a Q&D (quick and dirty) Indonesian curry using a packet mix. Sautéed some onion and garlic to tweak it a bit, then added chopped carrots, broccoli and green cabbage. Tossed in some cubed soft tofu at the end. Surprisingly tasty sendoff for the SO as he heads to SF for a biz trip.

                                                                                                                                                                                                                                                                                                                                2. f
                                                                                                                                                                                                                                                                                                                                  Frizzle Feb 22, 2014 10:18 PM

                                                                                                                                                                                                                                                                                                                                  Simple dinner tonight. Butternut squash stuffed with walnuts and blue cheese and a super simple green salad. Just leaves, dressing and parmesan flakes.

                                                                                                                                                                                                                                                                                                                                  There's a big bowl of summer stone fruit salad for dessert.

                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                    Njchicaa Feb 23, 2014 06:32 AM

                                                                                                                                                                                                                                                                                                                                    That sounds amazing and I'm not even a big fan of butternut squash.

                                                                                                                                                                                                                                                                                                                                    1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                      Frizzle Feb 23, 2014 09:28 PM

                                                                                                                                                                                                                                                                                                                                      Thank you! It's a great recipe but I guess you need to be a fan of squash as the blue cheese plays second fiddle to the squash.

                                                                                                                                                                                                                                                                                                                                    2. re: Frizzle
                                                                                                                                                                                                                                                                                                                                      steve h. Feb 23, 2014 04:05 PM

                                                                                                                                                                                                                                                                                                                                      Beautiful photograph. That's a perfect warm weather meal in my book.

                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                        Frizzle Feb 23, 2014 09:26 PM

                                                                                                                                                                                                                                                                                                                                        Thanks Steve. It was last great meal for a lazy summer Sunday. The photo looks good because for once it was still light outside when we sat down to eat.

                                                                                                                                                                                                                                                                                                                                    3. h
                                                                                                                                                                                                                                                                                                                                      Harters Feb 23, 2014 01:42 AM

                                                                                                                                                                                                                                                                                                                                      Upcoming......a pea and cauliflower curry taken from Kaushy Patel's "Prashad" cookbook. A quite dry affair with just a little clingy sauce. She says it's typical Gujarati food. I was watching a TV programme some months back and, apparently, it was the British who introduced cauli to India where, unsurprisingly, they did their own thing with it.

                                                                                                                                                                                                                                                                                                                                      And, to go with it, a packet of daal makhani from the local asian shop. Now, of course, it won't be very authentic. Do I care? No, I don't.

                                                                                                                                                                                                                                                                                                                                      And basmati rice. And homemade chutney.

                                                                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                                                        Berheenia Feb 23, 2014 05:52 AM

                                                                                                                                                                                                                                                                                                                                        'And homemade chutney'

                                                                                                                                                                                                                                                                                                                                        mmmm ... a family recipe? one you'd care to share?

                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                          Harters Feb 23, 2014 08:18 AM

                                                                                                                                                                                                                                                                                                                                          I've made chutney for years and have loads of different recipes. The current one is apple and mint and is a 2010 vintage. I must have had the recipe for years as the ingredients are in pounds rather than kilos:

                                                                                                                                                                                                                                                                                                                                          1lb apples
                                                                                                                                                                                                                                                                                                                                          1lb onion
                                                                                                                                                                                                                                                                                                                                          1lb raisin
                                                                                                                                                                                                                                                                                                                                          0.5lb tomato (skinned & finely chopped)
                                                                                                                                                                                                                                                                                                                                          1lb sugar
                                                                                                                                                                                                                                                                                                                                          1 pt cider vinegar
                                                                                                                                                                                                                                                                                                                                          2tbs mustard seeds
                                                                                                                                                                                                                                                                                                                                          2tsp salt
                                                                                                                                                                                                                                                                                                                                          1tsp pepper.

                                                                                                                                                                                                                                                                                                                                          Apples & onions are finely chopped in the processor.Then everything goes in the pan and it simmers till it's thick. That probably takes 90 minutes or so, maybe a bit longer. I use Kilner jars for storage. Needs to mature for a good three months before being eaten. It's very happy stored in the cupboard, even once it's been opened. Certainly in our climate, there's never a need for the fridge.

                                                                                                                                                                                                                                                                                                                                          Reminds me, I've run out of the tomato, lime and chilli one, which is an absolute killer with a curry and, indeed, on something like a chicklen sandwich.

                                                                                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                                                                                            Gio Feb 23, 2014 08:46 AM

                                                                                                                                                                                                                                                                                                                                            Harters, I just googled for "tomato, lime and chilli" chutney and look what I got:


                                                                                                                                                                                                                                                                                                                                            Sounds delicious!!

                                                                                                                                                                                                                                                                                                                                            1. re: Gio
                                                                                                                                                                                                                                                                                                                                              Harters Feb 23, 2014 10:30 AM

                                                                                                                                                                                                                                                                                                                                              Evidence that there's nothing new in cooking, Gio. Just a lot of repetition.

                                                                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                                                                Gio Feb 23, 2014 12:12 PM

                                                                                                                                                                                                                                                                                                                                                An art teacher I had always said, "There's nothing new under the sun."

                                                                                                                                                                                                                                                                                                                                                I love chutney. One I've made that we liked was peach and fig chutney, and my variation of it: nectarine and fig, from the Union Square Cafe in NYC. It's better made with seasonal fruit.

                                                                                                                                                                                                                                                                                                                                              2. re: Gio
                                                                                                                                                                                                                                                                                                                                                Berheenia Feb 23, 2014 11:18 AM

                                                                                                                                                                                                                                                                                                                                                Thank-you both. The Tomato, lime and chili sounds like what I would like better. I had an aunt who always made her own chutney and I like a dollop on my chicken too.

                                                                                                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                  Harters Feb 23, 2014 11:38 AM

                                                                                                                                                                                                                                                                                                                                                  I'm afraid many of my chutney recipes feature apple. We have a friend who has a tree and has more than she knows what to do with. Come autumn, she arrives with large bags filled with them.

                                                                                                                                                                                                                                                                                                                                        2. l
                                                                                                                                                                                                                                                                                                                                          Londonlinda Feb 23, 2014 01:51 AM

                                                                                                                                                                                                                                                                                                                                          Himself out last night so I had pasta with puttanesca sauce which combines two things he does not really like (olives and anchovies). Used the Nigel slater recipe but added some roasted peppers. Pudding was new season rhubarb. All eaten in front of the last of the Winter Olympics. And the sun was out all day!

                                                                                                                                                                                                                                                                                                                                          1. Njchicaa Feb 23, 2014 06:34 AM

                                                                                                                                                                                                                                                                                                                                            Going old school tonight with Beef Stroganoff over buttered egg noodles. I have a ton of red leaf lettuce in the fridge so I'll use that to make a salad to go with.

                                                                                                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                              Fowler Feb 23, 2014 07:36 AM

                                                                                                                                                                                                                                                                                                                                              Yum. I have not had Beef Stroganoff since I was a kid but I loved it. Do you have a recipe that you would be willing to share?

                                                                                                                                                                                                                                                                                                                                              1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                fldhkybnva Feb 23, 2014 08:14 AM

                                                                                                                                                                                                                                                                                                                                                I like this Tyler Florence recipe http://www.foodnetwork.com/recipes/ty...

                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                  Fowler Feb 23, 2014 09:23 AM

                                                                                                                                                                                                                                                                                                                                                  Thanks Field Hockey. That sounds very good and answers my question about which cut of beef to use. My Grandmother always used something called "beef tenderloin tips" but I have never seen those in the store so I will try making it with chuck instead.

                                                                                                                                                                                                                                                                                                                                                  1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                    fldhkybnva Feb 23, 2014 09:30 AM

                                                                                                                                                                                                                                                                                                                                                    I think tenderloin is the classic cut of beef to use. Tenderloin tips are just the strips of the tapered end of the tenderloin that don't look pretty attached to a tenderloin steak or roast. I've used "sirloin tips" (aka flap meat), ribeye, flat iron, flank and many other cuts. Most work well. It's also a good way to use other less flavorful cuts since they will be covered in sauce anyway as long as you don't overcook. In a pinch, I'll just use ground whatever is on hand.

                                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                      Fowler Feb 23, 2014 09:45 AM

                                                                                                                                                                                                                                                                                                                                                      You are right and after responding to your post, I read the recipe Njchicaa provided and it calls for strips of tenderloin. Thanks for the other suggestions as well.

                                                                                                                                                                                                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                        Berheenia Feb 23, 2014 11:42 AM

                                                                                                                                                                                                                                                                                                                                                        I like to use what we called 'steak tips' in Boston for Stroganov. Last summer I made a mistake at our new butcher asking for tenderloin steak tips and ended up with a very expensive cut of tenderloin. So we had filet for dinner. Next time I kept the Tenderloin word to myself and got what I wanted for half the price. It's WFD- it makes a very tender beef stew but would work as a Stroganov too. Bring on the sour cream- yum.

                                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                          fldhkybnva Feb 23, 2014 11:52 AM

                                                                                                                                                                                                                                                                                                                                                          In Boston, steak tips are usually called flap meat elsewhere or Bohemian steak from what I've read....or in Baltimore it's labeled "skirt steak" and the butcher confesses that it's not skirt steak when you ask why it doesn't look like skirt steak :)

                                                                                                                                                                                                                                                                                                                                                2. re: Fowler
                                                                                                                                                                                                                                                                                                                                                  Njchicaa Feb 23, 2014 08:17 AM

                                                                                                                                                                                                                                                                                                                                                  This is the recipe I use: http://www.epicurious.com/recipes/foo... The only change I make is that I use sour cream instead of whipping cream.

                                                                                                                                                                                                                                                                                                                                                  1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                    Fowler Feb 23, 2014 09:37 AM

                                                                                                                                                                                                                                                                                                                                                    Thanks. My Grandmother always used sour cream in her Beef Stroganoff so I will follow your lead and make that adjustment to the recipe. Interesting that they would mention whipping cream as an alternative to crème fraîche. Unless it has been acidified, I have never found whipping cream to taste much like sour cream or crème fraîche

                                                                                                                                                                                                                                                                                                                                              2. fldhkybnva Feb 23, 2014 06:42 AM

                                                                                                                                                                                                                                                                                                                                                It's my last day of vacation :( The time went by way too quickly as it always does but at least it was restful though I'll probably feel different by Monday afternoon...back to the medical examiner tomorrow! For now, I'm focusing on stuffing my belly because that's always soothing :) I am in the mood for steak. I dug into the freezer and discovered a pretty large top sirloin so it's what's for dinner. The plan is a simple seared steak seasoned with Badia and Aleppo pepper served over cauliflower fauxtatoes mixed with Boursin cheese and lots of black peppah!

                                                                                                                                                                                                                                                                                                                                                1. BananaBirkLarsen Feb 23, 2014 07:43 AM

                                                                                                                                                                                                                                                                                                                                                  I've come into some really beautiful cannellini beans, so I'm cooking them up for tonight. Will toss them with rigatoni, smoked sundried tomatoes, garlic, fresh basil, olive oil and some mixed shredded cheese (I believe it's parm, asiago and something else). Salad on the side.

                                                                                                                                                                                                                                                                                                                                                  Tomorrow will be coffee braised short ribs. I looked at a few recipes and can't find anything that doesn't require ingredients I don't have, so I'll concoct something myself. I'll sear the short ribs this morning and drop them in the sauce to marinade overnight. Not sure if I'll do them in the crockpot or the oven, but brussels sprouts and potatoes in some form will definitely make appearances on the side.

                                                                                                                                                                                                                                                                                                                                                  1. Gio Feb 23, 2014 07:59 AM

                                                                                                                                                                                                                                                                                                                                                    Last night was a replay of the simple stir-fry we had the other night but this time we used kale. The main was a Grace Young recipe from her book, Stir-Frying To the Sky's Edge, called Chinese Cuban Fried Rice. It's actually from a Cuban fusion restaurant in NYC's upper west side. There's quite a history of Chinese immigrants to Cuba, Mexico, and other South American countries. Basically it's a stir-fry of onions, garlic, bean sprouts, shrimp (I used boneless chicken thighs), dark soy sauce. No eggs in this version. Absolutely delicious. There are left overs (as usual lately) so I'll have a little bowl of it for lunch.

                                                                                                                                                                                                                                                                                                                                                    Tonight will be a short stove top braised pork loin in red wine vinegar and Chianti Classico. It's a 4 lb loin of pork braised for about one hour. I can't wait to see how That turn's out. It's from The River Cafe Cookbook by Rose Gray (RIP) and Ruth Rogers. Along side will be pan-roasted Brussels sprouts and roasted butternut squash and onions.

                                                                                                                                                                                                                                                                                                                                                    1. juliejulez Feb 23, 2014 08:28 AM

                                                                                                                                                                                                                                                                                                                                                      Tonight is another slow-cooker trial since I have to deliver SO to the airport right around dinner making time.... this time it's a Thai red curry made with ground turkey. It is pretty much what it sounds like I suppose... I'll serve over one of the rices I have leftover in the fridge (have both brown and jasmine).

                                                                                                                                                                                                                                                                                                                                                      I will say, I keep thinking of "turkey curry buffet" from Bridget Jones' Diary whenever I think about this recipe.

                                                                                                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Feb 23, 2014 08:34 AM

                                                                                                                                                                                                                                                                                                                                                        Do you have a recipe to share?

                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                          juliejulez Feb 23, 2014 08:36 AM

                                                                                                                                                                                                                                                                                                                                                          Oh but of course... http://www.theperfectpantry.com/2012/...

                                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Feb 23, 2014 09:15 AM

                                                                                                                                                                                                                                                                                                                                                            Gracias, I know you always have a good recipe under your sleeve.

                                                                                                                                                                                                                                                                                                                                                        2. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                          mariacarmen Feb 23, 2014 09:13 AM

                                                                                                                                                                                                                                                                                                                                                          love the BJD reference.

                                                                                                                                                                                                                                                                                                                                                        3. LindaWhit Feb 23, 2014 09:18 AM

                                                                                                                                                                                                                                                                                                                                                          OK, I'm back to experimenting with tonight's dinner. I picked up a couple of grapefruit last week while shopping. I haven't had grapefruit for a long time - I remember Mom used to lightly sprinkle a half with brown sugar and lime juice and broil it. :-)

                                                                                                                                                                                                                                                                                                                                                          I also have some quince paste to use up, and thought maybe combining the two for some type of a sauce for roasted chicken. So - a Frankenchicken biso chicken breast will be seasoned with salt and pepper and roasted.

                                                                                                                                                                                                                                                                                                                                                          Meanwhile, a grapefruit will be zested, with most of the zest saved for use elsewhere, and half will be juiced. A shallot will be finely minced and sauteed in a bit of butter with a tsp. of grated ginger. Add the grapefruit juice (I'm hoping for maybe 1/4 to 1/3 cup from the half I'll juice) along with a half cup of homemade chicken stock, and a Tbsp. or so of quince paste for sweetness to cut the tang of the ginger and grapefruit juice. Simmer that until it reduces and sauces up, maybe adding a bit of butter at the end to smooth it out.

                                                                                                                                                                                                                                                                                                                                                          The chicken will be sliced off the bone and layered onto some basmati rice, with a drizzle of the quince-grapefruit sauce over top and a sprinkling of a bit of the grapefruit zest. And if I get ambitious, a few supremed grapefruit segments alongside. Steamed green beans alongside.

                                                                                                                                                                                                                                                                                                                                                          Annnnnnd if this sauce idea doesn't work, it'll be roasted chicken with rice and green beans and I'll eat the rest of the graperuit for breakfast. :-)

                                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                            LindaWhit Feb 23, 2014 04:52 PM

                                                                                                                                                                                                                                                                                                                                                            Here's a pic of dinner. And the review? Well, it was good. Perhaps a smidge too heavy on the shallots, and it wasn't quite what I was expecting, but it was good.

                                                                                                                                                                                                                                                                                                                                                            Will I make it again? Prolly not. But it was a good rendition of Monty Python's "And now for something completely different!" :-)

                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                              nothingswrong Feb 23, 2014 05:36 PM

                                                                                                                                                                                                                                                                                                                                                              Always nice to try something different.

                                                                                                                                                                                                                                                                                                                                                              Looks delicious!

                                                                                                                                                                                                                                                                                                                                                          2. linguafood Feb 23, 2014 10:22 AM

                                                                                                                                                                                                                                                                                                                                                            It seems that my lucky streak has taken off and settled on a friend of ours who simply cannot lose these days. Me? Oh baby. Easily set back $40. Dangit.

                                                                                                                                                                                                                                                                                                                                                            That said, lots of fun was had, and watching two friends of ours in the very early stages of romance was pretty adorbz as well. Kinda made up for the financial whammy.

                                                                                                                                                                                                                                                                                                                                                            Of course, I ate WAY too much: we had wonderful ciabatta from a local bakery that is so good I could eat the whole damn loaf all by myself (it's particularly awesome with a creamy brie or herbed goat cheese log), and later we ordered a freakload of Thai food -- leftovers are WFD tonight, namely insanely spicy red curry w/chicken, some noodles, a bit of laarb and other bits and bobs. Blues jam afters to which my drummer begged me to come -- apparently some crazy rapper has taken over these events lately so they need a counterbalance :-D

                                                                                                                                                                                                                                                                                                                                                            The male part of the new couple brought irresistible (gluten-free!!) brownies with salted pecans and peanut butter m&ms.

                                                                                                                                                                                                                                                                                                                                                            Yeah, it's gonna be a week of rather frugal eats coming up @casa lingua. Pants are getting just a leeeeetle tight these day, not to mention stage outfits. Gah.

                                                                                                                                                                                                                                                                                                                                                            No. Self. Control. Whatsoevah.

                                                                                                                                                                                                                                                                                                                                                            23 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                              roxlet Feb 23, 2014 10:25 AM

                                                                                                                                                                                                                                                                                                                                                              Awww. Enjoy yourself. Plenty of time to be abstemious!

                                                                                                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                linguafood Feb 23, 2014 10:35 AM

                                                                                                                                                                                                                                                                                                                                                                Nuh-uh! I have 2 gigs coming up next weekend and need to be all skinny n shit '-D

                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                  mariacarmen Feb 23, 2014 10:43 AM

                                                                                                                                                                                                                                                                                                                                                                  the pressures of rockstar-dom!

                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                    steve h. Feb 23, 2014 10:47 AM


                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                      linguafood Feb 23, 2014 11:13 AM

                                                                                                                                                                                                                                                                                                                                                                      Yes, 6 days does not leave a lot of wiggle room. Literally '-D

                                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                        steve h. Feb 23, 2014 02:38 PM

                                                                                                                                                                                                                                                                                                                                                                        So what is that one Patsy Cline number on your playlist?

                                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                          roxlet Feb 23, 2014 02:39 PM

                                                                                                                                                                                                                                                                                                                                                                          I'll put my money on Crazy!

                                                                                                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                            steve h. Feb 23, 2014 02:45 PM

                                                                                                                                                                                                                                                                                                                                                                            Great song!

                                                                                                                                                                                                                                                                                                                                                                            Walkin' After Midnight would be my second choice. Maybe a little too much for some but a skilled chanteuse could hit it out of the ballpark.

                                                                                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                              Harters Feb 24, 2014 03:18 AM

                                                                                                                                                                                                                                                                                                                                                                              Mrs H is a big fan of Patsy (me, not so much). A visit to the Patsy Museum at Winchester, VA, was a definite stop on our trip last autumn.

                                                                                                                                                                                                                                                                                                                                                                              By the by, food on our two evenings in town was reasonably good. I was a little put off by one website's declaration that the food was "“sensational seasonal cuisine, which is marketing speak for fine dining”. Which, as we say, in these parts, was complete bollocks - but it was decent enough bistro type nosh.

                                                                                                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                                steve h. Feb 24, 2014 10:13 AM

                                                                                                                                                                                                                                                                                                                                                                                Hi John,
                                                                                                                                                                                                                                                                                                                                                                                It would appear Mrs. H has good taste. ;-)

                                                                                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                  Harters Feb 24, 2014 10:36 AM

                                                                                                                                                                                                                                                                                                                                                                                  Indeed she does, Steve. Impeccable. We've been married 42 years this year :-0

                                                                                                                                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                                    steve h. Feb 24, 2014 11:03 AM


                                                                                                                                                                                                                                                                                                                                                                                    Deb and I celebrate our 40th in June.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                      Harters Feb 24, 2014 11:26 AM

                                                                                                                                                                                                                                                                                                                                                                                      Reciprocal congrats, Steve.

                                                                                                                                                                                                                                                                                                                                                                                      Any plans for the celebrations?

                                                                                                                                                                                                                                                                                                                                                                                      We invested in a meal at one of the four Michelin 3* places in the UK - had to be 2 days after the actual date - followed by lunch at a 2* on the drive home. Fab!

                                                                                                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                                        steve h. Feb 24, 2014 11:47 AM


                                                                                                                                                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                                          steve h. Feb 24, 2014 01:59 PM

                                                                                                                                                                                                                                                                                                                                                                                          "Any plans for the celebrations?"

                                                                                                                                                                                                                                                                                                                                                                                          We'll be in Berlin. That's Lingua's turf and she's given some insight. I've never been to Berlin. About time I corrected that oversight. Please share your thoughts.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                            linguafood Feb 24, 2014 02:08 PM

                                                                                                                                                                                                                                                                                                                                                                                            You know where to post :-)

                                                                                                                                                                                                                                                                                                                                                                                            Plus we'll be there early May through late June/mid July.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                              steve h. Feb 24, 2014 02:22 PM


                                                                                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                                linguafood Feb 24, 2014 02:23 PM

                                                                                                                                                                                                                                                                                                                                                                                                Ha, yeah. I just went back and checked because somewhere in this rusty old brain of mine, there was a tiny spark of a memory that I had rec'd a couple of places.

                                                                                                                                                                                                                                                                                                                                                                                                Before that, I was thinking Hartmanns. Duh. Brains. They're so silly that way.

                                                                                                                                                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                              linguafood Feb 24, 2014 11:03 AM

                                                                                                                                                                                                                                                                                                                                                                              She's Got You. And Walking After Midnight, but not as countryish. As I said before, country is not muh thayang.

                                                                                                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                steve h. Feb 24, 2014 11:26 AM

                                                                                                                                                                                                                                                                                                                                                                                Pair o' aces there.

                                                                                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                  linguafood Feb 24, 2014 11:27 AM

                                                                                                                                                                                                                                                                                                                                                                                  Makes me think we should revive WaM this w/end, as we haven't played it in forevah. She's Got You is a new tune so it's def on the setlist.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                    steve h. Feb 24, 2014 11:37 AM

                                                                                                                                                                                                                                                                                                                                                                                    Re: WaM

                                                                                                                                                                                                                                                                                                                                                                                    "...a skilled chanteuse could hit it out of the ballpark."

                                                                                                                                                                                                                                                                                                                                                                                    Great choice.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                      linguafood Feb 24, 2014 11:38 AM

                                                                                                                                                                                                                                                                                                                                                                                      Honestly (and last post OT, I promise), I find She's Got You more difficult. I can do WaM in my sleep at this point :-D

                                                                                                                                                                                                                                                                                                                                                                  2. Berheenia Feb 23, 2014 11:23 AM

                                                                                                                                                                                                                                                                                                                                                                    Being snow bound has given way to being ice bound. It is darn slippery everywhere, what with melting temp days and freezing temp nights. House of Cards and leftovers is our answer. Fortunately the wine stock is holding well. WFD is leftover beef stew pot pies. Salad from a bag. I have a whole pan of Dulce de Leche bars to nibble on too.

                                                                                                                                                                                                                                                                                                                                                                    1. ChrisOfStumptown Feb 23, 2014 11:57 AM

                                                                                                                                                                                                                                                                                                                                                                      Yesterday's mango and orange cream crepe delayed yesterday's dinner until after the morning workout. That's serendipitous as it was a great lunch.

                                                                                                                                                                                                                                                                                                                                                                      At risk of violating the terms of service, I present yesterday's delayed dinner: scallops with lemon and brown butter and puréed minted peas.

                                                                                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                                                                                      1. re: ChrisOfStumptown
                                                                                                                                                                                                                                                                                                                                                                        mariacarmen Feb 23, 2014 12:07 PM

                                                                                                                                                                                                                                                                                                                                                                        i love scallops on pureed peas..... beautiful color!

                                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                          ChrisOfStumptown Feb 23, 2014 12:46 PM

                                                                                                                                                                                                                                                                                                                                                                          I was really disappointed not to make this last night, as i really try to use shellfish the day i buy them. Somehow I am sure this was better with the sun shining through the window than it would have been at night. The minted peas had that vibrant color that almost screams springtime. This was a super easy thing to make, too. I might riff on this in the future.

                                                                                                                                                                                                                                                                                                                                                                          1. re: ChrisOfStumptown
                                                                                                                                                                                                                                                                                                                                                                            Gio Feb 23, 2014 01:02 PM

                                                                                                                                                                                                                                                                                                                                                                            Bon Appetit has a similar dish called, "Pea Puree with Shrimp and Scallops". I have my eye on it but will use just the shrimp, I think since I have a bag of large shrimp in the freezer.


                                                                                                                                                                                                                                                                                                                                                                            1. re: Gio
                                                                                                                                                                                                                                                                                                                                                                              ChrisOfStumptown Feb 23, 2014 01:38 PM

                                                                                                                                                                                                                                                                                                                                                                              That's fairly similar to what I did. I used fewer ingredients, though. I boiled the peas and shocked them ahead of time and puréed with mint. I suggest shocking if you want that vibrant green. I had butter and cream at hand but decided the peas didn't need anything else. I salted the scallops ahead of time, seared with brown butter and finished with a bit of lemon juice. Sprinkled with chives and that's it.

                                                                                                                                                                                                                                                                                                                                                                              1. re: ChrisOfStumptown
                                                                                                                                                                                                                                                                                                                                                                                Gio Feb 23, 2014 02:02 PM

                                                                                                                                                                                                                                                                                                                                                                                Thanks Chris. Will do, that is "shock them". I'll put the recipe in my menu planner. (it used to be my annual date book. haha.)

                                                                                                                                                                                                                                                                                                                                                                        2. re: ChrisOfStumptown
                                                                                                                                                                                                                                                                                                                                                                          MamasCooking Feb 23, 2014 05:47 PM

                                                                                                                                                                                                                                                                                                                                                                          That is so pretty and looks delicious. I love rich luxurious looking foods:)

                                                                                                                                                                                                                                                                                                                                                                        3. steve h. Feb 23, 2014 02:58 PM

                                                                                                                                                                                                                                                                                                                                                                          I brought a small tub of chicken livers home last week. Deb turned them into pâté. It was good. Not quite as good as the recent duck liver pâté but pretty good. I squeezed some blood oranges and made mimosas. That was our modest brunch.

                                                                                                                                                                                                                                                                                                                                                                          Supper will be homemade duck hash topped with poached eggs. Maybe something made with vodka to wash it all down. There will be an NCIS marathon on the plasma. Deb left no room for discussion.

                                                                                                                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                            LindaWhit Feb 23, 2014 03:46 PM

                                                                                                                                                                                                                                                                                                                                                                            Yay! and Yum! on the duck hash. No comment on the paté. :-) Not my cuppa. Then again, I'm thinking of the shoe leather liver my father cooked once, and all of my paté loving friends say it's nothing like shoe leather. :-)

                                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                              steve h. Feb 23, 2014 03:59 PM

                                                                                                                                                                                                                                                                                                                                                                              Liver, be it duck, goose, calf, fish, whatever, is a gift from the gods in all its glorious manifestations. But, as you point out, execution is key.

                                                                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                mariacarmen Feb 23, 2014 09:31 PM

                                                                                                                                                                                                                                                                                                                                                                                amen, brother.

                                                                                                                                                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                              roxlet Feb 23, 2014 04:17 PM

                                                                                                                                                                                                                                                                                                                                                                              I kind of love that you do a brunch every Sunday.

                                                                                                                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                steve h. Feb 23, 2014 04:31 PM

                                                                                                                                                                                                                                                                                                                                                                                Thank you. I got the brunch gene from my mom and dad.

                                                                                                                                                                                                                                                                                                                                                                                Edited to add: mom was in charge of food, dad in charge of drinks.

                                                                                                                                                                                                                                                                                                                                                                              2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                steve h. Feb 23, 2014 05:33 PM

                                                                                                                                                                                                                                                                                                                                                                                Supper was good. Good ingredients make it easy. Duck fat browned the potatoes and bronzed the tiny duck pieces I scraped from the carcass two weeks ago. Deb was the chef in charge. Duck is the gift that keeps on giving.

                                                                                                                                                                                                                                                                                                                                                                                A California Pinot Noir washed it all down.

                                                                                                                                                                                                                                                                                                                                                                              3. jayt90 Feb 23, 2014 03:00 PM

                                                                                                                                                                                                                                                                                                                                                                                I have been trying to get pork skin crispy and succulent at the same time.

                                                                                                                                                                                                                                                                                                                                                                                Getting there.

                                                                                                                                                                                                                                                                                                                                                                                I pressure cooked a pork shoulder roast 30 minutes, to soften the skin and leave the interior medium .

                                                                                                                                                                                                                                                                                                                                                                                It was finished in a convection oven, 450 F for 1/2 hour.
                                                                                                                                                                                                                                                                                                                                                                                That did it. Crispy, succulent and juicy!

                                                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                                                1. re: jayt90
                                                                                                                                                                                                                                                                                                                                                                                  suzigirl Feb 23, 2014 03:05 PM