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

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?

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  1. 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

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

            1. re: mariacarmen

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

              1. re: mariacarmen

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

              2. 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.

                  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: ChristinaMason

                      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.

                        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

                          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.

                          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

                            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

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

                              1. re: linguafood

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

                                --Truckin'

                  1. 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

                      That's a really good-looking plate.

                      Happy Birthday!

                      1. re: steve h.

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

                      2. re: fldhkybnva

                        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

                          Happy birthday! Drooling at the seafood feast.

                            1. re: fldhkybnva

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

                              1. re: fldhkybnva

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

                                1. re: fldhkybnva

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

                                  1. re: fldhkybnva

                                    What a gorgeous birthday meal! Best wishes to you.

                                    1. re: fldhkybnva

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

                                      1. re: fldhkybnva

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

                                        1. re: fldhkybnva

                                          Gorgeous meal! Happy birthday to you indeed!

                                          1. re: fldhkybnva

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

                                            1. re: fldhkybnva

                                              Happy birthday! And cheers to grandma's memory!

                                                  1. re: fldhkybnva

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

                                                    1. re: MamasCooking

                                                      Yes - we need more kitty cooking photo's!

                                                      1. re: fldhkybnva

                                                        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

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

                                                          1. re: meatn3

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

                                                            1. re: fldhkybnva

                                                              Belated Happy Birthday, you certainly celebrated in style!

                                                              1. re: fldhkybnva

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

                                                              2. 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. 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

                                                                    "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

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

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

                                                                      1. 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. 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. 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

                                                                              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. 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

                                                                                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

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

                                                                                  1. re: MamasCooking

                                                                                    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

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

                                                                                    1. re: sedimental

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

                                                                                  3. 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

                                                                                      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

                                                                                        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

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

                                                                                          http://www.darwinawards.com/

                                                                                          1. re: Fowler

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

                                                                                            1. re: nothingswrong

                                                                                              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

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

                                                                                        2. 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

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

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

                                                                                            1. re: ChristinaMason

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

                                                                                              1. re: southie

                                                                                                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

                                                                                                  =========
                                                                                                  "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.

                                                                                                  Yum.

                                                                                                  1. re: southie

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

                                                                                                2. 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. 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

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

                                                                                                      2. re: weezieduzzit

                                                                                                        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. 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

                                                                                                          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

                                                                                                            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

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

                                                                                                           
                                                                                                           
                                                                                                          1. 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

                                                                                                              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

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

                                                                                                            2. 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

                                                                                                                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. 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

                                                                                                                http://www.lundsandbyerlys.com/Recipe...

                                                                                                                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

                                                                                                                  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

                                                                                                                    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. 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. 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. 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!

                                                                                                                        http://yummyreads.com/2014/02/vietnam...

                                                                                                                        1. 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

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

                                                                                                                            1. re: ChristinaMason

                                                                                                                              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

                                                                                                                                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

                                                                                                                              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

                                                                                                                                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. 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

                                                                                                                                  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

                                                                                                                                    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

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

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      Sounds like the perfect winter dinner party, CM!

                                                                                                                                      1. re: ChristinaMason

                                                                                                                                        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

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

                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            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. 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

                                                                                                                                            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. 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. 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. 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).

                                                                                                                                                http://marmadukescarlet.blogspot.com/...

                                                                                                                                                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

                                                                                                                                                  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

                                                                                                                                                    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

                                                                                                                                                      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: steve h.

                                                                                                                                                            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

                                                                                                                                                                This could be a good t-shirt:

                                                                                                                                                                There was wine...and it was good.

                                                                                                                                                                :-)

                                                                                                                                                        1. 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

                                                                                                                                                            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

                                                                                                                                                              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.

                                                                                                                                                              1. re: fldhkybnva

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

                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                  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

                                                                                                                                                                    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

                                                                                                                                                                      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

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

                                                                                                                                                                  2. re: fldhkybnva

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

                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      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.

                                                                                                                                                                    2. 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

                                                                                                                                                                        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.

                                                                                                                                                                        http://www.npr.org/2013/04/04/1759666...

                                                                                                                                                                        1. re: Gio

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

                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                            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. 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

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

                                                                                                                                                                        2. 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

                                                                                                                                                                            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

                                                                                                                                                                              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

                                                                                                                                                                                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. 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

                                                                                                                                                                              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. 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. re: nothingswrong

                                                                                                                                                                                    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

                                                                                                                                                                                      "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

                                                                                                                                                                                        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

                                                                                                                                                                                        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

                                                                                                                                                                                            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

                                                                                                                                                                                              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

                                                                                                                                                                                                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

                                                                                                                                                                                                  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

                                                                                                                                                                                                    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

                                                                                                                                                                                                      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

                                                                                                                                                                                                          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

                                                                                                                                                                                                    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

                                                                                                                                                                                                      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

                                                                                                                                                                                                        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

                                                                                                                                                                                                          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

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

                                                                                                                                                                                                            1. re: suzigirl

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

                                                                                                                                                                                                              1. re: nothingswrong

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

                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                            Now that I like olives, Puttanesca needs to happen.

                                                                                                                                                                                            1. re: fldhkybnva

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

                                                                                                                                                                                          3. 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

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

                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                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

                                                                                                                                                                                                  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
                                                                                                                                                                                                  http://chowhound.chow.com/topics/3257...

                                                                                                                                                                                                  Last March, tcamp recommended Mollie Katzen’s spinach artichoke gratin
                                                                                                                                                                                                  http://chowhound.chow.com/topics/8926...

                                                                                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                                                                                    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

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

                                                                                                                                                                                                1. re: suzigirl

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

                                                                                                                                                                                                  1. re: MamasCooking

                                                                                                                                                                                                    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

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

                                                                                                                                                                                                    2. re: MamasCooking

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

                                                                                                                                                                                                2. 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.

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

                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      <"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.

                                                                                                                                                                                                    2. 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

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

                                                                                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                                                                                              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

                                                                                                                                                                                                                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

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

                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                          2. 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. 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.

                                                                                                                                                                                                               
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                                                                                                                                                                                                              1. re: ChrisOfStumptown

                                                                                                                                                                                                                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. 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.

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                                                                                                                                                                                                                1. re: Harters

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

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                      1. re: Harters

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

                                                                                                                                                                                                                      2. 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.

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                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                          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

                                                                                                                                                                                                                            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

                                                                                                                                                                                                                              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

                                                                                                                                                                                                                              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. 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.

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                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                        1. re: suzigirl

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

                                                                                                                                                                                                                                          1. re: Fowler

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

                                                                                                                                                                                                                                        2. re: Cherylptw

                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                        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. 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. 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.

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                                                                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                                                                            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

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

                                                                                                                                                                                                                                            2. 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. 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.

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                                                                                                                                                                                                                                                1. re: Njchicaa

                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                      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. 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.

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                                                                                                                                                                                                                                                    1. re: TorontoJo

                                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                                    2. 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.

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                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                                            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

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

                                                                                                                                                                                                                                                      1. 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....

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                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                          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. 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!

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                                                                                                                                                                                                                                                            1. re: mariacarmen

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

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                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: mariacarmen

                                                                                                                                                                                                                                                                    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: mariacarmen

                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                                                                            1. re: mariacarmen

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

                                                                                                                                                                                                                                                                      2. re: LindaWhit

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

                                                                                                                                                                                                                                                                        1. re: mariacarmen

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

                                                                                                                                                                                                                                                                      3. re: mariacarmen

                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                          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: mariacarmen

                                                                                                                                                                                                                                                                            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: mariacarmen

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

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                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: mariacarmen

                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                    Thoughts with you, mc. A trying time.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

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

                                                                                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                                                                                        thanks rabaja & Mr. H. much appreciated.

                                                                                                                                                                                                                                                                                    2. 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:

                                                                                                                                                                                                                                                                                      http://marmadukescarlet.blogspot.com/...

                                                                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                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. :-)

                                                                                                                                                                                                                                                                                                http://www.wegmans.com/webapp/wcs/sto...

                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                  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....