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What's for Dinner #279- The Neverending Story Edition! [through Mar 3, 2014]

  • roxlet Feb 27, 2014 10:56 AM

Yes, it's true -- another big storm is being forecast for Sunday into Monday into Tuesday into, well, they're just not sure. Suffice to say it will be disgusting, icy, cold and snowy. Period. End of story.

Now that my son is working with a coach in Greenwich most nights at somewhere between 8 and 9 PM pretty much until Nationals mid-March, dinners will be fast, early, and simple. No more flights of fancy from rjbh20. No more nuclear tater tots -- there just isn't time before we leave. Tonight, I am planning my Chipotle Chicken hack, which can be eaten early, and won't be too artery clogging before practice.

What's on your menus, oh fellow orphans in the storm?

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  1. Atreyu, the Rock Biter, and Falcor. A favorite movie of mine. ;-)

    I have a few more of the lamb meatballs that I will probably finish up tonight, because it's easy - I'm not in a mood to cook. No idea of the veg.

    4 Replies
    1. re: LindaWhit

      Ditto on the movie- I feel like a ten year old every time I watch it.
      WFD is leftovers that need to get eaten so the soup pot of frozen chicken broth can come in from the cold and turn into chicken soup. Currently the enclosed back porch is our extra freezer. looks like I get the chicken pot pie and he gets the vodka sauce pasta.

      1. re: LindaWhit

        Not sure if an English translation exists, but the book was one of my favorites as a kid. I read it several times (and was a bit let down by the movie, to be honest).

        1. re: linguafood

          I had never heard of it until the movie came out. Was well beyond the usual age to read it in 1979 when it was first published.

          I see from Wikipedia that the book goes far beyond the ending the movie had. And it looks like the last half of the book could be a whole other movie.

          1. re: LindaWhit

            Yep. It's pretty brilliant.

      2. In Toronto today for an appointment, and meeting friends for dinner later, so decided to just grab a hotel room to work for the rest of the day. My appointment was just down the street from my favourite cupcake shop and I picked up half a dozen to take home with me.

        So it turns out that half a dozen cupcakes locked in a hotel room with me is a bad thing. It looks quite likely that no cupcakes will make it into my freezer...

        Dinner will be at Toronto's rip off version of Balthazar in NYC. Though perhaps I will call the cupcakes "dinner" and anything I eat later will be "snacks".

        14 Replies
        1. re: TorontoJo

          OK, I just snort-laughed, ToJo! Ummm, yeah, those cupcakes would be history with me as well. Maybe not the whole half dozen, but.... :-)

          1. re: TorontoJo

            Lol! TorontoJo vs. Cupcakes. It's cupcakes for the win!

            1. re: roxlet

              This was my cupcake container less than TEN MINUTES after I landed in my hotel room. We're currently down to two remaining.

              Help. Me.

               
              1. re: TorontoJo

                You may need to get back to the cupcake shop before they close for the day.

                1. re: ChrisOfStumptown

                  I think perhaps that would be a mistake.

                  1. re: ChrisOfStumptown

                    That was my thought as well. Won't you have some disappointed mouths at home otherwise?

                    1. re: rabaja

                      DH is still doing the gluten-elimination test (we keep screwing up and accidentally getting gluten in his food, argh). So I'd like to think that I am actually doing him a favor by not bringing tempting, gluten-laden treats home.

                      See? I'm actually being a thoughtful wife by eating all the cupcakes!

                      1. re: TorontoJo

                        No good deed goes unpunished.

                        1. re: TorontoJo

                          Oh. Well then, you're totally doing him a faaaavor. Good job. Resume eating cupcakes.

                    2. re: TorontoJo

                      Those are little cupcakes. I was picturing the behemoth Sprinkles type cupcakes. I can put down 6 of those no problem.

                      I say go ahead and finish 'em off ToJo (BEST NICKNAME EVER!).

                      Because DH will suffer if you parade those around in front of him, and you are a thoughtful and loving wife.

                      1. re: nothingswrong

                        They are not little, they are normal sized cupcakes! :0) Those Sprinkles and Crumbs monstrosities scare me. And they aren't very good. These have a moist and tender crumb with really excellent European buttercream frostings. Kind of like the cupcakes you ate as a child, just elevated to what you always wished they would be.

                        Dinner at the French bistro was fun. My friend and I decided to order one beef bourgignon and ALL of the sides, except the frites, to share: green beans amandine, sauteed brussels sprouts, wild mushrooms, mac and cheese and pommes puree. There was a lot of food and we pretty much wiped the table clean. I figure that I consumed about a stick of butter in all those sides. Tasty, but eep!

                        Thinking I need to make a quinoa and kale salad for dinner tomorrow.

                        1. re: TorontoJo

                          They look like your average home-baked-sized cupcake. To me, that's a little cupcake. Then again, I once ate an entire sheet cake in less than 48 hours. For no other reason than I'd baked it and was home alone.

                          Your dinner sounds fun. My father once took me to dinner for my birthday at a very upscale restaurant here in L.A. The rest of my family was out of town. He ordered every single side dish on the menu for the two of us, and some meat. Our entire table was covered in food. We had such a lovely time.

                          After the cupcakes and French feast, I second your rec for greens tomorrow :/

                          1. re: nothingswrong

                            I often find that I'm more drawn to the appetizers and side dishes on a menu than to the mains. Fortunately, I have friends who enjoy ordering the same way ("yes, we'd like this entire section of the menu, please").

                            Definitely picking up some kale for dinner.

                  2. re: TorontoJo

                    I love it when other CHers fess up to indulging in their favorite things! How fun ...alone in a room with 1/2 of a dozen cupcakes:)

                  3. I need to make more time to come here for inspiration!

                    I've been in a bit of an easy meal rut due to my severe lack of sleep these days!

                    Tonight is no different, but at least delicious! I'm making Tuna in Jalapeño Escabeche from Rick Bayless. Will put the tuna in corn tortillas with some avocado. I'll jazz up some canned black beans. The tuna is so simple, delicious and looks positively revolting! ;)

                    5 Replies
                    1. re: tiffeecanoe

                      sounds tasty no matter what it looks like! nice to "see" you tiffee!

                      1. re: tiffeecanoe

                        That sounds great. How is the tuna made?

                        1. re: roxlet

                          Here's the link to the actual recipe
                          http://www.rickbayless.com/recipe/vie...

                          I kind of eyeball things a bit. I also just use 2 cans of standard, 4.5oz, tuna in olive oil. I also don't let the mixture cool before adding tuna. Maybe I'll try that tonight though, I never really want to wait ;) I do think the avocado makes it. It's just fine on it's own and it's actually great left over, but the creaminess of the avocado just brings it to a new level. My husband will put the leftovers - if there are any - in a wrap for the next days lunch with lettuce, tomatoes and more.

                          1. re: tiffeecanoe

                            That sounds totally amazing, thanks tiff, who cares what it looks like! I am so making this, avocados and all, it is going straight into Pepperplate.

                            1. re: GretchenS

                              hope you enjoy(ed)!

                      2. Ugh, good luck with that storm. And the cupcakes are beautiful!
                        I mentioned grilled fish for my dinner tonight, and I'm working on planning out tomorrow. I'm thinking I might roast a chicken and make soft tacos with some sort of herby salsa.

                        16 Replies
                        1. re: alliegator

                          allie! hi!

                          1. re: juliejulez

                            Hi julez!! Missed you guys! Long story short: minus one gallbladder, mending one pancreas. Back to cooking for the first time tonight. I'm so sorry about your grandparents. I send you all my best wishes. I'm catching up by reading back on threads. You're the burger girl, and turkey or chicken burger recipes?

                            1. re: alliegator

                              Thanks! Just found your intro on the other thread. Glad to hear you're feeling better!

                              I like all kinds of burgers, I would eat them everyday if possible. Were you asking for good chicken or turkey burger recipes?

                              For chicken, I took this and turned it into a burger and it was tasty http://www.slenderkitchen.com/bbq-che...

                              For turkey, I haven't tried this one specifically yet but it's on my list come summer... I like the idea of mixing the pesto in with the ground turkey http://www.jasonandshawnda.com/foodie...

                              I often just use different seasonings and cheeses on plain turkey patties..my favorite was homemade taco seasoning with pepper jack cheese.... and one time I made a "chicken parm" burger... took ground chicken, then put panko on it, pan fried, then topped with marinara and mozzarella.

                              1. re: juliejulez

                                Thanks! They both look great. I looked for burgers, but the chicken meatballs really caught my eye! I'm off beef, pork, cheese, and alcohol :( for quite a while, but since spring is here, I'll really use tons of herbs. I found this for tomorrow's planned chicken:
                                http://www.foodandwine.com/recipes/ch...
                                And H-Mart!! You are so right. I love that place. Awesome seafood.

                                1. re: alliegator

                                  Are the herbs replacing the alcohol? '-D

                                  1. re: linguafood

                                    Haha! I wish. Since I already tanked one organ (which was not my appendix, I was alarmed to learn), I'll keep my lungs pretty and pink.
                                    Maybe I'll get hooka :)
                                    Btw, n/a beer is the worst thing on planet earth.

                                    1. re: alliegator

                                      Skip the n/a beer and try kambucha- i swear it has the same yeasty flavor, just get the original flavor.

                                      1. re: Ttrockwood

                                        Very good suggestion. It's really healthy, too! I drink it on non-boozin' evenings.

                                      2. re: alliegator

                                        aaah, really sad for you now...

                                    2. re: alliegator

                                      My sister makes a very tasty turkey burger...she mixes crumbled feta cheese, diced Kalamata olives and (I think) finely minced onion with the ground turkey, and then grills as she would a regular burger.. Absolutely delicious! I don't think there are measurements...she just kinda eyeballs it, and they work every time.

                                      1. re: alliegator

                                        No booze?!?! oh allie, even worse than no cheese!

                                        These Ottolenghi Turkey Zucchini burgers are awesome: http://www.simplyrecipes.com/recipes/... They make excellent meatballs too.

                                        1. re: GretchenS

                                          Thanks for the recs! I got some great ideas here. I don't happen to own Ottelenghi's Plenty, so in addition to trying that recipe, I need to order that book.
                                          And hi, MC! Thanks for the welcome back on the last thread:)

                                          1. re: alliegator

                                            of course! happy to have you back.

                                            and I've found Ottelenghi's recipes online... maybe not all, but a few.... but of course, the books are so pretty....

                                        2. re: alliegator

                                          Think of it as a chance to try out ALL the n/a party beverage recipes. Like these
                                          http://www.food.com/recipes/non-alcoh...

                                          1. re: MidwesternerTT

                                            Thanks, MTT. I thought about cocktail fakeouts for upcoming bbq activities. I can add booze for the others, and then for myself laters after I'm and angel now and turn in awesome, sparkly bloodwork for a few months;)
                                            And MC, I'm a book junky. I just like having them. I can look at my shelves and survey all that I own, mwuhahah!

                                            1. re: alliegator

                                              yeah, same here. i just put a stop to myself when i moved out of the country in 05. i've been trying not to build back up - on everything. but books are the hardest to resist.

                                2. Vegetable box day! Which usually means I have to try to use up the remainder of last week's to make room in the fridge... I have a white and a red cabbage, a huge watermelon plus other as yet unidentified huge long green radishes so I think they are saying slaw to me, with an asian-y dressing. I have been thinking about David Lebovitz's peanut sauce since I read about it on here so I think I'll make it and some chicken satay to dip in the sauce.

                                  9 Replies
                                  1. re: helen_m

                                    Cabbage lasts forever, so if you want to move on to the new veg box, you easily could.

                                    1. re: LindaWhit

                                      It's a good job that cabbage lasts forever, I've just shredded about a quarter of one, 3 thin carrots, two green radishes and the remains o yesterday's mangetout and created a huge bowl, way too much for two. The lime, ginger and crushed peanut dressing should help.

                                      1. re: helen_m

                                        Yup, it makes a LOT! I was having a lot of coleslaw when I was participating in my summer CSA. :-) The dressing sounds great.

                                        1. re: helen_m

                                          You could always make sourkraut!

                                      2. re: helen_m

                                        I can't quite believe that I got to 37 without making it chicken satay before. What have I been doing with my life!

                                        I used this recipe and will definitely be making it again! http://www.foodswoon.com/chicken-sata...

                                        1. re: helen_m

                                          Satay is a regular around here. It's one of the mans most favorite foods!

                                          1. re: helen_m

                                            Is that a typo? 8 chicken breasts or 10 chicken thighs to feed 2-4 people?

                                            1. re: juliejulez

                                              I was confused by the meat proportions too. I did a whole pack of chicken thighs (think there were 6 in the pack) and cooked 4. 2 went in the freezer in the marinade for a night when one of us is home alone.

                                              1. re: helen_m

                                                Yeah almost looks like she used tenderloins? That would make sense.

                                        2. After last weekend, I thought we might have finally jumped out of winter but you're right "it will be disgusting, icy, cold and snowy." Another vat of chicken stock is slow cooking away in preparation for a few cold days, but for now dinner will be an adventure in another new vegetable-eggplant. With my track record, I'll love this one as well. I delayed long enough that it was quickly on its way out so I roasted and pureed it. The plan is stuff chicken breasts with the puree mixed with mozzarella, sun dried tomatoes and basil. The eggplant doesn't look very appealing in it's slimy state but fingers crossed.

                                          15 Replies
                                          1. re: fldhkybnva

                                            I love eggplant. One way you might like it is to make a lasagne but sub out the pasta sheets for fried slices of eggplant.

                                            Baba ganough is delicious to make if you have gas to char the skin. Miso glazed eggplant is fantastic http://momofukufor2.com/2010/06/nasu-...

                                            Otherwise most preparations involve frying. Fuchsia Dunlop's fish fragrant eggplant is to die for.

                                            1. re: Frizzle

                                              Eggplant lasagna or parmesan was the original plan until the darn thing started to threaten to rot. I'll have to plan better next time to use it ASAP.

                                              I imagine grill is best to char the skin or can I use a gas stove top?

                                              Thanks for the recommendations.

                                              1. re: fldhkybnva

                                                I put tinfoil over my gas stove top and put the eggplant straight on the flame at its lowest setting, turning every few minutes. It takes about 15 - 20 minutes for me. It will burst and leak juice, that's why I put down the tin foil.

                                                1. re: Frizzle

                                                  Um, Frizzle, you forgot to mention your family's awesome recipe with garlic and yogurt!?!

                                                  http://chowhound.chow.com/topics/8413...

                                                  1. re: ChristinaMason

                                                    D'oh. So I did.

                                                    1. re: Frizzle

                                                      Seriously a huge favorite here. I have never served it at a party without someone quizzing me for the recipe.

                                            2. re: fldhkybnva

                                              In addition to Frizzle's excellent suggestions, Bobby Flay's grilled caponata (you can always use a grill pan or even a skillet to get by until grilling weather,) is seriously addictive use of eggplant. I believe Njchicaa originally made it on WFD and I'm so glad I tried it.

                                              1. re: weezieduzzit

                                                Thanks, that recipe looks great.

                                                1. re: weezieduzzit

                                                  Yes I did and everyone who has ever had it loves it!

                                                2. re: fldhkybnva

                                                  The Herbal Kitchen cookbook has a delicious recipe for whole wheat pasta with roasted/grilled eggplant and a walnut pesto that is delicious. I'm not a huge fan of eggplant but I love that dish. Unfortunately, I can't find an online version of the recipe except for one that includes something like "ciligene" which I have never heard of before.

                                                  1. re: Njchicaa

                                                    I once made a pasta sauce of pureed roasted eggplant (wth walnuts, I think), and while it was tasty, visually it turned me off so much, I could barely eat it! Grilled/roasted pieces would be much better.

                                                    1. re: Njchicaa

                                                      Ciligene means like the size of a cherry, and refers to mozzarella. When that size mozzarella balls are plated with cherry tomatoes, for example, they look quite attractive together.

                                                      Pronunciation: chilly-JEN-na

                                                    2. re: fldhkybnva

                                                      Have you ever had eggplant in garlic sauce a dish that is served in Chinese restaurants? It is delicious and simple to prepare.

                                                      1. re: MamasCooking

                                                        Nope never have though chicken in garlic sauce is one of my favorites.

                                                        1. re: fldhkybnva

                                                          http://andrewzimmern.com/2013/03/28/f...

                                                          This one for "fish-fragrant" eggplant is delicious, too! No fish.

                                                    3. I have monkfish from my fish share for tonight. My share partner suggested paella which sounded good this morning, especially as I have some nice Spanish chorizo to use up. But lunch at work today was Thanksgiving in February -- delicious but a bit stodgy. Not sure I can do paella tonight. What do we think about monkfish in lettuce fish "tacos"? I have salsa, crema, limes and cabbage, would just need to grab some leaf lettuce...

                                                      2 Replies
                                                      1. re: GretchenS

                                                        Why not? It's also good in a Spanish-y stew with tomatoes, a few potatoes, onions, peas...

                                                        Maybe sorta like this, but with additional veg: http://www.delish.com/recipefinder/sp...

                                                        1. re: ChristinaMason

                                                          Thanks CM, great suggestion!

                                                      2. Ugh. This weather just will not quit! Ready to get in the garden! Tonight is soba noodle salad with red peppers and I was going to make mini crab cakes to go with it, but neither of us love crab cakes. Any other ideas? Maybe I'll just add cabbage to the noodles to bulk it up?

                                                        2 Replies
                                                        1. re: gourmanda

                                                          How about grilled (or pan-grilled) teriyaki boneless, skinless chicken breast?

                                                          1. re: gourmanda

                                                            I've been waiting to garden as well. And I was planning on it thinking that our last frost had passed, but then it started snowing a couple of days ago!

                                                            http://www.yummyreads.com

                                                          2. Tonight, supposedly, is going to be a homemade Hamburger Helper. SO flies home. But when I talked to him earlier, he was very hungover and the idea of food grossed him out. It seems that his stint in San Diego is coming to an end so he spent last night doing shots and drinking beer at the bar he has been hanging out at throughout his long stint in that city *eyeroll*. He's a grown up.

                                                            If he's still in barf mode I'll probably brown up the ground beef and freeze it, and then just eat a sandwich.

                                                            Also on a side note, I went to visit HMart for the first time today, turns out it's across the street from the Middle Eastern market that's near my office. What a fun place that is! I didn't spend too long since I was just going to take a break from work, and really, it's a bit overwhelming. I didn't buy too much, just some herbs, a red bell pepper, Mae Ploy red curry paste, and some noodles. I look forward to going back again soon to take my time.

                                                            10 Replies
                                                            1. re: juliejulez

                                                              Woohoo for HMart, I love that place!! You also probably picked a great time to go, it's best to avoid weekends. It's great to browse around. Good luck on whatever dinner finds it's way onto your plate. SO is the same way...if he's hungover he can't ponder the thought of food at that moment or even the prospect of food later and then magically at 6pm he's beckoning "what's for dinner?" It drives me nuts!

                                                              1. re: fldhkybnva

                                                                Yeah my office is a good 20-30 min drive from home depending on traffic so I don't even come near here on weekends... so I'm glad for the opportunity to go on weekdays. Now, if only the one of the handful of the new Trader Joe's locations they're opening here was near my office, I'd be set.

                                                                1. re: juliejulez

                                                                  I'm glad both of those stores are out of the way for me...but that doesn't stop me from going weekly :)

                                                                  1. re: fldhkybnva

                                                                    Is their bulgogi good? I'm starting to look for more "pre-made" food options since my job is gearing up for the busy season.

                                                                    1. re: juliejulez

                                                                      Yes! A little mild, you can add some heat of your own.

                                                                      1. re: alliegator

                                                                        I agree it's pretty good. Also some have eat-in/take out restaurants that also serve bulgogi. If you wanted to make your own bulgogi, they sell the very convenient paper-thin sliced beef. I will also recommend the store-made kimchi, I always leave with a container or three.

                                                                      2. re: juliejulez

                                                                        My hmart has great frozen goodies- the frozen korean pancakes with veggies (panjeon?) were great, and tons of dumpling options.
                                                                        I always end up with a huge pickled daikon, several kinds of tofu and some new sauces when i go there...the "bulgolgi sauce" is actually great for stir fry or mainades.

                                                                2. re: juliejulez

                                                                  juliejulez, what's your recipe for non-box/home-made hamburger helper????

                                                                  I was duely chastized over on the general topics board saying I indulged in HH every 3 months or so.

                                                                  They recommended doing it sans "The Box" route, LOL, but I don't know of an acceptable TnT recipe out there. But then again, my "Google-foo" has been less than stellar this week.
                                                                  Or maybe it's my lack of focus.
                                                                  Or both.

                                                                  TIA.

                                                                  1. re: jjjrfoodie

                                                                    I'll tell you my method, really very easy.

                                                                    I brown a chopped onion and a pound of ground beef or turkey in a large skillet. Pour off fat if there is any. Add any other chopped vegetables you like and cook until done. I typically used mushrooms, a handful chopped or, shush, a can of sliced ones. Artichokes, peas, and black olives have also been tried at my house.

                                                                    Meanwhile, boil water and cook about a pound of pasta. When al dente, drain, reserving a couple cups of water. Add pasta to the skillet along with a little water to make sauce. Add finely grated cheese - I usually use about 3/4 cheddar to 1/4 parmesan. Generally a cup or two (kids love it). Stir together, adding pasta water if you need to moisten and thicken things. Salt and pepper, smoked parmesan, dry mustard, or other spices to taste.

                                                                    1. re: jjjrfoodie

                                                                      This is the one I used last night. I did dump in a bunch of shredded cheddar and mixed it in, vs just sprinkling it up on top. http://ellysaysopa.com/2012/07/26/one...

                                                                      I also used a can of fire-roasted diced tomoatoes w/ green chile, and left out the green pepper.

                                                                  2. Tonight I have a meeting for one of the civic organizations I am involved in there are usually miserable cut up little hoagies but its better than nothing - probably will need a snack when I get home from it maybe make some arancini out of the risotto from last night - need to remember to take the chicken out of the freezer so it is ready for sunday storm

                                                                    1. Grilled BBQ chicken (drumstick for me, breast for my husband), TJ Vegetable Fried Rice, and some kind of frozen vegetable is WFD tonight. I'm not in the mood to cook.

                                                                      1. We're having lasagna with sliced eggplant standing in for the noodles- it'll be salted, drained and pre-cooked. The sauce is on the stove now, the house smells wonderful. I pulled a couple of kale plants today (I need to start making room to plant!) and it will be cooked, drained, drained and drained and used as you would spinach in lasagna. I'm still undecided on if it will have meat in it but am leaning towards including it. I'm thawing a cube of grass fed ground beef figuring I'll probably use it.

                                                                        Whether we have a veggie side will depend on how many I can incorporate into the lasagna and sauce themselves.

                                                                        3 Replies
                                                                        1. re: weezieduzzit

                                                                          It was awesome and I'm really glad I made a HUGE pan of it!

                                                                          1. re: weezieduzzit

                                                                            it sure sounded awesome, now that allie is back I hope she's working on the food shooter....

                                                                          2. re: weezieduzzit

                                                                            That sounds fabulous. What an awesome use of kale!
                                                                            And more minor construction will come in time ;)

                                                                          3. Down into the low single digits tonight. Pulled pork will be culled from the recesses of the fridge. Fresh cole slaw to top the meat on a toasted potato bun. Chips on the side, beer and wine at the ready.

                                                                            Kill Bill 1 will be on the plasma tonight. Cold-blooded murder seems appropriate entertainment.

                                                                            1. Well, it's Thursday, so it's our Sichuan jour fixe -- just like every week, albeit with a fairly small (7 total) group.

                                                                              It's so freakin' cold here I wouldn't be surprised if some just don't want to venture out of their cozy warm houses..... come to think of it, I'm not sure I do :-)

                                                                              But then the steaming bowl (or two) of mapo tofu, among many other things will reward me for my courage.

                                                                              1. Got stuck late at work tonight, so it was Mae Ploy to the rescue for dinner. I dug a package of ground pork out of the freezer and thawed it in the micro while I quickly chopped a red pepper, garlic, an onion and some bamboo shoots. Stirfried the whole mess in some coconut oil with plenty of the Mae Ploy red curry paste, then finished the sauce with a little chicken stock, sweetener and lime juice. I wanted a creamy element but didn't have coconut milk in the house, so I topped my bowl with yogurt - it's nothing like coconut milk, but it's actually pretty tasty!

                                                                                1. Pad thai! With green papaya salad! One of those meals that's most satisfying from a take-out container, but I just can't find a good Thai place around here. Homemade's good too, just more effort.

                                                                                  We're getting a bit of a storm here, too, by the way. "Chance of rain" for the next 4 days -- a good thing for a state that's already had its first forest fire of the season.

                                                                                  1. Last night's chicken dinner didn't happen (we went to a beer tasting and stayed out for fried chicken and grilled black bass). Tonight I took a cue from MidwesternerTT, I think it was, and basted a small whole chicken in a sauce of soy sauce, 5 spice powder, oyster sauce, agave syrup, sriracha, salt, pepper, and Szechuan peppercorn, put a couple scallions in the cavity, and added some water to the pan (where much of the marinade spilled over).

                                                                                    I took the opportunity to clean out the crisper drawer and added a halved broccoli crown and half an eggplant, quartered, to the roasting pan, too. DH made Szechuan smacked cucumber salad (SO good!) and I steamed the last of the green beans til tendercrisp and tossed 'em with butter, soy sauce, tahini, toasted sesame oil, a little Maggi, and a touch of A1 Thick. Those flavors just worked---really well.

                                                                                    Since I timed the chicken all wrong (too hot for too short), we had the meal in courses: cukes, then beans, then broccoli, an apple as palate cleanser, and then some chicken and eggplant for the last plate. An umami bomb of a dinner! I dread to think about how much water I'll be retaining tomorrow :)

                                                                                    6 Replies
                                                                                    1. re: ChristinaMason

                                                                                      The chicken was good. It's so similar to Trini-Chinese chicken, though, which is a bit crispier. I think I prefer the latter but am glad I tried something new.

                                                                                      1. re: ChristinaMason

                                                                                        What a dinner! Can you give me a quick rundown on the cuke salad? I grabbed a few at the market today.

                                                                                        1. re: alliegator

                                                                                          allie, not sure if this is what CM made, but this smacked cucumber salad is what many CHs make and likely what CM made. http://www.telegraph.co.uk/foodanddri...

                                                                                          1. re: GretchenS

                                                                                            That's the one! But cut back on the salt for the cukes (to 1.5-2 tsp. at most) and give them a little rinse and drain before dressing. We also reduced the sugar by 1 tsp. This salad is so much more than the sum of its parts.

                                                                                            1. re: ChristinaMason

                                                                                              Thanks, both! this is right up my alley. I lurve cukes, and these flavors look great.
                                                                                              Oddley enough we're expecting a big desert rain today, but if it blows by us, I'm making a run to Penzey's for some new spices. Yum.

                                                                                      2. re: ChristinaMason

                                                                                        CM - glad you tried the chicken w/ interesting modifications to the recipe I provided. For those who need/want measurements the recipe is here
                                                                                        http://chowhound.chow.com/topics/9665...

                                                                                      3. I looked out my window to see a full blown, white-out blizzard today. Fortunately my car was in the shop, so I wasn't going anywhere.
                                                                                        Time for comfort food.
                                                                                        I had a Petit Charcutier (Quebec) smoked picnic shoulder in the bar fridge. I separated it into soup bone, sandwich meat, a roast, and the fat cap, which is shown here.
                                                                                        They really know their pork in la Belle Province!

                                                                                        4 Replies
                                                                                        1. re: jayt90

                                                                                          Petit Charcutier smoked picnic shoulder

                                                                                           
                                                                                          1. re: jayt90

                                                                                            The char looks delicious!

                                                                                            1. re: jayt90

                                                                                              drooling...

                                                                                            2. re: jayt90

                                                                                              Yum! Your pic fell off.

                                                                                            3. The toddler and I have somehow caught man flu (actually just a mild case of the sniffles and not Harter's fully blown infection) so the bloke will be on cooking duty tonight.

                                                                                              There's left over caponata. Sausages are defrosted in case he wants to start up the BBQ and grill them. There are salad greens in the garden - or kale depending on his mood. There are also ingredients for batata harra, so he has plenty of options.

                                                                                              I'm planning on retreating to bed on his arrival only to emerge when dinner is complete. Being ill with an equally ill and cantankerous not quite three year old is hard work.

                                                                                              8 Replies
                                                                                              1. re: Frizzle

                                                                                                feel better fast, frizzle! 2 full days flat on my back helped tons. not all gone, but much better. so, rest if you can.

                                                                                                1. re: mariacarmen

                                                                                                  Thanks MC! Glad to hear you are feeling better. I hope the oldster is doing better too.

                                                                                                2. re: Frizzle

                                                                                                  I always think I'm ready for kids until I get sick. Can't be bothered.

                                                                                                  Hope you feel better soon, and your baby as well!

                                                                                                  ETA: How do you make your batata harra?

                                                                                                  1. re: nothingswrong

                                                                                                    Thanks, hopefully it clears over the weekend so the bloke can help out. Being ill when you're the stay at home caregiver for a child is rough, I've developed a huge amount of respect for my mum who managed a farm with two kids on her own for half of the time while my dad travelled for work since I've become a parent. I work from home part time but it's nothing compared to what she managed to cope with.

                                                                                                    I use the recipe on this page for the batata harra: http://www.theguardian.com/lifeandsty...

                                                                                                  2. re: Frizzle

                                                                                                    Ahhh, feel better, Frizzle! I hope you get some rest with the cantankerous toddler.

                                                                                                    1. re: Frizzle

                                                                                                      Stay with it Friz. You have the benefit of being a woman so will not be laid low. Be careful that the bloke doesnt catch it or you may have a full scale disaster on your hands.

                                                                                                      Dinner Chez Harters is a brown gloop from the freezer - in this case, chicken cacciatore. Alongside, saute spuds, & steamed purple sprouting broccoli (first of the season)

                                                                                                      1. re: Harters

                                                                                                        Gloop!

                                                                                                        1. re: Harters

                                                                                                          Tsk Tsk to the brown gloop, Harters. LOL Chicken cacciatore is a classic Italian dish as long as tomatoes are not included. (So, yes, I guess frozen it just may look like a mass of brown stuff)

                                                                                                      2. Had a tomato and avocado to use up, so BLTs with quac. Hyroponically grown tomato had better flavor than I thought it would. Finished with sliced fresh strawberries, the first organic ones I've seen this season at costco. A little hint of summer.

                                                                                                        1. Ended up working late......(again), but couldn't deal with another delivery dinner. Snacked on freeze dried grapes and some cashews, then once i was home heated up some lentil coconut milk soup i made last weekend, added a big handful of spinach that wilted A nice Coppola cab sav to go with.

                                                                                                          1 Reply
                                                                                                          1. re: Ttrockwood

                                                                                                            Never heard of freeze dried grapes, though I've been noticing freeze dried foods making a comeback recently (at least according to my local grocery stores' displays).

                                                                                                            Do they taste like grapes? I can't imagine the flavor of a grape as anything but fresh and juicy, or that awful artificial grape taste.

                                                                                                          2. Tonight is pork chops, roasted sweet potatoes and apples, stir-fried or roasted cabbage, and probably a salad. The salad's a little superfluous I think, but the romaine needs to get used up.

                                                                                                            http://www.epicurious.com/recipes/foo...

                                                                                                            1 Reply
                                                                                                            1. re: Kontxesi

                                                                                                              I lied. Pork chops will be tomorrow, no idea what's going on the table tonight.

                                                                                                            2. Tonight's dinner is to be Pastiere, a kind of baked macaroni. I'm using cooked and sauced linguine that will be very rough chopped, mixed with a custard of ricotta, eggs, S & P, chopped parsley, plus a heavy grating of fresh Pecorino Romano over top. The ingredients are combined and baked @ 325F for 1 hour till cheese is nicely browned and all is cooked through. A tossed salad will complete the meal.

                                                                                                              Happy Weekend everyone. I hope all who have had health related troubles this past week get a chance to rest, recuperate, and revitalize.

                                                                                                              1 Reply
                                                                                                              1. re: Gio

                                                                                                                Oh my, that needs to get into my mouth this instant.

                                                                                                              2. WHO?......Several friends and I.
                                                                                                                WHAT?.....Sangria & tapas.
                                                                                                                WHEN?.....Not soon enough.
                                                                                                                WHERE?...Like, duh.
                                                                                                                WHY?.......Spanish sunshine needed.

                                                                                                                1. Dinner tonight's everyone's guess.... usually, I'd get my cheeborger club fix while watching my boys play, but tonight I'll be right there with them, so won't have time to eat at the bar. WAH!

                                                                                                                  My guess is a very late lunch just before practice (which I hope goes horribly -- ain't nuttin' worse than a great practice just before a gig!) of scrambled eggses, and a tiny snacklet before I have to head over for soundcheck.

                                                                                                                  We are having a bunch of friends over afterwards, for which my sweetie will prepare ciabatta sandwiches, we also have TJ's spanakopita, spinach & kale bites, and an Alsatian tart. If more people than expected come by, we can always order pizza or some such.

                                                                                                                  Oh, and there's a case each of wine and beer, of course :-)

                                                                                                                  Let the festivities begin. Happy weekend, y'all!

                                                                                                                  https://www.youtube.com/watch?v=y6Sxv...

                                                                                                                  6 Replies
                                                                                                                  1. re: linguafood

                                                                                                                    Have a horrible practice and thanks for the video link--I like!

                                                                                                                    1. re: linguafood

                                                                                                                      Happy, happy!

                                                                                                                      1. re: linguafood

                                                                                                                        Sounds better than heaven. If I don't see you around before tomorrow, enjoy your gig.

                                                                                                                        1. re: linguafood

                                                                                                                          I absolutely love that song! It's my favorite song to kick off a morning workout.

                                                                                                                          1. re: fldhkybnva

                                                                                                                            This here is a great mashup (and video) of Happy & Get Lucky:

                                                                                                                            https://www.youtube.com/watch?v=i7X8Z...

                                                                                                                            The gig went *really, really* well. Big crowd, lots of dancers -- and not just the old fogies I forced to show up in my support. Who knows, maybe we'll get hired to play there again.

                                                                                                                            The ciabatta sammiches got all et up at the after party, drinks were had and a really good time.

                                                                                                                            And now I am resting my feet for tonight's second round.

                                                                                                                            Dinner will be at the brew pub from the (abbreviated) band menu. Woot!

                                                                                                                            1. re: linguafood

                                                                                                                              That's excellent news, plus it sounds like it was a blast!

                                                                                                                        2. I must have picked up the pesky WFD sickness that's been spreading this week. For me, it's anothe flare up of this unrelenting refeeding syndrome. Mom is hanging in there but my dad thought I should head back to Baltimore to prop my feet up and pray for a drain to bust open and get rid of some water. Fortunately I still have an appetite and have been dreaming of roasted cauliflower for 2 days now and have a giant head in the fridge waiting for me. I defrosted some chicken breast and pork tenderloin a day or so ago so I'll give it a quick season with something out of the pantry to go along with the cauliflower. Nothing fancy but hopefully very tasty.

                                                                                                                          1 Reply
                                                                                                                          1. re: fldhkybnva

                                                                                                                            The chicken beast argued for bacon, Badia and parmesan!

                                                                                                                          2. YAY RAIN!

                                                                                                                            In addition to having the rest of the lasagna to nibble on this weekend I'm poaching a chicken, making stock and turning them into a large batch of chicken tortilla soup (minus the tortillas, of course!) The man is fighting a cold so I'm hoping the spice will help him out.

                                                                                                                            I yanked 2 large chard plants from the garden this morning when I ran out there to rescue a potted rosemary plant from the rain. Actually, I just kind of picked up the chard plants- the racoons dug them up last night. *sigh* I love that the raccoons eat the Japanese Beetle grubs from the garden but I wish they were more careful. The chard will be thinly sliced and stirred into the bowls of soup just before serving. YUM!

                                                                                                                            1. Going to kid's band state assessment concert and will almost certainly be dining on hot dogs or chick filet sandwiches sold there to fund raise.

                                                                                                                              1 Reply
                                                                                                                              1. re: tcamp

                                                                                                                                My condolences. I'm sure you'll make up for it with a great meal tomorrow '-D

                                                                                                                              2. Had a rough week in just about every way - not up for a Friday night out - going to stay home open a bottle of red and defrost Mom's Ragu d' Chingale

                                                                                                                                1 Reply
                                                                                                                                1. re: JTPhilly

                                                                                                                                  Sometimes a night in just works. Enjoy the bottle of red and ragu.

                                                                                                                                2. Yesterday was too ^&^%$ing cold to go out so I made inside out std. uramaki rolls with a spicy crab, cream cheese, avacado and green onion filling. Sirachi mayo and eel sauce as drizzle on top sauce.

                                                                                                                                  Some frozen and then reheated (from a local market) thai spring rolls dipped in Mae Ploy sweet chili sauce as a hot side.

                                                                                                                                  Yea, I know---I cheated. LOLZ.
                                                                                                                                  A little more time to make , but DAYUUUUM, making uramaki sushi at home is way cheaper than going out. And you don't have to leave the house. I forget that at times.

                                                                                                                                  "Eye of the storm" today, so 7 degrees F this morning, but 40F today and 48F tomorrow, then 8 to 12 inches of snow plus ice on Sunday , so grilled steaks out on the webber grill, mac and cheese and creamed spinach as sides tonite.

                                                                                                                                  Grocery run tomorrow A.M. to fortify for Winter Storm Titan, and likely some Chinese takeout to last until next week.

                                                                                                                                  Tonite will be like having a "one nite stand" with my *&^% charcoal grill here in teh midwest.

                                                                                                                                  Gawd that seems so naughty. LOLOLOLZZZZZZZZZ

                                                                                                                                  4 Replies
                                                                                                                                  1. re: jjjrfoodie

                                                                                                                                    The GF had a business engagement last nite so the flat iron steak went back into teh fridge and out came a bacon wrapped beef fillet for one.

                                                                                                                                    Used a Sonoran Seasoning rub out of Tucson AZ that I've been using for decades.
                                                                                                                                    Same mac and cheese and creamed spinach tho.
                                                                                                                                    :-)

                                                                                                                                     
                                                                                                                                     
                                                                                                                                    1. re: jjjrfoodie

                                                                                                                                      :::green with envy at the grill much less at the stuff on the grill:::

                                                                                                                                      1. re: LindaWhit

                                                                                                                                        ↑↑↑↑↑↑ This. Exactly this.

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          LOL.
                                                                                                                                          It's the "baby" propane camping stove I keep around for winter use that uses those small green propane camping tanks.

                                                                                                                                          I have a huge gas grill for summer along with the charcoal webber kettle grill, but for quick winter grill outs this thing rocks. Heats quick, easy to tote out onto the deck in snow and cold and badda-bing badda-boom, it's a taste of summer. Yum-Oh.

                                                                                                                                    2. Last night was using up leftovers: a barley risotto with butternut squash, leftover gammon and a good handful of parsley. Pudding was baked apple with lots of raisins and maple syrup. Tonight it's Indian takeaway - happy Friday, everyone.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: Londonlinda

                                                                                                                                        I once went for lunch to the late Keith Floyd's pub (and he was there) and had pretty much what you had. Certainly gammon, parsley and pearl barley and the baked apple for afters.

                                                                                                                                        1. re: Harters

                                                                                                                                          Name dropper.
                                                                                                                                          Keith Floyd and The Stranglers, oh my.

                                                                                                                                      2. Lettuce fish "tacos" with monkfish were really good. I lucked into a perfectly ripe avocado when I picked up the lettuce so even yummier. Tonight I am going to pan-fry the rest of the monkfish to go with Rick Moonen's Spicy Remoulade (linked at end), a salad with avocado and radishes and a simple lemon vinaigrette, and some tater tots. Hey, it's the weekend! Which means of course there will be wine as well as tater tots.... Fridge cleaning all week has been so effective I may be forced to dine out tomorrow night, we'll see.
                                                                                                                                        http://wineguyworld.blogspot.com/2009...

                                                                                                                                        1 Reply
                                                                                                                                        1. re: GretchenS

                                                                                                                                          mmm, tots.

                                                                                                                                        2. We're having East African Pea and Sweet Potato Soup from the Sundays at Moosewood cookbook. Cornbread on the side. This is the first thing I've made from the cookbook and wow is it good. I made it way spicier and added sausage and cilantro. I'm thrilled to have another go to soup as we both love them for lunch and dinner.

                                                                                                                                          5 Replies
                                                                                                                                          1. re: thymetobake

                                                                                                                                            wow.

                                                                                                                                            1. re: steve h.

                                                                                                                                              Not quite sure why this got a wow, but thanks. It was a good wow, wasn't it? You must have been hungry while reading... I try not to read while hungry as that always sends me to the fridge in search of some kind of cholesterol laden snack.

                                                                                                                                            2. re: thymetobake

                                                                                                                                              The West African peanut soup from Moosewood on Sundays is a bit of all right as well, if you're on a soup kick. I used to make it with regular potatoes instead of sweet potatoes which was v. good.

                                                                                                                                              1. re: grayelf

                                                                                                                                                Thanks for the feedback on the peanut soup. I have it bookmarked to try.

                                                                                                                                                1. re: thymetobake

                                                                                                                                                  I love the Moosewood Cookbooks! One of my favorite soup recipes is the Hungarian Mushroom Soup from the original Moosewood cookbook - sooo good!

                                                                                                                                            3. I have tofu batons marinating in leftover bo ssam sauce (the ssam/gochujang), leftover dumpling dipping sauce (which I think was mostly chiankiang vinegar, bo ssam ginger-scallion sauce, soy sauce, and sesame oil), oyster sauce, sweet soy, and the last of the agave syrup (getting rid of it).

                                                                                                                                              The intention is to bake and roll 'em up in rice paper wrappers with leftover Vietnamese pickled daikon and carrot batons, leaf lettuce, and fresh cucumber, and dip in peanut sauce. You Hounds and your peanut sauces are killin' me!

                                                                                                                                              However....I'm going to happy hour tonight. The likelyhood dinner will be cooked at home? Not very high.

                                                                                                                                              4 Replies
                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                We love Vietnamese pickled daikon and carrot strips. The source we use is Andea Nguyen's recipe in her cookbook, Into the Vietnamese Kitchen. It goes so well with many Asian dishes.

                                                                                                                                                Do you think the roll-ups would be suitable for lettuce wraps, say with bibb lettuce or similar?

                                                                                                                                                1. re: Gio

                                                                                                                                                  Surely would! I made something similar once---my notes are cryptic, but you get the gist:

                                                                                                                                                  "Pressed tofu cut into batons, marinated in hoisin, ponzu, sesame oil, chili-garlic sauce, fermented black bean sauce, and brown sugar, and baked.

                                                                                                                                                  Julienned carrot and cucumber marinated in fish sauce, sugar, and lime juice. Mango strips. All wrapped up in butter lettuce leaves and dipped in spicy peanut sauce."

                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    OK, I'm not a fan of tofu, but that sounds great, Christina!

                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                      Yay! That sounds fab! Thank you CM. Love the carrot and cucumber variation instead of daikon.

                                                                                                                                                2. Tonight is out to my daughter's family for dinner. Tomorrow I am making lasagna to get BF and me through the weekend. I will also probably make some sort of soup to clean put the frig and because it will be snowing - can't have snow without soup.

                                                                                                                                                  1. To make up for my cupcake and French food (AKA all butter, all the time) binge yesterday, I made a kale and quinoa salad with some chopped red onions, red pepper, pine nuts and dried cherries. Simple dressing of avocado oil, lemon juice, white balsamic, salt and pepper. Topped with a few fried shallots just for kicks.

                                                                                                                                                    I'm sure I'll feel very virtuous having this for dinner (I sneaked a taste and it's quite delicious), but I'm sure I will go and ruin it all by eating the one solitary cupcake that is left from yesterday (I already ate its partner for breakfast).

                                                                                                                                                     
                                                                                                                                                    23 Replies
                                                                                                                                                    1. re: TorontoJo

                                                                                                                                                      * waving back* That looks awesome! Pretty much all of my favorites in there. Nothing makes anything tastier than fried shallot, imho.

                                                                                                                                                      1. re: TorontoJo

                                                                                                                                                        Well but really, how often do you consume seventy million calories in a couple of days? You deserve a break today, remember?

                                                                                                                                                        1. re: Gio

                                                                                                                                                          The answer to "how often...?" is probably "far too often..." :0)

                                                                                                                                                          1. re: TorontoJo

                                                                                                                                                            Oh. Well. I better not say anything then. LOL. I'm sure you know your limit.

                                                                                                                                                            1. re: Gio

                                                                                                                                                              Weak willed am I.

                                                                                                                                                              I do manage to keep my over-indulgences to a barely-controlled minimum. But it's hard...once upon a time, the metabolism handled anything I threw at it. Alas, no more...

                                                                                                                                                              1. re: TorontoJo

                                                                                                                                                                I sure know what That's like. The metabolism thing that is.

                                                                                                                                                                1. re: Gio

                                                                                                                                                                  Why have I not thought to put kale and quinoa together? Because I needed inspiration from TorontoJo! On it, and soon.

                                                                                                                                                                  And BTW, TJ's metabolism is just fine, last I looked.

                                                                                                                                                                  WFD last night was my standard cauliflower soup with tarragon, savoury and marjoram. And just for shits and giggles, a slug of fish sauce. Nom.

                                                                                                                                                                  Speaking of fish sauce, I went to my favourite Thai market today and picked up those tiny (large pea) sized eggplants, holy basil, real bird peppers and a new-to-me fish sauce brand, Prawn (I usually get Squid so am interested to see what the addition of an exoskeleton nets me). I purchased it on the recommendation of the shop's co-founder, who happened to be in the store when I was, and who also co-owns my favourite Thai resto in town. Which also means WFD on Thursday will be Isan food, woot.

                                                                                                                                                                  WFD tonight was Vietnamese at an old favourite whose original owners recently bought it back from the interim ones, who had kind of run it into the ground.

                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                    I need to explore cooking SE Asian at home more, as I love the cuisines so very much.

                                                                                                                                                                    And yes, kale and quinoa together are durn tasty. BTW, if you've never chopped your kale in a food processor, I highly recommend it. It makes for a great texture and there's no massaging or resting needed (though resting it definitely lets the flavors blend).

                                                                                                                                                                    1. re: TorontoJo

                                                                                                                                                                      I went through a major cooking-Thai-at-home phase when I lived in Toronto many years ago which has stood me in good stead. It was the first time I'd lived somewhere that the ingredients were easily and inexpensively sourced and that I had the time and inclination to do it, after grad school and with an Auxiliary Stomach to cook for. Also did a make-Chinese-hot-and-sour-soup-myself project that resulted in a pretty fun and funny day of shopping along Bathurst. Ever tried to explain what cloud ears are to someone who only speaks Cantonese, especially when you're not entirely sure yourself? :-)

                                                                                                                                                                      I've heard of massaging kale but never done it, nor rested it neither, except by happenstance during my mis. Care to expand?

                                                                                                                                                                      1. re: grayelf

                                                                                                                                                                        A lot of kale salad recipes call for physically massaging the kale to make the tough raw leaves more tender and palatable. I like just chopping them in a food processor, which results in a coarse, taboulleh-like texture, and negates the need for massaging.

                                                                                                                                                                        When I said "rest" I simply meant that I mixed the dressing and salad together and let it sit for an hour or two before eating to let the flavors blend together. :0)

                                                                                                                                                                        1. re: TorontoJo

                                                                                                                                                                          Nice, thanks. That sounds sort of zen, maybe I'll try it next time :-). Also will give the food processor a whirl (groan) -- I'm a default chopper and tend to forget the processor is there.

                                                                                                                                                                          The SO is not a huge fan of pine nuts and since he so rarely demurs on an ingredient I tend not to use them. I think the richness is needed, but not sure what to sub. Thoughts, anyone?

                                                                                                                                                                          Here's the recipe I'm planning for my pea eggplants (I'm wishing I'd picked up some sin qua in Chinatown yesterday but since I have a courgette/zucchini that needs using up, perhaps it's just as well I didn't): http://www.sbs.com.au/food/recipes/gr...

                                                                                                                                                                          That will be WFD tonight with some mung bean vermicelli, unless I do the old-school ground beef tacos if the niece is coming over. She likes some Thai dishes but green curry is gonna be too spicy for her wee palate :-).

                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                            any toasted nut you please will do. toasted walnuts, and then drizzle with some walnut oil - lovely! or pumpkin seeds are great too.

                                                                                                                                                                        2. re: grayelf

                                                                                                                                                                          i do the massage thing with kale - i'll get two big bags of it, chop it up even smaller, then squeeze two whole lemons and pour some good olive oil, salt, and then go to town on it - massage and squeeze and pummel. when i'm done, i'll add whatever - quinoa, couscous, veggies, herbs, beans, etc. then it can sit in a bowl in the fridge all week without noticeably wilting, but it does get more tender each day. great for ready-made lunches

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            I think that is my favorite characteristic of kale -- it's basically indestructible!

                                                                                                                                                                            1. re: TorontoJo

                                                                                                                                                                              Speaking of which, check out this sesame-miso kale and noodle salad: http://www.ahouseinthehills.com/ahous...

                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                Oh wow, that looks delicious. Bookmarked, thank you!

                                                                                                                                                                                1. re: TorontoJo

                                                                                                                                                                                  TONS of other kale recipes on that blog. It truly is the trendy ingredient of 2014.

                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    Ack! I thought it was the trendy ingredient from last year as it was *everywhere* in 2013 - including in my CSA box! Was sort of hoping it would fade to the background a little bit.

                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                      I think many are moving on from kale, it's so 2013 :) Not I, we'll be friends for life.

                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                I am going to try this, sans quinoa. Do you get the bags of pre-chopped full-grown kale that include the stems? And then just chop it smaller?

                                                                                                                                                                                I've been craving tahini recently, so I want to make a dressing with that and maybe lemon. Probably not garlicky, since that's not open-office-plan friendly.

                                                                                                                                                                                Thanks!

                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  Hmm...I think you're asking mariacarmen, but just in case, I'll answer, too. I buy bunches of kale, soak, rinse and remove the stems before tossing into the food processor (in smallish batches). A tahini dressing sounds like it would be wonderful.

                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    i buy it in bags chopped up and then i chop it further, and toss as much of the woody stems i can pick out.

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      gotcha, thanks. i just got some whole-leaf kale that i'm gonna try as chopped salad soon, sans stems.

                                                                                                                                                              2. No-frills steakhouse fare tonight. The butcher selected a well-marbeled club steak (Angus) for me today. Sides will include baked potato and creamed spinach. Deb is chef in charge, house red to wash it all down. I'll be on cleanup duty.

                                                                                                                                                                More senseless violence will grace the plasma: Kill Bill 2.

                                                                                                                                                                Stay warm here on the east, stay dry in CA.

                                                                                                                                                                16 Replies
                                                                                                                                                                1. re: steve h.

                                                                                                                                                                  Not a bad idea at all. Might have to do the same.

                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                    What are you waiting for? Maybe treat yourself and your bride to a martini before you get busy.

                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                      She's out with the young athlete at his training, so a rain check until Sunday. Tomorrow is the annual fried chicken dinner for a bunch of old friends.

                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                        Very cool.

                                                                                                                                                                        supper:

                                                                                                                                                                         
                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                          Very nicely done.

                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                            Damn. Looks delicious. That is worth KP. :-)

                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                              ;-)

                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                              That Deb!

                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                I'll second that.

                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                oh my, i'm green with envy! was supposed to have dinner with my sister at our favorite izakaya between our "shifts" at the hospital but she was tired, so i sent her home. WFD was a bag o'chips and a cara cara orange. i'm drooling over that steak..... excellent job, Deb.

                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                  You two are saints.

                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    no no no. thanks so very much, you're awfully sweet to say so, but no.

                                                                                                                                                                                    it's like the chris rock bit. "what do you want, a cookie?"

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      Yeah, I probably went a little over the top with praise. But then you played the puppy card...

                                                                                                                                                                                      Be good. Deb and I both have walked in your shoes.

                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                        i hope i didn't sound snippy, steve. people - good, nice, caring people - are always saying that to us, and it's truly not false modesty to say we're just doing what has to be done. as you have done yourself, as most anyone i know would absolutely do in our shoes.

                                                                                                                                                                                        all good thoughts always welcome.

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          softly chuckling to self. snippy? I don't think so.

                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                          Sigh. One of my top favorite meals. I had trouble sleeping between the two Kill Bills. brrrrrr.

                                                                                                                                                                        3. Last night's simple dinner of fish (tiny bit of olive oil, old bay, lemon zest, parsley) was pretty good. Tonight I'm, feeling more ambitious, so I'm going to try a paleo recipe I found through random google search:
                                                                                                                                                                          http://paleocomfortfoods.com/in-the-k...
                                                                                                                                                                          Pan gravy for the menfolk. Quinoa (not sure what direction I'm taking that in) and cheater deli mashed potatoes, again for the guys. Veg yet unknown. My neighbor brought a whole bunch over and I think the baby carrots are the prettiest, I might just chuck them In with the chicken.
                                                                                                                                                                          I just want to thank everyone again for the welcomes back. Happy to be here. And they can take my cheese, they can have my beer, but I can keep my sodium ;)

                                                                                                                                                                          1. It is storming here in N California. I have a large skin on bone in chicken breast,thigh and wing that have been dry brining since yesterday in the fridge so dinner will be something delicious made with chicken. I might try my hand at cacciatore. So chicken cacciatore with mashed potatoes, fruit salad and roasted carrots.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: MamasCooking

                                                                                                                                                                              That sounds like a good dinner to hunker down with. Stay dry and stay safe!

                                                                                                                                                                            2. I've seen Italian beef mentioned a few times in these threads. Does anyone have a good recipe that doesn't use a packet of Italian dressing seasoning? I need to use up these venison roasts I have in the freezer instead of constantly buying new meat....

                                                                                                                                                                              4 Replies
                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                Do you mean Chicago Italian beef? Spiced, thinly sliced, served with lots of jus? If so, these two recipes have been in my bookmarks forever:

                                                                                                                                                                                http://www.amazingribs.com/recipes/be...
                                                                                                                                                                                http://www.food.com/recipe/da-best-ch...

                                                                                                                                                                                I will get around to making them someday!

                                                                                                                                                                                1. re: TorontoJo

                                                                                                                                                                                  Awesome! Thank you mucho. Looks like I'll need to borrow some bouillon....

                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                    Would love a report back if you try one of these! I'm Chicago born and raised and Italian beef sandwiches are unique to the city and so good. I've always meant to make them at home, but I keep forgetting to do it.

                                                                                                                                                                                    1. re: TorontoJo

                                                                                                                                                                                      Sure thing! I'm planning to make it on Monday night to eat on Tuesday. I'll let you know how it goes. :)

                                                                                                                                                                                      EDIT: Ah, the more I read the more excited I am. This looks super good. I think I'm going to go with the Amazing Ribs recipe.

                                                                                                                                                                              2. I went to the butcher shop today and they had some polish sausage that hadn't been put on link form. I scored a pound that will be pattied up and grilled. Polish sausage burgers with cheddar cheese, sliced tomato, pickle chips, mustard, ketchup and lettuce for James served on Martin's sesame buns. Oven roasted red potato wedges and greek coleslaw for the sides.

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                  Hey I was thinking of you today. Big Lots is having their 20% off weekend this weekend. You can print the coupon on their website. It's a good time to stock up on Badia and paquillo peppers and all of the other goodies they carry. They have great garden stuff, too.

                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                    Thanks for the heads up. I will be off to collect some Badia, cat snacks, Juanita's bean dip and several other Big Lots treats. You rock. I never would have known that.

                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                      You are the Badia Queen.

                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                        You are so cute. I have turned quite a few people onto it over the years. It is so good with so many things. Even just buttered pasta with Badia and maybe cheese can be delicious.

                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                          Crack! I ran out Tuesday night, never fear...I pulled out the spare bottle in the cabinet. Now I need to make a special trip to get more.

                                                                                                                                                                                2. Steak was planned, frozen pizza was served. I spent all afternoon working on our taxes. When I came out of the form-haze at 5 PM, all I wanted to do was heat/eat. But I did make a tossed salad as a side, so I'm giving myself extra credit for remembering to keep using up the veggies from the crisper.

                                                                                                                                                                                  Steak with mushrooms & sweet potato & more tossed salad will be WFD tomorrow.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                                                                    and you deserve that extra credit!!!!

                                                                                                                                                                                  2. I am working my way through all my cookbooks--today I made a salmon in phyllo dough with asparagus. I cheated on the recipe and instead of using taragon I used capers, preserved lemon, some Greek seasoning, and mushrooms along with the rest. It turned out pretty good for a best of 2006 light and healthy cookbook I got at the thrift store.

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: SarahCW

                                                                                                                                                                                      sounds wonderful!

                                                                                                                                                                                    2. This afternoon I discovered the tastiness of homemade Portobello Mushroom Fries. As for tonight, we are starving ourselves until 9pm for late night all-you-can-eat sushi with some friends. It's been years since I've last done it.

                                                                                                                                                                                      http://yummyreads.com/2014/03/portobe...

                                                                                                                                                                                      1. Leftover short ribs & polenta. Tonight's project is Lebovitz's chocolate ice cream which is sitting on an ice bath before pouring it into the ice cream maker.

                                                                                                                                                                                        Yesterday was odds and ends. I spent the evening at a screening of The Square, a documentary about the occupation of Tahrir Square in Egypt. It's a very well done movie and the footage of the incidents between the army and the protestors are extremely visceral and not for the faint of heart.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: ChrisOfStumptown

                                                                                                                                                                                          I lived in Egypt the year before the revolution, and i'd love to see that documentary. What's it called, and where was the screening you saw?

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            The film is called "The Square". I saw it as part an African film festival, but it will probably be showing in bigger cities as it is nominated for an Academy award in the documentary category. Apparently it is also on Netflix:

                                                                                                                                                                                            http://en.wikipedia.org/wiki/The_Squa...

                                                                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                                                                              Thanks. I will definitely add it to my queue!

                                                                                                                                                                                        2. Stew & dumplings.

                                                                                                                                                                                          Herself has discovered a bag of rhubarb in the freezer that's probably been there since this time last year. Using Greek yoghurt, rather than cream, it'll become a rhubarb fool.

                                                                                                                                                                                          1. Braised squid with, chorizo , red and yellow peppers, tomatoes and cockles. Never braised squid before, always been a flash fry or griddle person. The missus announced that she'd gone off squid (due to having some woefully undercooked squid recently) just after I came home with a couple of kilos, so we'll see how it goes.

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: Paprikaboy

                                                                                                                                                                                              Do you have a recipe? Sounds great

                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                Not following a recipe but have an idea of what I'm going to do. I'll post it once I've made it to make sure it works.

                                                                                                                                                                                                1. re: Paprikaboy

                                                                                                                                                                                                  I wonder if this is going to be like octopus - where you either cook it really fast or really slow. Nothing in between.

                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                  As promised fldhkybnva. Apologies for lack of measurements.

                                                                                                                                                                                                  Used a cast iron pot with ceramic interior and pre heated oven to 130c.
                                                                                                                                                                                                  Diced some chorizo and fired off until crisp and the oil was released. Took out chorizo and sweated off a sliced onion and sliced red and yellow pepper. Added 2 cloves of garlic (grated) and cooked for about a minute. Added about a fifth of a bottle of red wine (Rioja) and cooked on a high heat until wine had almost all boiled off. Added teaspoon of concentrated chicken stock, tin of tomatoes, quarter teaspoon of sweet paprika and about teaspoon and half of sugar. Put chorizo back in and tucked in 2 large squid tubes. Put lid on pot and cooked for 1 hour 50 mins. Squid was tender but a bit too much bite, not rubbery by any means but could've done with another 20 mins to half an hour imo.

                                                                                                                                                                                              2. Happy St David's day! After a day which really feels like spring might come along at some stage, we're having stuffed roast belly pork (a simplified version of a recent Jamie Oliver recipe off the television) and rhubarb - possibly taking up Harters's idea of rhubarb fool.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: Londonlinda

                                                                                                                                                                                                  Hapus Dydd Gŵyl Dewi, to you too Linda.

                                                                                                                                                                                                  In honour of the day, we're including leeks in the stew, along with parsnip, swede and onion.

                                                                                                                                                                                                  As you say, there's a definite feeling of spring. My snowdrops are past their best, but the garden has loads of little clumps of Tete-a-tete daffodils in full flower. Looks lovely.

                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                    My kind of stew, but I'm really jealous of your garden. Mine is under 2 feet of snow, with more on the way!

                                                                                                                                                                                                2. Snowing here!

                                                                                                                                                                                                  Last night was a hockey game, where I consumed a bit too much beer and whiskey. Had a hot dog at the game and Jimmy Johns afterwards.

                                                                                                                                                                                                  But alas, I am up and running... one of the properties I am representing has 7 offers on it and the deadline (set by me, which was stupid) of 10am this morning. Then later on today I'm going to get my first haircut in about a year, thanks to a Living Social deal. After that meeting the BFF for some BBQ downtown.

                                                                                                                                                                                                  Tonight's planned dinner is chicken breasts with mushroom onion dijon sauce... a new one I'm trying out, basically to use up the last of the heavy cream I have in the fridge. Sides will be either baked or mashed potatoes (I'm hoping for mashed but SO might opt for baked since we had mashed last weekend) and some asparagus.

                                                                                                                                                                                                  Also update on grandparents... grandpa is out of the hospital... left yesterday at 645pm but then came back at 8:00 to watch a TV show with grandma <3 Also, they told grandma she would have a PET scan and while waiting around for that, a therapy dog came in and while she was petting it, she said "I think I passed the pet test!" So cute. They're still not totally sure what's wrong with her though. They've tossed around lymphoma but haven't confirmed that. Hopefully it's not that.

                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                    Here's a delicious recipe you could do as a side to use up that pesky heavy cream:

                                                                                                                                                                                                    http://www.food.com/recipe/mesa-grits...

                                                                                                                                                                                                    It's very good with half and half as well. If you're feeling naughty, you can grate some cheese into it, or top it with shrimp or prawns to make it into a full meal. Don't tell anyone but I think I prefer it to real grits :-).

                                                                                                                                                                                                    Crossing my fingers that your g'ma gets a much more benign diagnosis, and soon.

                                                                                                                                                                                                    1. re: grayelf

                                                                                                                                                                                                      Thanks! All I have is about half a pint left but I'll save this for when I want some creamy grits goodness!

                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                        Had to google to find out a half pint is about a cup. We can only get Mexican hominy in the large cans here so I have to do a full order (such a hardship).

                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                      Fingers crossed for your grandma. That pet story is very cute :-)

                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                        Agree with all that!

                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                        Yes, fingers crossed here for your Grandmother too. It's adorable that your Grandfather went back so they could watch a TV program together.

                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                          Best wishes to your grandparents. They sound very special. Especially your cutie grandma. Fingers crossed the PET scan reveals nothing serious.

                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                            Both dinners sound great. I'm glad your grandpa is out of the joint, and I'm sending all my best wishes for your grandma to get better. Her positive sense of humor will go a long way <3

                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                              that is ADORABLE!!! so happy grandpa is out, at least. and fingers crossed for a decent diagnosis on grandma, too. thanks for the update.

                                                                                                                                                                                                              we're going to get to bring my oldster's dog to the rehab facility he's going to today. one small comfort. she is pining away for him!

                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                Glad grandpa has been sprung, and I grinned at the PET test story. Hopefully they figure out what's up with grandma and it's nothing serious!

                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                  Thanks everyone!

                                                                                                                                                                                                                  The chicken dinner didn't happen... SO is having some stomach issues so honestly, i didn't want to go through the effort of a dinner if he was only going to eat a bit of it. While out today with BFF, we decided to brave the new Trader Joe's. It was insane, had to park 2 blocks away, but I ended up buying some old favorites, so dinner tonight was the breaded chicken tenderloins, with some OreIda crinkles I had in the freezer at home.

                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                    Sorry your sweetie isn't feeling good. Enjoy your old favorites.

                                                                                                                                                                                                                2. Last night my roasted chicken and carrots tasted really good to me, and went over well in the household :) I'm so lucky right now to be a southpaw. Since my surgery was open and on the right side, all the activity of cooking doesn't bug me so much.
                                                                                                                                                                                                                  So, in that spirit, I'll be doing jj's tomato basil turkey burger rec tonight. Grill if the expected storm passes us by, grill pan if not. I'll do some oven roasted oregano and garlic fries, and crudités for the boys, and I plan to slam some baby food mixed veg before I sit to eat (as bad as it sounds).
                                                                                                                                                                                                                  Hope everyone is enjoying the weekend, and dealing ok with the wonky weather.

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                    You are a trooper and taking this in stride. Impressed you are up and cooking!

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      Thanks, CM. Surgery was weeks ago though, and my rest period is (thank gawd) over. I like the word trooper though. I think most around me would use nasty and combative b!tch instead ;)

                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        Your bod took a major hit. Be as surly as needed! Good that you can cook and eat some good foods again though.

                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                          *snort*

                                                                                                                                                                                                                    2. Baa, baaa, baaahhhhh! Or should that be "Bah Ram Ewe" as in the movie "Babe"? ;-)

                                                                                                                                                                                                                      March came in like a lamb - at least today it did. I'm not even thinking about what is supposed to occur in two days' time. That does not yet exist. :-)

                                                                                                                                                                                                                      So lamb shall be on the table. I've got a small half a boneless leg roast that is marinating in about 1/2 cup olive oil, minced rosemary, minced garlic, 1 Tbsp. of lemon juice and some salt and pepper. It'll be roasted to medium-rare.

                                                                                                                                                                                                                      Sides will be roasted Yukon Gold potatoes and roasted Brussels sprouts. A roasty-toasty dinner tonight. Yup - there's wine. I didn't overindulge in last night's sangria. :-)

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        Nice.

                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                          I just realized with last weekend's lamb meatballs and tonight's roast, I'm definitely lambing out this week. I guess it's no different than having burgers, spaghetti and meat sauce, and steak in one week. Right? :-)

                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Works for me.

                                                                                                                                                                                                                            Edited to add: Scottadito is in my future.

                                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                                          Babe is the best. I freaking love that movie. <3

                                                                                                                                                                                                                        3. It's another Dukkah night, new obsession I guess. Dukkah and Gouda crusted chicken breasts over Brussels sprouts braised with bacon and shallots.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Fun! So I meant to ask before, how do you crust meat with dukkah without the nuts burning? Any special tips or temperature tricks?

                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              I was worried about the sticking and burning issue as well. I actually just pressed the meat into the nut mixture and it stuck on really well, then I baked as usual and it was fine (375F 20 minutes). I read a few approaches which involved searing the meat but given that all of my prior attempts to sear anything crusted with nuts were disasters I avoided any sort of hot pan. I also covered the pan with foil for half of the cooking time.

                                                                                                                                                                                                                          2. Brunch was blood orange mimosas. As long as they keep growing them, I'll keep squeezing them. There were also steak sandwiches so last night's club steak is now only a fond memory.

                                                                                                                                                                                                                            Supper tonight is pulled pork/cole slaw on a toasted bun. Crisps on the side. Some wag on this board recently channeled Dorothy Parker: Eternity is two people and a ham. Same holds true for pulled pork.

                                                                                                                                                                                                                            I spent the better part of the afternoon grinding chuck and short rib - the house burger mix. Also, Deb now has ground beef to mix with veal and pork for meatballs. There will be good eating down the road.

                                                                                                                                                                                                                            Plenty of beer and wine on the counter. Continuing the violence and mayhem theme, True Romance will be on the plasma.

                                                                                                                                                                                                                            1. Well I was "forced" to dine out tonight, the fridge having been duly emptied. I had a hankering for steak and a nearby Cuban restaurant does a reliably wonderful one with Cuban chimichurri, so that's where I went. The app special described as "roasted cauliflower with pomegranate, cilantro and yogurt vinaigrette made with anchovies" sounded compelling and was indeed spectacular. This is something all of us can make. Bite-sized roasted cauliflowerettes, room temp, well- but not over-dressed with what the kitchen was kind enough to tell me is a vinaigrette of yogurt, EVOO, anchovies, a bit of sugar and sherry vinaigrette, liberally sprinkled with pomegranate and cilantro leaves and drizzled with a bit of EVOO and big flakes of sea salt. I have some left for midnight or pre-flight snack, it was a big serving. Steak was wonderful too. See you from sunny SoCal next!

                                                                                                                                                                                                                               
                                                                                                                                                                                                                               
                                                                                                                                                                                                                              16 Replies
                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                Given my new obsession with all things cauliflower, I need to try that dish, sounds great.

                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                  PS -- for the cilantro-averse among us (looking at you, LW), I am not a fan but it was fine for me in this application. But when I make it myself I will likely use parsley. Mint might work too but might be too strong, maybe just a little along with parsley.

                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                    That's exactly what I was thinking - flat leaf parsley would work for me, Gretchen! I've never been a fan of cauliflower, but I'm going to have to get some and try roasting it. Too many people saying it's the way to go. Similar with Brussels sprouts, which I never used to like, and now I do - roasted. :-)

                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                      Roasted cauliflower is the bomb. I'm another convert after messing around deep frying florets for years I now prefer the flavour depth of roasted - plus it's less fuss and healthier.

                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                        I'm addicted, watch out!

                                                                                                                                                                                                                                    2. re: GretchenS

                                                                                                                                                                                                                                      That cauliflower sounds wonderful.

                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                        With all this talk of roasted cauli, time once again to trot out the link to quasi-Najib's monkey brains (fave dish from local resto chainlet): http://everybodylikessandwiches.com/2...

                                                                                                                                                                                                                                        1. re: grayelf

                                                                                                                                                                                                                                          That sounds delicious too. Thanks, bookmarking the recipe.

                                                                                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                                                                                            I have to heartily endorse this one. The sumac is a wonderful, wonderful addition to roasted cauliflower. I made this for Thanksgiving and had ardent cauliflower haters asking for the recipe.

                                                                                                                                                                                                                                            1. re: grayelf

                                                                                                                                                                                                                                              While I'd probably cut back a bit on the cumin, I *love* ground sumac, so this sounds like the way for me to start out. ::::Adding cauliflower to my next shopping list::::

                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                Heh, I cut back a lot on the cumin, by not using it at all! Cumin and I are not friends. I also leave out the garlic powder as I don't own any. For me, it's all about the method and the sumac.

                                                                                                                                                                                                                                                And in keeping with the OP's theme, it's snowing again here in Vancouver. Where it usually only snows twice a year. So time for bumper cars on my way to a 9 am meetup :-(

                                                                                                                                                                                                                                              2. re: grayelf

                                                                                                                                                                                                                                                Sounds great, I usually use garam masala an sumac or a box of chana masala mix (not the whole box! Just however much needed,) and sumac.

                                                                                                                                                                                                                                                1. re: grayelf

                                                                                                                                                                                                                                                  i'm going to add some smoked paprika to that mix and make it tonight

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    Looking forward to hearing how it comes out!

                                                                                                                                                                                                                                                    Bit of a bust on trying the pea eggplants at home. I knew they were bitter because I've had them in Thai restos, but these ones were uber bitter and kind of leathery. Not salutary. The rest of the recipe was great though, so will sub in something else next time.

                                                                                                                                                                                                                                                    On the bright side, I found Anaheim chiles at Safeway of all places and added them which was a fine addition to the green curry.

                                                                                                                                                                                                                                                    Oh and I made the much-vaunted smashed cukes and they were very good. I didn't have any chile oil on hand so I threw in some Korean chile pepper and regular oil. The only thing was they were a bit saltier than I'd like, even though I rinsed off the salt after letting them sit. Any advice from the veteran cuke smashers here?

                                                                                                                                                                                                                                              3. re: GretchenS

                                                                                                                                                                                                                                                Yum, thanks for sharing.

                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                  Sound muy bien! Safe travels :)

                                                                                                                                                                                                                                                2. It's our second day of autumn and there's a decided chill in the air despite the blue skies and sunshine. It was a wonderful summer but I'm happily looking forward to some soups and braises in the coming months.

                                                                                                                                                                                                                                                  The toddler and I are on the mend so I'll enter the kitchen again tonight. We'll use up leftover rice from last night's takeaways and make Chinese olive vegetable fried rice.

                                                                                                                                                                                                                                                  Chinese olives aren't the same as Italian olives at all - from a different species of tree (I believe) but they do look similar. I get mine jarred and with other vegetable leaves mixed in. You just throw the jar full of this wonderful dark green/black, salty gunk into a fry pan with some garlic and pork mince and once the pork is cooked, add your cooked rice. I like to do a Thai variation on the dish and add fresh coriander and lime juice to serve. I love the contrast between the fatty pork, salty olives and the sharp lime.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                    That prep is so very good, Frizzle, and something I will order whenever I see it on a menu here. Never occurred to me to try to get the olives and make it at home, duh. Nice one!

                                                                                                                                                                                                                                                  2. 30-minute steak dinner. I'm glad I've got the timing down on this to allow us to have at home -- really reduces the temptation to go out for what's often a not-so-great steak. Sides were sliced mushrooms sauteed in butter with garlic salt, a microwave baked sweet potato and tossed salad - spinach, broccoli, cauliflower, cucumber, grape tomatoes.

                                                                                                                                                                                                                                                    Dessert was homemade 5-minute chocolate pudding I microwaved last night.

                                                                                                                                                                                                                                                    1. Salmon baked with butter, garlic, Badia and lemon juice. Fresh steamed broccoli(yes, I am still wading through the garden) and jasmine rice. A blood orange cut into wedges will be shared if we get to it.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                        "wading through the garden" sounds like a wonderful dream right now.

                                                                                                                                                                                                                                                      2. I was too lazy to cook tonight so we decided to try a new pizza joint in the neighborhood. Decent but nothing special - we'll probably go back to our usual fave spot next time. We rounded out the evening with a bowl of browned butter bacon popcorn while we watched Nebraska, then a freezer dive for dessert - tarte Tatin for me, peppermint oatmeal cookies for me. I may burst.

                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                          We did the same last night--pizza out. Fortunately, it was more than decent. Fortunately again, it's far enough away from where we live to not be a huge temptation :)

                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                            I ended up watching "Dallas Buyers Club" last night - amazing performance by the two actors. I've heard Nebraska is just as amazing. Will have to queue that up very soon.

                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              Nebraska's coming to the State Theatre in town. I think I might go see it.

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                DH and I are both midwesterners so we found it quite amusing - it was also very touching and wonderfully acted. Well worth seeing!

                                                                                                                                                                                                                                                          2. It's veggie night at Harters Hall and, as often, that has us looking for a south asianish recipe.

                                                                                                                                                                                                                                                            Onion, aubergine and potato get something of a start in oil. At this point , the recipe calls for mild curry paste - something we don't usually stock so we'll conjure something up from the spice box. Veggie stock goes in and simmers along till the veg are tender. At which point, a tin of chickpeas goes in and warms through. Heavy sprinkle of chopped coriander to serve. Alongside, basmati rice and coriander raita.

                                                                                                                                                                                                                                                            1. Apparently, yesterday was National Pig Day. In honor of the noble pig, I had a 1/2 lb. of bacon for breakfast, along with the waffles that DH chose to break his gluten-elimination diet. It seems that gluten isn't the issue. Now we just have to wait for the various 'scopies that are coming up. Fun.

                                                                                                                                                                                                                                                              Lots of not cooking for me this weekend:

                                                                                                                                                                                                                                                              Dinner last night was with friends at their home. Delicious salmon and roasted veggies and salad.

                                                                                                                                                                                                                                                              Dinner tonight is a special Fasching (German Carnival) dinner that some local food lovers arranged with a German chef.

                                                                                                                                                                                                                                                              Oh, and we got more snow. I really have nothing good to say about winter at this point, so I'll just stop there. :)

                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                              1. re: TorontoJo

                                                                                                                                                                                                                                                                We'll expect a full report on your Fasching dinner, miss.

                                                                                                                                                                                                                                                                1. re: TorontoJo

                                                                                                                                                                                                                                                                  Although it's fairly benign, I have to say I'm glad your hubs' issue isn't gluten. More good eats for you both :)

                                                                                                                                                                                                                                                                  Hopefully whatever they find is also easily treatable though. Rooting for him!

                                                                                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                                                                                    Thank you so much! We are both relieved, since we both love breads, pastries and pastas and so many other things full of gluten!