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What's for Dinner #284 - the "Everyone is Irish on St. Patrick's Day" Edition [through March 19, 2014]

Just please don't drink green beer? That's just wrong. :-)

As I noted in the previous thread, I'm having lamb shanks, creamy polenta (I hope!) and roasted carrots and parsnips.

http://chowhound.chow.com/topics/9687...

Are you going traditional or avant garde? Or are you "going your own way" for your St. Patrick's Day dinner? (A little nod to Bing Crosby's Father O'Malley in "Going My Way.")

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  1. LW to the rescue! I was just waiting for *someone* to start a new thread :-)

    Last night's cheeborger-bacon-patty melts didn't quite hit the spot, but were ridiculously filling. A good basis for many a lager had, and post-gig partying at home...

    I woke up with cornish game hens on my brain, and am hoping that Wegmans will have a couple. I just can't get the idea of crispy chicken skin outta my strange, strange head.

    Side might be shaved fennel, grapefruit & blue cheese salad with walnut vinaigrette, as I haven't made it in a while. Not my man's fave by far, but ya can't have blue cheese dressing every day. Seriously.

    Also, TJ's canned corn. Haven't had that in a while and for me, it's the perfect companion for crispy chicken.

    As for dessert, perhaps a few spoons of B&J's core flavor ice creams I bought in an apparent state of craziness '-)

    3 Replies
    1. re: linguafood

      lingua, the idea of crispy chicken is NEVER crazy. Nor is ice cream.

      You're quite sane, I assure you. ;-)

      1. re: linguafood

        As a total aside, every time I see someone write "TJ" I think they're referring to me, as folks on the Toronto board often used that nickname for me. I'm still training myself to think "Trader Joe's" here on WFD! :0)

      2. I'm not a huge corned beef and cabbage fan, so I'm thinking lamb might be more the thing tomorrow.

        1. I get 2 celebrations this week! St. Patrick's Day then on the 19th it's the Feast of St Joseph. I have to celebrate that because it was my father's namesake day. Yum. Zeppole!!

          22 Replies
          1. re: Gio

            Don't forget to celebrate the first day of Spring also. Then you get three celebrations. I am celebrating three occasions this week also. St. Patrick's day, first day of Spring and the best one, my birthday.

            1. re: suzigirl

              That sounds like 3 great reasons to drink! :-) Happy Birthday in advance, suzigirl.

              1. re: Fowler

                Like I need a reason to drink three times in one week. ;-0

                1. re: suzigirl

                  Which day is your bday suzi??

                  Happy almost birthday!!!

              2. re: suzigirl

                Hey Suzigirl. Happy Happy Birthday!

                      1. re: suzigirl

                        happy birthday week! hope you do as I do, and make it a birthday month...

                        1. re: mariacarmen

                          Thanks everyone for the birthday wishes.

                          1. re: suzigirl

                            It's bad luck in Germany to congratulate before the actual date, so I'll hold off a few more days '-)

                            1. re: linguafood

                              And while I'm not German, I'll hold off as well, as I don't want to age suzigirl any more quickly than is already happening. :-)

                                1. re: LindaWhit

                                  Thank you for that. I swear I just had a birthday a month or so ago. Sheesh.

                                2. re: linguafood

                                  I appreciate that. I have enough bad luck.

                                  1. re: suzigirl

                                    Fingers crossed that the Gods of the GI tract have arranged for a happy day as well.

                                    1. re: fldhkybnva

                                      Yes, that would be nice to not have my belly act up on a special occasion. Keep them crossed tight.

                          2. re: Gio

                            Here's a question for you, Gio. My father was Joseph too, so we always celebrated St. Joseph's Day. In our family, it was a tradition to pull my father's earlobe while wishing him a Happy St. Joseph's Day. Was that part of your tradition, or was it somethings unique to my family?

                            1. re: roxlet

                              Roxlet... no, we don't pull earlobes which is cute I have to say, and in fact I don't think growing up we celebrated San Guiseppe. It's just something I foisted on my own family for yet another reason to eat Italian food or celebrate something. As if I needed an excuse.

                              But in the same vein, my family growing up had a propensity for pinching chubby cheeks, saying, "Quanto sei bella". You were not supposed to flinch or see the dollar bill, in the hand of the pincher, which you would get after the pinch. My Uncle Angelo was famous for his pinches and his dollar bills. It was never taken as anything but a silly expression of affection as bizarre as that sounds. We all loved him dearly.

                              1. re: Gio

                                Not bizarre at all, that is sort of cute.

                          3. I'm sticking with my game plan of lamb stew. and colcannon, but I like to call that dish Rumbledethumps. That's the Scottish name for colcannon. Or maybe I just like saying rumbledethumps.

                            8 Replies
                            1. re: Gio

                              Rumbledethumps? How has this scottish lass never hears it called that. What a fun word! Is the recipe essentially the same?

                              1. re: foodieX2

                                From what I've read, yes, exactly the same. I laugh whenever i say it.

                                From Wiki:
                                "Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself."
                                http://en.wikipedia.org/wiki/Rumblede...

                                http://www.bbc.co.uk/food/recipes/rum...

                                1. re: Gio

                                  Whatever it's called, that's what we'll have for dinner. I'll need to make the strictly vegetarian (NOT vegan, praise be!) version. I'll have cabbage and a deli CB sandwich for lunch, and make colcannon with the rest for dinner.

                                  My dad's fable-spinning notwithstanding, there was no Irish in the family unless some in-law brought a bit in unrecorded. His folks were mostly Welsh with a good lick of Cherokee back there; my mom's grandma was a Campbell, and HER husband was an Englishman. And no matter how sentimental Dad got about Irishness we never had CB&C or any other Irish-like dish on 3/17. I like to do it because my definition of a Real Holiday is that it has both a special activity – parades will do – and an Official Food. St. Patrick's Day thus qualifies.

                                  1. re: Will Owen

                                    Well, Will, I'm thoroughly Italian as I've said a million times in the past, but any excuse to have a party I say!

                                2. re: foodieX2

                                  Yes, pretty much the same as colcannon. Although I've only eaten it once in a not very good place on Loch Lomond - http://chowhound.chow.com/topics/7969...

                                  1. re: Harters

                                    The key question is... did you like it?

                                3. My men are away so I bought a couple corn beefs (really cheap!) and tucked in the freezer until they get back. I grew up eating New England Boiled DInner's which are essentially corn beef and cabbage so we don't need to use St Patricks days as an excuse but they are so cheap this time of year I stock up.

                                  Instead I am heading to a friends for dinner. I have no idea what she is making as she loves to surprise. I have yet to be disappointed and its been close to 18 years.

                                  1. Pretty traditional CB&C for me. I KNOW St. Pat's day isn't until tomorrow, but cooked mine today. WIll be nice for lunch tomorrow but will have decent amount of left-overs even after that??

                                    Suggestions for left-overs other than CB hash??

                                    7 Replies
                                    1. re: kseiverd

                                      kseiverd, I'm wondering if the corned beef could be used in a panino, as that was my first idea. A schmear of mustard on rye or sourdough bread, with layers of thin-sliced corned beef, Swiss cheese, and perhaps pickled cabbage, all pressed on a grill pan.

                                      1. re: kseiverd

                                        Reuben dip, not my idea, but one suggested to me on another thread.

                                        1. re: fldhkybnva

                                          I am a sucker for reuben dip. If left alone with it I would eat it with my fingers if the little pumpernickel breads ran out…

                                        2. re: kseiverd

                                          I did ours today, too. It has been a rainy, yucky day, so I played in the kitchen..braised CB, finished in the oven with a mustard/brown sugar glaze, cabbage/carrots/turnips cooked in the braising liquid, champ made with some baby Vidalia onions, onion/carraway/rye rolls.
                                          I'm STUFFED! Is it a bad thing to go to bed at 7 PM?

                                          1. re: kseiverd

                                            We made our corned beef early and some of the leftovers got turned into tacos (cb, sautéed onions and cabbage, shredded cheddar cheese, on corn tortillas). Yes, I live in SoCal, why do you ask? lol

                                          2. Monday's dinner will be a Nathan's corned beef. Tiny, whole white potatoes from a can will be on the side. Young sweet peas, from a can too, will also make an appearance.

                                            I like this stuff, make it two-three times a year. Leftover corned beef gets steamed and repurposed on a plate or on rye.

                                            Today's brunch was prosecco, fresh-squeezed orange juice and an omelet made with farm eggs, sautéed mushrooms and gruyere cheese. A scrape of more gruyere over the top and some fresh chives sealed the deal.

                                            Supper will be buttermilk fried chicken. Cole slaw will be the only side. Beer and wine will be on the counter.

                                            Edited to add: Wednesday is St. Joseph's Day/Fathers' Day. As an honorary Roman, zeppole is in my future.

                                            Yet another update: my expat buddy who lives in Hong Kong just sent me photos and thoughts of his dim sum lunch today/yesterday at Lin Heung Tea House. The place is a classic and dates back to 1928. Jealous.

                                            21 Replies
                                            1. re: steve h.

                                              Oh, that omelette sounds heavenly for a brunch as does the fried chicken for dinner. Deb is a lucky woman. :-)

                                              1. re: steve h.

                                                I could eat fried chicken once a week but it is such an undertaking that I only do it about twice a year. Enjoy it. Such a treat fresh and cold.

                                                1. re: suzigirl

                                                  Deb says weekends are for cooking. I'm ok with that. :-)

                                                2. re: steve h.

                                                  Zeppole is a must on La Festa de San Giuseppe. In our town growing up we would also have St. Joseph's bread blessed by the priest on the day after Mass.

                                                  1. re: Gio

                                                    That's so cool.

                                                    Il Fornaio, just off the Campo de' Fiori, has been my zeppole source. From there, Deb and I would take the little 116 to the Villa Borghese for a picnic in the sunken meadow. This year, zeppole will come from Tarry Market and eaten at home. It's all good. Napoli in two weeks. Time for some new adventures.

                                                      1. re: Gio

                                                        Deb is nervous. It's a big deal for her leaving the familiar confines of the Via Giulia for the rough and tumble that is Naples.

                                                        My credibility is on the line. Our flat has a kitchen. I'll keep you guys posted re: daily shopping and home cooking.

                                                          1. re: roxlet

                                                            Thanks. I'll either be a hero or a goat.

                                                            I won't spare the excruciating details.

                                                            1. re: steve h.

                                                              I loved Napoli. It's a fun place to wander narrow streets and buy produce and whatever suits your fancy. Pizzas are awesome, too, naturally.

                                                              1. re: ChristinaMason

                                                                Indeed. Naples appeals to me at many levels.

                                                                Deb is a fan of Da Michele, some of the best pizza in town. She enjoys the National Museum because it's so cool and different when compared to other "buttoned down" national museums. She also concedes that Sammartino's "Veiled Christ" at the Cappella Sansevero is perhaps the finest 18th-century sculpture we have ever seen (I used a gps first time).

                                                                Having said that, the hustle/bustle, the narrow, winding and disorienting Greek streets combined with local politics is unsettling to her. I'm taking a chance by removing her from her comfort zone. Living on the economy will be an adult dose.

                                                                At the end of the day, it will all work out. Besides, my apartment is stunning. At least I think so.

                                                                1. re: steve h.

                                                                  And you can take a day trip to Capri! And visit my maternal family's hometown of Sorrento, where I've yet to go, but have heard is lovely with its enchanting view over the Bay of Naples!

                                                                  1. re: roxlet

                                                                    We staying in Sorrento for three days but the ferry wasn't running due to rainy weather. It was beautiful despite the gloom, tons of orange and lemon trees everywhere! A couple of photos of the view, way below....

                                                                    1. re: roxlet

                                                                      So much to see and do. Naples is a perfect "pivot foot" for exciting day trips. We'll only be there for two weeks this visit. I may push it out to a month next year if Deb is still speaking to me.

                                                                      1. re: steve h.

                                                                        I've not been to Naples since I was 15. It was a two week school trip to Italy where we went "everywhere".

                                                                        1. re: Harters

                                                                          It's interesting that you should say that. I've been around the block a few times but I like to think I employ the eyes of a fifteen-year-old when I'm on the road.

                                                                        2. re: steve h.

                                                                          Paint me jealous! Naples is at the top of my bucket list right about now.

                                                        1. re: Gio

                                                          And here, St Joseph's pastries are a must. They are zeppole but with cream filling, is that what yours are? Because to me, zeppole are year round at every pizzeria, but just dough. Funny how every town seemed to have their traditions.

                                                          1. re: coll

                                                            Where I am Zeppole come in the form of flaky donut like pastries sliced in half through the equator with a Pastry Cream in the middle. They are not particularly my favorite Italian pastries but they're traditional. You know how that works. LOL

                                                             
                                                            1. re: Gio

                                                              Yeah I'd rather have a cannoli or baba au rhum. But they're on sale at our little grocery (imported from NYC) so guess I'll get a few. My husband's cousin got married on March 19 many years ago and they had St Joseph pastries instead of wedding cake!

                                                      2. We are leaving early this evening for a ski trip in Aspen, Colorado so WFD is going to be something easy that will not require much clean up. Triple decker sandwiches with smoked turkey, provolone cheese, black forest ham, roasted red peppers and slices of bacon all between slices of buttery toast. Espresso gelato for dessert.

                                                        1 Reply
                                                        1. re: Fowler

                                                          Wow, nice dinner! Enjoy the trip! I've only been skiing once and it was quite memorable to say the least.

                                                        2. Today was a lazy reading-on-the-couch day and dinner will follow suit. I slow roasted a 2-lb sirloin tip roast at 225 for a couple of hours (salted and peppered and air drying in the fridge for a couple of days). It's resting now and I'm going to have it with the leftover roasted cauliflower, while DH is going to have it with the leftover spaghetti carbonara. No embellishments. Lazy.

                                                          Drink will be bubbly (as always). Dessert will be one of the treats from my friends: either the candy bar or homemade moon pie.

                                                          I like lazy Sundays. :)

                                                          1 Reply
                                                          1. re: TorontoJo

                                                            I say dessert is a candy bar washed down with a moon pie. That'll do.

                                                          2. Last night's dinner crowd left a mess in the kitchen. So I started the morning with a walk for the dogs while DH played tennis. I let the mixer knead some pizza dough while loading the dishwasher so dinner will probably be pizza. It's about 90 outside so I think we will use the grill as opposed to the oven.

                                                            DH is not a corned beef or cabbage fan so tomorrow night is yet to be determined.

                                                            5 Replies
                                                            1. re: Aussieshepsx2

                                                              Lazy Sunday. I hate tackling morning after clean up. Thank goodness DH pitches in.

                                                              1. re: Gio

                                                                I actually don't mind the post party clean up. DH and I usually tackle the first pass together after everyone leaves. It's our quiet time to reflect on our evening, our friends and just wind down. Sip on the last of the wine and set the dishwasher to run while we slumber!

                                                              2. re: Aussieshepsx2

                                                                An Irish restaurant here features shrimp as a corned beef alternative.

                                                                1. re: MidwesternerTT

                                                                  Corned shrimp? Or just plain? I don't love corned beef so I usually do Shepherds Pie; that or lamb stew is a nice alternative.

                                                                  This year I couldn't get the ground lamb for the pie, so I bought a few blade steaks and ground the meat myself. It was nice because I was able to keep it coarse. Then I used the bones to make lamb stock, instead of my usual beef broth. I'll never do it any other way again! My husband asked for seconds AND thirds.

                                                              3. I can't get my head around St Patrick's Day being so huge here, the whole weekend I've been marvelling at people sporting bright green outfits!

                                                                Tonight I'm taking a leaf out of Steve's book and making sausages with peppers. I'll be serving polenta alongside since my OH's gone gluten free for a bit to see of it helps him. Green salad with balsamic vinaigrette and parmesan before and I'm planning a special dessert - campari roasted strawberries with honey tangerine sorbetto. I have some basil that needs using up so maybe I'll work it in to strawberries somehow. I hope it tastes as good as I imagine it in my head!

                                                                2 Replies
                                                                1. re: helen_m

                                                                  I don't know where you live but a friend lives in Chicago and I had to inform him that St. Paddy's day is actually tomorrow. There was so much revelry yesterday that he thought it was the 17th.

                                                                  1. re: helen_m

                                                                    Americans use any excuse to party. Now party on:)!

                                                                  2. Sadly, no cornish hens to be had at Wegmans other than frozen, and given my extremely late start of the day, they weren't gonna be thawed by dinner time.

                                                                    So it's a rather lazy dinner @casa lingua: bought one of their roti chicks (lemon pepper). They usually destroy both of us (something about the chicken fat perhaps), which is why we don't get them often.... but I just don't care today.

                                                                    8 Replies
                                                                    1. re: linguafood

                                                                      In my area they are only sold frozen and mostly in two packs. I used to be able to eat a whole one that I glazed in reduced orange and lemon juice, ginger, garlic and honey. They are so good. I need get to the store and get a couple soon. I have it on the brain now. That glaze won't fly around here though. I have lost my taste for sweets.

                                                                      1. re: suzigirl

                                                                        A pack of two! Perfect!! I always think of them as "your personal chicken", since they're the ideal size for one :-)

                                                                        Only made them once before, just with s&p and a quarter lemon shoved inside, and they came out really nice and juicy and flavorful.

                                                                        Maybe I should just get frozen ones to have around for 'emergency' purposes....

                                                                        1. re: linguafood

                                                                          My sister in law turned me on to them because she said they were "almost" idiot proof. I like that. I think I may follow your lead and get a couple for the freezer as well.

                                                                          1. re: linguafood

                                                                            Game hens coldwater thaw nicely - leave wrapped, put in your soup kettle and turn on the water. About one hour and they're ready to remove from package and be prepped for baking or grilling.

                                                                            1. re: MidwesternerTT

                                                                              Thanks for the tip! That's good to know for future ref :-)

                                                                          2. re: suzigirl

                                                                            I love cornish hens - used to make them for special occasions when I was younger. All this conversation is bring up a craving for them - they are so good and so easy! They'll be on my shopping list very soon!

                                                                          3. re: linguafood

                                                                            It's the salt level of most rotisserie chickens that gives me trouble.I guess the brine needs to be strong to keep them as juicy as possible while they sit under the heat lamps until purchase. I'm ok with most take-out Portuguese churrasco chicken, but most of the chain grocery store/ chain rotisserie chickens I've tried in my neck of the woods leave me feeling sluggish and sleepy right after supper, then I wake up in the middle of the night to guzzle water. Seems to me that the Costco and Swiss Chalet chickens (in Canada) are even saltier than the average grocery store bird.

                                                                            Tonight I was back in the kitchen after 9 days away. Italian turkey sausage, broccoli, mushroom, garlic orzo with white wine and basil.

                                                                            1. re: prima

                                                                              This was juicier than I remembered it to be (I actually drank the juice straight out of the clam shell.... gross but quite delicious), and it did not have any bad after effects! Woot. I did make a point of avoiding the fattier parts.

                                                                              The flavor was good, too. Maybe it'll go back into rotation for lazy dinners in the future.

                                                                          4. We had corned beef cooked in the crockpot with whole small yellow Dutch potatoes, large chunks of rutabaga, large chunks of carrots, wedges of cabbage, and Irish Soda Bread. It was so good.

                                                                            1. I just put my corned beef into the slow cooker to start brewing. I have onions, celery and carrots in there for flavor but I will finish up with carrots, cabbage, red potatoes, parsnip or turnip and rutabaga (if I can find those at the grocery store) tomorrow. I am making cornbread and a crispy green salad to go with it tomorrow. In all my years of making corn beef and cabbage I can honestly say there is never any left over for sandwiches. It is just one of those dishes like deviled eggs or chicken and dumplings that people seem to love to devour! Tonight's dinner is glazed chicken thighs with fresh orange juice.orange zest,sambal oelek and a drop of bbq sauce.Roasted asparagus served with a really tart Dijon sauce, fruit salad and dinner rolls with butter.

                                                                              1. TJ's( no Jo, I'm not looking at you) Island Soyaki chicken wings in the oven. The soyaki was a bit sweet so I squeezed in a lime that I confiscated from James' stash for cuba libres. Much better. I am finely chopping some broccoli leaves and adding it to the rest of the bag of cruciferous crunch blend and stir frying it with garlic and hitting it with a bit of sesame oil and toasted black and white sesame seed. Jasmine rice will be along side. I have an adorable mini watermelon that may get sliced up for dessert if we are so inclined.

                                                                                6 Replies
                                                                                1. re: suzigirl

                                                                                  You know, if you muddle that watermelon with rum, soda and some mint, you could have a liquid dessert...

                                                                                  1. re: TorontoJo

                                                                                    I think I love you, TJ(this time I am looking at you). Although rum sets me off, I have Perrier, watermelon, vodka and lime(no mint). I wouldn't have thought about muddling the melon. Oh oh. I may be late to work tomorrow. Will I still love you then?

                                                                                    1. re: suzigirl

                                                                                      Oh I think so (at least I hope so!). :0)

                                                                                      One of my favorite summer drinks is watermelon and champagne slushies: frozen chunks of watermelon, bubbly (vodka is good, too!), simple syrup and a squeeze of lime all whizzed up in the blender. Muddling will do when slushies aren't in order!

                                                                                      1. re: suzigirl

                                                                                        There is a drink my friend used to make like that. In a martini glass, there was muddled watermelon, vodka, Grand Marnier and something else. Forget the name of it but it was popular at the time.

                                                                                        1. re: coll

                                                                                          Not Watermelon Man, is it? Though I think that one has rum in it.....

                                                                                  2. Sunday night throw together after an exhausting squash tournament weekend. Roasted chicken breast involtini alla Marsala stuffed with fontina & wrapped with pancetta.

                                                                                     
                                                                                     
                                                                                    11 Replies
                                                                                    1. re: rjbh20

                                                                                      You do realize that your "throw together while exhausted" dinner is nicer than most of us eat even when we're trying? :o)

                                                                                      1. re: TorontoJo

                                                                                        It's really simple and came out very well (ok -- a touch overdone) for just winging it.

                                                                                      2. re: rjbh20

                                                                                        I loved this -- the crunch of the pancetta and the ooze of the chicken were great. Perfect with the mushrooms and marsala.

                                                                                        1. re: roxlet

                                                                                          Although I am not a fan of oozing chicken, the oozing cheese is alright with me. ;-) Though, as far as your husband goes, he could probably make oozing chicken look and taste pretty terrific.

                                                                                          1. re: suzigirl

                                                                                            Haha! I meant to say cheese! It was great and I'm thinking about it this morning!

                                                                                            1. re: suzigirl

                                                                                              I'm fairly convinced that I could give rjbh a half emptied PuddingPak and a can of Natty Lite and he could make a masterpirce :D

                                                                                              1. re: alliegator

                                                                                                Haha. Not sure about the pudding pak or the Natty Lite, neither of which are in our inventory... or ever have been!

                                                                                                1. re: alliegator

                                                                                                  I think you're right. Although I think he might still have a PBR rolling around in his fridge.

                                                                                                  1. re: suzigirl

                                                                                                    Oh, yes. A PBR got added to something or other last week.

                                                                                            2. Reuben sandwiches for supper tonight - I couldn't wait until tomorrow. All commercial ingredients, just assemble and grill in the skillet. There's enough sauerkraut from the small can remaining that we'll be able to repeat for lunch Monday.

                                                                                              Noon dinner was baked Atlantic cod, thinly frosted with 2 tsp. low-fat mayo on each side, then rolled in crushed potato chips w/ garlic. Sides were steamed cubed potatoes and a fresh strawberry/pineapple fruit salad.

                                                                                              2 Replies
                                                                                                1. re: MidwesternerTT

                                                                                                  That's a fine looking sandwich. I think the Reuben is my favourite Americna sandwich - although the meatloaf butty vies with it for top position.

                                                                                              1. I cooked the second chicken with loads of lemons and garlic, and roasted more asparagus and cabbage. I also chopped a bunch of veggies for a salad for next week's meals along with the leftover chicken. it should be a coleslaw type salad--a lemon, ginger, oyster sauce dressing, with chicken fat soaked garlic, and sesame oil.

                                                                                                1. Dinner tonight was a combination of some things in the fridge needing attention and my cravings. Stuffed portabella caps with a filling of cream cheese, Parm. Regg., blue cheese crumbles, chopped spinach, shallot, and garlic, roasted and then run under the broiler until bubbly. Sides were cukes in sour cream and dill and a broccoli slaw with chopped cashews, cherry Craisins, and raisins dressed with the last of the hummus stirred up with Meyer lemon olive oil, tahini, za'atar, Aleppo chili, and red wine vinegar. The slaw was not bad, but I am not crazy about broccoli slaw generally. Next time I'll use feta in the mushroom caps.

                                                                                                  Dry banana bread (not mine) and tea for dessert. Because dry banana bread is better than no banana bread.

                                                                                                  2 Replies
                                                                                                  1. re: ChristinaMason

                                                                                                    Those stuffed mushrooms sound fabulous!

                                                                                                    1. re: roxlet

                                                                                                      Thanks, they were tasty---and a good way to get some extra veg. on the docket. I used chili flakes in the stuffing, which gave them a nice kick.

                                                                                                  2. Happy Purim! That means it's time for hammantashen. Flavors today: poppy, prune, apricot, raspberry, and nutella.

                                                                                                     
                                                                                                    1. We always have a friend over for St Pats dinner & since he's busy tomorrow we had CB&C tonight. Long slow simmer for the CB, add red potatoes for the last 30 mins.... I always cook the cabbage separately in butter & some water from the CB. Horseradish cream also - this year I grated the horseradish.

                                                                                                      It was a kitchen day today - I baked regular bread & then a couple loaves of Challah. I had made a trip yesterday to get some special bread flour which worked out terrific for the regular bread - not so good for the Challah.

                                                                                                      And for dessert tonight - homemade coffee ice cream w/ hot fudge sauce.

                                                                                                      It's amazing that I can get up off the couch enough to type this....

                                                                                                      1. St Paddy's will probably be leftovers cause Mr Autumn's birthday is the 18th, so I want to do something special for him. Made him his requested chicken parm over the weekend, so thinking a nice beer cooler sous vide steak and some roasted veggies, maybe garlic mashed potatoes if the kiddo helps out and takes a nap.

                                                                                                        He wants lemon meringue pie for his birthday confection,would that work with Meyer lemons? I have a big bunch from costco. Or would I need to add a lime to keep if from being not acidic enough? I don't have any regular lemons around right now. . .

                                                                                                        1 Reply
                                                                                                        1. Since St Patrick was really Italian I made spaghetti and Meatballs LOL

                                                                                                          1 Reply
                                                                                                          1. re: JTPhilly

                                                                                                            That is fine, I'm sure people ate meatballs in ancient Rome, and some kind of pasta has been noted (it existed in the Mediterranean before Marco Polos travels to the East; could well have developed independently in different cultural areas). But remember, no tomatoes or peppers!

                                                                                                            Just kidding, of course.

                                                                                                          2. I met a friend for a late brunch today that stretched on since we had not seen each other in forever. I had a (few) bloody marys- extra horseradish, light vodka please- along with avocado toast on super thick seedy bread, and a citrus salad that was a bit heavy on the grapefruit.
                                                                                                            After i got home (and had a nap!) i made a batch of quinoa coconutty granola with pepitas, cardamom, cinnamon and dried apricots and decided to have breakfast for dinner.
                                                                                                            Plain greek yogurt,big handful of the granola, lots of blueberries,and a big mug of ginger tea.

                                                                                                            1. Huge carb overload! But so darned good. Cast iron skillet ultra thin pork chops, with a savory mushroom -leek -Parmesan bread pudding. Roasted tomato feta salad and a celery fig salad for sides.

                                                                                                              I paired it with a mulberry cocktail of mulberry juice, splash of orange water, vodka and club soda. Pretty nice. I like berry cocktails with mushrooms...earthy good, reminds me of the forest :)

                                                                                                              1. For Roxlet: view from our hotel in Sorrento, and a snapshot just outside town, heading to Amalfi. The weather didn't cooperate, unfortunately ;-) no ferry, so we drove south instead.

                                                                                                                 
                                                                                                                 
                                                                                                                2 Replies
                                                                                                                1. re: coll

                                                                                                                  Lovely! I just want to get right on a plane...

                                                                                                                  1. re: roxlet

                                                                                                                    It was lovely, and the citizens so friendly. The lady at the jewelry store picked up the phone to have her friend, who owned a pizzeria in Naples, to come pick us up so we could try his pizza con alici. We said don't bother, but if I could go back in time......we did enjoy the mountains of in-shell shellfish, and the Caprese style, on the local pizza just fine though.

                                                                                                                2. Sunday was the best. I had a long run in the morning, then dragged my friend out to a Turkish place for lunch (lahmacun! with baba ganoush and a tomato salad and baklava).

                                                                                                                  Then spent the rest of the day lazing around the living room / cooking with Law & Order SVU on. I cooked down some figs, sugar and balsamic vinegar for jam, mixed that with garlic, shallots, fennel, a few cubes of bread, and chicken stock. The fig stuffing went into a pork loin roast, tied up & into the oven.

                                                                                                                  On the side were harissa roasted red and yellow carrots and blue potatoes, and mixed greens with more of the curried chickpeas, raisins, celery & pepper. Dessert was some peanut brittle I made the day before, and hamantaschen from a local bakery. Another dinner for six. My friends joke that Sunday Suppers are quickly beginning to become tradition. No photos this week as we demolished the roast too quickly XD

                                                                                                                  1. Stupid earthquake. I shouldn't be awake yet.

                                                                                                                    I think we will have corned beef after all today. I have much to do today and being able to make something that can cook unattended for long a stretch sounds attractive. I am not a fan of the "boiled dinner. Even the name takes my appetite away. I do have red cabbage from the garden and there are still snow peas, chard and kale in the garden to choose from, so I'll have to think about alternate preps- there are so many choices it's really a matter of just narrowing it down. I wouldn't object to a little sweet potato. The last of the broccoli went with steaks last night for Steak Sunday. Man, it was good. We'll see. More coffee first.

                                                                                                                    4 Replies
                                                                                                                    1. re: weezieduzzit

                                                                                                                      Earthquake, eek! I love the mix of vegetables and glad that you're safe.

                                                                                                                      1. re: fldhkybnva

                                                                                                                        Its just part of living here. I really don't like when they happen while it's still dark, though.

                                                                                                                        I do need to pull the cabbage to plant squash..... so probably *something* with cabbage. Sauerkraut with several heads of it, for sure, but of course that won't help me today! :)

                                                                                                                        I'll have plenty of time to think about it while I feed the wood chipper pine branches. Oh, what an exciting day I have ahead of me! *insert eyeroll here*

                                                                                                                        1. re: weezieduzzit

                                                                                                                          waking up to those is the worst. I went through the big one in 71. (so old....) glad this one wasn't too big and everyone's ok.

                                                                                                                      2. re: weezieduzzit

                                                                                                                        That definitely was NOT a fun way to wake up. But, since we were all awake, we grabbed the dogs and headed out for a walk. Figures if a bigger earthquake was to follow, outside was probably a safer place then upstairs in bed.

                                                                                                                      3. chicken not sure the method probably just a simple roast - was thinking to make Hazan 2 lemons method with one orange instead - plan to serve the legs and thighs for dinner to night and reserve the breast meat for a curry dish later in the week

                                                                                                                        1. Pasta puttanesca.

                                                                                                                          Lottsa garlic. Lottsa olives. Lottsa chilli. And the other stuff.

                                                                                                                          2 Replies
                                                                                                                            1. Woke up this morning feeling punky so opted to work from home much to my bosses annoyance.

                                                                                                                              Dinner will be a quick chicken soup. I took some stock out of the freezer and put it in the slow cooker along with some fresh squeezed lemon juice, some star anise, a couple dried chili peppers, lots of freshly grated ginger and a couple cloves of minced garlic. I let that simmer all morning and ended up having a mug full for lunch. A little later I will throw in some finely chopped carrots and a BSCB that I've cut up and will basically let it poach in the stock. Debating adding some noodles too.

                                                                                                                              Then I plan on crawling into the bed with the dogs and watching old seasons of L&O or Criminal Minds.

                                                                                                                              Will this winter ever end?

                                                                                                                              6 Replies
                                                                                                                              1. re: foodieX2

                                                                                                                                Feel better, and great idea on the star anise in soup. I'll have to try that.

                                                                                                                                1. re: foodieX2

                                                                                                                                  Feel better, foodie! I vote for old seasons of Criminal Minds. Shemar Moore is bound to cheer you up. :-)

                                                                                                                                    1. re: foodieX2

                                                                                                                                      Well, that too. To burn that cold right out of you. :D

                                                                                                                                  1. re: foodieX2

                                                                                                                                    Nice to be able to pick and choose whether you can work from home or not :-)

                                                                                                                                    (Saying that as a freelancer who works from home and who's happy if I NEVER have to set foot in an office setting ever again!)

                                                                                                                                    Hope you feel better soon. And let's have some freakin' spring already, eh? Jeez.

                                                                                                                                    1. re: foodieX2

                                                                                                                                      Feel better. Soup, sweet doggies and TV... that should help.

                                                                                                                                    2. I'm going traditional and avant garde. I had planned to cook corned beef in the slow cooker for dinner tonight but realized I bought round instead of brisket and so it's now in the freezer awaiting it's future destiny. Trader Joe's fully cooked corned beef brisket saved the day - for lunch I enjoyed a simple braised cabbage with diced corned beef. Dinner tonight will be a chicken and kimchi stir-fry with cauliflower rice.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        if you have leftover corned beef and kimchee - combine them they pair wonderfully in a sandwich!

                                                                                                                                        1. re: JTPhilly

                                                                                                                                          Wow, now that's a great idea I never would have thought of. Thanks.

                                                                                                                                      2. Happy St Paddy's, everyone!
                                                                                                                                        Tonight, I'm making a locally sourced corned beef brisket with apricot jam glaze, colcannon and apple crumble.

                                                                                                                                        1. no irish fixings here - we had corned beef last week, just cuz.

                                                                                                                                          i'm out for dinner tonight with girlfriends, the BF will have leftover sausages and tater salad (from the last thread - http://chowhound.chow.com/topics/9687...).

                                                                                                                                          yesterday I marinated some cut-up pork shoulder spare ribs in the same Vietnamese lemongrass mixture I made a week or so ago. this time I blitzed the marinade in the food processor, and after 3-4 hours, put it all in the slow cooker for 6 hours. I strained the marinade and stuck the gloriously fatty, falling-apart meat in a pan. tomorrow night we'll stick the meat under the broiler for a bit of crisping and charring, and I think we'll make some fusiony tacos. maybe a sweet chili crema to go on top.

                                                                                                                                          1 Reply
                                                                                                                                          1. No Irish stuff here either (given that I thought the whole time St. Paddy's Day was Saturday), and corned beef just ain't my thang....

                                                                                                                                            Too busy with work this afternoon to do any grocery shopping, so we may end up going out.

                                                                                                                                            Haven't had much of an appetite the last couple of days, so I don't even know if I care what we eat. I'll leave it up to my man.

                                                                                                                                            13 Replies
                                                                                                                                            1. re: linguafood

                                                                                                                                              OT but living within driving distance of Boston the thought of going out on St Paddy's day makes me shudder, LOL. Around here it makes NYE seem like a kids party. A friend just texted me that she was driving by an irish bar this afternoon along the beach, it was packed and there were already 2 girls that appeared to be vomiting in the parking lot. Even our little Thai place had shamrocks on the door.

                                                                                                                                              1. re: foodieX2

                                                                                                                                                Same thing here, I just asked to reschedule a luncheon date to later this week. I think I made the right choice. I have a feeling the menu choices would be severely limited too.

                                                                                                                                                1. re: foodieX2

                                                                                                                                                  Oh, trust me -- living in a college town where the student population felt the need to create a "State Paddy's Day" a few years ago b/c the *actual* St. Paddy's Day fell into spring break (OMG OMG! How *will* they find a reason to drink themselves into oblivion??), I've seen my share of drunken revelry. The kids apparently start drinking as early as 7 AM.

                                                                                                                                                  Any of the places we'd go to are not downtown, for sure -- and thankfully, we live far enough away from student housing as to not find puke, condoms or other sundry items in our lawn on a regular basis....

                                                                                                                                                  Lovely tradition (listen to the TAL episode sometime about PSU and the drinking "culture".....)!

                                                                                                                                                    1. re: foodieX2

                                                                                                                                                      A friend in Chicago thought Saturday was the holiday because it was so insane. I can't imagine what today is like.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        Chicago: where they dye the river green one day a year, but can't be bothered to dye it blue for the rest. :)

                                                                                                                                                        I do love (and miss) my old home town.

                                                                                                                                                        1. re: TorontoJo

                                                                                                                                                          Do they still dye it? How many environmental impact studies were required? I was thinking they should just float parsley (or other green that fish can eat).

                                                                                                                                                          1. re: MidwesternerTT

                                                                                                                                                            I think so. My friend was telling me about and clearly I was less than listening because I can't remember exactly but I do recall saying "uh, isn't that bad for the wildlife" so I assume he described a green river at some point in the conversation.

                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                              Oh yes, they still dye it.

                                                                                                                                                              http://www.huffingtonpost.com/2014/03...

                                                                                                                                                              And let's not forget that we're talking about Chicago, with the craziest "strong mayor" system anywhere in the world. Who needs studies? Mind you, I can't blame Daley for this one, as I do think the populace would riot if the river weren't turned green on St. Paddy's Day.

                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                            I thought it was Saturday, too. St. Patty's weekend, I guess...

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              That is how it has been treated here. The whole weekend was one big party. St Patrick's and spring break in a tourist town. Shoot me now. Not forgetting the usual college students. I feel your pain.

                                                                                                                                                      2. re: foodieX2

                                                                                                                                                        I agree foodieX2, and it is "amateur day" so people oddly do go out even if they are not Irish.

                                                                                                                                                        We are going to kick off our ski boots, sit around a fire and eat some bbq ribs.

                                                                                                                                                      3. A pork panino is WFD. I thought of it last night while putting away the rest of the lamb shank, and I've been craving it since.

                                                                                                                                                        Some nice Iggy's sourdough, schmeared with a honey-mustard on the inside, butter on the outside. Layered with thin slices of the second tangerine-marinated/cooked pork chop, provolone, and lettuce, and pressed on the grill pan.

                                                                                                                                                        Potato chips alongside. A big fancy-schmancy dinner for me tonight! :-)

                                                                                                                                                        9 Replies
                                                                                                                                                          1. re: linguafood

                                                                                                                                                            LMAO! Good call. Will it be a Guinness instead? :)

                                                                                                                                                                1. re: steve h.

                                                                                                                                                                  Ah, I have not been here long enough to discover LW other potent potables preferences.

                                                                                                                                                                  1. re: TorontoJo

                                                                                                                                                                    V&L in the summertime, or sangria if I'm going out to dinner at a particular restaurant. :-)

                                                                                                                                                                    Geez, I'm predictable, huh? LOL

                                                                                                                                                                    I might just give my liver a wee bit o' the break on St. Paddy's Day. :-) And foodie, I've had Guinness in Ireland, and it's much more palatable there than here.

                                                                                                                                                                    ETA: "Potent Potables" - a Jeopardy category! LOL

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      I hit recommend to everything but the break on St Patty's

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        Yes, most definitely a Jeopardy category! :0)

                                                                                                                                                                        And sangria is a summer favorite of mine. I try not to make it too often, because it drinks like juice and hits like a mack truck.

                                                                                                                                                                        1. re: TorontoJo

                                                                                                                                                                          That sounds like past experience talking, ToJo. ;-)

                                                                                                                                                                          (And I know that feeling - BTDT too many times with sangria!)

                                                                                                                                                            1. chicken is jettisoned to later in the week - I realized I had meetings after work - maybe some steamed salmon and potatoes when I get home late.

                                                                                                                                                              1. Ok, I am going to be the evil leprechaun. It is St. PaDDy's day. Not St. Patty's day.

                                                                                                                                                                http://paddynotpatty.com

                                                                                                                                                                <<Paddy is derived from the Irish, Pádraig: the source of those mysterious, emerald double-Ds. Patty is the diminutive of Patricia, or a burger, and just not something you call a fella.>>

                                                                                                                                                                Now can you pass me the mustard for my corn beef!

                                                                                                                                                                 
                                                                                                                                                                7 Replies
                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                  If ever an Irishman called a friend whose given name is Patrick "Patty", I do believe fisticuffs would break out.

                                                                                                                                                                  (Edited to fix an egregious typo! LOL)

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    LOL! Have you seen the Onion's take on Southie's Parade? Mayor Walsh throwing the ceremonial punch at Donnie (or was it Markie?) Wahlberg.

                                                                                                                                                                  2. re: foodieX2

                                                                                                                                                                    Sounds like someone needs a pint of Irish stout.

                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                      Thanks, I make it a point to spell it correctly, I hope I didn't make a blunder anywhere around here. I was that annoying kid in middle school who learned this fact and thought everyone else should know it too :)

                                                                                                                                                                        1. re: coll

                                                                                                                                                                          great one! I bookmarked it to drag out next year, LOL!

                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                            Ha, I bookmarked it last year to drag out this year. It's a keeper.

                                                                                                                                                                      1. Tonight will be the ubiquitous corned beef and cabbage. Bea's Best from the butcher. This will be my first time trying this brand but it smells good so far. Baby carrots,red potatoes, celery and cabbage to go with. Peppered vinegar to generously splash on top. Yep, I'm a lemming. :-)

                                                                                                                                                                        8 Replies
                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                          I just snuck a nibble from the corned beef. Oh my, Bea's best is the best. I will be buying one for the freezer tomorrow.

                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                            I wish I had known I would have loved the TJs corned beef so much, I would have bought another yesterday.

                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                              Is that the fully cooked one? I am deciding whether or not to try it. When I make corned beef I use the likker to cook the veggies and serve it all in a bowl with a fork, knife and a big old spoon for the likker. I think I would miss that.

                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                Yup, the fully cooked one. I'm tempted to defrost the rest for dinner tomorrow. I really enjoyed it.

                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  oh! so you did like it? the texture didn't bother you? have you made others, not fully cooked?

                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    Nope, I've never made fresh, but I've eaten fresh. I wish I could compare it to the fresh version. I didn't notice anything off about the texture. Although, now that you mention it I guess in comparison to other "beef" it was somewhat of a different texture but reminded me of shredded beef in a way in terms of the chew. I liked it :) I also didn't cook the entire thing at once, so maybe that makes a difference. I cooked it diced and didn't attempt to eat slices.

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      I thought you cooked it whole. I think I would try it as an ingredient. Cubed up for hash without cooking for hours would be nice.

                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                        Nope I sliced into portions, froze most, and mixed a portion diced into braised cabbage. Yes, you found the right words...it's great as an ingredient, not as the sliced main event.

                                                                                                                                                                        2. I was all set to make the kumquat chicken someone posted a thread or two ago, but well...let's just say I succumbed to the power of suggestion.

                                                                                                                                                                          A snow day in DC means I've had plenty of time to putter around the kitchen and drive my DH, who's on conference calls all day, a bit mad. I made a rich chicken broth with trimmings from the freezer. Next, I trimmed and cubed a huge chuck shoulder roast, rendered the fat, browned off some chunky carrots, parsnips, rutabaga, potato, and celery and set aside. Rendered more beef fat and browned the seasoned meat on all sides, removed, sauteed a couple diced onions, shallot, garlic, tomato and anchovy pastes, and a bay leaf and deglazed with homebrew stout and the broth. The meat went back in along with fresh chopped rosemary, parsley, a little sage, and dried thyme. Flavor boosted with Worcestershire sauce, a dab of hoisin, a Tbsp. of beef BTB, some toasted onion powder, and Forward!

                                                                                                                                                                          That will braise uncovered for 2 hrs. or so until the beef is tender, at which point the root veg. will join for a hot bath. Will stir in some green peas and thicken with flour slurry or potato starch a few minutes before serving. Additional stout in our glasses is a given.

                                                                                                                                                                          Sláinte!

                                                                                                                                                                          4 Replies
                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                              We went to a homebrewer's meeting and didn't get back until late. It's WFD tonight.

                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                Bet it will taste even better after the overnight rest!

                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  Wort... It is not just for breakfast anymore.

                                                                                                                                                                            2. No corned beef here. Actually, I am making the pressure cooker pasta e fagiole I had planned to make Friday. Plus garlic bread and roasted asparagus. I picked up three bunches of asparagus at the FM on Saturday and this is the end of it. On sat, I used Mollie Katzen's recipe for cold gingered asparagus for a party and it was gone so quickly I never got a proper taste.

                                                                                                                                                                              4 Replies
                                                                                                                                                                              1. re: tcamp

                                                                                                                                                                                Can't wait for local asparagus!! I am going to have to look up the ginger recipe.

                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                      I make something like this, but also with lemon juice and Tabasco. They will be late this year, but will taste all the better for it.

                                                                                                                                                                              2. I'm making colcannon from a recipe on the Kerrygold website. My local grocery store has been featuring their cheeses and the recipe uses some Dubliner, which I just *had* to buy. Protein will be roasted salmon--maybe it will offset some of the zillion calories in the potato/butter/cheese extravaganza!

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. Preapared my corned beef yesterday in the slow cooker. We are getting ready to dine on it in a few moments:) The veggies are ready, so is the cornbread and I am so ready. I am going in!

                                                                                                                                                                                  1. Supper was corned beef, little white potatoes from a can and very small peas, also from a can. Beer for me, wine for Deb. Car stuff is on the plasma. Glad I'm not in Manhattan tonight.

                                                                                                                                                                                     
                                                                                                                                                                                    3 Replies
                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                        Canned peas. Interesting decision.

                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          That is one nice looking slab of corned beef.

                                                                                                                                                                                        2. Maybe some of my Irish-side ancestors came thru New Orleans (hey -- the whiskey flows freely there, right?). So today's last minute freezer scrounge turned into duck & smoked sausage gumbo with rice.

                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                            Duck and sausage gumbo was your freezer scrounge? Lord help me. And lucky roxlet!

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              The key was a really good duck stock from last December's confit making. That plus a dark smoky roux.

                                                                                                                                                                                          2. Pretty sure Chinese food leftovers are about as un-Irish as you can get, my people would be ashamed. But, alas, that is what I had.

                                                                                                                                                                                            I had a great weekend in San Diego with the grandparents. Dinners consisted of Souplantation, mahi mahi at my grandpa's friend's house (he's a younger man in his 80s) with a view of the ocean and sunset, and the dinner I made... pork tenderloin with a bacon and brown sugar glaze, sweet potato casserole (Ruth's Chris recipe, requested by grandma), roasted brussels sprouts, and pineapple upside down cake for dessert. They loved it. Tried to do ham but couldn't find a ham anywhere, sort of weird.

                                                                                                                                                                                            Oh, also managed to sneak away to get me some legit tacos for lunch on Saturday.

                                                                                                                                                                                            Anyway, arrived home last night with a cold, so no grocery store has been visited in over a week. Thankfully SO left behind some chinese leftovers (I delivered him to the airport this morning), so that was WFD.

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                Welcome back, juliejulez. I'll bet your Grandparents were thrilled to be with you.

                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                  Sounds like a wonderful visit. it's nice that you took the time to spend with them. Your dinner sounds really good.

                                                                                                                                                                                                  1. I kinda fell asleep when I got home from the gym today, and didn't wake up until after I normally have dinner on the table.... >.> I grabbed some broccoli and zucchini out of the freezer and roasted it, put it over pasta with marinara. Nothing fancy, but it worked.

                                                                                                                                                                                                    Tomorrow is class night, so I'll stop somewhere for take-out most likely. Then Wednesday, I'll be making Chinese barbecued pork from SFttSE, then putting some of it in pork lo mein.

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. Sorta traditional, with the cabbage and potatoes, but my sister/roommate has a beef allergy so we corned a pork brisket using Alton Brown's recipe. It turned out great!

                                                                                                                                                                                                      1. I was going for Irish..but ended up thai ;)I will save the corned beef for another night.

                                                                                                                                                                                                        Thin sliced beef marinaded in soy and fish sauce. Stir fried in oyster sauce and chicken broth. Green veg of broccoli and water lettuce. Pork/ginger dumplings with faux peanut sauce and spicy thai table sauce (chili, soy, fish sauce, scallion). Hit the spot and used up leftovers! Win, win.

                                                                                                                                                                                                        1. Tonight i tried a version of Szechuan cumin lamb, inspired by versions i've had at a few restaurant versions. I found recipes online at serious eats and food and wine.

                                                                                                                                                                                                          lamb shoulder steak and leg cutlets were sliced thinly and combined with minced garlic and a spice mix made from toasted cumin seeds and szechuan peppercorns (ground together after toasting). stir fried with onion, celery, scallions and some thinly sliced red pepper, as well as a ton of dried red chili peppers.

                                                                                                                                                                                                          I liked the dish, but it didn't have the same deliciously addicting crust on the lamb as the restaurant versions i was trying to emulate. nevertheless, it was pretty good.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: MAH

                                                                                                                                                                                                            The place where a bunch of chile heads congregate weekly for a Sichuan jour fixe has a great rendition of cumin beef. Sadly, not the lamb version.

                                                                                                                                                                                                            It's one of my favorite dishes, and your rendition sounds great.

                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                              Someday this summer, some girl will just randomly drag a chair up to this jovial bunch at the Sichaun table.
                                                                                                                                                                                                              The crystal ball tells me she's blonde headed and kind of sloppy with chopsticks.

                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                Road trip, or are you a denizen of HV?

                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  I'm an HV kid, but hit the road for warmer weather when adulthood struck.

                                                                                                                                                                                                            2. Brown soda bread
                                                                                                                                                                                                              chicken and leak soup
                                                                                                                                                                                                              queso casero, mascarpone

                                                                                                                                                                                                              1. I had no intention of doing a traditional St. Paddy's day meal today and every intention of barbecuing chicken legs for an easy dinner that could sit.
                                                                                                                                                                                                                Somehow, the corned beef came out of the fridge and onto the stove. Just as suddenly, it moved into a low oven with a can of Guinness.
                                                                                                                                                                                                                Pretty easy meal, three hours later. I cranked up the heat and threw on the fan to render off a bit of fat. Not sure it did anything, but we got some crispy bits.
                                                                                                                                                                                                                Roasted carrots, Brussels and mushrooms alongside.

                                                                                                                                                                                                                 
                                                                                                                                                                                                                1. Manned a pot of boiling oil for fritto misto: asparagus tops, butternut squash batons, red onion strips, spicy mustard greens cut into strips, and thin strips of sole. All in a light batter and finished with sea salt, Aleppo pepper, and lemon juice and eaten at the counter. Sorry, no pics, hands too greasy.

                                                                                                                                                                                                                  At risk of losing my chowhound membership, I must confess to not saving the asparagus butt ends for stock or anything else. Just straight into the compost.

                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                  1. re: ChrisOfStumptown

                                                                                                                                                                                                                    I do the same with asparagus ends. For some reason, I fear they will give stock a strange flavor. You know, like the effect they have on urine..

                                                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                                                      I wish I could say this was a matter of principle. I've tried to collect vegetable trimmings for stock. But inevitably these stashes get forgotten and discovered months or years later as indecipherable ice encrusted blocks at which point I toss them in the compost. I've decided to skip the middle steps and just toss trimmings straight away.

                                                                                                                                                                                                                    2. re: ChrisOfStumptown

                                                                                                                                                                                                                      They are only good for making cream of asparagus soup, IMHO, and as much as I love asparagus I can not abide that soup!

                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                        I grate them into salad or rice dishes, after roasting.

                                                                                                                                                                                                                        1. re: coll

                                                                                                                                                                                                                          Hence why said "IMHO". :)

                                                                                                                                                                                                                          I find the woody ends bitter, even after roasting. The only exception are the very very thin spears. Those I rarely have to snap and have been know to eat raw!

                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                            I marinade mine sort of intensively, and luckily don't have ultra sensitive tastebuds either. Soon I can start throwing all that stuff in the compost heap finally.

                                                                                                                                                                                                                    3. whole chickens were on sale of $.99/lb so we grabbed 3 birds. seemed like a great idea to make fried chicken, so that's what we had for dinner.

                                                                                                                                                                                                                      recipe
                                                                                                                                                                                                                      http://selfsustainedsimplelife.blogsp...

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. I got my "I" countries mixed up and ended up having dinner at an Indian restaurant. It was really excellent, though there was no corned beef in sight. :0)

                                                                                                                                                                                                                        1. Dinner last night was pasta with lobster sauce (insert blissful sigh).

                                                                                                                                                                                                                          One of the little boys had a birthday over the weekend and requested a lobster dinner. The boys had spotted lobsters and crabs in the tank at an Asian market and have been begging me to get them for dinner one night. A birthday seemed the right time.

                                                                                                                                                                                                                          The boys enjoyed their bugs on Saturday but didn't eat all of the meat, oh darn. I broke down the lobsters & used the shells to make lobster broth, following Juila Child's recipe. When we got home yesterday I boiled down some of the broth and added a little beurre manie to thicken it (had to use Earth Balance instead of butter due to a little boy's milk allergy. It worked okay - the sauce seemed a little oilier than usual but it tasted & behaved fine). Found some fresh fusilli in the freezer and boiled some shrimp. The boys had their pasta with lobster sauce topped with shrimp, and Mama got the leftover lobster all to herself :-)

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. After all your lovely pictures of corned beef, I'm feeling a little bad I didn't pick one up. May hit the grocery store at lunch to see if any are lingering on sale.

                                                                                                                                                                                                                            Failing that, WFD tonight is ravioli that my son bought at Costco - ricotta and lemon filling. Probably some stir fried greens alongside and maybe a citrus salad as I've got lots of fruit on hand.

                                                                                                                                                                                                                            1. WFD you ask? Roast chicken with cabbage wedges roasted in the same pan (which I've never done before but why not?) and warm steamed potato salad with chopped dill and apple cider vinaigrette (Bragg's ACV.)

                                                                                                                                                                                                                              The chicken is dry brining as I type. It will come out of the fridge an hour before roasting and be seasoned w FGBpepper and half sharp paprika. Lemon wedges, whole garlic cloves and thyme in the cavity, an hour on the counter to reach room temp, then into the oven it goes. The cabbage will be seasoned w S & P, drizzled w EVOO, and be placed around the sides of the pan w the chicken in the middle. About 1/4 cup of stock and 1/4 cup of Chardonnay will be poured into the pan. 425F for 1 hour 15 and Bob's your uncle.

                                                                                                                                                                                                                              Th salad is very simple: unpeeled Dutch yellow potatoes in chunks are steamed, drained, half of the vinaigrette poured over the potatoes ASAP, gently mixed. Before serving the rest on the dressing will be added, and all will be mixed.

                                                                                                                                                                                                                              1. What I wanted? Coddle stew, but since I don't (yet) know how to make it, dinner was really leftovers from the weekend.
                                                                                                                                                                                                                                Our cafeteria at work had Irish Stews on Friday and Monday. They have sample cups so you can try before you buy... I tried coddle, since I'd never had it and it was SO GOOD. I've seen a variety of recipes online, this was a white stew, with potatoes, peas, chunks of meat and possibly sausage. gotta find the right recipe - or ask the cafeteria for it! hmmmm...

                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                1. re: jujuthomas

                                                                                                                                                                                                                                  Dublin Coddle is what you want. I've made it for the last three years and we love it. (This year I deviated w lamb stew) Here's a basic recipe that's very good. I usually layer onion, potatoes, and spicy sausages, and season between the layers w S & P & thyme. It's a very simple recipe.
                                                                                                                                                                                                                                  Dublin Coddle is what you want. I've made it for the last three years and we love it. (This year I deviated w lamb stew) Here's a basic rfecipe that's very good. I usually layer onion, pottoes and spicy sausages and season between the layers w S & P & thyme.
                                                                                                                                                                                                                                  It's a very simple recipe.:

                                                                                                                                                                                                                                  http://edible-ireland.com/2013/02/28/...

                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                      Oops! Did I? I can't keep up with these fast moving threads. I'm used to the COTM threads.

                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                        LOL- read your post. Somehow it got doubled.

                                                                                                                                                                                                                                        It is fast moving and sometimes you just can can't catch up. When I know I can't I don't worry about, I save those for when I can curl up on the couch and peruse. Like reading a good book!

                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                          Awwwww..... I didn't see that in time to fix. I thought you meant I posted the same thing in another thread. Thanx foodieX2.

                                                                                                                                                                                                                                          ETA: That post Is a mess. There are many typos too. Uffah!

                                                                                                                                                                                                                                      1. re: jujuthomas

                                                                                                                                                                                                                                        You're welcome, Juju. Sorry for silly doubles.

                                                                                                                                                                                                                                  1. Been jonesing for patty melts since mariacarmen posted about them a couple times recently, so that's wwfd last night. Caramelized onions, rye, grass-fed patties. Went with American instead of swiss. Pressed with a small pot while cooking. Side of crispy potato wedges and IPAs to go with.

                                                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                                                                      Someone tell me -- what's the difference between a patty melt and a cheeseburger?

                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                        'Spose you could call it a kind of cheeseburger, or a cheeseburger/grilled cheese hybrid.

                                                                                                                                                                                                                                        Important elements are rye bread, caramelized onions, and cheese---generally american or swiss. It's much more about the cheese and onions than a typical cheesburger, the patty is---usually but not always---fairly thin, and then the whole thing is buttered (or for some folks mayo'd) and browned, a la grilled cheese.

                                                                                                                                                                                                                                        That's my unauthoritative and subjective take, anyway.

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          in my experience, patty melts are made with a thin patty, topped with sautéed onions and served on bread, typically rye. The patty and onions are topped with cheese and griddled like a grilled cheese sandwich.

                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            A patty melt is on rye with grilled onions and swiss and is pan fried like a grilled cheese to get the bread all toasty crisp.

                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                              Whoa! Who knew? Not I! I thought it simply sufficed to slap a cheeseburger between two slices of toast.

                                                                                                                                                                                                                                              Germans. Clueless.

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                Hey, clueless American here! Patty melts were just never on my radar, and certainly weren't a part of my growing up in NY.

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    You never saw them on NYC diner menus, Roxlet? Growing up in Chicago, they were a staple anyplace that looked anything like the gang's diner in Seinfeld.

                                                                                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                                                                                      Not here, not in NY. We have enough weird things of our own!

                                                                                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                                                                                    They also have a nice oddly oval, not quite rectangular shape.

                                                                                                                                                                                                                                                  3. re: suzigirl

                                                                                                                                                                                                                                                    Is it toasted before or after the meat is added? We go to a place called Burgers Shakes and Fries that serves cheeseburgers on toasted bread that may well be griddled, though I don't think they griddle it after the burger is added.

                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                      I like to fry the sandwich open on a grill pan til the cheese melts so the bread doesn't get soggy and add the onions and patty right before closing.

                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                        That's the way to do it!! I use swiss on one slice, American on the other.

                                                                                                                                                                                                                                                      2. re: roxlet

                                                                                                                                                                                                                                                        griddled, in butter, hopefully... we do the same as suzigirl does. I used to work at a coffee shop and that's the way they normally do it too. in butter.

                                                                                                                                                                                                                                                    2. re: roxlet

                                                                                                                                                                                                                                                      Out here they serve them with caramelized onions and white cheese on toasted rye bread. Delicious with a spot of grainy mustard or if I really want to live it up a few splashes of A-1 sauce.

                                                                                                                                                                                                                                                      1. re: MamasCooking

                                                                                                                                                                                                                                                        Mamas - i'm in CA (San Francisco), but i've only seen them griddled, not toasted. in So. Cal. too. which i prefer - mo fatty mo bettah! i remember yellow cheese, working in a coffee shop, but can't remember what kind that would be. probably 'merricun.

                                                                                                                                                                                                                                                  4. We're going out for dinner - first time since we got back from Spain. I'm still somewhat coughing and spluttering from the chest infection that I wrongly called man flu. It's been far worse than man flu - and that's bad enough as any man will tell you.

                                                                                                                                                                                                                                                    However, we're off to a celeb chef's place in one of the posh suburbs of the metro area. He has two places in the area - one entirely vegetarian and one that has a more varied menu. We like both. This is the omnivore place.

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                      Sounds good, and glad you're on the mend!

                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                        make sure you get rid of all that infection, Mr. H! i'm a bit of an alarmist about these things now....

                                                                                                                                                                                                                                                      2. Gumbo! With okra, andouille sausage, and pulled chicken.

                                                                                                                                                                                                                                                        1. I'm surprised that nobody has made Irish stew. I made a potato mash with leek and parsely - I know leeks are a Welsh symbol - at least it is properly green without any vile food colouring. Think I'm just having a fish fillet - perhaps salmon.

                                                                                                                                                                                                                                                          1. Chicken - I am going to make that darn chicken tonight if it kills me

                                                                                                                                                                                                                                                            method will depend on when I get home from work - early and it will be a coq au vin or something - late and that sucker is just getting stuck in the oven and roasted

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: JTPhilly

                                                                                                                                                                                                                                                              And if you didn't get to it tonight, it may be time to toss the raw bird before it does kill you...

                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                LOL I did get to it, it had some time left on its date but I dont like to let them sit in the fridge

                                                                                                                                                                                                                                                            2. We are going to Nobu's restaurant in Aspen, CO so Japanese cuisine will be WFD. This will be our first time there, but I have been to 2 of his other restaurants and they are fantastic. Hopefully they will be serving the miso black cod. His wine lists are always top-notch so hopefully a nice white Burgundy with dinner.

                                                                                                                                                                                                                                                              1. Wow! A girl goes out of town for a few days, and there's a whole new huge thread! Hope you all enjoyed the luck of the Irish with your meals :)
                                                                                                                                                                                                                                                                Pap and me enjoyed a wonderful trip to Tucson, with a side trip over the border to Nogales, Mexico. Much eating was done, the most memorable was an adobo spiced and roasted chicken with citrus rice and candied dates.
                                                                                                                                                                                                                                                                Other tasty goodies included smoked salmon, beautiful spring salads and lemon shave ice. I also bought the most wonderful Mexican honey.
                                                                                                                                                                                                                                                                Tonight for dinner, I'm going to make a cherry tomato tart in upside down fashion, loosely based on this:
                                                                                                                                                                                                                                                                http://www.justapinch.com/recipes/sid...

                                                                                                                                                                                                                                                                5 Replies