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What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

OK, it's officially Spring. And while there was a brief spritz of rain, the sun did come out and the temps were in the mid-50s here in New England.

That won't last long. The temps are dropping, the wind has picked up and there's the possibility of some major accumulation of that four letter white word on Tuesday night into Wednesday. Track #2 of the storm carries it out over the Atlantic. So fingers crossed for that track!

I see from the previous thread that some have jumped into Spring with both feet - grilling, smoking, new Spring asparagus, and the like. What's going on the table in your neighborhood?

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  1. As for me, I'm pan-searing some pork chops after seasoning with salt, pepper and dried thyme, and then adding some wine to the pan. I'll add a couple of Tbsp. of pomegranate-ginger sauce that I had frozen from a previous meal and blend that into the reduced wine.

    The only side will be roasted cauliflower that I tossed with olive oil and some of TJ's Dukkah seasoning and marjoram. So we'll see if I can like cauliflower. :-)

    Yes, there is wine.

    5 Replies
      1. re: fldhkybnva

        It's palatable, I ate it, I'll eat the leftovers, but I probably won't make roasted cauliflower again. There just wasn't a lot of there there for me.

        1. re: LindaWhit

          Oh well, thank goodness for all the other veggies in the world :) More cauliflower for meeeee!!

        1. re: LindaWhit

          I still have not tried Dukkah before. It's on my list of things to eat one day. The pomegranate-ginger sauce sounds heavenly!

          http://www.yummyreads.com

        2. I just finished a small plate of Chicken Karaage. I used this recipe: http://justhungry.com/2004/04/karaage...
          with only one change: I double-fried for more crunch and color.

          First time I made it OR ate it; damn, it was good!

          PS: keeping my fingers crossed here in Northern NJ - no snow!

          3 Replies
          1. re: mcsheridan

            Love that blog but somehow I missed the karaage. I may need to do that.

            1. re: ChrisOfStumptown

              I'm quite the reverse; I've spent no time on the blog except for this recipe. Now, I may have to do some exploring.

              1. re: mcsheridan

                I must confess to cooking very little out of it, but I did enjoy it. One thing I did adopt was the dashi, indeed that site taught me how to make it.

          2. Feels like spring in DC, yay! We ate dinner early so we could all eat together, we never manage it in the week. My OH consulted Steven Raichlen's Barbecue Bible and decided on mechoui. The spiced butter was amazing. I did my favourite quinoa tabbouleh (the allspice almonds and pomegranate really make it) and grilled asparagus as sides and drank pink wine in the sun.

            Happy first spring Saturday of 2014!

             
            3 Replies
              1. re: ChristinaMason

                The tabbouleh is this: http://www.vogue.co.uk/beauty/2013/08... it's really really good. I had to use pre-packed pomegranate seeds but they were better than none.

                The lamb was amazing, I can't find a link but we only made the spiced butter bit of the recipe because we were pushed for time and hungry. It was a stick of butter pounded in a pestle with mint leaves, smoked paprika, cumin, coriander seeds and garlic. We brushed it on the lamb as it was on the grill. We had leftovers of the lamb last night just shredded up and fried in the leftover butter.

              2. Dinner tonight is a mediocre glass of vino and wood grilled pizza from some place in terminal E at Logan Airport. U get anxiety driving thru tunnels, especially ones that go underwater so I gave myself plenty of time. I have 45 minutes to kill before the boys get thru customs.

                At home I have a corn beef in the slowcooker for late night snacks. If not tomorrow I'll reheat and then add some cabbage and serve with boiled butter potatoes and parsley. Oh, and have much better wine!

                Did I mention I am on vacation??? Woohoo!!!

                1 Reply
                1. re: foodieX2

                  I hate driving through tunnels too foodie. I had been wanting some homemade meatball sandwiches so I made the meatballs a coupla days ahead so that they would blend and age in the sauce. They turned out just the way I like them and I served them with asparagus for a no utensils necessary meal.
                  Later for dessert was a childhood treat that I have to force myself to eat slowly. Pillsbury cherry turnovers that I loved and thought were gone forever. Then one amazing day I was grabbing some crescent rolls from the refrigerated dough section of Wal-Mart and I just froze. I had to touch them to make sure that I wasn't hallucinating. I am so very happy they brought this product back. It seems like a small miracle. It is also weird to be able to eat three if I want to because these were mostly a very special treat for my cousins and I and I got two very rarely and had to be quick. So good.

                2. I hope the storm takes track #2. Otherwise, bundle up.
                  Tonight will be another grill night. Beer brats on pretzel rolls. Mustardy potato salad with red potatoes and steamed green beans. Since I boiled eggs for the potato salad, I think I will make deviled eggs for lunch.

                  3 Replies
                  1. re: suzigirl

                    Lunch today was leftover brats on hot dog rolls. I have decided for me the brats on pretzel rolls was just too much chew. Oh well. You live and you learn. I also did something yesterday that I thought would be truly disgusting but turned out really well. I was out in the garden with James and mentioned making broccoli slaw from the stems and he said why not pickle them? Uh, ewww. But for his sake i chopped down a stalk, peeled it and popped it in a pint mason jar and poured some boiling pickle juice over it and set it out to cool. I put it in the fridge and gave it a try today. It wasn't mind blowing but it was WAY better than I thought it would be. I won't be pickling any more but it was an interesting experiment.

                    1. re: suzigirl

                      I could see that working. Like pickled cauliflower, which can be quite good.

                      And I had to laugh at the pretzel roll thing. I once had the brilliant idea of putting some rather chewy leftover beef on a hard Italian roll and I swear by the end of it, my jaw was sore til the next morning.

                      1. re: nothingswrong

                        James has talked me into trying it again with homemade pickle juice instead of my on the fly store bought experiment. I will peel the stalks a bit more also. They were a bit fibrous.
                        I hear you. Between the chewy casing and the chewy roll it was just too much.

                  2. The little brown-eyed girl and I were torn between grilling chicken, pork or steak. We just couldn't decide.... So after a little Bourbon on the patio, it was all three! ~1/2 Chicken, 3 CS Ribs, and 1 Strip steak. Started the chicken first, then laid it by. Started the ribs, and laid them by. Lastly the strip steak quickly to medium rare. A baked sweet tator, sauteed squash, and green beans completed the meal. Am stuffed!!! With left overs. ~~~ Was a beautiful day in the neighborhood...Almost 80*. Broke ground in the garden, did some weed eating, and mowed some grass as well.

                    1. Oops totally missed this new thread so I'll repost here too:

                      Hi. It's been a few days. My meals as of late have been sad... I'm another one that's suffering from lack of inspiration/laziness. Thursday night was raviolis from Costco in jarred sauce. Last night was a hockey game (Avs/Bruins, Avs lost :() followed by a Tracy Lawrence show at a venue on the way home (decided to go as we drove by haha) so dinner was at 2am and was a hot pocket.

                      Today, we began house hunting. I don't think we're buying soon as we would have to sell the current house, which would involve some fixing up first, but we decided to at least start looking because houses in our neighborhood and price point sell in about 2 seconds. Only 2 houses available that fit what we want, and neither was the "perfect" house we want. I think we'll end up building a house. One house did have some really nice Viking appliances including a huge hood... I was drooling over that.

                      Tonight, I'll be back in the kitchen albeit a pretty simple dinner... NY strips, baked potatoes, roasted asparagus. Easy but should be delicious.

                      3 Replies
                      1. re: juliejulez

                        Good luck with the house hunting, julie! And your simple dinner sound simply perfect. :-)

                        1. re: juliejulez

                          Now is a great time to be selling and buying or building a home. We will not see mortgage interest rates this low again in our lifetimes. It is a win/win situation for everyone.

                          Dinner sounds very good. Classic old-school comfort food.

                          1. re: Fowler

                            Yeah the rate on the current house is low too, but in the end, this isn't our "forever" home, so we'd like to take advantage of the good seller's market in our area. It wasn't so good even 2 years ago. This is the first time we can sell it for more than SO paid for it 5 years ago. I actually like our house a lot, it's bigger than we need, but we are in an HOA so we aren't allowed to park our camper at home, even though we have a side yard big enough for it. So, we're looking for something on 1-2 acres with no rules about having a camper parked outside or on having outbuildings. Also, this is silly since we knew it was coming, but we are losing our mountain view. Since the housing market is improving, they're building out the remainder of all the vacant lots around us, so we're going to lose our view and have neighbors close by (currently surrounded by vacant lots on all sides).

                            I am a real estate broker so I can cut the SO a break on the commission to sell ;)

                            And the dinner was pretty good! I tried a new method of stovetop from Serious Eats where I cooked in more oil/butter than I normally would, along with rosemary and shallots and it turned out very flavorful, although I overcooked them :(

                        2. Picked up short ribs, chuck and a poppy seed roll for burgers on charcoal tonight.

                          Hopefully lunch photos are acceptable as that's what I'm doing. It was spinach, leek, and Roquefort tart, carmelized butternut squash with sage leaves, and a watercress salad.

                           
                           
                          3 Replies
                            1. re: ChrisOfStumptown

                              Wow. That looks splendid.
                              What kind of tart crust is it? Puff?

                              1. re: sedimental

                                It is indeed puff pastry - which I buy. If I recall you are in Seattle, if so it may interest you that I get the puff pastry from Grand Central which has a location there.

                            2. Supper was leftover corned beef, little white potatoes and peas. I steamed it all up. Beer and wine were on the counter. Mr. Blandings Builds His Dream House was on the plasma.

                              Best scene is the interior painters after they've heard all the ridiculously nuanced stuff Mrs. Blandings threw at them. Mercifully left alone, the painters' dialogue went something like this:

                              "You got that?"

                              "Yeah, red, green, blue, yellow, white."

                              Priceless.

                              just cleaning out the coolerator.

                               
                              1. tonight i grilled for the first time this season. sipping a chilled glass of Falanghina by the grill -- watching over some burgers, grilled corn and asparagus -- made me exceptionally happy. it's been a long, long winter.

                                Burgers were topped with pepperjack and served on whole wheat challah rolls. TJ's oven fries with the asparagus and corn rounded things out. S'mores for dessert. [incidentally TJ's milk chocolate makes the perfect s'more. worlds better than Hershey's]

                                Happy Spring, everyone!

                                1. All our company is gone. After cleaning up, cooking and a day of zip lining, We didn't feel up to another big meal, so made a nice little fresh appetizer dinner from the extra bits of food!

                                  I made a Basque crab salad. Fresh Dungeness crab, shallot, red peppers, little heirloom tomato slices, lemon, mayo, sherry vinegar....with a generous addition of espelette pepper. Mmmmmm. Lined a lettuce leaf with it. Warmed olives with lemon olive oil and herbs, sliced blood orange, salami.... Red wine....in front of the t.v. :)

                                   
                                  1 Reply
                                  1. re: sedimental

                                    That looks like the epitome of spring, sedimental!

                                  2. Husband requested kosher dogs, so grill pan hot dogs it was. With roasted asparagus and roasted radishes on the side.

                                    Tomorrow is sous vide steak with baked potato and roasted brussels sprouts. Husband request. I've been having fun with the beer cooler sous vide as I had a whole strip loin I cut into individual steaks, then food savered into separate bags. Ready to go! Some kind of pan sauce will happen, but we have some time to figure that out

                                    5 Replies
                                    1. re: autumm

                                      Interesting on the roasted radishes...I've never had that before, can you share the details?

                                      1. re: Cherylptw

                                        My radish hating friends hoovered this recipe before i got more than a bite!
                                        http://www.bonappetit.com/recipe/roas...

                                        1. re: Ttrockwood

                                          Those look delicious! Just as soon as I can get my hands on some beauties, I'll give this a try. Thanks!

                                        2. re: Cherylptw

                                          I cut the tops/root ends off, then quarter them. I toss them lightly with salt and olive oil, and roast till tender and lightly browned. Usually half an hour or so at 350, or I just watch them at what ever temp the oven is at for something else

                                      2. My bff invited me over for dinner with her parents who are visiting. Started off great with a glass of prosecco and some fancy olives.
                                        At which point my best friend since the age of six realizes my dinner will be.....um.... Brown rice (veg for more than 20yrs here). And a bit of the smallish already prepared salad she made.
                                        (("So remember how i called and asked what i could make or bring?? .......))

                                        So we laughed about it and i pilfered her fridge to mcgyver myself something. The leftover indian curried veggies i mashed into some canned whitebeans and the brown rice, and cooked up as a few small patties that i had with the salad..... We had a great time catching up over more wine and blood orange sorbet.

                                        1. It's mezze feasting time Chez Harters.

                                          Barnsley lamb chops (the best) form the centrepiece - simply cooked under the grill.

                                          I'm doing a Claudia Roden recipe from Arabesque - it sees thin slices of aubergine drizzled lightly with oil and baked. Pomegranate molasses, wine vinegar and oil then get drizzled over, as does a yoghurt/tahini/garlic mix and a final sprinkle of pine nuts.

                                          I've also got a bag of frozen artichoke bottoms that I'm going to do "something" with. Most Middle Eastern recipes call for minced lamb - which I havnt got. So, I think, they'll get brief simmer and then be topped with a mix of softened onion, broad beans, lemon juice and za'atar.

                                          And I paid a visit to the Middle Eastern shop the other day, so we're stocked up on olives, chilli peppers, pickled turnip, houmous and mixed torshi. And there's Iranian Lavash bread - in sheets almost big enough to be blankets.

                                          2 Replies
                                          1. re: Harters

                                            I love that book! I have a copy from the library that I just don't want to return. I cooked three or four recipes from it!

                                            1. re: SarahCW

                                              The aubergine dish needed a bit of rescuing. The skin had gone unpleasantly crispy as it can do. A bit of gentle peeling got rid of it but I was left with more of a chunky puree than slices of aubergine. Tasted fab, though.

                                              And my artichoke thing worked although a couple of them could have done with a little more simmering. Texture was a bit odd - an absolute bugger to cut with a knife, but easy to chew.

                                          2. Yesterday's weather was great. I'm ignoring the snow forecast for Tuesday and will continue to enjoy the weekend. This lovely Sunday started with a verryyy early wake up followed by a walk to get coffee and Sesame Street. I had no idea it was still on, but it seems Elmo is still talking in the third person.

                                            In my recent nut butter obsession, I failed to buy many actual foods so will be diving into the pantry which I purged yesterday (so satisfying to get some of the useless stuff out of there) and the freezer. Cod will be the feature, baked in a fire roasted tomato sauce doctored from canned tomatoes, garlic, onion, white wine and artichokes. Feta to finish! It's Sunday, so in the name of powerlifting, there's dessert...stove top popcorn!

                                            24 Replies
                                            1. re: fldhkybnva

                                              Field Hockey, I love the sound of that sauce for the cod. The dish sounds like something one would find in Crete.

                                              1. re: Fowler

                                                I'll be thinking of the Mediterranean while I'm eating it :) The sauce was a random I-have-no-food-in-this-house creation from a few months ago that I love. It's really good with greens mixed in as well.

                                                1. re: fldhkybnva

                                                  Do you use the Muir Glen brand of canned fire roasted tomatoes? Other than beer, I am not a big fan of things that come in a can but the Muir Glen fire roasted toms are very good.

                                                  1. re: Fowler

                                                    Yup, Muir Glen. They are great and the only brand of fire roasted that I've tried. I also love that they are sold with and without salt.

                                                    1. re: fldhkybnva

                                                      Those are what I use too. Discovered them during last May's COTM for Mexican Everyday and now that's all I buy. My store puts them on sale fairly frequently so I stock up.

                                                      1. re: juliejulez

                                                        Yea, they do go on sale quite often. I think last time I bought them it was for $1/can at Whole Foods.

                                              2. re: fldhkybnva

                                                I organized my pantry yesterday, too. Feels good to have it all straightened up in there...and reminded me of some things in jars and cans that need use. I am hereby prohibited from buying any more jams (three full jars is plenty...cough...not counting the open ones in the fridge.)

                                                1. re: ChristinaMason

                                                  The number of duplicate spices was quite comical. I guess I really needed 3 bottles of ground mustard. It's still a surprise when I open it, it's so wonderful! I put all of the things that I discovered and now want to use front and center so I won't forget them again.

                                                  1. re: ChristinaMason

                                                    You can never have too many jams. We have about 6 open jars in the fridge.

                                                    1. re: helen_m

                                                      My fridge is so full they keep trying to leap to early deaths on the kitchen tile.

                                                      1. re: ChristinaMason

                                                        I really need a "no new condiments" rule. Literally 50% of my fridge space is condiments. Or perhaps a small fridge just for condiments would work :)

                                                        1. re: fldhkybnva

                                                          Ha, I love that idea!! One of those little dorm or bar fridges just for condiments.

                                                          I have a problem too. TJ's was sampling shrimp nuggets with a great spicy/sweet dipping sauce. The nuggets stayed but the sauce came home with me. Same with my last trip to a german market. Along with the sausages I came home with curry catsup and two different mustards. It's a sickness I tell you.

                                                          1. re: foodieX2

                                                            :::raising my hand:::: My name is LindaWhit, and I have about 9 or 10 different mustards and at least 8 different honeys in my pie safe pantry. I won't go into everything else that's in there.

                                                          2. re: fldhkybnva

                                                            People have dedicated wine fridges so why not condiments? To me, they're much more important and frequently used!

                                                            1. re: tcamp

                                                              I've put a lot of thought into this, but:

                                                              If I ever win the Lotto, I'm going to buy a big house and equip every room with its own mini fridge. For sodas, cold water, snacks, and condiments to always be within arm's reach.

                                                              1. re: nothingswrong

                                                                And I'd like a coffee maker in my bedroom. It's hard to walk down a flight of stairs, across the cold kitchen floor, make a cup then head back upstairs to wake the pups and get myself dressed. Mini fridge would hold the cream nicely

                                                                1. re: nothingswrong

                                                                  A few years ago we were touring a huge, new house on Kiawah Island, SC. Many millions. Every bedroom, den, rec room, etc. had a bar with sink, mini fridge, coffee machine, sometimes a small wine bar. It struck us as overkill - plus my sister and I kept wondering who did all the clean up.

                                                                  But, hey, when you win the lotto, you can hire someone to trail you around and wash/clean/restock.

                                                                  1. re: tcamp

                                                                    Exactly. We're talking about excess here. Buying a few mini fridges is pretty tame compared to what else you could spend that $$ on.

                                                      2. re: fldhkybnva

                                                        I love a Sunday dinner that hits the spot. I decided to add saffron to the sauce as the fish went into the oven and it really sealed the deal.

                                                         
                                                         
                                                          1. re: BananaBirkLarsen

                                                            Agreed. If saffron's involved, I'll turn up.

                                                            1. re: BananaBirkLarsen

                                                              So true! I bought it a month or so ago and have only used it once. I was looking for something else in the cabinet last night and had no intention of using it but then it just seemed like a good idea.

                                                          2. re: fldhkybnva

                                                            I make cod *Greek* style very similar to that. I do also use oily sun dried tomatoes and Greek style olives to go on top with a lot of feta. Next time I will add artichokes. I love it prepared that way.

                                                            1. re: MamasCooking

                                                              I love the addition of sun dried tomatoes and olives, I had that for lunch last week so left them out this time. It's such a easy and tasty preparation that goes well with a lot of different proteins (I hate that word by the way, but couldn't think of another). SO loves to eat it over orzo.

                                                          3. Last night we went to a sports bar to enjoy the March Madness. We had big, sloppy cheeseburgers, ale battered onion rings and twice baked potatoes.

                                                            1. We are smoking a corned beef today. I wanted to try corned beef and cabbage for St. Patrick's Day since I've never had it before but my husband told me when I got home from the grocery store that the smell of it makes him sick. Sooooo Plan B is to smoke it outside. Someone on the BBQ board posted about covering it in yellow mustard and then applying a rub of ground coriander, mustard seeds, kosher salt, and black pepper so that's what I did. We shall see how it turns out!

                                                              I'm going to use some of the cabbage to make a lemony cole slaw. The recipe is from Bobby Flay's Barbecue Addiction cookbook and we love it! It is supposed to have fennel in it but I hate fennel so I just skip it and the results are still wonderful.

                                                              Not sure what else I'll be serving. I think I might have some macaroni and cheese in the freezer that I can defrost and use.

                                                              8 Replies
                                                              1. re: Njchicaa

                                                                I hope you get to eventually try it, corned beef and cabbage is a treat!

                                                                1. re: fldhkybnva

                                                                  Maybe next year if the weather is more agreeable I will just cook it outside on the grill's side burner. I really want to try it!

                                                                  1. re: Njchicaa

                                                                    If you have never had it I hope you can maybe grab a big bowl at a restaurant. It is pure comfort food when done correctly. Pure comfort food.

                                                                2. re: Njchicaa

                                                                  That slaw is great! I tried it on your recommendation (with the fennel). Really fresh and yummy. http://www.foodnetwork.com/recipes/bo...

                                                                  1. re: Njchicaa

                                                                    Sounds great! So is that actually pastrami if it is smoked? I have never been totally clear on the exact difference between corned beef and pastrami.

                                                                    1. re: Fowler

                                                                      I'm not really sure. I think it is pastrami but I'm not an expert in deli items. I'm just trying to repurpose a pre-brined corned beef brisket into something that maybe my husband will eat. We shall see! haha

                                                                    2. re: Njchicaa

                                                                      That's a hot smoke, not a cold smoke, right?

                                                                    3. Tonight we'll finish the last of the beef stew, which I kind of forgot about in the fridge. Because it's not a weekend without cooking, I'll put together a salad to go with: shaved fennel and Belgian endive w/ chevre, clementine rounds, toasted walnuts, scallions, and probably a sherry-orange-mustard vinaigrette.

                                                                      1. Tonight I'm trying out the slow cooker again since I have to deliver SO to the airport right during dinner time. Still trying to find some rockstar recipes for the slow cooker other than pulled pork. This one is 2lbs of pork tenderloin with hoisin, ginger, scallions and garlic. The end result should hopefully be a sort of "pulled" pork that is suitable for tacos. Tacos will be topped with a slaw mixed with a brown sugar and rice vinegar mixture.

                                                                        14 Replies
                                                                        1. re: juliejulez

                                                                          Is it a tenderloin or a loin? Either way I'd keep a close eye on it.

                                                                          1. re: fldhkybnva

                                                                            This is the recipe: http://www.tablefortwoblog.com/slow-c...

                                                                            Her recipe says it's a loin but I figure a tenderloin will work just as well. I'm doing it for less time, probably like 4-5 hours instead of the 8.

                                                                            1. re: juliejulez

                                                                              Thanks, let us know how it turns out. I'm not sure I trust pork loin or tenderloin in a slow cooker or at least not in mine.

                                                                              1. re: fldhkybnva

                                                                                Yeah hopefully it'll be OK. I figure with as much hoisin sauce that's required, it can't be that bad haha!

                                                                                It's interesting though, some of the other recipes I've tried haven't been great flavor wise, but the actual texture etc. turns out well, even if it didn't for some people in the comments. I'm wondering if it's due to my insert being metal, and it being a more expensive cooker, vs the cheap $30 kind?

                                                                                1. re: juliejulez

                                                                                  It turned out pretty good! The texture of the meat was fine. I did do it for 5 hours instead of the 8. The sauce could have used more "zing" though.

                                                                                  1. re: juliejulez

                                                                                    Isn't pork tenderloin a really lean piece of meat? I would think that using a slow cooker for a tenderloin wouldn't be my first choice, though what I know about slow cookers is zero!

                                                                                    1. re: roxlet

                                                                                      It's super lean which is why I inquired. Did the tenderloin "shred"?

                                                                                      1. re: roxlet

                                                                                        I wasn't sure either but it worked out just fine. I'm sure it'd be even better with pork shoulder though. I was just trying to use up when I had in the freezer.

                                                                            2. re: juliejulez

                                                                              juliejulez - slightly O/T, but you mentioned here once that you like the TJ's chicken spicy Italian sausages. What do suggest doing with them? I got a pack on your recommendation.

                                                                              1. re: ChristinaMason

                                                                                I also really like those sausages. They are great with peppers or even just tossed into a frittata or scrambled eggs. I'd love ot know what juliejulez thinks as well.

                                                                                1. re: ChristinaMason

                                                                                  Not the most creative of uses but I like to dice them up and brown them and then put on pizza. My favorite application was to slice up and brown and then put with some whole wheat pasta drizzled with olive oil infused with chili flakes. Also good just mixed w/ pasta and red sauce, again diced up and browned.

                                                                                2. re: juliejulez

                                                                                  OOH, I bet kimchee would be great on those tacos, too.

                                                                                3. It has been three days of lazy/no cooking at our house. Thursday night's plan was scrapped for a pizza. Friday afternoon I finished up client meetings around 4 and was right next to a wine store and bakery so I picked up an antipasti plate to go, two profiteroles and a small torts nonnative. We snacked on the meats and such and had a great 2008 Pinot from Santa Barbara. We were full enough so that was dinner.

                                                                                  Saturday morning DH helped my folks move a huge piece of furniture and then we headed to the Norton Simon museum for the afternoon. The drive home was broken up with a stop at Golden Road brewery. We shared a huge yummy fresh pretzel and some artichoke hearts. One 20/20 IPA and one Wolf in the Weeds and we were happy campers.

                                                                                  We spent the evening watching an ATP tennis challengers event. Got home late and ate the left over pizza. Today I will redeem myself and get back in the kitchen, but as of now I don't have a specific plan.

                                                                                  4 Replies
                                                                                    1. re: nothingswrong

                                                                                      Something my auto correct made up! ;). It was a torta nonna, and Italian cake like tart topped with almonds and powder sugar.

                                                                                        1. re: Aussieshepsx2

                                                                                          Lol okay. I googled it to no avail and was wondering if I was missing out on some amazing baked good.

                                                                                    2. So happy to have boys back!!!

                                                                                      They were too exhausted to eat so the corn beef will be WFD tonight. I'll reheat it slowly and then add wedges of cabbage towards the end. I'll also boil up the baby potatoes that will be tossed with butter and fresh parsley, most likely carrots too. The boy requested broccoli too, I think he is craving fresh veggies.

                                                                                      For dessert there will real Cadbury chocolate!!!

                                                                                      1 Reply
                                                                                      1. re: foodieX2

                                                                                        It's great when they come back, isn't it?

                                                                                      2. Last night's opah was just amazing, although I think most of the credit goes to the fish and not to me. I marinated all day in olive oil and salt, dusted with flour and meyer lemon zest at the last minute, pan fried in some butter and finished with a squeeze of the lemon. It came out just wonderfully flaky and moist with a nice golden crust on the outside. My new favourite fish for sure. Sides ended up being tiny potatoes, halved and boiled and mixed with butter, cream cheese, garlic powder and paprika, and a really simple salad of greens and sliced mango with a (bottled) hazelnut vinaigrette that mostly tasted like oil and vinegar.

                                                                                        Today I am home sick with something laryngitis-y, so lots of tea is on the menu, and probably a shot (or two) of vodka to kill any bacteria lingering in my throat. Dinner will be a turkey thigh roulade, stuffed with a mixture of leeks, hedgehog mushrooms and bread crumbs. Steamed brown rice and roast asparagus with balsamic on the side. Trashy Food Network and/or true crime shows on the TV. If I have the energy, I might whip up some pain au lait as well, just for the hell of it.

                                                                                        3 Replies
                                                                                          1. re: BananaBirkLarsen

                                                                                            Opah is also a favorite of mine. Works great over charcoal, too.

                                                                                            1. re: ChrisOfStumptown

                                                                                              Ooh, I'll have to give that a try next. Sounds like a good first grilling of the year.

                                                                                          2. Aí caramba. Two nights of partying in a row. We're both feeling it today. Gettin' old ain't pretty.

                                                                                            The show was great -- very high-energy audience with lots of dancing, so that helped get me out of my semi-hangover funk.

                                                                                            I think we loaded up the dishwasher around 4:30 AM..... I don't see a lot going on @casa lingua today, besides the occasional moan of regret '-)

                                                                                            Sounds like the perfect day for a bowl of salt aka Chinese beef noodle soup. And a nap.

                                                                                            7 Replies
                                                                                            1. re: linguafood

                                                                                              Sounds wonderful, but how you keep those hours...

                                                                                              1. re: roxlet

                                                                                                Oh, tonight will be an early one. I doubt I'll last beyond 1 AM.

                                                                                                1. re: linguafood

                                                                                                  I can't remember the last time I was up after 1am - unless it was child-related. You're a wild woman linguafood.

                                                                                                  1. re: Frizzle

                                                                                                    Easier done when you don't have kids :-)

                                                                                                    Plus I've always been a night owl.

                                                                                                    1. re: linguafood

                                                                                                      I was a up-until-the-sun-rises night owl until I started to have to be functional at 3am (thank you med school). Now I absolutely love mornings. My parents still can't seem to remember not to call me after 730pm, I might be legitimately asleep.

                                                                                                2. re: roxlet

                                                                                                  Seriously, I'll likely be in bed by 830pm.

                                                                                                  1. re: fldhkybnva

                                                                                                    I spoke too soon. Almost 3:30 AM... might be time for bed.

                                                                                              2. I've got a meat sauce going on the stove top right now to be (mostly) used for a lasagna for dinner tonight.

                                                                                                I'm making a straight-up lasagna - sauce on the bottom, noodles, ricotta blended with a whupped egg and some grated Parm-Reg, and a sprinkling of shredded mozzarella. Repeat layers a few times. Cover loosely and bake for however long several recipes tell me to bake; remove cover and bake some more. Then let it rest for a good bit before cutting into it. Depending on how it sets up, this will be lunch for a couple of days as well.

                                                                                                A mixed green lettuce salad tossed with a creamy lemon-garlic vinaigrette and crusty rolls alongside. With wine.

                                                                                                10 Replies
                                                                                                  1. re: LindaWhit

                                                                                                    Aw, man. I could go for some lasagna again soon.

                                                                                                    My man makes a killer mushroom lasagna, I think it's a smitten kitchen recipe......

                                                                                                    1. re: linguafood

                                                                                                      I do like a veggie lasagne now and again. Mushroom sounds great - I swap you that for our broccoli & walnut version

                                                                                                    2. re: LindaWhit

                                                                                                      I've said it before: Please come make that for me. Sounds so comforting and delicious.

                                                                                                      1. re: ChristinaMason

                                                                                                        Just went into the oven, Christina. Time will tell if it's worthy. :-)

                                                                                                        1. re: ChristinaMason

                                                                                                          Christina. You made me giggle with *please come make that for me*:)

                                                                                                          1. re: Njchicaa

                                                                                                            It came out very well! I like when that happens. :-)

                                                                                                        2. Last night was a real treat. Pipis (shellfish) I gathered were the star of a fresh spaghetti dish. It's hard to see the pasta under the parsley but it's there! I'm loving the new pasta machine and am very glad the bloke broke the old one so I could replace it.

                                                                                                          Tonight will be a use up vegetables night. There's a head of broccoli and some garlic chives. I'll be perusing Fuchsia Dunlop books for inspiration.

                                                                                                          We've also got a hand churn ice cream device on loan so I'm going to try a feijoa ice cream tonight.

                                                                                                           
                                                                                                          17 Replies
                                                                                                          1. re: Frizzle

                                                                                                            Wow those clams (?) look fabo! As does the pasta. All this talk about pasta makes me realize how long it's been since I had any.

                                                                                                            Beef noodle soup to the rescue!!! :-)

                                                                                                            1. re: linguafood

                                                                                                              I hope that soup is helping the hangover.

                                                                                                              Pipis are a bit flatter and smaller than a clam (which we call cockles over here) http://en.wikipedia.org/wiki/Paphies_.... When you cook them the flesh turns orange. Most folk make fritters out of them to stretch the meat as they're small. I love the fact that I can wander out onto the beach at low tide with a bucket and come back with dinner.

                                                                                                              1. re: Frizzle

                                                                                                                Wow. I would love that, too.

                                                                                                                I haven't seen a beach since 2008. It's a tragedy :-(

                                                                                                                1. re: linguafood

                                                                                                                  Huh? Not even from a plane window? Girl, you need to rectify this.

                                                                                                                  1. re: alliegator

                                                                                                                    I know. We're hoping for a few days (a week would be perfect) on some European beach this summer -- just booked our tix for Berlin :-)

                                                                                                                    Maybe we can get a good deal in Mallorca, aka Germany's Spanish colony. I really, really, *really* miss the beach....

                                                                                                                    1. re: linguafood

                                                                                                                      Ah, you'll have heard me wax lyrical about Mallorca before. Brother in law comes from Soller (and the nephew spent the first four years of his life there). We tend to stay in Pollensa (there in September) - along with all the other Brits. I think the German colony is down the road at Can Picafort.

                                                                                                                      1. re: Harters

                                                                                                                        I have, H. And wouldn't you know it - my one and only vacation in Mallorca in the early 80s was spent in Puerto de Soller :-)

                                                                                                                        1. re: linguafood

                                                                                                                          Actually, I hate Soller as a holiday destination and havnt stayed there for many years. Mrs H goes with other family members. It's become quite upmarket in the last few years - even got a couple of decent restaurants now.

                                                                                                                          Get reserving, girl. You know you have to.

                                                                                                                  2. re: linguafood

                                                                                                                    That is a tragedy LF. Get yourself to that beach!

                                                                                                                1. re: Frizzle

                                                                                                                  I love it frizzle!

                                                                                                                  My local fish monger has several cases of fresh 2lb bags of mussels coming in this week and I was thinking mussels with white wine, olive oil, garlic, a knob of butter, parlsey and basil over linguini since it's quite some time since I;ve made it.

                                                                                                                  You've made up my mind. :-)

                                                                                                                  1. re: jjjrfoodie

                                                                                                                    I love mussels yet I have never prepared them. Maybe it is time for me to *bite the bullet* and try my hand at preparing them.

                                                                                                                    1. re: MamasCooking

                                                                                                                      WHAT!! Bite that bullet...tomorrow! It's super simple and they are so versatile!

                                                                                                                      1. re: MamasCooking

                                                                                                                        Do give them a go MamasCooking. They're so simple and fast to cook. The key thing is to make sure you don't overcook mussels as they go rubbery. I hover over the pan and take mine out as soon as they open. Other than overcooking you can't really go wrong. Also, I try and find the smallest ones I can as the bigger they are the chewier they can be.

                                                                                                                        1. re: Frizzle

                                                                                                                          I agree, I remove them individually as they open. I like to listen to them "talk."

                                                                                                                          1. re: Frizzle

                                                                                                                            I'd say prying open ones that stay shut is "exhibit A" in going wrong with mussels

                                                                                                                      2. Well I was going to make Gyoza. I made the dough for the wrappers, shredded the nappa and salted it, minced the garlic and then noticed it was 4:45 PM. Too late to really do a good job on these. Plan B is shrimp tacos.

                                                                                                                        1. I made a green curry sauce based on two different recipes--and am cooking beef and veggies in the slow cooker with it. I'm planning on using more to do a whole mass of veggies. This will be my meals for the rest of the week, or until it runs out! It is nicely spicy, and I'm getting to try out some things I've never had or cooked with before. Thai eggplant, kohlrabi, bamboo shoots, kafir lime leaves, lemongrass, thai basil, etc. I may have gone a little crazy at the Asian Market--maybe too many veggies.

                                                                                                                          8 Replies
                                                                                                                          1. re: SarahCW

                                                                                                                            No such thing as too many veggies from the asian market!! I ended up coming home with fresh waterchestnuts last week..... Which are a PITA yet delicious.

                                                                                                                            1. re: Ttrockwood

                                                                                                                              I really enjoyed all the veggies--even overcooking the kohlrabi and thai eggplant didn't make them taste bad! The beef was very tender after I finally got to eat. I had an impromptu walk with my sister and her family in a really balmy day so I couldn't say no! My beef curry cooked for 6 hours, and the veggie for less than a half hour. I did add some bok choy to the beef right before I ate it.

                                                                                                                              I want to make that thai tuna salad with the chinese celery from Pok Pok, but I'm set for meals for the rest of the week, and I can't imagine the celery will last. I'll probably just eat the celery plain!

                                                                                                                              1. re: SarahCW

                                                                                                                                Try the wrapping celery in aluminum foil trick to help keep it fresh!

                                                                                                                              2. re: Ttrockwood

                                                                                                                                Water chestnuts are some of my favorite veg to eat raw. Like a potato-y apple! what could be better. I wish there were an easy way to peel them.

                                                                                                                                1. re: sharebear

                                                                                                                                  Water chestnuts are a vector for parasitic flukes. Eating them raw puts you at risk.

                                                                                                                                  1. re: ChrisOfStumptown

                                                                                                                                    Yikes. Thanks for the info - definitely did not know that. My dad always frowned upon eating them raw but I had no idea the reason. Ooops.

                                                                                                                                    1. re: ChrisOfStumptown

                                                                                                                                      Whoops!! Guess i dodged a bullet so far on those.....

                                                                                                                                      1. re: Ttrockwood

                                                                                                                                        I was doing a bit of reading after posting and from what the Internet says, the fluke cysts attach to the inner skin of the chestnut so peeling and blanching should get rid of any flukes. Probably the odds of infection from raw chestnuts is very low even with no precautions. I've eaten a few myself. On the other hand a friend of mine picked up giardia, presumably from contaminated water, and it looked like intestinal parasites are really something to avoid.

                                                                                                                              3. Tonight it's spaghetti with leeks, mushrooms, artichoke hearts, tomatoes, wine and cream.Garlic bread. Not quite ready to let go of my winter weight, it would appear. If the snow and cold (21 F as I type) won't go away, neither will my carbicide sessions!

                                                                                                                                1. Although spring weather is still alluding us, spring soccer is upon us. 3 games, each over 35 miles away, in less than 24 hours. Last night was a beautiful wawa hot dog eaten while watching the youngest, and tonight's dinner was a stop for burritos after our final game with the oldest. I always forget how hard it is to keep meals going during the season. Oh well, the hot dog enjoyed in the beautiful short lived sunshine was pretty darn good

                                                                                                                                  4 Replies
                                                                                                                                    1. re: sunangelmb

                                                                                                                                      Those WaWa hot dogs are pretty good or at least that's my memory from late night runs to the Wa in college.

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        Ugh linguafood, sad but true. I don't drive a minivan though, nor do I have one of those stick figure family stickers on the back of my truck. The hot dog was surprisingly great. All beef, good snap, totally recommend ;)

                                                                                                                                      2. Simple dinner tonight. Roasted chicken legs sprinkled with Badia, sunny paris, Aleppo and pepper. Sides are braised mustard greens with caramelized onions and bacon and new potatoes with butter and parsley.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: suzigirl

                                                                                                                                          Last nights chicken in my lovely new birthday gift. It is way bigger than I need for two, but it sure is purty.

                                                                                                                                           
                                                                                                                                           
                                                                                                                                        2. Friday, dinner was a soup & sandwich (for me) toasted ham, asparagus & provolone on oatnut bread and a bowl of vegetable soup; fresh blackberries for dessert. DF had leftover chicken & pastry.

                                                                                                                                          No dinner last night, wasn't feeling like indulging and DF ate out. I cooked a piece of ham for today; to go with, sweet potato & apple hash and leftover green beans for sides. I also made a large pan of homemade dinner rolls.

                                                                                                                                          7 Replies
                                                                                                                                          1. re: Cherylptw

                                                                                                                                            I have always wanted to try asparagus in a sandwich. I first saw it in a recipe years ago and for some reason can't bring myself to do it.

                                                                                                                                            Do you think it would be good with just the asparagus and cheese, no ham (or other meat)?

                                                                                                                                            1. re: nothingswrong

                                                                                                                                              I think a manchego or young pecorino would work well.

                                                                                                                                              Or taleggio. Yeah, I could see a LOT of cheeses working with asparagus. But soft/semi-firm would be my preference.

                                                                                                                                              1. re: linguafood

                                                                                                                                                Yes, I would probably choose a sharper/saltier cheese and frankly I don't like provolone much in general. I was more curious about the meat factor, since every recipe I see for asparagus sandwiches has some sort of pork in it. Pork is so flavorful and I'm sure adds so much to such a simple sandwich, but I can't do it anymore (bacon, ham, prosciutto).

                                                                                                                                                I suppose I could just do the damn thing, and pull the asparagus out and eat it as a side if it doesn't go over well. Grilled cheese + asparagus. Sounds like dinner sometime this week.

                                                                                                                                                1. re: nothingswrong

                                                                                                                                                  If you want the smoky flavor of bacon or ham, you could add some smoked paprika. Yeah, not the same, but it's pretty powerful stuff.

                                                                                                                                                  Or smoked cheese if you like that. I'm generally not much of a fan.

                                                                                                                                                  1. re: linguafood

                                                                                                                                                    I'll try the paprika, thanks. I don't like smoked cheese much either, at least not as a main ingredient.

                                                                                                                                              2. re: nothingswrong

                                                                                                                                                Yes, you could really use whatever cheese you want and no meat.. Asparagus and some condiment like spicy mustard for example and whatever cheese you like would be good. I'm going to try it next with onion jam and no cheese then toast it.

                                                                                                                                            2. I butterflied a small pork loin roast (1.5 pounds) it will be stuffed with a filling of bread cubes,herbs,onions,diced celery and apples.Then rolled and tied up like a pretty gift, pan seared until caramelized and oven roasted with carrots,yukon gold potatoes and celery. Crispy asparagus with my Dijon and RWV dressing/sprinkled with tiny little crisp bacon bits and chopped egg yolk. I might make the (I believe they are called *cracked* potatoes) I have seen on WFD instead of roasting them with the other veg. Just to help nudge me out of the culinary/eating *rut* I have found myself in. Hope everyone is enjoying their Sunday dinner:)

                                                                                                                                              6 Replies
                                                                                                                                              1. re: MamasCooking

                                                                                                                                                Ugh, what are "cracked potatoes?" Every potato trend that pops up, I need to know about.

                                                                                                                                                1. re: nothingswrong

                                                                                                                                                  Something violent:)Either smashed or cracked small roasted potatoes I think. I could not find a recipe on WFD so I went to my default side dish of herbed buttered steamed pearl rice.

                                                                                                                                                    1. re: MamasCooking

                                                                                                                                                      Oh, I gotcha. Been doing them this way for years. I got all excited for a new technique, lol. One will come along soon I'm sure.

                                                                                                                                                        1. re: Ttrockwood

                                                                                                                                                          Haven't done those in a while!

                                                                                                                                                          I almost always default back to simply slicing a big russet into wedges, tossing with olive oil, salt, and pepper, and roasting low and slow like my mother taught me until they are golden and crispy. Dipped in BBQ sauce.

                                                                                                                                                          I forego the main and just eat these for dinner.

                                                                                                                                                2. leftovers reincarnated! lazy Sunday plus I've had to work on fixing the giant hole on the truck. Frittata it is. I was thinking about it and it seems like it's like fried rice. left over meat with peas and carrots with egg.... well makes sense to me :)
                                                                                                                                                  it was nice, though. this one will definitely make an appearance on the family Sunday brunch menu.

                                                                                                                                                   
                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: simplelife

                                                                                                                                                    I love those vibrant spring colors and combination of ingredients. Prolly something that would go really well with a nice glass of white wine.

                                                                                                                                                  2. Deb put together a chicken and mushroom ragout. Broad egg noodles were on the side, chopped parsley on top for color. We washed it all down with a modest Marc Bredif vouvray. Cary Grant and Ingrid Bergman on the plasma, "Indiscreet."

                                                                                                                                                     
                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: steve h.

                                                                                                                                                      Oh man, another one of my favorite movies. Bergman's a stunner. And Cary, well..... we've had this convo before :-)

                                                                                                                                                    2. Similarly to Lingua, we've been partying a lot this week. We didn't get home till 4am on Saturday and then somehow managed to be pursuaded into scorpian bowls again that night. Why? WHY? There has been a lot of hydrating, needless to say.

                                                                                                                                                      Anyway, it was time for some home cooked goodness tonight:
                                                                                                                                                      grilled duck breasts brushed with soy vey over smothered kale (onions, garlic, scallions, thyme, lemon zest, lemon juice, chicken stock, bacon grease) and mashed potatoes.

                                                                                                                                                       
                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: gini

                                                                                                                                                        Had to google scorpion bowls. Ouch.

                                                                                                                                                      2. My spirits buoyed by my grilling burgers yesterday in the springlike weather, i planned to grill again tonight -- burger redux for DH and a steak for me. however, as I ran out to the store for a few things I realized that it was too cold today to grill comfortably.

                                                                                                                                                        So, change of plans. i repurposed some leftover braised barbacoa beef into enchiladas. along with the beef, i added in the brown rice and black beans that were originally served as a side. Easy enough and very tasty. Also roasted some BISO chicken breasts marinated in garlic, dijon and rosemary for lunches and such.

                                                                                                                                                        1. Strip steaks (beer cooler sousvide than finished up with a hot butter filled pan) baked potatoes and roasted brussels sprouts. I had a caper cream sauce in the works, but was distracted by the kiddo's diaper situation and it curdled.

                                                                                                                                                          Next couple of nights, leftovers, which should be interesting as the one minute button on my microwave stopped working. Given the thing is 25 years old (gave it to my late grandma for a christmas gift in 1988) I can't really be surprised. So probably going to get the Breville Smart Oven and a very mini Whirlpool micro to replace it. Then the fun will begin!

                                                                                                                                                          1. Visit to Mom's tonight - antipasto of crostini, sopressata and fresh buffalo mozzarella - lasagna with a pork mushroom ragu - followed by some excellent sausages - always nice to have Sunday dinner with family.

                                                                                                                                                            1. home from the PNW, and what a weekend it was.

                                                                                                                                                              yesterday morning i made bfast for us - scrambled eggs and foie gras and L.Nightshade made spicy bloodies - just to tide us over until the "rehearsal" dinner (rehearsing to eat ourselves silly), which was at a local restaurant.

                                                                                                                                                              Yesterday was all-day prep. i cooked literally nothing - just helped chop things, slice bread, clean up, etc. L.Nightshade made: chicken liver pate, marinated mushrooms finished with truffle oil(i helped with this dish!), a rosemary chickpea flour thing, like a socca, topped with gorgonzola, wonderful tuna poached in olive oil and served with a tapenade and a tomato/pepper relish, a brie cheese topped with cherry tomato "raisins"; Her then-fiancee/now-hubby made a garbanzo puree with sauteed squid atop, and a caponata. LN's gourmet foodie friend made like 8 stunning dishes - a pork tenderloin stuffed with mushrooms and veggies, then sliced, a beautiful salmon gravlax with fennel and olive oil, a delicate cauliflower mousse in the shape of a long triangle, little toothpick-held bites of ravioli and zucchini carpaccio, on a bed of surprising chinese red chili sauce, and one of my favorite items of the night, beautiful pencil-thin haricort verts in pesto, topped with ground black pepper and a thick dusting of pecorino romano.

                                                                                                                                                              i know i'm missing other things... salumi, other cheeses, olives.... we also had dozens of fresh oysters to slurp on with LN'S champagne vinegar and prosecco mignonette.

                                                                                                                                                              and LN's wedding cake - chocolate olive oil cake, three layers, and in between was slightly sweetened ricotta and berries, the whole drizzled with ganache. a beauty.

                                                                                                                                                              tons of bubbly - champagne and prosecco, pinot grigio, a dozen reds, cocktails before and after.... i remarkably woke up to no hangover today!

                                                                                                                                                              the ceremony was lovely - sweet, simple. a wonderful weekend. so happy for them.

                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                              11 Replies
                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  Seriously. WTF. Or as my old chemistry teacher used to ask me when I did well, "How can I be down?"

                                                                                                                                                                  What neighborhood do the nightshades live in, and will you be posting any reviews on the Seattle area board, or was it all home cooking? In any event, glad you had such a blast.

                                                                                                                                                                  1. re: eight_inch_pestle

                                                                                                                                                                    they live in Bellingham (in fact, i was a bit nervous driving from there to Sea-Tac yesterday for my flight home, due to that awful Oso mudslide, but 5 was open. those poor people...), and everything pictured here was homecooked. the dinner on the wedding eve was out, not pictured here - a hotel on the water, beautiful view, also in B'ham, the only place in town that would take a party of 15, and the food was fine, not stellar. if i get the name of it, i'll post about it on the Seattle board.

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Beautiful memories for the bride and groom. Everything looks so lovely and the cake is great too. What a perfect way to do things.

                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                    What a spread! I love the wedding cake too, stunning.

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Beautiful! Looks like lots and lots of great eats - Congratulations to L.Nightshade and her new husband!

                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        I would have eaten myself into a coma. Lovely.

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            Thanks for taking all these great pictures mariacarmen! We were so honored that you came so far to share the day with us. And don't minimize your contribution! You worked hard up to the last minute, and saved the day!

                                                                                                                                                                            We had five chowhounds there, that I know of, and one who sadly had to decline at the last due to illness. So it was bound to be a food event!

                                                                                                                                                                            No hangovers for us either, there must have been magic in the air.

                                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                                              Many congratulations on your nuptials, L.Nightshade.

                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                Sounds like you had a lovely wedding. Congratulations.

                                                                                                                                                                            2. My eyes were bigger than my stomach at brunch today so I came home with a few pierogies (regular potato) and vegetarian borscht. I tossed the pierogies in the soup, heated it up, and had a side of roasted asparagus/carrots/onions. Easily a half bunch of the asparagus, can't get my fill of it lately.

                                                                                                                                                                              1. GF had a hella rough work week, so she got whatever she wanted. Tonight she wanted cheddar quesadillas with flour tortillas, sour cream, and a certain store-bought salsa. You can take the girl out of Kansas.

                                                                                                                                                                                At least it was easy-peasy, and let's not kid ourselves, it's processed grains and dairy. All in.

                                                                                                                                                                                1. Tonight Fuchsia a Dunlop was responsible for our dinner recipes.

                                                                                                                                                                                  Garlic chives were stir-fried with pressed, marinated tofu. Good but I over-cooked the tofu. It's a simple dish and I think I need to revisit it and try not to turn the tofu into tyre tread next time.

                                                                                                                                                                                  We also had a buttercup pumpkin (squash?) steamed with chilli bean paste and fermented black beans. This was one of those dishes that just blow you away. Spicy, salty and sweet. Such a winner. I know we'll struggle to want to eat pumpkin any other way for a while.

                                                                                                                                                                                  Our first attempt at ice cream was lots of fun, the toddler was over the moon to be able to help make and eat it. Feijoa was a beautiful flavour for ice cream and I think I'll try a sorbet with them next. Feijoa's probably an unfamiliar fruit for most. Close to a guava in flavour but not quite the same. It originated in South America and many NZ homes have a couple of trees in their backyard. It has a prolific but short fruiting season so it's fun to try and discover new ways to use them. Photo added for anyone interested.

                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                  7 Replies
                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                    This Fuschia Dunlop! I should but her book. I'm planning her mapo tofu this week.

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      You should! I've found that I'm using her most recent book Every Grain of Rice the most as the recipes are quicker. It has great photos of the dishes and ingredient guides too.

                                                                                                                                                                                    2. re: Frizzle

                                                                                                                                                                                      I've never heard of feijoas, thanks for posting the photo!

                                                                                                                                                                                      The pumpkin looks amazing too, I will definitely try that soon.

                                                                                                                                                                                        1. re: ChrisOfStumptown

                                                                                                                                                                                          It's in Every Grain of Rice Chris. I normally would have skipped right by it but I was looking for a dish to go with a stir fry and a steamed dish sounded good.

                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                            That's a wonderful book, Frizzle. I love everything we've cooked from it. Well, actually All Dunlop's recipes in All her books are terrific!

                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                              Thanks. Everything I've seen from that book looked fantastic. I used to like to cook Chinese food but haven't had the bug in several years, and I'm not sure why. But it's tempting me.

                                                                                                                                                                                        2. Nothing at all interesting tonight at Harters Hall.

                                                                                                                                                                                          There's chicken leftover from Saturday. I think there'll be oven chips (lots of malt vinegar). And then there'll be either salad or a tin of sweetcorn.

                                                                                                                                                                                          Pears for afters. The pears are in that edible 24 hour period between being rock hard and turning to complete mush. Maybe a handful of almonds to nibble on as well.

                                                                                                                                                                                          1. I made a sunday night favourite - mejadra. It's so comforting and a little bit indulgent with all the fried onions. We ate it with the leftover mechoui, just shredded up and and fried it in the leftover spiced butter. Sides were chargrilled courgettes dressed with mint, lemon and red chilli and a dollop hummus. Glass of pink wine to finish last night's bottle.

                                                                                                                                                                                            Last meal with my OH for a while, he's on a work trip in Africa for 10 days. Means I can have gluten again though. Pasta here I come!

                                                                                                                                                                                            1. tonight I will finish making a butternut squash soup - made the stock in the slow cooker on Saturday and cooked the squash in the oven last night - now to blend, stock, squash and veggies - going to keep it dairy free so no cream. After this I will not be cooking for the rest of the week - time to eat the bounty of the freezer and make space. I have semi long term houseguest arriving In a couple weeks and will need to cook larger meals for awhile.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: JTPhilly

                                                                                                                                                                                                That's my kind of cooking! I love a butternut squash soup and cooking for the whole week with one or two dishes!

                                                                                                                                                                                              2. This cold has now settled firmly in my chest, so I'm going to try chasing it out tonight with a nice, hot bowl of chili. I'm giving the Michael Mina's Rocky Mountain Chili (posted on Chow a while ago) a shot, since I actually have a pound of ground elk in my freezer and a bag of dried kidney beans sitting on my counter. I'll probably replace both the generic chili powder and the ground ancho chili with some hot New Mexico chili, since it's always fresh and cheap around here, and I'll probably add enough ground beef so that I can make a full half-recipe (the original calls for 5 lb of ground elk and I only have 1lb). Babysitting a pot of chili seems like a good project for a sick day at home. I might make some blue corn bread to go with it.

                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                  Yuck on the head/chest cold, but YUM on the chili and blue cornbread!

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Aside from the feeling that an elephant has taken up residence on my chest, and the fact that I can't stop coughing, I'm actually kind of enjoying the sick days. It's nice to have an excuse to watch movies and eat chili.

                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                      Sounds like my recent man flu - which continues. I'm now in week 5 of the coughing and spluttering. And I'm getting thoroughly pissed off about it.

                                                                                                                                                                                                      My thoughts are with you, BBL. Much empathy.

                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                        Week 5! And here I am thinking that if it isn't fading by tomorrow, I'm gonna be pissed. I'll raise a ladle of spicy, germ-killing chili to you tonight. May we both feel better.

                                                                                                                                                                                                  2. re: BananaBirkLarsen

                                                                                                                                                                                                    Boo, feel better! The chili sounds super comforting especially as the temperature seems to have dropped. Perhaps some spice might clear out your sinuses.

                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                      Elk chili would sure perk me up. Feel better soon.

                                                                                                                                                                                                    2. I have not been eating like a civilized person the past few days.

                                                                                                                                                                                                      Dinner on Friday was peanut butter spooned straight from the jar and half a bag of chocolate ginger snap cookies. I'm not even ashamed.

                                                                                                                                                                                                      Yesterday I roasted a chicken TK-style and picked at it whole, standing over it at the stovetop and eating cherry tomatoes straight from the container.

                                                                                                                                                                                                      Saturday night was my only "real" meal all weekend - and it was out. Caught up with some old coworkers at Dirt Candy, an amazing vegetarian place here in Manhattan. They do some awe-inspiring things with vegetables there. (Spinach millefeuille, carrot meringue pie, beets in coconut curry, jalapeno hush puppies. "Light" could not be used to describe any of it!)

                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                      1. re: sharebear

                                                                                                                                                                                                        "Dinner on Friday was peanut butter spooned straight from the jar and half a bag of chocolate ginger snap cookies. I'm not even ashamed. Yesterday I roasted a chicken TK-style and picked at it whole, standing over it at the stovetop and eating cherry tomatoes straight from the container." Just for the record, both of these things are totally civilized :) I feel like we're living parallel lives. Saturday I picked at a Peruvian chicken I grabbed after leaving work followed by a snack of cherry tomatoes right out of the container. Last night, I found myself with a ramekin of peanut butter and a spoon and to be honest, several refilled ramekins. I love that restaurant name!

                                                                                                                                                                                                        1. re: sharebear

                                                                                                                                                                                                          eating roasted meats over a stovetop is my sister's and my favorite way to eat.

                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            I think I missed it or it fell of the iceberg (I refer to my memory folders as icebergs, penguins are all the tidbits of information) but does your sister post here too?

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              she used to, a long time ago (in fact, I think she got me started on here), but it's been years.

                                                                                                                                                                                                          2. re: sharebear

                                                                                                                                                                                                            Dirty candy is awesome!!! I need to get back there soon.....

                                                                                                                                                                                                          3. Oops, despite roasting a bone in chicken breast with onions, fennel, potatoes, and cauliflower, DH opted to hop in the car and bring us back dinner. So, tonight will be the chicken. (Trying to post a photo for the first time...)

                                                                                                                                                                                                             
                                                                                                                                                                                                            1. After throwing a few tantrums about not being able to think of any meals this week. I finally have a plan.

                                                                                                                                                                                                              Mon-Enchiladas (turkey, black beans, spinach, corn), probably some chips and guac to start because there is half an avocado in the fridge and some sad looking crumbs of tortilla chipsi n a bag still.

                                                                                                                                                                                                              Tues-some kind of fish (whatever is on sale?) with some vegetables, probably steamed. Have to eat light before my RIPPED class or I am likely to vomit.

                                                                                                                                                                                                              Wed- trivia night, usually a sandwich or a wrap

                                                                                                                                                                                                              Thurs- chicken diablo (husband request) with rice and a green vegetable. It is not great but he will like it (if I don't forget to marinate).

                                                                                                                                                                                                              Not sure about Fri. It would be nice if he were to get a job before then and then we can celebrate but it is unlikely.

                                                                                                                                                                                                              Weekend meals were rough for my wasteline. Went to see the muppets and ate too much popcorn (I live for fake butter). Macaroni Grill because it was the only thing near the theatre that was open (my husband doesn't believe in popcorn for dinner). Had a veal cutlet with some red sauce and white sauce. Super bland. Husband's braised pork was good but needed salt. Took it home and repurposed with more mushrooms and seasoning into a sauce of pulled pork and veg for rigatoni that I am eating for lunch.

                                                                                                                                                                                                              Made chicken lettuce wraps for lunch on Saturday. They were delicious. Saturday night was out to dinner for prime rib at the local golf course. Sunday we had Indian buffet for lunch and sandwiches from the pizza shop for dinner.

                                                                                                                                                                                                              Have to try harder next weekend.

                                                                                                                                                                                                              1. Simple and satisfying brinner tonight. Scrambled eggs with roasted garlic chicken sausage.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  This cooking slump is going well...I re-discovered the wonder of duck fat

                                                                                                                                                                                                                2. Since I finally sifted through a heap of mail and found the TJ's Fearless Flyer featuring all things pizza, dinner will be pizza. I think I'm going to use naan bread and go in an Indian spiced vegetable direction.

                                                                                                                                                                                                                  1. Tonights dinner is ersatz chicken caesar salad. I pounded a couple of BSCB really thin and marinated them in lemon juice, olive oil and S&P for about an hour and then grilled them up. When my husband gets home I'll toss some romaine with caesar dressing and shredded parm and then top with the chicken. Easy peasy.

                                                                                                                                                                                                                    1. The other day at Trader Joe's, I bought a bag of pre-shredded cabbage, and this purchase inspired me to make homemade goi ga (Vietnamese chicken salad).

                                                                                                                                                                                                                      I looked at Luke Nguyen's recipe for this dish, and decided to cook the chicken according to his technique. I mixed 4 liters of water with 2/3 cup light soy, 1/8 cup dark soy, 1 T of salt, four small star-anise, and three sticks of cinnamon. I boiled this for 30 minutes, then added 5 chicken legs (thigh and drumstick), brought it to boil again, and then took it off heat and let it sit for 45 mins before removing the chicken.

                                                                                                                                                                                                                      Later, I took the meat off the bone (after it cooled) and cut it into small pieces.

                                                                                                                                                                                                                      In a large bowl, I put my bag of cabbage, two shredded carrots, the chicken, a bunch of chopped thai basil, a bunch of chopped cilantro, and some crispy shallots (from a package). Before serving, we mixed it all up, and then individuals added their own chopped peanuts (optional) and nuoc mam (prepared fish sauce). It came out great!

                                                                                                                                                                                                                      We served it with two other dishes: simple stir-fried baby broccoli with garlic, and some garlic noodles (stir-fry garlic in butter slowly, then add oyster sauce, fish sauce, sugar, then use sauce to coat egg noodles, and then add in shrimp or other meat/veggies and scallions).

                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                      1. re: Dave MP

                                                                                                                                                                                                                        That sounds really good. What do you think about chicken breast meat in that context instead?

                                                                                                                                                                                                                        ETA: I found the original recipe from Nguyen, for anyone interested http://www.sbs.com.au/food/recipes/ch...

                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          I think chicken breast would be good too. Or a mixture. As long as the meat isn't too dried out.

                                                                                                                                                                                                                          Usually when we make this dish, it's because we have leftover chicken, so we use whatever pieces we have. Then we go buy cabbage and make salad. This time I had the cabbage first :)

                                                                                                                                                                                                                          1. re: Dave MP

                                                                                                                                                                                                                            I often end up with leftover cole slaw mix from other meals, so this is a good one to have in my back pocket.

                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                            Just a note that I only used Nguyen's recipe for cooking the chicken. After that, I did my own thing. But his recipe does look very good, so following it would probably lead to good results. I cheated by buying the prepared fish sauce and the fried shallots. Also, I omitted perilla because I don't like the taste of it.

                                                                                                                                                                                                                          3. re: Dave MP

                                                                                                                                                                                                                            Oh I'm craving something just like this! Sounds delicious!

                                                                                                                                                                                                                          4. Not cooking dinner tonight (going back to the delightful Agora for more Turkish mezze), but I do plan to cut up a chicken and make the marinade for the yuzu chicken a Hound raved about not long ago: http://www.foodandwine.com/recipes/gr...

                                                                                                                                                                                                                            That's WFD tomorrow after volunteering, along with the Katzen gingered asparagus also suggested on WFD.

                                                                                                                                                                                                                            ETA: I am such a planning nerd, I made my own google calendar just for plotting out WFD all week and saving links to the recipes in description. It overlays with our weekly calendars so I can take logistics into account in planning our meals.

                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              I love your planning approach. I try and scribble down meals for the week on a piece of paper before I go shopping but I always lose it.

                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                If I didn't plan, we'd be eating random vegetable crisper-drawer curries and takeout all the time. Plus, there are too many recipes I want to try that requiring organizing not to end up with a bunch of waste from special ingredients. I'd guess we eat probably 4-5 dinners/week at home and bring lunches of leftovers to work 2-3 days/week. It adds up.

                                                                                                                                                                                                                                Did I mention I'm thrifty? ;)

                                                                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                                                                I was ravenous going to meet my friend tonight and thought that was a bad frame of stomach for entering a small plates restaurant, so I grabbed a beef empanada and hot sauce on the way. It was a good call as she only wanted to order two small nibbles and a bottle of red to share. The food was not as good this time, so I was glad not to be stuffing my face with mediocre pita.

                                                                                                                                                                                                                                When I got home I seared a ribeye I found on super-sale and ate it standing up at the stove. Lots of Lea & Perrins was called for as the meat was surprisingly flavorless despite my seasoning. There is another (more liberally) seasoned and waiting for DH when he gets home after midnight.

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    You are my kind of girl C.M. You made my day here!

                                                                                                                                                                                                                                1. Trying to be a bit more virtuous this week. Roasted cauliflower steaks with chimichurri sauce, sautéed baby spinach and cremini mushrooms.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                  1. re: gemvt

                                                                                                                                                                                                                                    Temp and time for the cauliflower steaks? Perhaps I'll move on from florets and try roasted cauliflower in another form.

                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                      First I seared them in a fairly hot skillet, about three minutes per side. Then I roasted them at 400 F for about 25 minutes. The chimichurri really lent a delicious green note.

                                                                                                                                                                                                                                      I have to confess I did a terrible job slicing the steaks, probably because I removed too much of the core while trimming. I basically ended up with one good steak and a bunch of loose florets! Oh well, still yummy,

                                                                                                                                                                                                                                      1. re: gemvt

                                                                                                                                                                                                                                        From what I've read, your result with slicing is sort of par for the course. Thanks for the tips.

                                                                                                                                                                                                                                        1. re: gemvt

                                                                                                                                                                                                                                          it looks great, nonetheless. but I think you don't need to core before you slice it into steaks - you can just core on your plate when it's all done - that way you get the cute visual of the cauli "tree". but really, your look delish, and I love the idea of the chimichurri on them.

                                                                                                                                                                                                                                          1. re: gemvt

                                                                                                                                                                                                                                            LOVE cauliflower any way i can get it!!!
                                                                                                                                                                                                                                            I made these a while ago, good prep instructions- just trim the bottom, leave the core in
                                                                                                                                                                                                                                            http://www.bonappetit.com/recipe/caul...

                                                                                                                                                                                                                                        2. I was planning a gluten-fest of some kind but the 4 year old requested rice, brussels sprouts and broccoli for dinner! I couldn't pass on such healthy eating choices so I roasted the veg for us, steamed the rice and I'll have mine later with momofuku dressing (lots of chilli, fish sauce and coriander) once he's tucked up in bed.

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                            1. re: helen_m

                                                                                                                                                                                                                                              My kiddo loves brussels sprouts. She gets mad if we don't pick up a bag at Costco every time we are there. You want veggies child I will give you veggies!

                                                                                                                                                                                                                                            2. Last of the homemade crab cakes will be plucked from the freezer. Deb will make her tartar sauce, leftover cole slaw will be pulled from the coolerator. Beer and wine will be on the counter.

                                                                                                                                                                                                                                              Temperatures will be falling tonight, snow is probable tomorrow. Weather happens.

                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                I went with house red to wash this very beige dish down. A spritz of lemon and a dash of salt was all that was needed to make Deb's efforts very happy.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      Goofy aside:

                                                                                                                                                                                                                                                      This pattern is pretty simple and has been with us for 40 years. Son Chris and his bud Sam used to put the plates in the microwave just to watch the gold stuff sparkle, bubble, pop and burn off.

                                                                                                                                                                                                                                                      Ah, to be young and insane

                                                                                                                                                                                                                                                1. Tonight is Bayless Chipotle Meatballs. I may opt to do it as meatloaf again, we'll see how lazy I get. In my cooking slump, I'm just gonna rely on old favorites to get me through. I could eat the chipotle meatballs every day I think.

                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                    I love those meatballs! Now I want to make it meatloaf, brilliant!

                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                      Do you tweak anything to make it into meatloaf? A nice twist on meatloaf might fly better with James. He isn't a huge fan.

                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                        No modifications, just extended the cooking time a bit longer. I freeformed the meatloaf in a pyrex 13x9 pan and just dumped the sauce on top of it. I also do it w/ turkey vs the pork in the recipe (bacon still stays in though!)

                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                          Thanks, Julie. Of course, the bacon must stay.

                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                        Well boo... opened up my bacon and it had gone bad. It had bright orange something growing on it. That's probably not a good sign. So, the meatballs will wait til tomorrow after I can run to the store to replenish the bacon supply. Tonight? Peanut butter and honey sandwich.

                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                          I don't think we've ever had bacon around long enough to go bad...lol

                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                            Yeah I usually don't but somehow I had 3 strips left... perfect for this recipe! It looked ok last week but even smelled bad this week.

                                                                                                                                                                                                                                                      3. I have been collecting the secondary broccoli all week and finally have enough to make broccoli au gratin for dinner tonight. I made a really thick red fox cheddar cheese sauce that I made too much of so I will turn it into a beer cheese soup for my lunch tomorrow. The main dish is cottage pie with peas. since I have my heart set on soup, the leftover cottage pie will go in the freezer for another day.

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            I haven't added the beer and veggies(shredded carrot, celery and parsley) yet but that is the cheese sauce and a second stick of the cheese. It pays to chum up with the cheesemonger. She gave me two dollar off coupons on each stick and an aged provolone. My Winn Dixie actually sent the clerks to classes to learn about cheeses and they are pretty knowledgeable. She said the hardest part was tasting sooo many cheeses.

                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                            OOPSY. I forgot the pic of the cheese sauce.

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              Interesting your red fox looks much different than the one I buy....I'll hopefully be home by 6, I'll get a bowl, a vat, ready.

                                                                                                                                                                                                                                                            2. Easy-peasy Monday dinner @casa lingua. After a crazy weekend, it's time for some clean living again.

                                                                                                                                                                                                                                                              Salmon burgers (with bun for my man, w/out for me) courtesy of Wegmans will get a quick pan-fry in a butter & oil mix.

                                                                                                                                                                                                                                                              I've made a horseradish sauce with crème fraîche & Duke's that will be drizzled on mine; the man can use it on his buns '-D

                                                                                                                                                                                                                                                              Sides are roasted cauli tossed with evoo, sea salt, cayenne, za'atar & smoked paprika and the all-time classic German cuke salad. Which I will likely polish off all by myself.

                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                  You said it, steve!

                                                                                                                                                                                                                                                                  The plate's a bit heavy on the brown, but it was tasty nonetheless. Even made my salmon-hating man happy :-)

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                    to quote a wise culinary friend... "YUMBOSKI!" spesh on that nicely browned cauli.

                                                                                                                                                                                                                                                                2. Return to freezing here, so a braised dish tonite, inspired by a spread in this weekends NY Times. Chicken thighs Dijonnaise with tarragon, shallots & cherry tomatoes. Good concept, but the published recipe was way wrong. Fortunately easily fixable, but a reminder of why people who don't cook often get frustrated when they rigorously follow a recipe and it doesn't work.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  4 Replies