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What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Temps are in the 20s tonight, dropping to the low teens.

How are you fighting back as Old Man Winter overstays his welcome?

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  1. Tonight I tried out the TJ's Alsatian Tart. I'm sorry but I don't get it. I cooked it for double the prescribed time and it still was sort of raw on the bottom. Maybe it was my pan? Flavor was good though.

    4 Replies
    1. re: juliejulez

      I'm not sure what kind of pan you used but a stone works pretty well to crisp up pizza but I haven't tried the TJs Tart so it could likely be that.

      1. re: juliejulez

        Hmmm... I feel sad when people don't get the tart. But a stone is definitely needed. Or maybe make your own?

        1. re: alliegator

          Without a stone, a similar effect can be had by heating CI skillet in th oven and tossing the tart in.

          1. re: alliegator

            Yeah I probably should have used the stone. I was being lazy and didn't want to drag out the stone from the pantry. The instructions said baking sheet so I used a metal pizza pan. The flavor was really good at least.

        2. Actual temps be damned -- the calendar says it's Spring, right? Ergo, lamb for tonite's freezer scrounge.

          Rack of lamb Dijonnaise, Bordelaise sauce, Brabant potatoes with black pepper, Romano & truffle oil

          A nice Pomerol with a bit of age accompanied.

           
           
          9 Replies
          1. re: rjbh20

            Excellent. Menu, execution, plating are superb. F#^k winter.

              1. re: steve h.

                Ice pellets are in our forecast. What the H*ll are ice pellets? Is that a politically correct term for hail? I love Winter but I am so D O N E.

              2. re: rjbh20

                Everything with the exception of the truffle oil sounds like something I would love. Which Chateau and vintage from Graves? Bordeaux and lamb are always an excellent match.

                1. re: Fowler

                  Don't unilaterally write off the truffle oil -- this one is good.

                  It was actually a Pomerol & I don't recall the Chateau. Nothing notable, just good wine.

                2. re: rjbh20

                  potatoes and truffle oil are a match made in heaven. what an excellent looking plate!

                  1. re: mariacarmen

                    Maria, Which brands of truffle oil do you recommend?

                  2. re: rjbh20

                    We have a magical freezer that's filled by the talented freezer elf.

                    1. Didn't get to cook tonight, aside from whipping cream, but I'm thinking ahead to tomorrow: Dunlop's smacked cucumber; spiced tofu, celery, and peanut salad; steamed rice, and--because dinner feels like it should have a warm element--some Chinese-spiced chicken broth with a few potstickers floating in it.

                      5 Replies
                        1. re: ChristinaMason

                          Are you going to make the potstickers?

                          1. re: helen_m

                            Haha, no...these are frozen. But it's a good idea to try, now that I've had crimping training!

                          2. re: ChristinaMason

                            If you're making the smacked cucumber from Dunlop's "Every Grain of Rice... It's terrific. And, fun to smack those chunks" a bit, I use the flat side of my meat pounder thingy. There's a nifty radish salad in the book too.

                          3. Last night's dinner was spaghetti & meatballs w/marinara mixed with some ricotta & Italian herb seasoning for the DF. For myself, I had another garden salad with four meatballs and a drizzle of sweet onion vinaigrette. DF also had a side salad with thousand island.

                            Tonight, I de-boned a couple of chicken breasts and rubbed them with a mix of Tandoori seasoning blend, cumin, garlic, and pepper then roasted. Sides were chicken rice pilaf and a pan of cut and roasted yellow squash, zucchini, carrots, mushrooms onions, celery, and garlic first simply drizzled with grapeseed oil and seasoned with smokehouse maple seasoning blend, onion powder and pepper.

                            I know it's supposed to be spring but it has been alternating mostly cold and rainy days with a few days of actual seasonal weather. It rained pretty much all day & into the evening yesterday. Rain expected here again starting Friday through Sunday; I just want the ground to dry out so I can dig my garden!! Ground has not been dry since New Years. I'm done ranting for now...

                            1. The BF made comfort food - it's rainy here in San Francisco, off and on... so he roasted chicken thigh/legs with his usual combo of spices (cumin, cinnamon, granulated garlic, cayenne,etc), and made a mushroom/bacon gravy that was to die for. i'm not a huge gravy fan, and he makes it quite often. in fact, when i walked into the kitchen tonight and saw the gravy, my heart sank a little. yes, i'm a bitch - my heart sank at the sight of my BF making me a lovely, warm, home-cooked meal! but i didn't say a word - EVEN when he poured it over the crispy chicken skin too!!! GAAAAH!!! but no, i bit my tongue. and i have to say it was wonderful - so very creamy, and i found out why: his secret is a spoonful of sour cream stirred in at the end. wonderful. on the buttery mashed potatoes, too.

                              alongside he sauteed zucchini with sweet cherry peppers, and a green salad. i had some delicious WA wine that L.Nightshade sent me home with - Patit Cellars 2009 Cabernet - so good. too good. i'm already getting snoozy from quaffing a couple glasses.

                              no cooking until sunday after this (well, i didn't cook tonight, either. and come to think of it, we ate out last night - Umami Burgers - WOW!! - before a Kraftwerk show - ALSO WOW - and had sushi with my sister the night before...) anyway, working late tomorrow, and then have family coming into town for my dad's little "service" (it's really nothing, but he wanted it), and to account for picky palates we're just going to take them all out to some safe restaurant, both Fri. & Sat. but i'll be back in the kitchen Sunday.

                               
                              19 Replies
                                      1. re: mariacarmen

                                        While I'd not want the gravy on the crispy chicken skin, that *does* look amazing. Lucky mc. :-)

                                        1. re: mariacarmen

                                          Gorgeous plate. Two thumbs up for your BF. You - go stand in the corner. LOL

                                          1. re: mariacarmen

                                            Looks loverly. But I had no idea one could make gravy *without* any cream. Seriously '-)

                                            1. re: linguafood

                                              Ah, but to me gravy with cream isn't gravy - it's a cream sauce.

                                              1. re: Harters

                                                Tomay-to, tomah-to.

                                                Whatever you call it, I like it better with cream.

                                              2. re: linguafood

                                                usually it's butter, flour, seasonings, and hot stock, no? this was the first time he added something creamy.

                                                1. re: mariacarmen

                                                  Thanks for sharing! I'll be trying that sour cream trick too!

                                                  1. re: mariacarmen

                                                    Wir fahr'n. fahr'n, fahr'n auf der Autobahn.

                                                    So jealous of your dinner and entertainment. I hope it was a great show. I am also ripping off the sour cream trick. Lucky for you, you aren't southern. They take away you card for not thinking gravy is a food group. I'm just sayin'.

                                                    1. re: mariacarmen

                                                      "yes, i'm a bitch - my heart sank at the sight of my BF making me a lovely, warm, home-cooked meal! but i didn't say a word"......seriously?
                                                      Not sure if your post is about how you felt, how little you appreciated his efforts or what. Anyway, the meal looks incredibly delicious.

                                                      1. re: Nayners

                                                        From just before what you copied, mc wrote " i'm not a huge gravy fan, and he makes it quite often. in fact, when i walked into the kitchen tonight and saw the gravy, my heart sank a little. "

                                                        It's gravy she's not usually overly fond of - but this one, she ended up enjoying, to her surprise. I'm pretty sure mc very much appreciates what her BF cooks for her, based on her past posts.

                                                      2. Been eating more meat and heavy deserts than is typical. I can't eat that way regularly. Tonight was spaghetti with marinara and spring arugula rabe with lemon and sautéed in bacon fat.

                                                        I've been a long time adherent of fresh basil in marinara even out of season but I am coming around to the opinion that dried oregano may be a better option when basil is not quality.

                                                        Last nights chicken is cooking down for stock. The plan is to use it tomorrow for gravy to accompany roast ham (from Staff Meals from Chantarelle).

                                                        1. There are a couple of leftover meat patty/meatballs from last night.
                                                          There's a head of cauliflower to be roasted. Maybe some cherry tomatoes will be roasted too. Not very exciting fare.

                                                          1. sweet and sour meatballs. pretty much all i came up with this allergy inducing wind here in florida. sniffling all day, i didn't even taste much of this dinner. maybe i'll have some leftovers in the morning. :)

                                                             
                                                            3 Replies
                                                            1. re: simplelife

                                                              I hear you. I thought all the rain would calm the pollen down but it is still horrible. Your meatballs look delicious.

                                                              1. re: suzigirl

                                                                the zyrtec doesn't even make it the whole 24 hours. more like 16 and its all gone. i didnt anticipate it would be this bad. maybe some local honey will help. thank you by the way :)

                                                              2. re: simplelife

                                                                Those meatballs look really good. Do you have a recipe to share? I went to your profile and clicked on your blog link to find the recipe so I would not have to bug you but the link does not work for me. TIA!

                                                              3. Ugh, sorry about the weather, people. Been so mild here that the mizuna, which apparently seeded itself in the fall, is already bolting/flowering while we're still ordering spring seeds.

                                                                Tonight was the duck quarters I mentioned salting and spicing (cinnamon, cayenne, allspice, nutmeg, and clove) yesterday in the old thread.

                                                                Turned out well. Ended up semi-poaching them in a mixture of fats we had around (duck, pork, bacon), a few glugs of white wine, smashed garlic cloves, half a fresh bay leaf, and a snip off an aging vanilla bean.

                                                                Seared the quarters stovetop in a bit of the fats first, then put them in a low oven with everything else. They were never completely covered, but flipped and basted them every 15 minutes or so. Fished them out when the meat started to climb up the leg, then reduced the liquid with chopped dried bing cherries, sliced castelvetrano olives, and a bit of grapefruit zest. (I'm on a salty-sweet-sour kick.)

                                                                Finished browning the duck under the broiler and served with the sauce on watercress dressed with juice from the zested grapefruit and a side of split baby yukons roasted with a little brown butter and salt.

                                                                Definitely a keeper. Sauce was naughty. The grapefruit ended up working well, even though I only used it because we had one that looked a day away from the compost bin and I figured it couldn't hurt to try. After 14 years she's not going to leave because the grapefruit didn't work with the duck one night.

                                                                Presumably.

                                                                1 Reply
                                                                1. re: eight_inch_pestle

                                                                  vanilla and cherries and grapefruit, oh my! sounds amazing. she'd better not leave.

                                                                2. Another eating out night - probably south asian or middle eastern, as we'll be near a concentration of both.

                                                                  The city has its second annual history festival this week and there's been loads of events on. Yesterday, we went on a guided walk, related to the history of the Jewish community. Tonight, we're going to a talk at the university about the city's "special relationship" with Germany prior to the Great War (if I have to guess, food is going to feature to some extent). We'll scoff after the talk.

                                                                  1. I'm determined to bring Spring, at least in the food department.

                                                                    Bacon - 3 slices. Chopped and cooked to semi-crispy. Remove from the pan, and add a couple of cups of peas to the rendered fat to quick-cook.

                                                                    Whatever short, fat pasta I have at home (probably pennette or farfalle), cooked, reserving a bit of the cooking water.

                                                                    Sauce will be some of the ricotta from last week's lasagna, Meyer lemon zest and maybe a bit of the juice, and a handful of Parm-Reg and the pasta water.

                                                                    Toss that with the pasta, peas and bacon, plate, and serve with a bit more Parm-Reg sprinkled on top. A crusty roll alongside as well as a salad with a vinaigrette dressing. There *will* be wine, I'm sure.

                                                                    1 Reply
                                                                    1. re: LindaWhit

                                                                      Nothing says spring more than pees!

                                                                    2. Hot ham & Swiss cheese sandwiches with poppyseed/butter/mustard sauce over them before baking. Fruit salsa & cinnamon tortilla chips as the side.

                                                                      Today, a stir fry with thin-sliced pork, onion, steamed green beans in a commercial ginger sweet & sour sauce. Over white rice, and sprinkled with cashews.

                                                                      It will be a couple weeks of very easy and semi-homemade meals since I've got some good-sized volunteer computer work to do - quarter-end statistical reporting and also a newsletter to proofread/edit. And next week there's our tax forms to finish. We were almost done before the state legislators retroactively changed some details - now everyone's awaiting the new instructions.

                                                                      1. No cooking last night as the 4 year old suggested we go to his 'favourite cafe' which is a vietnamese place. He ordered a rice bowl with marinaded pork belly, extra hoisin sauce and 'no leaves' (no basil or mint) I had a rice bowl with salt and pepper tofu.

                                                                        I'm going to make turkey meatballs tonight (for the first time ever!) an Ottolenghi recipe but not sure which one yet. Either the courgette ones from Jerusalem or the corn ones with red pepper sauce from his first book. Sides tbc.

                                                                        2 Replies
                                                                        1. re: helen_m

                                                                          I went for the courgette version. They are so easy and gluten free so will go on rotation when my OH's back from his trip (so jealous, he skyped us from the base of Kilimanjaro today!). I didn't add the herbs to the meatball mix (coriander and mint) because I wanted to make sure the small boy ate them all up. And he did! I added the herbs to the yoghurty sauce that Yotam suggests you serve alongside the meatballs which worked well. Just steamed rice alongside. We had hummus and red pepper, cucumber and carrot whilst the meatballs were finishing off in the oven so veg quota is filled for today.

                                                                          1. re: helen_m

                                                                            Kilimanjaro???? Is this a work trip??

                                                                        2. still cold as the Dickens here in lovely PA

                                                                          tonight will be some roast pork and potatoes from the fridge and the last of the butternut squash soup and homemade bread - all leftovers should leave some little time for needed home improvement organization projects

                                                                          1. It's another egg night, I'm not complaining. Tonight the plan is a big pile of scrambled eggs with sauteed kale and nutritional yeast. I've never sprinkled yeast on eggs so we'll see how that goes.

                                                                            3 Replies
                                                                            1. re: fldhkybnva

                                                                              I will dump nooch on anything!! Goes great with hearty greens too.

                                                                              1. re: Ttrockwood

                                                                                Ooh great idea! It worked really well. I prefer it mixed in rather than just on top which was easy to achieve with a few strokes of the fork. It was a nice alternative to cheese, one I might choose much more often.

                                                                                1. re: fldhkybnva

                                                                                  Next time you make a massaged kale salad add a few TB along with your oil and vinegar or whatever, prob how i use it most. The amazing nutrition is just a great bonus

                                                                            2. Last night out with my GF (the other one was sick and cancelled) was fun. We hadn't seen each other in a while, and so shared a nice kvetching sesh about our mutual sufferings :-)

                                                                              We also shared a small basket of fried smelts and a mason jar of pickles. But mostly, we drank.

                                                                              Tonight, the chuck-eye that's been patiently lingering in the fridge for days now will finally have a chance to shine: it'll be seared in a screaming hot CI pan, then finished in the oven.

                                                                              Sides are sautéed oyster shrooms and romaine with grape tomatoes and feta.

                                                                              Off tomorrow for a trip to Philly, where I get to eat fabulous food with our very own CH buttertart.

                                                                              We'll be eating here: http://marigoldkitchenbyob.wordpress.... and here: http://brauhausschmitz.com/menu/dinne..., with the latter being a fine preview of our upcoming Berlin trip. Woot.

                                                                              8 Replies
                                                                              1. re: linguafood

                                                                                lucky you, lucky BT! have so much fun!

                                                                                1. re: linguafood

                                                                                  brauhausschmitz = YUM!

                                                                                  I'd do Sauerbraten or Rollbraten von Schwein as a main
                                                                                  Spaetzle and Rotkohl (sweet sour red cabbage) as sides if they did not come with any.
                                                                                  Kartoffelpuffer pancakes if out of one of the above.

                                                                                  I'm jealous.
                                                                                  ;-)

                                                                                  1. re: jjjrfoodie

                                                                                    I'm partial to the Wiener Schnitzel or the Schweinshaxe, but Spätzle and Rotkohl may well make an appearance. Bratkartoffeln might be nice, too.

                                                                                    I'm not crazy about potato pancakes.

                                                                                    1. re: linguafood

                                                                                      Off to Philly tomorrow too, but I'll be partaking in a lovely roast pork, broccoli rabe with sharp provolone. I'll bring some plain old cheesesteaks home for dinner. I'm pretty sure the husband has figured out the reason I MUST run races in Philly ;) enjoy your meals, menus look fabulous

                                                                                      1. re: sunangelmb

                                                                                        DiNic's? Never really got into that sammich, but I don't care much for cheesesteaks, either :-)

                                                                                        1. re: linguafood

                                                                                          Johns roast pork. So great, my favorite.

                                                                                    2. Doing my taxes...oops...wrong board
                                                                                      Chicken Cordon Bleu, requested by the 28 year old occupying space...steamed broccoli with a splash of evoo & lemon..and some mashed cauliflower, to negate all of the butter and fat...

                                                                                      1. A quick homemade marinara with spicy sausages over spaghetti squash last night. Healthy sprinkle of parmesan on over it.

                                                                                         
                                                                                        1. Cold and sunny today. I have about a pound of fresh chorizo from the farmers market and have been pondering what to do. I think I'll go with chorizo black bean soup. I have some fat little corn tortillas to heat up, plus butternut squash cubes that will get roasted and tossed with a dressing TBD.

                                                                                          3 Replies
                                                                                            1. re: tcamp

                                                                                              chorizo + butternut = yuuuuuuuuuum!

                                                                                              1. re: tcamp

                                                                                                The butternut had a huge internal cavity so I ended up microwaving it for 3 minutes, then dicing and adding to the soup. Yum. Thin mints for dessert.....damn those girl scouts......

                                                                                              2. We are going to an NCAA Sweet Sixteen party tonight were everyone brings something to eat.

                                                                                                SO has the afternoon off so is making spanakopita (filo "pie" filled with spinach, herbs, onion and cheese). And since I will not have much time, I am going to stick with the Greek theme and make a roasted red pepper and feta dip along with tzatziki both of which as a dip for fresh vegetables and toasted pita triangles.

                                                                                                Good luck to your respective teams tonight if you are a fan of one of them.

                                                                                                2 Replies
                                                                                                1. re: Fowler

                                                                                                  My bracket is so dead that I haven't even glanced at it in 2 days.

                                                                                                  1. re: tcamp

                                                                                                    tcamp, you went further than I did because I did not even fill out a bracket this year. We were very fortunate though because my SO's alma mater made it into the tournament, 1 of my alma maters made it and 2 somewhat local teams also got to the tournament so we have had plenty of exciting games to cheer during while eating some very good food with friends.

                                                                                                2. thanks for starting this steve h.

                                                                                                  probably flavorful lentils for me over brown rice and salad.
                                                                                                  hubby's favorite boring meal~gently seasoned grilled hamburger patty on top of iceburg lettuce, no dressing. making Nigella's "Cutie Almond Flour" cake.
                                                                                                  need to see if it's good even though no flour.
                                                                                                  gluten free friend might enjoy it too.

                                                                                                  1. Easy throw together dinner last night. Quick tomato sauce with basil and garlic. Added a few TJ's turkey meatballs. Tossed with penne and some Chinese broccoli. Not very inspiring, but yummy and easy.

                                                                                                    Nothing planned for this evening...maybe burgers or patty melts. I have patty melts on the brain thanks to this board.

                                                                                                    1. Having one of those 'can't wait for dinner days.' Just cooked up a veggie burger, topped it with tomato and lettuce served on a flatbread. Side of zucchini, squash and tomato sautéed, with extra garlic. Some watermelon for dessert....can you tell I'm longing for summer and warm temps.

                                                                                                      2 Replies
                                                                                                      1. re: sunangelmb

                                                                                                        Me too, I'm planning dinner as soon as I get home. If it that were right now I'd have no issue eating dinner at 415.

                                                                                                      2. Roasted chicken breasts sprinkled with herbes de provence, stuffing straight out of a box, real mashed potatoes, gravy, and roasted broccoli.

                                                                                                        1. It is just me and the kitties tonight. James has been invited out for a Rays game tonight just down the road and out for two dollar beers after so I imagine he will be late getting home. I eat lunch with my client every other Wed so I have some leftover pizza that I will heat in the toaster oven. I will keep myself company with a vodka drink of some sort. Big fat scoop of ice cream will follow. I have eggs, bacon and TJ's hashbrown patties if James doesn't eat at the bar. I'll scrounge something from the freezer for his lunch. And I can catch up on some of my recorded trash tv that James can't stand.

                                                                                                          3 Replies
                                                                                                          1. re: suzigirl

                                                                                                            I love catching up on trash TV when SO is out.

                                                                                                              1. re: alliegator

                                                                                                                Trash tv and booze. Stellar veg out combo.

                                                                                                            1. WFD? Warm potato salad w L/O roast chicken. broccoli, diced red onion, capers, S & P, etc., and an apple cider vinaigrette. Plus a stir-fry of wilted bok choy w all the usual ingredients. Simples. I haven't had a martini in over a week! I'm due.

                                                                                                              1 Reply
                                                                                                              1. Hi all!
                                                                                                                Sorry, had a busy few days.
                                                                                                                I did indeed make naan pizzas last night on the grill. I did a palak paneer pielet (with a little extra spice for me) and it was quite tasty.
                                                                                                                Tonight is going to be a salt and pepper dish inspired by a Taiwanese recipe, I'll post specifics when it's done, because I'll just go as I go.
                                                                                                                For dinner conversation, I'll add that it seems my marriage will be ending and some plans will be changing. It is not a big surprise. Pap remains with me, and all will be fair. Not really a food topic, so I'll keep it short. And I'm fine.
                                                                                                                If anyone has a fave salt and pepper chicken and /or shrimp recipe, please do share!

                                                                                                                34 Replies
                                                                                                                1. re: alliegator

                                                                                                                  Whoa. Sorry about your marriage, allie.

                                                                                                                  OTOH, it is often best to end a relationship that makes both partners (or even just one of them) miserable.

                                                                                                                  At least there are no kids involved.

                                                                                                                  (((Hugs)))

                                                                                                                  1. re: alliegator

                                                                                                                    Oh Allie, I am so sorry. I have been in your shoes. I hope that you are going to be okay. Sending you a big cyber hug.

                                                                                                                    1. re: alliegator

                                                                                                                      Ahhh, sorry about your marriage, allie, and those changed plans. I do hope that new plans surface that are even better!

                                                                                                                      1. re: alliegator

                                                                                                                        Now you can move back to Happy Valley '-D

                                                                                                                        1. re: linguafood

                                                                                                                          The first thought thrown out was Prague, but the HV is oddly similar.

                                                                                                                          1. re: alliegator

                                                                                                                            Oh, I'd take Prague over HV any damn day.

                                                                                                                            Better beer & architecture :-)

                                                                                                                            1. re: linguafood

                                                                                                                              This is 24 hours old, but Prague is likely.
                                                                                                                              Oh, the cheese!!!! The sausage!! Beeeeeer!

                                                                                                                                1. re: alliegator

                                                                                                                                  Well, those new plans certainly sound enticing!

                                                                                                                                  1. re: alliegator

                                                                                                                                    Well, as many of us home cooks are, I'm a caretaker. My husband was my focus, but it will now shift to my pap. To return to his home is something he has always dreamed of.
                                                                                                                                    The Rasa Malaysian chicken will be served to Mangator over rice.
                                                                                                                                    Pap and I shall feast on a classic Czech fried cheese dinner, with dilled new potatoes, and cucumber salad.

                                                                                                                                    1. re: alliegator

                                                                                                                                      .... so jealous of the fried cheese.....

                                                                                                                                      1. re: alliegator

                                                                                                                                        I am sad, yet happy for this turn of events for you! you will have new adventures, plus the continuing caring for your Pap is priceless and will bring you much fulfillment. I am sure you will end up enjoying this next chapter of your life.

                                                                                                                              1. re: alliegator

                                                                                                                                Thank you for the kindness, all. I assure you, the choice was made with fair consideration to all involved. And will be carried out the same way.
                                                                                                                                As for new plans: who knows?
                                                                                                                                But my biggest plan is for dinner!! And I'm basing my plan off the Rasa Malaysia recipe here: http://rasamalaysia.com/salt-and-pepp...
                                                                                                                                :)

                                                                                                                                1. re: alliegator

                                                                                                                                  I started over after 13 years of marriage and 17 years together. It can be done.
                                                                                                                                  Now the picture looks good for the chicken but it has the dreaded five spice. Too bad. Otherwise it looks good.

                                                                                                                                  1. re: suzigirl

                                                                                                                                    Thank, Suz. Peeps like you will serve as my inspiration! I have no doubt pap and I will be fine.
                                                                                                                                    I actually love 5 spice, so I think I'll stick with it! It's a little fattier than I'm allowed, but it's be fine. Pap's a huge black pepper fiend, he'll love it!

                                                                                                                                    1. re: alliegator

                                                                                                                                      I told you before about my mom's five spice cookie experience. She swapped cinnamon for five spice. I am still adverse. Shudder.
                                                                                                                                      You guys will be just fine. Sometimes things fall apart. It isn't anyone's fault, it just happens. You have the right attitude. There will be dark days but try and keep positive. And I have been saying this for years... You don't have to like it but you do have to deal with it.

                                                                                                                                    2. re: suzigirl

                                                                                                                                      Suzi! Are you anti five spice too? That stuff is my Kryptonite!

                                                                                                                                      1. re: MamasCooking

                                                                                                                                        Five spice and thyme. Most things that I am adverse to are because of texture(jello, whipped cream, marshmallows. water chestnuts, etc...) but five spice and thyme are heinous.

                                                                                                                                  2. re: alliegator

                                                                                                                                    Sorry Allie, and quite frankly it is his loss!!!!!!!!!!!!!!! You are a wonderful person.

                                                                                                                                    1. re: Fowler

                                                                                                                                      Thank you, Fowler, for you kindness. <3 Nobody's losing anything. Later on, we'll all be better for it.

                                                                                                                                      1. re: Fowler

                                                                                                                                        I'm with Fowler. Even still, I'm sure even if it's for the best it's difficult to go through. I wish you the best and glad at least you're back on WFD!

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          And I will stay!! My belly feels a lot better, my health is strong, and it appears pap and I will be having some changes. I intend to enjoy all the food that it all entails :)

                                                                                                                                          1. re: alliegator

                                                                                                                                            You being healthier and having that living doll Pap with you is pretty cool:)

                                                                                                                                      2. re: alliegator

                                                                                                                                        Aw, allie! Sorry to hear, even if not a surprise, it has to be difficult.

                                                                                                                                        1. re: alliegator

                                                                                                                                          I am sorry about the marriage stuff. Wishing you strength and +++ thoughts going forward.

                                                                                                                                          1. re: alliegator

                                                                                                                                            Sorry Allie. Love your positive attitude, sending you good thoughts.

                                                                                                                                            1. re: alliegator

                                                                                                                                              Sorry, Allie. What's for the best is for the best, though. I'm sure great adventures await you.

                                                                                                                                              1. re: alliegator

                                                                                                                                                Good vibes being sent your way and add me as a vote for Prague! I loved it there (when I visited in the mid 90s). I assume it's just as beautiful and even more amazing now.

                                                                                                                                                1. re: alliegator

                                                                                                                                                  Allie, hope all goes well with your next steps.

                                                                                                                                                  I haven't made s&p anything, but this tutorial looked good: http://www.theguardian.com/lifeandsty...

                                                                                                                                                  1. re: alliegator

                                                                                                                                                    Sorry to hear allie but it sounds like it'll be better in the long run for everyone. I look forward to hearing about your and Pap's adventures!

                                                                                                                                                    1. Catfish Stir-Fry. ~~ Big Bite size pieces ~ tossed in corn starch ~ quickly fried in p-nut oil ~ removed to drain. An assortment of vegetables (whatever you have) Tonight I have baby bok choy. shrooms, zuccs, nappa, onion, peppers, and whatever else looks interesting...or needs to go! ~ Garlic, ginger, and other seasoning stuff. ~ Prolly throw in a couple of Anchovy filets, or squeeze a "worm" out of a tube. Add the fish back in, and tighten it all up if needed. ~~ Over rice. ~~ Right now, the bourbon on the patio is calling me............

                                                                                                                                                      1. It appears my diminished appetite is secondary to severe anemia and very low iron and ferritin levels. So I decided to start an iron rich diet. Tonight is a just past rare bone in meaty beef strip steak. Baby spinach sautéed with garlic and red pepper flakes. I found the smashed potatoes recipe and bought a bag of the cutest tiny multi colored potatoes for that. A mixed salad that I will incorporate a big juicy pink grapefruit into :) I can not tolerate taking iron supplements because it causes severe pain in my abdomen so I will incorporate every possible iron rich food there is into my diet. Win Win! I hope everyone is cooking up a storm,dining with their loved ones/beloved pets and eating very well this evening.

                                                                                                                                                        13 Replies
                                                                                                                                                        1. re: MamasCooking

                                                                                                                                                          Glad you finally have an exploration. Perhaps you're a liver fan, loaded with iron

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            Poultry liver. All my fav foods are iron rich: sardines in oil....smoked oysters.....clams.....chicken livers....spinach...broccoli and all the other things. Luckily for me.

                                                                                                                                                          2. re: MamasCooking

                                                                                                                                                            Welch's Grape Juice is iron-rich, as I recall...

                                                                                                                                                            1. re: roxlet

                                                                                                                                                              Welch's Grape Juice is delicious stuff. I just put that on my list.

                                                                                                                                                              1. re: MamasCooking

                                                                                                                                                                It's very thick and sweet, so I dilute it with seltzer when I drink it, which is rare these days since I don't have an iron problem.

                                                                                                                                                            2. re: MamasCooking

                                                                                                                                                              Random, but be sure to have vitamin c as a component of any meal high in iron so your body can effeciently absorb the iron. Lemon juice, bell peppers, oranges etc...
                                                                                                                                                              Cooking with cast iron adds trace iron to foods as well.

                                                                                                                                                              I found iron pills make me toss my cookies so my dr gave me an rx for a liquid iron supp given to pregnant ladies thats easy on the stomach

                                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                                Do you tolerate the liquid iron supplement? I do citrus and all of the tricks you listed. I will look for the liquid and try that.

                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                  Yeah i was fine with the liquid. It was an Rx from my dr, not available OTC. I only took it a few months and have kept up iron w diet since.

                                                                                                                                                                  1. re: Ttrockwood

                                                                                                                                                                    Thanks T. Hopefully I can score some and it won't render me doubled over gripping my abdomen sniveling:) I might be exaggerating a bit;)

                                                                                                                                                              2. re: MamasCooking

                                                                                                                                                                MamasCooking, If you have not already, be absolutely sure to consult an expert before making any dietary decisions regarding iron as a result of what you read on a food internet board. It is a very complex subject that I have followed closely over the years for medical reasons. For example, while both contain iron, the kind of dietary iron in red meat (heme) is significantly different than the dietary iron in grape juice (non-heme). Also, some things inhibit the absorption of iron such as black tea and calcium while other things such as vitamin C may increase the absorption of iron. However, loading up on vitamin C may not be good in some cases because it may cause an excessive absorption of the heme type of iron which can damage your heart and liver. But that is just what experts in the field have told me.

                                                                                                                                                                I am not offering medical advice nor advising you on what to eat but just mentioning that it is always best to consult with experts.

                                                                                                                                                                1. re: Fowler

                                                                                                                                                                  I have been an RN for many years. I am fully schooled in nutrition, pharmacology and how to interpret lab results. The actual amount of absorption of both heme and non heme iron via my diet remains to be seen.Thank you though Fowler that is great information for anyone to have access to.

                                                                                                                                                                  1. re: MamasCooking

                                                                                                                                                                    Great! That will save you the cost of having to see Doctors for advice. You would be surprised how many times on this board I have seen people with no medical expertise whatsoever dolling out medical advice. I have even seen someone that was not an attorney giving a poster legal advice and advising the poster to do something illegal!

                                                                                                                                                                    I hope you get your issue under control and can enjoy good food in the process.

                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                      I hear you about people being given potential dangerous advice online. I am looking forward to eating a bit healthier than usual:)

                                                                                                                                                              3. Burgers are up tonight. Pulled the patties from the freezer (house grind), pan-fried them in the cast iron skillet, topped them with white American cheese and some sliced onion. A toasted Marty's roll was the delivery mechanism. Beer and wine was on the counter, Suits will be on the plasma.

                                                                                                                                                                Cleaning out the coolerator.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: steve h.

                                                                                                                                                                  Simple cheese and onion are my burger favorites. Good choice!

                                                                                                                                                                2. A simple but satisfying meal, and one of my son's favorites -- grilled H Mart marinated chicken thighs with rice and a salad to follow. rjbh20 will eat after squash.

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    I've thought about their pre marinated meats but never tried them. Which chicken is that?

                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      We just call it the H Mart chicken. I don't know what the other stores look like, but for us, it's in the back of the produce section in an area that sells other marinated meats. You just put as much as you'd like into a container, and they seal it up for you.

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        I picked up the H Mart chicken this morning. I've noticed it before just never bought it, but on your recommendation I decided it was worth a try. Just wanted to say thanks. I probably won't be grilling due to my inadequate grilling skills and rain in the forecast, so pan seared and baked will have to do. They were already portioned and sealed so I'll have to freeze some, it'd be nice to have the self serve option.

                                                                                                                                                                  2. Went to a pub for dinner tonight. It's a step above your typical bar food, and I got to spend time with a dear friend. Chicken Cordon Bleu with fries (and 2 cosmos!)

                                                                                                                                                                    Edited to add: this thread is giving me inspiration to be more focused and adventurous when I cook at home. I'm single and more often than not I find myself picking stuff up at the store because what I have at home is so uninspiring and depressing. So thanks to all, I read every post!

                                                                                                                                                                     
                                                                                                                                                                    5 Replies
                                                                                                                                                                    1. re: gemvt

                                                                                                                                                                      Don't let being single stop you! Feed yourself well :)

                                                                                                                                                                      1. re: gemvt

                                                                                                                                                                        I'm also single--and I use it as an excuse to try whatever I want to! I can eat adventurously, try things that may or may not work, and don't have to ever eat things I don't want to!

                                                                                                                                                                        1. re: gemvt

                                                                                                                                                                          gemvt, I'm single, and I view it as "If I don't cook for myself, no one else will [and I refuse to do takeout], so I'm gonna make the best damn meal for myself that's in my wheelhouse." :-)

                                                                                                                                                                          1. My sweetie braved the cold and so we had a perfectly grilled chuck-eye: crispy & flavorful on the outside and MR inside. Took almost 20 min., but this was a very thick piece o' meat.

                                                                                                                                                                            Got a nice crisp on the shrooms, too.

                                                                                                                                                                            Brown food good.

                                                                                                                                                                             
                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. I had planned to do Korean kalbi but after 2 nights of meat in a row I decided to go vegetarian, so we'll save the BBQ for tomorrow.

                                                                                                                                                                              After a review of the pantry and fridge it's a Fuchsia Dunlop night again tonight. Stir-fried edamame beans with Sichuan pepper and chilli and I'll do the steamed squash dish with chilli bean paste and black beans again.

                                                                                                                                                                              Someone mentioned martinis up thread so I think I might task the bloke with whipping up a dirty martini for me while I cook.

                                                                                                                                                                              1. I am killing myself to meet the deadline for a big project, so dinner was a big mug of vegetarian borscht from my freezer and those wonderful garlic knots from the nearby pizza shop while working......

                                                                                                                                                                                1. I'll be out for dinner. Herself is having cheese on toast.

                                                                                                                                                                                  1. Today I am having my wisdom teeth out (am I not far too old for this stuff?), so yesterday I ate as many crunchy and salty things as I could: a fried chicken sandwich and french fries from a somewhat dissapointing new bistro near work for lunch; buffalo chicken wings and tater tots for dinner (and a BBC black & tan) at a hipster dive bar that was less dissapointing. I don't expect to be posting pictures of anything other than milkshakes and smoothies for a while!

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                      Good luck, gini! I'm linking the best thread I've ever read on CH about what you can and what you shouldn't eat. I highly recommend ice cream and chocolate pudding. :-)

                                                                                                                                                                                      http://chowhound.chow.com/topics/373812

                                                                                                                                                                                      1. re: gini

                                                                                                                                                                                        Hope you do not have too much pain afterwards...take your meds for pain, at least the first few days...

                                                                                                                                                                                        You might have to rinse your mouth with salt water, so just close your eyes and think of eating a big soft pretzel...I too just had some painful dental work....and rewarded myself with some cake and milk....

                                                                                                                                                                                      2. A wee bit OT: I do believe this should be required attire for rjbh20 for his next rack of ribs/whole chicken/side of salmon smoker adventure. Well, perhaps not the jacket, as that is rather garish. ;-)

                                                                                                                                                                                         
                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. The Reuben sandwiches were nixed last night due to the fact that this %&#$ cold was refusing to let me taste anything, and it just didn't seem worth it to make a fancy, homemade sandwich out of fancy, homemade corned beef that I couldn't taste. So we doctored up a frozen pizza with fresh tomatoes and garlic and pepper bacon. Quickie salad on the side.

                                                                                                                                                                                          Reuben's tonight, however, assuming that my current ability to taste will hold up. The corned beef will be sliced thin and simmered a bit in some of it's leftover juices to make sure it's warm and tender. It will be piled on top of some rye bread (probably TJ's, possibly from a local bakery -- we'll see what the BF picks up) and topped with homemade sauerkraut (the quickie cooked-in-vinegar, not the long-fermented variety), melted swiss and homemade thousand island. Marinated asparagus on the side.

                                                                                                                                                                                          1. Gloomy Friday have work-work and home improvement to do over the weekend so no night out - leftovers, box wine and a hammer

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: JTPhilly

                                                                                                                                                                                              Food , dinner will pick me up tonight...
                                                                                                                                                                                              Spicy..... shrimp, with chili/Schiraca/ketchup as a sauce ..shrimp first sautéed with scallions, in vege oil and then garlic and the sauce..
                                                                                                                                                                                              Brown rice, quick stir fry of Japanese eggplant with garlic/fish sauce...
                                                                                                                                                                                              Is there a theme here?
                                                                                                                                                                                              (yes fresh Italian white to dip in and soak up the sauces..)

                                                                                                                                                                                            2. Wednesday night was Ground Beef Shepard's Pie. Really good with lots of great veggies. The mashed potato topping had butter and cream cheese (the kind that is spreadable in the tub). Delish.

                                                                                                                                                                                              Last night was Taco Soup. Had just the right kick to it. Had sour cream, grated cheese and frito chips for toppings. Certainly hit the spot as it is so rainy here.

                                                                                                                                                                                              Tonight will be leftovers!

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                boyzoma - where you been? been a little while, no? good to see you! love the idea of the cream cheese in the mashed potatoes....

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  Been a little under the weather, and a little lurking, but I'm back. :) And yes, I now keep a tub of whipped cream cheese in the fridge at all times (besides the fact I love it on my bagels).

                                                                                                                                                                                              2. Last night's salt and pepper chicken turned out to be pretty good. I used about half the 5 spice that was called for, so that may make it okay for the anti-fivespicers around here. I also did fried cheese. I used Edam cheese with homemade breadcrumbs with good results. I greatly enjoyed my little portion ;)
                                                                                                                                                                                                Today, I'm having an odd craving for a chili-cheese dog. So, I need to get to work on low fat components to get that started moving along. I'll just get the can of chili for poor pap. During my time of taking care of my guts, he's lost over 5 lbs! Full fat all the way for him.
                                                                                                                                                                                                And thanks again for the kind thoughts yesterday. Though we certainly never want these things to happen, in a lot of cases, they just do. This will be a good time to put my annoying cheerfulness to good use.

                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                  Oh poor pap. If he's lost weight you must have too. I hope not. You are too tiny already.
                                                                                                                                                                                                  Glad you can keep up that annoying cheerfulness. You are gonna need it.

                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    Thanks, I'm fine. I drink calorie supplements as advised by the doctor after my operation, and pap had the five to spare, lol!!
                                                                                                                                                                                                    We're both excited about chili dogs tonight.
                                                                                                                                                                                                    I made this recipe for chili this afternoon and it turned out nicely. I've always liked Cincinnati chili for dogs. I used less cinnamon and some smoked paprika.
                                                                                                                                                                                                    http://allrecipes.com/recipe/cincinna...
                                                                                                                                                                                                    We've got onions and jalapenos to chop up, and some extra sharp cheddar. Should be a yummy slop-fest!

                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                      I am going to embarrass myself and admit to eating chili cheese dogs at least one weekend a month. Sometimes more. It's a guilty pleasure. Yours sound delicious.

                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                        Blush not, my friend. I stare at the Sonic near my doctor's office and dream of the day of getting the all clear so I can blunder in for my cheesy bacon pretzel dog and chili cheese tots. And diet coke.

                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                    I haven't had a good chili cheese dog in ages. Now I have a craving. Thanks for the suggestion!

                                                                                                                                                                                                  3. Fish Friday - swordfish slathered with chili black bean sauce alongside roasted cauliflower.

                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      Sounds delish. How are you cooking the swordfish? One of the nice things about swordfish is that it lends itself so well to various types of cooking technique.

                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                        My favorite other than grilling is broiling. It's one of my favorite fish.

                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                            Wow, that was a great meal. I have become quickly obsessed with the black bean sauce. I couldn't think of anything to season the cauliflower with but remembered that I bought Szechuan peppercorns last week so decided to "risk" it. Wow, I love them!

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              So glad you enjoyed! I love black bean sauce, and I'm sure to do my own take on your meal soon. Enjoy your Friday night :)

                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                        Chili black bean sauce - I love the stuff and yet never seem to cook with it. Thanks for the reminder!

                                                                                                                                                                                                      3. Cheeboigah, Cheeboigah!
                                                                                                                                                                                                        Cheeps!
                                                                                                                                                                                                        No Coke, No Peepsi! Wine! (Duh!)

                                                                                                                                                                                                        Translation: cheeseburger done to medium-rare on the grill pan, seasoned with salt & pepper, cheddar cheese melted on top, put on a toasted English muffin, ketchup on the bottom muffin half, potato chips on top of the cheeseburger, and topped with the other toasted muffin half. More chips alongside.

                                                                                                                                                                                                        And the requisite glass of wine. (Duh!) ;-)

                                                                                                                                                                                                        1. Last night's intended dinner didn't happen; DH and I both had to work late and got some overpriced bar food and beers instead (seriously, since when is every tab close to $90 with tip!!?).

                                                                                                                                                                                                          This morning I got the idea to make a sort of Asian chicken soup in the crock pot with a meaty chicken back and trimmings, scallions, fresh ginger, garlic, onion, carrots, celery, salt, Chinese rice wine, soy sauce, and spices: mixed peppercorns, star anise, cloves, and cassia (cinnamon). I'll grab some bok choy and fresh shitake mushrooms to toss in, along with some cubed tofu. We'll probably make the smacked cukes and maybe the tofu-peanut-celery dish, too, if we're really hungry.

                                                                                                                                                                                                          I also have a sinkful of dishes I've been avoiding. Ugh.

                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                            it is so true. we went out for burgers the other night (ok, truffled burgers, wine & tequila too) and the tab was $80+.

                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              OK, steve_h, this one's for you.

                                                                                                                                                                                                              I added Chinese egg noodles, together with jalapeno rounds, bean sprouts, and cilantro for garnish. As you may be able to tell from the pics, I got a bit overenthused about smacking the cucumber.

                                                                                                                                                                                                              That's what she said.

                                                                                                                                                                                                               
                                                                                                                                                                                                               
                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                You're the queen of a well-laid table. I love how you have napkins out!

                                                                                                                                                                                                                I have finally made one of my napkins, I wonder if I'll ever make a complete set.

                                                                                                                                                                                                              2. Tonight's delicious dinner is curtesy of johns roast pork in Philly. Picked up a few roast pork with provolone and greens, one pizza steak sub, and one regular cheesesteak. After dealing with parking, construction, and traffic, plus the craziness of reading terminal market (how hard is it for people to put their phone down and walk normally) it is heaven on a roll. It was all worth it for that delicious piggy sub

                                                                                                                                                                                                                1. WFD - blackened Cajun salmon fillets, green beans with butter and cashews, baked sweet potato wedges with sea salt and rosemary. Belgian Ale for the beverages.

                                                                                                                                                                                                                  1. WFD will be: Fuchsia Dunlop's stir-fried egg and tomato to which I shall add a jalapeno sliced in thin rings just to kick it up a bit though I'll probably have the Sriracha at hand too, Chinese-y braised cabbage and onions, and steamed jasmine rice. Will she have a martini you ask... yes, because I have no self- discipline whatsoever.

                                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                        Love ya, Steve. Tell Deb it's platonic. With gin and ice cubes..

                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                          I think steve has lots of platonic Internet girlfriends. ;-)

                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                Well, I have to admit - Most CH's have not steered me wrong yet. I've tried many recipes posted and loved them. Most recent was steve h's chicken fricassee. But have enjoyed so many others. Thank heavens I found this site. So include me with his GF's!

                                                                                                                                                                                                                        2. re: Gio

                                                                                                                                                                                                                          who needs discipline? it's Friday! or any day with a "-d-a-y" at the end of it....

                                                                                                                                                                                                                          eggs and tomato sound really good... and I like your idea of kicking it up - heat is our friend! might you have a link to the recipe?

                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                              Sadly the only so-called recipe/report for this recipe on-line is my report from the original Cooking From thread:
                                                                                                                                                                                                                              http://chowhound.chow.com/topics/8522...

                                                                                                                                                                                                                              If you Google "Fuchsia Dunlop's stir-fried egg and tomato" you'll get an approximation because everyone has they're own idea, but it's worth a try for the sequence of procedure. Be advised, though it's a comfort food type dish at it's lowest common denominator. Unless you opt to add more heat,

                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                thanks Gio, for the effort! I will google it. something about eggs and tomatoes just sounds wonderful to me.

                                                                                                                                                                                                                                ETA - Ok, still in lazy mode, I did google but mostly came up with links to the book (to purchase, which of course I should...) can you just tell me what the slurry is? and did you use it this time?

                                                                                                                                                                                                                                thanks again Gio!

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  I agree with you about about the affinity with eggs and tomatoes. Then there's Spicy Shakshuka.

                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                    ok, I changed my search and came up with a bunch of different recipes for it. thanks! my mouth is watering over this simple dish!

                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                    I just saw your edit now, MC. I'm sorry I didn't help you w the slurry last night. How did you make out with your recipe? If you want I can paraphrase Dunlop's entire recipe for you.

                                                                                                                                                                                                                                    Every Grain of Rice is a great cookbook! The recipes are those that Chinese women would cook st home. They are delicious, quick & easy, and don't call for ingredients that are difficult to find. I highly recommend it.

                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                      oh no worries, Gio! i haven't made this yet. so any words of advice about the slurry would still be much appreciated.....

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        1/2 tsp potato flour OR cornstarch
                                                                                                                                                                                                                                        2 tsp water
                                                                                                                                                                                                                                        Add the slurry to the eggs and tomatoes at the very end, after the final toss of eggs and tomatoes.

                                                                                                                                                                                                                          1. Last night was chicken and black bean tacos. I worked loosely from the Skinnytaste slow cooker recipe, but used a bunch of thighs instead of bscb.

                                                                                                                                                                                                                            I liked it a lot, as did my brother. My boyfriend liked it, but "not as much as the other one". I'm not sure if he means the sweet potato/chorizo one, or the chicken/sweet potato/black bean one....

                                                                                                                                                                                                                            Anyway. Tonight is Chicago Italian beef sandwiches again. I don't have a killer headache this time, and also remembered to refill my onion powder. I just put it in the fridge, so hopefully I'll get it cooled down fast enough to be able to eat before 10. :)

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                                                              I don't know if you saw the egg poaching with a strainer tip I responded to one of your posts with a thread or two ago but I tried it today.

                                                                                                                                                                                                                              The one on the left is just free form in the water with no strainer, the one on the right is with the strainer. It's a pretty neat trick.

                                                                                                                                                                                                                              http://www.seriouseats.com/2013/03/ho...

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                Oh, wow! No, I didn't see it on the last thread. I'll definitely try that next time. Thanks!

                                                                                                                                                                                                                            2. Heated up the leftover cordon bleu and served it with chive mashed yukons and steamed asparagus. Not shown: cucumber slices in vinegar, lemonade spritzer with bourbon, and a Crunchie bar I ordered online. Been a long week ;)

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: gemvt

                                                                                                                                                                                                                                Leftover cordon bleu? What's that? That dinner looks lovely. I haven't had cordon bleu in forever.

                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                  Ha, I know! It's so yummy but I also haven't had it in years. I was amazed to see it on the menu last night and it was pretty good reheated, if not a bit dry. It came with a mustard cream sauce, and I asked for an extra side when it got boxed up. That went really well with the asparagus, too.

                                                                                                                                                                                                                                2. Spinach salad with orange and grapefruit segments, very thinly sliced purple onion and a bold vinaigrette with red wine vinegar and citrus juices. Beef and broccoli ( made with left over scrumptious rare strip steak)with grated carrots,sliced garlic and maybe a dab of oyster sauce for flavor served over steamed pearl rice. All to be eaten at around 6 PM. Not exactly exciting but very nutritious:) It is a beautiful day here in N California. I can not wait for fresh peaches, melons and strawberries at the farmers markets! I hope everyone is enjoying their Friday evening/dinner.

                                                                                                                                                                                                                                  1. office is having its anniversary party, at which i'm making a cameo. so I know my appetizer will be a glass or two of champagne and some oysters. then I have to skip out and head over to my sister's (buzzing on BART) to meet up with the out-of-town relatives for dinner. they're none too adventurous, so we'll see where we end up. but at least i'll have oysters and champers in my belly.

                                                                                                                                                                                                                                    happy Friday everyone....

                                                                                                                                                                                                                                    1. More Spring-like here in Northern NJ than it has been, but gray and drizzly. So, tonight's dinner was beef & veal meatballs in marinara sauce over mezze rigatoni. Leftovers have been packed to the freezer for later enjoyment.

                                                                                                                                                                                                                                      Tomorrow's dinner will be a new thing (for me anyway); Hungarian One-pot Cabbage & Noodles (with ground veal, although the recipe calls for ground chicken). I can't wait to taste it. The recipe is from Serious Eats, if anyone is curious.

                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                      1. re: mcsheridan

                                                                                                                                                                                                                                        Both meals sound delish. Please report back on the noodles & kraut.

                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                          Checking in: just finished a plate of Cabbage & Noodles as described above. The only other change I made aside from the veal substitution was the addition of some sweet Hungarian Paprika when the veal went in.

                                                                                                                                                                                                                                          After adding the noodles, I had to simmer it about twice as long as indicated, and there were still a couple of noodles that hadn't gotten the message to absorb, already!

                                                                                                                                                                                                                                          But, damn! It was tasty as all get out. You have to like cabbage and caraway, of course. I'll make this again; no rush though, as there's a second helping waiting to be refrigerated.

                                                                                                                                                                                                                                          1. re: mcsheridan

                                                                                                                                                                                                                                            Yum. Definitely a cabbage and caraway lover here---it's in my genes!

                                                                                                                                                                                                                                            ETA: Here's the link, for those who wand http://www.seriouseats.com/recipes/20...

                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                              When I eat the leftovers tonight, I'm going to stir in a bit of sour cream, listed as optional, just to see which way I'll serve it next time.

                                                                                                                                                                                                                                            2. re: mcsheridan

                                                                                                                                                                                                                                              Serious eats has a similar recipe with sauerkraut, caraway seeds and paprika that I have pinned to try this week http://www.seriouseats.com/recipes/20....

                                                                                                                                                                                                                                              I might try your recipe first instead.

                                                                                                                                                                                                                                        2. Had a rough day so I am doing a simple BLT for James and good old Campbells chicken noodle soup for me if I can rally.There are a bunch of chips to be had if he needs more to fill him up.

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                            Sorry to hear it :/ Wish I could foodshoot you some chili, but your plan sounds good. Hope all is better for a good weekend.

                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                              Thanks. No complaints from me. I have been doing really well since Thanksgiving so a few setbacks won't get to me. I have even put on weight. :-)

                                                                                                                                                                                                                                          2. We're clearing out the coolerator. House-made meatballs were yanked from the freezer but Deb turned her nose at the leftover sauce and went the scratch route. She also plucked some fancy, free-range Italian pasta from the cupboard. Mercy. A decent Parmigiano Regianno will be scraped over the top. House red to wash things down.

                                                                                                                                                                                                                                            Old Man Winter is in full retreat today. About time.

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                              Sounds delicious. Love that fancy, free-range pasta ;)

                                                                                                                                                                                                                                            2. meatless Friday. who am i kidding. there were some meat eaten today but this particular dinner was meatless. trying to be a little healthier because the whole burn what you eat at the gym just doesn't work. the scale says i'm burning only a fraction of what i took in. ha! getting better at it though...

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                              1. re: simplelife

                                                                                                                                                                                                                                                Professional grade. Looks mighty tasty.

                                                                                                                                                                                                                                                1. re: simplelife

                                                                                                                                                                                                                                                  That is some great looking tofu!!! If that was a menu photo i'd order it!

                                                                                                                                                                                                                                                2. I decided it's been too long since we've had Doro Wat. Cauliflower and asparagus on this side, since that's what we have. If the man wants rice he can make it himself.

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                    Bummer, looks like this is getting bumped to tomorrow night- the onions were bad and the man is working late anyhow. At least I'll have a head start on making it tomorrow- the eggs, niter kibbeh and stock are done and the spices are ready to go!

                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                      Hope everyone in LA is OK, we both took our plates of brats and poutine with us to the hallway as the house shook around us. That was a pretty good one, 5.2.

                                                                                                                                                                                                                                                  2. Dinner tonight was at our club here in town. rjbh20 had his usual -- smoked salmon followed by a steak frites. The young athlete and I started with some very tasty mini fish tacos. He followed with the burger, and I followed with grilled tuna with an artichoke hash. Quite good for club food!

                                                                                                                                                                                                                                                    1. Dinner was in two parts tonight- i met my best friend to cheers the big freelance gig i just booked for next week, i had some fancy situation that involved elderflower liquor and vodka by a bartender with manscaped facial hair and then a moscow mule. Nibbles were over priced marinated olives and a pc of mushroomy toast.

                                                                                                                                                                                                                                                      Realized once i was settled in at home i needed actual food and made breakfast for dinner- oatmeal with a gob of coconut oil, cinnamon, black pepper, and a heap of blueberries. Hit the spot.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. Hi, just checking in. Yes, it's 4:30am where I am. I woke up about 2:30 with my mind racing so around 3:30 I decided to get up and have a PB and honey sammich and run numbers. We've found a house we like so we need to get our asses in gear and get our current house ready to sell. We want to get as much as possible so there's work to be done... need the whole house painted, lots of decorating to do. Heck by the time I'm done maybe I won't want to leave... j/k. The house we found is under construction, so we will either get that one, or if it's gone by the time we sell we will have to do a temp apartment (houses where we live now sell very fast) and wait for another one to be built. It's pretty nice though, on an acre :) I'm leaning towards getting one that still needs to be built so I can pick out everything, but the current one is still pretty nice.

                                                                                                                                                                                                                                                        As for food, well, nothing really of note. Thursday night was a hockey game (Avs/Canucks, Avs won, yay!). Last night we had Smashburger. Today we have a daytime hockey game and we usually eat an early dinner after that somewhere downtown. So real dinner will just be a snack of some kind.

                                                                                                                                                                                                                                                        If we're moving I gotta start using up my freezer and pantry contents!

                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                              That is great news! An acre will certainly give you plenty of room for the camper and a huge garden if you want one. And SO will have an excuse to get one of those cool and fast zero-turn mowers. :-)

                                                                                                                                                                                                                                                              Best of luck!

                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                  Congrats on finding something you like -- that's the hardest part! Do you ever watch the HGTV show, Buying and Selling? It's interesting because they fix houses up in order to maximize what they get for them when they sell them.

                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    I don't watch a ton of HGTV only because a lot of the shows bug me LOL! I went to school for interior design and have been in real estate in one way or another for 13 years including home staging, so a lot of what's on that show isn't actually true to real life (especially the budgets :-P). House Hunters is the worst one! It's all fake. I will say though, I have been watching it a bit more lately. That Love it or List it show is interesting... since that's sort of what we faced. Stay here for awhile longer or just move on to our "forever" home. Opted to move on because the market is so incredibly good for the current house.

                                                                                                                                                                                                                                                                    I will say, I am SUPER stoked to be able to have a gas stove and a vented hood again. I'm losing my walk-in pantry though :(

                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                      ::jealous of gas stove and vented hood:::

                                                                                                                                                                                                                                                                      And maybe you can convert a small coat closet into a small pantry. :-)

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        Yeah there's nothing nearby the kitchen that can be converted... but I think there's room to add an extra set of cabinets at the end, so that might have to do. SO told me to just use the basement, which I could do, I'm just very spoiled by my walk-in right in the kitchen!

                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                          In the apartment I used to live in a few years ago, there were cubbies under the stairs in the basement (the underside of the stairway for the 2nd floor apartment). I had tons of space in there for extra canned goods, cat food, etc. So it does make sense to use the basement, but I understand the being spoiled by the walk-in. :-)

                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                            Hubby added shelves and backing to an entertainment cabinet (with doors) for me. I use it for a wide assortment of large baking dishes, cookie sheets, crock pot, bread machine, etc. Having that in the corner of the kitchen allows me to use the not-as-deep cabinet shelves for my pantry.

                                                                                                                                                                                                                                                                  2. We joined 6 friends last night at a restaurant for a Spring mushroom and wine dinner. It was a fantastic evening. The food (see menu below) was outstanding and everything was plated perfectly. I did not take any pictures because I know that annoys others and many chefs do not approve of that either. Here is the food and wine we were served:

                                                                                                                                                                                                                                                                    First course
                                                                                                                                                                                                                                                                    Thai coconut soup, sautéed shrimp, shiitake and Hon shimeji mushrooms

                                                                                                                                                                                                                                                                    NV, Lamarca Prosecco, Italy

                                                                                                                                                                                                                                                                    Second course
                                                                                                                                                                                                                                                                    Salad of pea tendrils and black trumpet mushrooms, brioche, poached duck egg, truffle vinaigrette

                                                                                                                                                                                                                                                                    2012 Godello, Bodegas Avanthia, “Avancia Cuvee de O” Valdeorras, Spain

                                                                                                                                                                                                                                                                    Third course
                                                                                                                                                                                                                                                                    Oyster mushroom ravioli, arugula, roasted shallots, braised oxtail sauce, toasted pine nuts

                                                                                                                                                                                                                                                                    2012 Barbera, Fontanafredda, “Briccotondo” Piedmont, Italy

                                                                                                                                                                                                                                                                    Fourth course
                                                                                                                                                                                                                                                                    Grilled hanger steak, potato mousseline, hedgehog and hen of the woods mushrooms, red wine sauce

                                                                                                                                                                                                                                                                    2008 Tempranillo, Bodegas Muriel, Rioja, Spain

                                                                                                                                                                                                                                                                    Dessert
                                                                                                                                                                                                                                                                    Baked rice pudding, mango sorbet, lime caramel sauce

                                                                                                                                                                                                                                                                    NV, Moscato, Caposaldo, Asti, Italy

                                                                                                                                                                                                                                                                    Now if only Spring weather would have been kind enough to have joined us!

                                                                                                                                                                                                                                                                    1. So - tonight will be: bone-in skin-on chicken thighs seared in butter! with herbs TBD, white wine, and lemon; from that darling rascal, Nigel Slater. Also, sweet potato oven roasted fries, and a tossed salad. Sounds good at 12.15 PM, hope it does at dinner time.

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                                                        The lovely Nigel. Sounds good to me too Gio.

                                                                                                                                                                                                                                                                      2. This week I did my friend a favor and catered desserts for her 100+ person event, so "dinners" all week have consisted of test tasting all the sweets I've been putting together - smoked chocolate truffles, peanut butter tartlets, bourbon chocolate creams, and coffee shortbread cookies. SO SICK OF SWEET THINGS!!!!

                                                                                                                                                                                                                                                                        Tonight I'm having dinner out - & it's a chef's tasting menu so yayyy the freedom of not having to choose or do anything. :)

                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                        1. re: sharebear

                                                                                                                                                                                                                                                                          Smoked chocolate truffles sound right up my alley!

                                                                                                                                                                                                                                                                          1. re: sharebear

                                                                                                                                                                                                                                                                            that's a rough job tasting all of those desserts, my condolences. Hope things get better for you soon!

                                                                                                                                                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                              It was fantastic for about a day... after which i was like AHHhhhh I just want a bag of chips... anything with salt...!!

                                                                                                                                                                                                                                                                              1. re: sharebear

                                                                                                                                                                                                                                                                                I was reading David Lebovitz's turnip pickle recipe the other day and he says the exact same thing.

                                                                                                                                                                                                                                                                                "It’s somewhat of a common thread amongst pastry people that we all universally crave salt and vinegar because we’re around the sweet stuff all day."

                                                                                                                                                                                                                                                                                I'm sure it does get old pretty quick.

                                                                                                                                                                                                                                                                                http://www.davidlebovitz.com/2012/09/...

                                                                                                                                                                                                                                                                            2. re: sharebear

                                                                                                                                                                                                                                                                              Those sound amazing! All of them. Did you create the recipes for those items or are they available in a glorious cookbook somewhere?

                                                                                                                                                                                                                                                                              1. re: NancyChin

                                                                                                                                                                                                                                                                                I kinda cobbled it all together by using basic recipes as a base and either messing with adding things or putting different components together. I played around with smoking the chocolate for a few days - the smoked truffles were basically a 2-1 chocolate/cream ganache truffle, with smoked chocolate (I used hickory / apple blend, smoked for 20 mins under low heat), then dipped in tempered chocolate.

                                                                                                                                                                                                                                                                                The shortbread was this basic recipe (http://allrecipes.com/recipe/scottish...) but I added an egg for stability (less crumbly for cocktail-party-style eating) and about a tablespoon of coffee paste, rolled out and cut into rectangles, with Bailey's pastry cream sandwiched in (regular pastry cream but subbing about 4oz of milk for Baileys).

                                                                                                                                                                                                                                                                                The peanut butter tarts were a basic chocolate crumb crust (1.5C crumbs, 1/4C butter), baked at 350 for 10 mins, then a layer of peanut butter ganache (6oz milk choc, 3oz PB, 4oz cream), refrigerate, then a layer of regular dark chocolate ganache (8oz dark chocolate, 4oz cream), refrigerate. Triple all those amounts & it all fits into a half sheet pan, which cuts nicely into 77 1"x1.5" mini rectangular tarts once the edges are trimmed off (and eaten as dinner). (Now double that again and that's the scale I was working with for this stupid event!!

                                                                                                                                                                                                                                                                                )

                                                                                                                                                                                                                                                                                The bourbon chocolates I followed a recipe: (http://www.williams-sonoma.com/recipe...) except I didn't have pecans at the end & did not dust in cocoa.

                                                                                                                                                                                                                                                                            3. Well, sadly, plans for dinner changed for tonight. We were supposed to take my Dad out for his birthday tonight. However, he ended up in the ER instead. He has COPD and a few other problems so it has happened before. But he is back home now, and we'll just reschedule.

                                                                                                                                                                                                                                                                              So tonight, we will pull one of the famous DH's spaghetti sauce packets out of the freezer and mix up a nice comforting batch of spaghetti. Will have a little garlic bread to go with and a nice glass of Chianti (or two). Saturdays are usually the day we shop for the week, but DH is a little under the weather too. So maybe shopping will happen tomorrow. Oh well.

                                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                                                                Sorry for that! I hope you can have a nice birthday dinner with him another time.

                                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                                  Oh dear. I hope your father will be 100% ASAP! Sending Happy Birthday Greetings to him.

                                                                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                                                                      I hope your dad feels better soon. The plan B dinner sounds mighty tasty.

                                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                                        What a drag to end up in the hospital on your birthday. I'm glad he didn't need an extended stay. Hope he feels good enough to enjoy his birthday dinner soon.

                                                                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                                                                          Happy Birthday to your dad, and I hope he (and DH) are feeling better soon.

                                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                                            Aww, sorry about your dad. Hope he's back up to par soon so he can have his birthday dinner very soon.

                                                                                                                                                                                                                                                                                            Spaghets & sauce and garlic bread (and chianti!) sounds like a perfect substitute dinner.

                                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                                              So many thanks to all of you. He's doing as well as can be expected. Besides his COPD, he also has lung cancer, so that makes things worse - and he refuses to get that treated because he doesn't want to feel worse. But, he is doing better than they thought he would. He's done good considering he is 86 today. Will just take one day at a time. Thanks to all for your well wishes.

                                                                                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                                                                                Oh my dear girl. Hugs to you And your father. Very brave he is.

                                                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                                                  oh bz, so sorry to learn this. so impressive that your dad is choosing this way - brave of him. my oldster just passed, after having treated for almost 2 years. but lung cancer - treatment for that is so onerous on a body. here's to him making the best of each day he has. good luck to all of you.

                                                                                                                                                                                                                                                                                                2. re: boyzoma

                                                                                                                                                                                                                                                                                                  aw, poor dad, missing his bday dinner! sorry you all had to go through that - it's scary stuff. glad he's better.

                                                                                                                                                                                                                                                                                                3. Talked the BF into trying some of the absolutely beautiful opah I picked up last night. A big piece for me, a little piece for him, prepared pretty much the same way I did it last time. Right now it's in the fridge, sprinkled with lemon zest, s&p, marinating in a nice, fruity olive oil. It will be dusted with flour and fried in some butter and finished with a squeeze of lemon juice. Don't have a clue yet about sides.

                                                                                                                                                                                                                                                                                                  1. Cold and rainy, perfect day to make demi-glace. Got about 30 lbs of fantastic veal bones with lots of cartilage from Sal on Arthur Avenue. This is about half.

                                                                                                                                                                                                                                                                                                    Also going to make lamb sausage & play around with a rabbit & meat glue.

                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                                                                                                      Dare I ask about rabbit & meat glue?!

                                                                                                                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                                                                                                                        I have a boned rabbit in the freezer I'm going to glue into a solid torchon & wrap with pancetta. Or maybe glue chicken skin on the outside.

                                                                                                                                                                                                                                                                                                      2. re: rjbh20

                                                                                                                                                                                                                                                                                                        I admire anyone that takes the time to make their own demi-glace. I have always found it very rewarding and something guests really appreciate. What is your average roasting time for the bones and your average simmering time?