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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.