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What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

Tuesday is the first of April, and with the crappy weather we've had so far this March, I am definitely looking forward to a more aggressively quick change of seasons.

After being out for the last two nights, it appears we are going back to a classic tonight for dinner -- steak au poivre preceded by a frisee salad.

Are you as excited for the first full month of spring as I am?

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  1. It's 78 here in Tucson instead of freezing cold like the east coast. I'm doing a grilled tilapia and a green salad. Nothing fancy, just a light dinner.

    11 Replies
    1. re: Christiz

      Welcome Christiz! Thanks for joining the table and sharing about what you are eating for dinner. I hope to hear more from you in the future.

      1. re: Christiz

        Welcome to WFD. Pull up a chair and join in the conversation.

        1. re: Christiz

          There are many of us looking forward to 78 degrees and making light dinners because it's so warm outside. :-) Welcome to WFD!

          1. re: Christiz

            I vacationed for a few weeks in Tucson this winter, had many meals of grilled fish and wonderful fresh vegetables which I sorely miss since back in the frozen north. Now we are having floods instead of snow.
            But dinner was delicious.

            We had eggplant balls over sautéed spinach with garlic with tahini lemon sauce dribbled over. Vermont cheese plate for afters.also made the wonderful and easy mark Bittman flatbread

                1. re: mariacarmen

                  this recipe is mostly from a friend and I have modified
                  Makes about 20. they freeze well after cooking.
                  2 large eggplants, halved and roasted or grilled until soft
                  1 onion and 4 gloves garlic chopped and sauteed until soft in olive oil
                  1/4 c fresh basil leaves
                  1/2 cup raisins or currants
                  2 large eggs beaten
                  1/4 to 1/2 cup breadcrumbs
                  1/4 cup pine nuts toasted ( walnuts ok too but pine better)
                  salt and pepper to taste
                  pulse in food processor or chop roughly all ingredients except eggs and crumbs, then add the latter. and mix. season to taste. It will be quite loose.

                  Refrigerate for at least an hour and up to six hours to firm up the mixture. taste for seasoning.

                  Form into 1 1/2 inch balls, place on oiled baking sheets and bring to room temp for a half hour.

                  Bake, turning once at 375 for about 20 minutes until lightly browned. You can also fry in oil if you prefer, but they are still fairly soft and being eggplant they would soak up a lot of oil.

                  Serve in red sauce or better yet on a bed of garlicky greens. I drizzled on tahini/lemon/ garlic sauce which worked well. Nice with bulgur. Also could eat as a sandwich.

                  1. re: magiesmom

                    Ooh, these sound just fantastic. Must try.

                    Am I right in thinking you scoop the eggplant out of the skins?

                  2. re: magiesmom

                    Thanks everyone! Today we're looking at 82 degrees. =)

                  3. re: Christiz

                    Welcome! Sounds like a nice dinner. I'm in Phoenix, so it's nice to have the Southwest well represented. Lighter dinners show up early here :)

                  4. Hello from the land of no third molars. All four have been successfully removed and I have been slowly, but surely working my way from a diet of only juice and ice cream to pho and butterscotch pudding. There may have been mashed potatoes and a cheese omelet in there as well.

                    Tonight I'm making a pumpkin curry with cod, which I hope is flaky enough to sort of just swallow. It's a riff on this: http://www.bonappetit.com/recipe/pump..., where I add in cumin, tumeric, and coriander and substitute in cod for the shrimp. No rice for me (trying to not get anything small stuck!).

                    5 Replies
                    1. re: gini

                      You're eating much better than I did when I had my wisdom teeth removed (which is an understatement at best: they had to be sawed out of my jaws!) at the tender age of 15.

                      I lived on corn mush and painkillers for a week, having had an allergic reaction to the sutures. I could barely fit a teaspoon through my mouth and looked like a hamster.

                      Fun times!

                      1. re: gini

                        I'm glad to hear the surgery went well and you're slowly getting back to non-mushy food. The soup sounds perfect for a rainy day like today.

                        1. re: gini

                          Sending healing thoughts your way! I had 4 impacted "wisdom teeth" extracted many years ago. My first experience with codeine :o(

                          Speaking of mashed, I scored a piece of corned beef for 1.98/lb. Braised it in beer and beef broth. Made horseradish mashed potatoes to go along with it - didn't use the potato broth and mixed in a healthy dose of chopped scallions. Can't wait to have them again with a rib roast at the holidays.

                          http://www.foodnetwork.com/recipes/ty...

                          Hope you heal soon.

                          1. re: gini

                            This is one of my favorite curry recipes for sure. Butterscotch pudding with bananas on the bottom for dessert.

                             
                            1. re: gini

                              Looks quite tasty--hope you're feeling better soon.

                          2. PS: Unless this was your attempt at April Fooling us.... tomorrow is March 31 '-D

                            5 Replies
                            1. re: linguafood

                              Yes, I realized even before reading this. I am DESPERATE to get March in the rear view mirror!

                              1. re: roxlet

                                Winter has run up the white flag. It's all good now.

                                1. re: steve h.

                                  Ha! Easy for you to say. You'll be in Napoli!

                              2. re: linguafood

                                I thought it was just me with another day in March :)

                              3. Actually, Tuesday is April's Fool's Day. :-)

                                I'm definitely looking *way WAY* forward to those May flowers. But I'm good with April showers. Anything's better than the the frozen version.

                                I'm trying to figure out what else can go on work lunch sandwiches using the pork tenderloin I just finished cooking and slicing up....I've got honey-wheat bread, lettuce, the mango salsa, and thin slices of pork tenderloin. Should there be anything else?

                                18 Replies
                                      1. re: LindaWhit

                                        But if you listen to steve, you could definitely have Friday off. JK

                                      1. re: helen_m

                                        Oooh, mint leaves sounds pretty good. I might have to stop on the way to work tomorrow and get a small packet. Thanks, helen.

                                      2. re: LindaWhit

                                        Sriracha mayo on the bread? Shaved carrots/matchstick celery/chpd tomahto/ dillypickle slices?

                                        1. re: Gio

                                          Ohhh, both sriracha mayo and tomatoes sound good! I usually don't have them in the house, but maybe I'll pick up some on-the-vine tomorrow morning.

                                          1. re: LindaWhit

                                            I've fallen in love with both sriracha and wasabi mayo. The sriracha version is pretty amazing to dunk onion rings in, aside from sandwich type applications

                                            1. re: autumm

                                              Sriracha mayo on a hot dog with fried shallots and cilantro is heaven!

                                            2. re: LindaWhit

                                              No sriracha? I bet if I asked you for five mustards you could comply. :-)

                                              1. re: suzigirl

                                                Oh, I've got sriracha! Sorry - I meant I usually don't have tomatoes in the house. :-)

                                                And yes - LOTS of mustard. Just don't think that would go with the salsa.

                                                1. re: LindaWhit

                                                  Oh god no. Mustard and mango...BAD, BAD, BAD.

                                          2. re: LindaWhit

                                            Red pepper strips or roasted red pepper, omit the mango salsa on that version.

                                              1. re: juliejulez

                                                LOL! Bacon solves everything, doesn't it, julie? ;-)

                                                And I ended up using the rest of a bottle of TJ's seafood cocktail sauce, of all things. It has a nice bite of horseradish that gave the mayo a nice flavor. At least it did last night. We'll see how it goes on today's sandwich.

                                                1. re: LindaWhit

                                                  Verdict - honey-wheat bread, very lightly toasted, a heavy schmear of cocktail sauce-mayo on both pieces, layers of thinly slice pork tenderloin, couple of Tbsp. of mango salsa, and red leaf lettuce makes for a VERY nice sandwich!

                                              2. Since I live in the land of perpetual summer, just varying degrees, Spring is by title alone. :-)

                                                We decided to save one colossal crab leg from my birthday for heart attack on a plate. I haven't made it in years. James isn't a big pasta guy but he will have to deal. It is dead simple and crazy good. Mince several cloves of garlic and sweat them in a a few pats of butter in a dutch oven. Add in a heavy squirt of tomato paste,meanwhile boiling linguine in a pot. Saute a pound of shrimp in the garlic butter and add a ridiculous amount of Badia complete. add the crab meat that is cut in manageable bites in and add in the pasta and a couple of ladles of pasta water, a huge handful of parsley, treating it like a green and a whole stick of softened butter and stir the whole thing to coat. Yes, a whole stick. Spinach salad greens with cherry tomatoes, hard boiled eggs and bacon with balsamic vinaigrette and Chicago hard rolls to go with. Parm will be on the table but I won't use it.

                                                3 Replies
                                                1. re: suzigirl

                                                  Lord, girl - you're not kidding a "heart attack on the plate"! LOL

                                                  1. re: LindaWhit

                                                    One of the reasons I haven't had it in forever. But it is friggin' good.

                                                  2. Tying up loose ends this evening.

                                                    Spaghetti and meatballs are on the menu. House-made
                                                    sauce, last of the house-made meatballs, last of the house red, too. NCIS reruns on the plasma tonight. UConn men have made it to the Final Four, the women are up tomorrow. I'll miss that game. Pity, I'm a big fan.

                                                    Napoli is in our future. Our flat has a solid kitchen, great views. There are several markets nearby so I'll post home-cooked meals when appropriate. Chaucer's The Canterbury Tales and Hunter S. Thompson's Hell's Angels will be my in-flight reading material.

                                                    See you down the road.

                                                    --steve

                                                    27 Replies
                                                    1. re: steve h.

                                                      Whan that Aprille with his shoures soote - how appropriate! Have a great trip. Mangia bene.

                                                      1. re: gini

                                                        I was a medieval lit major in college, and would recite the prolog to the Cantebury tales in middle English to my son as I would feed him at 2AM. My hope was that in some future English class, he would realize that the words seemed very familiar. No such luck.

                                                        1. re: roxlet

                                                          I can hear Michael McClure reciting the prolog, in wonderful dialect, in the back of my mind. Good stuff.

                                                          1. re: roxlet

                                                            I have an e-friend who can speak/read in Middle English. Apparently it is very similar to some of the dialects of Dutch. But, hey, what do I know - like most folk of my generation, I left school at 16 and sometimes struggle to write in 20th/21st century English.

                                                            1. re: Harters

                                                              It does sometimes sound like Dutch. The first time I was in the Netherlands, I was struck by how much I thought that I could ALMOST understand what people were saying, until I listened more closely. I think you feel the English connection to Germanic languages in the Netherlands more so than in Germany.

                                                              1. re: roxlet

                                                                I recall a TV programme here a few years back where there was a British guy speaking Old English to a Dutch guy speaking the dialect from Friesland and they were understanding each other very well.

                                                                One of my Dutch speaking Belgian pals reckoned the language shouldnt be called Flemish but Phlegmish.

                                                                1. re: Harters

                                                                  Haha! I love that. They hate each other -- the French-speaking and Flemish-speaking Belgians. I always thought that it was funny that in a country the size of a postage stamp where the locals cannot get along, you have the governance of the European Union.

                                                          2. re: gini

                                                            Deb and I are both English majors. The Reeve's Tale, third tale in, is a laugh-out-loud hoot.

                                                            1. re: steve h.

                                                              should have figured as much, with your ready wit. Roxlet too, but i think i already knew that.

                                                              1. re: steve h.

                                                                Another English major waving from Vancouver (my masters is in children's lit but read the C Tales in undergrad -- always fancied myself a bit of a gap-toothed wench, snrk!)

                                                                Haven't been cooking much at home, what with six days in Portland, but certainly eating well there. Did manage a fine oven roasted batch of chix thighs recently, and an excellent moo gratiem with spinach this evening.

                                                              2. re: gini

                                                                Ahh the memories! In my high school language arts course we had to memorize the entire prologue and recite it on command whenever our teacher felt like it. Nobody had any idea what it meant but we all knew it by heart.

                                                              3. re: steve h.

                                                                I'm so jealous I could spit, but I'll wish you a buon viaggio anyway!

                                                                1. re: roxlet

                                                                  I'll take that in the spirit that it's offered. ;-)

                                                                        1. re: steve h.

                                                                          Okay, now your just bragging. :-) Well planned, steve.

                                                                  1. re: steve h.

                                                                    Have a WONDERFUL time, steve and Deb! Looking forward to hearing what you're making in your kitchen in Napoli. :-)

                                                                    Canterbury Tales should help you sleep on the plane. :D

                                                                    1. re: LindaWhit

                                                                      Thanks. Cromwell's biography is a guaranteed snooze. Five minutes of reading before I'm out like a light.

                                                                      Canterbury Tales? Funny as hell. Flight attendants will wonder why the guy on the aisle seat is laughing so much.

                                                                      1. re: steve h.

                                                                        I find them hard to read, even when translated into modern English. But have fun laughing. :-)

                                                                    2. re: steve h.

                                                                      Hanging on your every word. Buona fortuna e buon viaggio!

                                                                      1. re: steve h.

                                                                        Wishing you and Deb safe travels- I look forward to reading your about adventures!

                                                                        1. re: steve h.

                                                                          Have fun. I look forward to hearing about your meals. Very jealous.

                                                                          1. re: steve h.

                                                                            Steve - hope you and Deb have a great trip. Look forward to reading WFD.

                                                                          2. I used some of last night's roast chicken to make a caesar salad using up a whole head of romaine from the veg box. I used leftover roast potatoes (forgot I was only cooking for one adult and one small person yesterday) to make croutons which worked brilliantly.

                                                                            Red wine and my smokey diptyque candle on the go now, making the most of (hopefully) the last wintery Sunday. Spring, shake a leg!

                                                                            1. My German feast is a success! I was worried it would be bland or fatty, but it was really good. I did up some of the seasonings, but stayed inside the German palate. I added some dill seed, mustard, and marjoram to the cabbage filling, as well as mushrooms and a lot of onion. It was mostly beef, with some ground pork, and brown bread crumbs moistened with beef broth. The cabbage head I had was just a little too small--I needed one more leaf to get the exact number I needed, but it fit perfectly in my pan.

                                                                              The hash was very good--I did stray from the recipe some and used a head of cauliflower grated up with the potatoes and halved the bacon. I also drained some of the fat before cooking the leeks.

                                                                              I served these with a side of roasted asparagus with a really good mustard.

                                                                              The leftovers will be great all week, especially once I cook my dill rye loaf that is fermenting.

                                                                              2 Replies
                                                                              1. re: SarahCW

                                                                                Feed me, please. I'll happily eat leftovers.

                                                                                1. re: suzigirl

                                                                                  I do have plenty! Both dishes serve 8, or me for lunch and dinner all week long. But if you happen to be in the area, it is probably still warm! Though for some reason it hailed here today and everything is slushy and nasty--even though it has been in the 60s.

                                                                              2. Its Sunday steak night but we only have one ribeye so the package of three little lamb loin chops will round things out.TJ's Everyday seasoning in the grinder will do. Maybe some extra fennel seeds. All of the meat will hit the grill shortly with some oiled up and seasoned asparagus to follow. The snow peas from the garden will probably be nibbled raw as they usually are since they're perfect as is. There are a few red potatoes being boiled to fill out the man's lunch since there won't be any veggie leftovers. He'll get a handful of TJ hericot verte in the lunch container as well (those beans are so darned handy to have around!)

                                                                                Vodka and peach-pear fuzzy water for me, Jack and Coke for the man.

                                                                                2 Replies
                                                                                1. re: weezieduzzit

                                                                                  Sounds perfect. I am endlessly jealous of the snow peas. I just don't have the room still leaving James some kind of backyard. Tell me about the peach-pear fuzzy water. You have my attention.

                                                                                  1. re: weezieduzzit

                                                                                    Sounds very tasty. I hope you did not suffer any damage. I called a relative in SoCal over the weekend just to ask what was up with them and her reply was something like, "Oh, not much. Just another earthquake here again..."

                                                                                  2. Salmon patties on a bed of romaine lettuce, a bakery honey wheat bread warmed on the side.

                                                                                    The (forgotten) tortellini leftovers that were hiding in the back of the fridge are now found & will be tomorrow's lunch.

                                                                                    It was so great to go out for lunch today without our winter jackets, just lightweight coats. But we're back into the freeze (and a snow/rain mix) tomorrow. Oven beef roast with gravy sounds appropriate for Monday and the leftover might become an April Fools meat and potato sundae similar to the one pictured at this link
                                                                                    http://www.familyfreshmeals.com/2012/...

                                                                                    1. quite pleased with dinner, as it turned out just as planned. for CM, deets on the pesto haricorts vert - i looked for and found a recipe making the pesto by hand (as opposed to using a food processor) and i really loved the texture and end result. the flavors all stood out a bit more, as opposed to an amalgamation. lovely stuff. and chopping for 20-30 minutes is therapeutic! so. make a pesto, steam your green beens, cool them to room temp, marinate them in a plastic bag with the pesto for as long as you can (mine went about 30 mins.), then plate them prettily and finish with a few tbs. of grated pecorino romano. invite Spring into the house. loved these. they were just about my favorite thing at the wedding, so i'm glad i tried my hand at them. it's pretty simple stuff, of course, but sometimes simple is harder to achieve than I think.

                                                                                      for the rib eyes, i made a composed butter of butter, sour cream, chopped fresh oregano and lemon thyme, and finely minced garlic. chilled into a log, but i think the sour cream kept it from cutting into disks - it kind of crumbled apart. no matter, tasted good.

                                                                                      the cauli puree/gratin was divine! such rich ooey goodness - sweet, salty & creamy. steam cauli florets (i used a whole head), puree with 2 tbs. butter and 4 of heavy cream, saute sliced leeks and garlic, blend that into the puree, dice up a slice of crispy cooked bacon, mix that in too, mix in a 1/2 cup or so of grated parm reg, dot the top with buttah, sprinkle more parm reg, cook for 1/2 hour at 400 degrees, and i did about 3 minutes more in the broiler to get the really crusty top. the BF went back for 3rds, and i know that casserole will not see the night through. it's very decadent, and though we both loved it, i think next time i'd prefer to keep a little more of the cauli in chunks, for texture.

                                                                                      there was and is vino. School night be damned.

                                                                                       
                                                                                       
                                                                                       
                                                                                       
                                                                                      7 Replies
                                                                                      1. re: mariacarmen

                                                                                        Looks fabulous! I have never heard of "composed butter". Is that different than a compound butter? I know little about butters so would appreciate any info.

                                                                                          1. re: mariacarmen

                                                                                            Your meal looks fantastic. The cauliflower gratin looks perfectly crisped.

                                                                                        1. re: mariacarmen

                                                                                          nicely done!

                                                                                          I have a question. I make pesto In a big granite mortar. I find That it's also better than food processor. If you've made pesto this way I'd be curious to know how you feel the two compare.

                                                                                          1. re: ChrisOfStumptown

                                                                                            ooh, i have not. may have to try that next time. i think the chopped version leaves teensy little chunks of everything, just more texture, which i loved, and the oil gets added in at the very end, just gently stirred in.

                                                                                            i've always loved it in the FP - liked the smooth texture. but i like this way too. i wonder if the mortar & pestle is something in between...?

                                                                                          2. re: mariacarmen

                                                                                            Amazing meal, mc! And is the pesto just a regular basil pesto?

                                                                                          3. I totally over commited myself this past week and spent my day trying to meet my deadline (done!!) which meant i was brain dead without groceries and had yet to even run the vacuum at 8pm....
                                                                                            Fairway on sunday evening nearly gave me a panic attack- it was a complete zoo!!
                                                                                            Dinner was delivery- vegetarian papaya salad i added my own smoked tofu to, and a small glass of moscato. (And vegetarian summer rolls that will be lunch for mon)
                                                                                            A gorgeous ripe mango will be dessert in the near future.

                                                                                            1 Reply
                                                                                            1. re: Ttrockwood

                                                                                              I have made the mistake of running to the store Sunday night a few times. Now no matter what I need, I refuse.

                                                                                            2. Today was overcast and windy, but it has been beautiful and springlike here, with lots and lots of asparagus. Tonight was turkey-apple sausage patties with the rest of my quickie sauerkraut leftover from the Reubens the other night, and a combo of honey mustard and brown mustard mixed together. Potatoes, quartered and boiled and smashed with butter and salt and pepper on the side, as well as the requisite pile of asparagus, this time steamed and tossed in brown butter, garlic and meyer lemon (both juice and zest). Coffee and a bit of dark chocolate for dessert.

                                                                                              2 Replies
                                                                                                1. re: BananaBirkLarsen

                                                                                                  Send some asparagus this way. I asked about local asparagus forecast at whole foods this week and they gave me the stare..uh.

                                                                                                2. A long and satisfying weekend turning about 35 lbs of veal bones into stock & demiglace. Planned experimentation involving a rabbit & meat glue will have to wait until tomorrow, as will the Greek lamb sausage. Quick dinner of frisée salad composee & steak au poivre with Brabant potatoes before a major kitchen scrubdown.

                                                                                                   
                                                                                                   
                                                                                                  1. We had a big, late lunch of slow-cooker risotto. Later for munchies we had brie (also from TJ's...lol) with poppyseed water crackers and hot mango chutney, lingonberry jam, and damson plum jam. Still later, pork and chive potstickers and dipping sauce with gin sodas.

                                                                                                    I am getting sucked into House of Cards and, as a DC resident, perpetually rolling my eyes. Yet I keep coming back for more...it's like a car wreck...can't pull yourself away.

                                                                                                    4 Replies
                                                                                                      1. re: linguafood

                                                                                                        I thought the second season was far superior, though I loved Spacey in the first. can't wait for the third.

                                                                                                      2. re: ChristinaMason

                                                                                                        I'm looking forward to the American version of House of Cards belong shown in the UK. The original, back in 1990, was so delightfully nasty and I'm interested to see the comparision.

                                                                                                        1. re: ChristinaMason

                                                                                                          Yes! Where are the cool looking bars?! Hmmm. I read it was mostly filmed in Baltimore.

                                                                                                          I still loved the second series (we binge-watched over a few days, best way to do it!)

                                                                                                        2. Some stunning figs were on special at the shop yesterday, so tonight I made a dish from the Jerusalem book. Roast sweet potato with figs, spring onions, chilli and a balsamic glaze drizzle. We had lubiya bi zaat (green beans in oil) alongside. All served room temperature.

                                                                                                          Dessert was a quince tarte tatin.

                                                                                                          I love this autumn produce we're getting in New Zealand now. Five years ago when we left the country I struggled to get figs and quince never got shelf space at the green grocers.

                                                                                                           
                                                                                                           
                                                                                                           
                                                                                                          4 Replies
                                                                                                              1. re: Frizzle

                                                                                                                I would gladly pay a lot of money to eat this meal at a posh restaurant!!

                                                                                                                1. I'm off to our National Archives, in London, for a few days researching military history "stuff". Which means a few nights of not all that good restaurant food - the Archives is right out on the outskirts of the metro area, away from the London known to tourists, so there's something of taking a chance with dinner. There's a decent Indian near the hotel and a new Persian has opened which I'm going to try. And there's a pub whose food gets decent reviews on a local board which I'm also going to try.

                                                                                                                  But, for tonight, there's what the butcher described as Moroccan sausages (hopefully he's tasted a real Merguez and knows what's what). Alongside, sweet potato mash, roasted onions and something green, as yet undecided.

                                                                                                                  1. I was so spoiled this weekend.

                                                                                                                    The chef's tasting menu on Saturday was absolutely ridiculous. First course was poached mussels with shallot confit and sliced sheets of kohlrabi. Second course: cod (roasted to perfection, swoon), swiss chard, caramelized beets.

                                                                                                                    Third course: Super crispy-skinned chicken thigh with spring onion and a parsley reduction, which was the best plate of the night (it tasted like PORK BELLY, how is that even possible?!).

                                                                                                                    Fourth course: elderflower granita with olive oil sorbet, and pistachio. Fifth: tarragon ice cream with tangerine creme sauce and caramelized sourdough (!??????!). We split a bottle of white recommended by the sommelier (the name of which I promptly forgot). A great way to spend a Saturday evening out of the downpour.

                                                                                                                    Last night my friend graciously invited us to a dinner based around duck: duck confit salad with duck skin cracklins on greens with a lemon truffle vinaigrette, followed by duck ragu with homemade fettucine.

                                                                                                                    Speaking of crappy weather. I didn't think the rain would continue into today so like an optimistic idiot I left my umbrella at home. Not only did it indeed rain like a mofo on my way to work, at some point the rain abruptly turned into BIG FAT SNOWFLAKES. I walked into the office, hair and coat dripping, and my coworker was just like "no umbrella, huh?". Come ON, spring, this is just not nice.

                                                                                                                    5 Replies
                                                                                                                    1. re: sharebear

                                                                                                                      OMG, that entire duck menu makes me want to yell "WANT NOW!!!" LOL

                                                                                                                      1. re: LindaWhit

                                                                                                                        CRISPY. DUCK. SKIN. I mean, what more could a girl hope for??

                                                                                                                      2. re: sharebear

                                                                                                                        Oh, I just want the duck. All of it. No sharing.

                                                                                                                        We have a Michelin starred celeb chef with a restaurant about an hour from us. We ate a duck starter that he cooked on TV. Served in a jar, the bottom layer was a duck jelly, topped with chicken mousse and then a layer of broad bean puree. Alongside, very crisp duck scratchings and a couple of slices of duck "ham".

                                                                                                                        That was in 2009. We went back in January. And duck ham was on the menu again, alongside a duck liver mousse. There was also a few slices of asian pear and a scattering of blue cheese. A drizzle of sweet sherry sauce set it off. Simply stunning.

                                                                                                                        1. re: sharebear

                                                                                                                          This reminds me that I have an abundance of duck cracklings in the freezer. Might make an appearance on tonites frisee salad.

                                                                                                                        2. Leftovers from the weekend are WFD tonight: kielbasa with sauerkraut and apples for my husband, and Amy Thielen's Beer-Cheese Soup, a green salad, and hot crusty bread for both of us.

                                                                                                                          3 Replies
                                                                                                                          1. re: Njchicaa

                                                                                                                            Sounds great! I looked up the Amy Thielen Beer Cheese Soup recipe on the interweb and was surprised to see she includes carrots in the soup. While I love carrots, I have never used them in a beer cheese soup so I hope you will let us know how it turns out.

                                                                                                                            1. re: Fowler

                                                                                                                              I had some for lunch today and it was much better than I expected it to be. I'm not a big fan of red peppers and was afraid that the half pepper would ruin the flavor but it didn't. I enjoyed it. The beer flavor wasn't overwhelming, the cheese was there but not too much.... next time I might use a smidge less red pepper but it really was very good. I think my husband will like it as well.

                                                                                                                          2. The possibility of rain for the next two days means I will be in the back yard ALL. DAY. LONG. with the stupid wood chipper. I thawed a slab of corned beef and will put it in the crock pot before I head out back. Whatever veggies we have will be the sides- it will be quick and easy tonight.

                                                                                                                            1. It's been a weekend of overindulgence. With only 5 weeks left before our annual Berlin sojourn and a final gig a few days before our departure, it's time to get truly serious with all that healthy eating: no more snacking at night, a beer break, no more sweets.... it is to cry.

                                                                                                                              For some odd reason, I can't get mariacarmen's nice composed butter from last night out of my mind, so I might try my hand at something like it for the fish that I've decided is on the menu tonight. What kind of fish? Whatever kind Wegmans is pimping out today that looks good to us.

                                                                                                                              Side TBD, but a vegetable and salad is pretty likely. Again, mariac's beans are tempting, but I'm not sure I want to make pesto. Maybe toss some random green veggie in some anchovy & garlic butter. Salad could be shaved fennel if the bulbs look good.

                                                                                                                              We shall see.

                                                                                                                              4 Replies
                                                                                                                              1. re: linguafood

                                                                                                                                anchovy and garlic butter - mmmmmmm.... that sounds like another good composed butter! or, from the French "beurre composé."

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Anchovy and garlic composed butter is one of my absolute favorites -- but what's not to like about any of those ingredients?

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    I keep anchovy butter in the fridge at all times. I love the stuff, it's quite crumbly as you described above but it works and is insanely good.

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      I know I've had/made composed butters that were creamier, spreadable, but i'm not sure what I did different. other than the sour cream, which is the boyfriend's invention. it gives the composed butter a nice freshness, a bit of lightness.

                                                                                                                                2. I use the skins too. Can scoop if you prefer.

                                                                                                                                  This was intended to post in response to eggplant balls question

                                                                                                                                  1. Sunday morning started off with a very long dog walk and a quick trip to the local hardware store since somewhere along the walk I got motivated to work in the yard. Picked up two tomato plants, onions, and a few more herbs. Got all the veg planted and then we moved some really heavy flagstones around the yard. That ending any chance of getting off the couch without moaning and groaning. Ugh. All the yard work left us hungry so I heated up some broccoli from the frig which was accompanied by open face turkey sandwiches on baguette with a bit of melted chipotle cheddar cheese and a few basil leaves.

                                                                                                                                    Later, I tried to thin the monster Swiss chard plants by making up a batch of spanakopita. DH likes them with chard much better then spinach. But, folding all the phyllo dough is such a process! We grilled a grass fed rib eye to share, a quick veggie salad, and spanakopita on the side. Dined on the patio with a nice bottle of French Cab Franc.

                                                                                                                                    Tonight will be a chicken breast and…

                                                                                                                                    1 Reply
                                                                                                                                    1. I ran a half marathon yesterday and today I want too eat ALL the food. Mexican feast (chicken fajitas with rice,beans and extra guacamole ) for lunch, a mid afternoon snack of leftover vegetable fried rice & general Tso chicken, a bag of pretzels, half a mini watermelon and I'm still hungry. I'm thinking blts for dinner. I need something that doesn't require much prep, because darn my legs are killing me. I'll serve with some chips and baby carrots. Not particularly exciting, but I think they'll be acceptable to all.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: sunangelmb

                                                                                                                                        I was too dismissive of the blt. Perfect thick cut pepper bacon (courtesy of the Amish market ), and the tomato actually had taste. It was a simple winner dinner. Now time to soak my aching legs, lay down, and tear into my new book.

                                                                                                                                      2. Dinner is courtesty of H Mart and thanks to roxlet! H mart marinated chicken breasts with haricot verts tossed with Gochujuang. I also bought kimchi at H Mart but it's in the "crazy kimchi" stage, needs some more time or else I'd be eating that as well.

                                                                                                                                        4 Replies
                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          I hope you enjoy them as much as my son does, who says that they are among his favorite chicken dishes. We all like them too.

                                                                                                                                          1. re: roxlet

                                                                                                                                            You are awesome, roxlet! The chicken didn't look particularly flavorful so I kept my expectations low but that marinade really penetrated. It was very tasty and super quick to cook.

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              Glad you enjoyed them. My husband vacuum seals them (we buy quite a quantity since my son apparently has no limit on the number he can ingest), and I think that further makes the marinade penetrate. They also freeze extremely well.

                                                                                                                                              1. re: roxlet

                                                                                                                                                I vacuum sealed and froze the other half of the package yesterday. I wish I hadn't or I would have made it for lunch tomorrow.

                                                                                                                                        2. Wegmans had the answer to the eternal question we ponder here every day: haddock filets are WFD! They'll be seasoned & floured ever so lightly and seared on both sides until nice and crispy.

                                                                                                                                          Sides are the aforementioned shaved fennel salad w/grapefruit filets, toasted walnuts and crumbled gorgonzola in a walnut mustard vinaigrette as well as snappy, super-fresh green beans that will be steamed, shocked and then tossed in my fabulous, mariacarmen-inspired composit butter with smashed anchovies, garlic & chopped capers as well as some lemon zest for good measure.

                                                                                                                                          I am really looking forward to this, although I almost threw a hissy-fit when my first attempt at logging the beurre composé into wax paper was unsuccessful and the damn paper tore!

                                                                                                                                          The log came undone, or shall I say "un-composed." Why, lousy!

                                                                                                                                          Second attempt worked, however, and I cannot wait to taste it tonight.

                                                                                                                                          5 Replies
                                                                                                                                            1. re: linguafood

                                                                                                                                              I used saran wrap on my composed butter, to good effect. until, at least, it came to cutting a slice. but no matter. a composed butter by any shape, by any name....

                                                                                                                                              that entire dinner sounds delish.

                                                                                                                                              1. re: linguafood

                                                                                                                                                lingua, have you been finding good fresh green beans? I shop at Hannafords, and their produce is usually very good. For the past few months, they've looked rather tired. Even the few times I've looked in WF, I wasn't impressed. Perhaps it's the day I'm shopping....

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  The ones at Wegmans today looked a-ok, but I haven't rely been keeping an eye on them. I don't make them often.... not sure why.

                                                                                                                                                2. Last night we had friends over for dinner, we often go out on Sundays to Chinatown, but wanted to save some money. So, i made a Chinese feast.
                                                                                                                                                  Pork and salted cabbage dumplings
                                                                                                                                                  Mapo dofu (been wanting to make this forever!)
                                                                                                                                                  Cold spicy Szechuan chicken
                                                                                                                                                  Garlicky smacked cucumber
                                                                                                                                                  Radishes in chili oil
                                                                                                                                                  Stir fried garlic stems and mushrooms
                                                                                                                                                  Red-braised beef with tofu sticks
                                                                                                                                                  Jasmine rice

                                                                                                                                                  All recipes from every grain of rice. Friends agreed it was one of the best meals I've ever served them.
                                                                                                                                                  First time trying to post a picture *fingers crossed*

                                                                                                                                                   
                                                                                                                                                  11 Replies
                                                                                                                                                  1. re: equalibra

                                                                                                                                                    Yowzah! What a spread!! Lucky friends you have, says Yoda '-)

                                                                                                                                                    1. re: equalibra

                                                                                                                                                      Lovely, equalibra! (Like your CH name as well!)

                                                                                                                                                        1. re: equalibra

                                                                                                                                                          Wow!! Picture perfect! I'm loving your dark dishes btw. And the tulips!

                                                                                                                                                          1. re: equalibra

                                                                                                                                                            What a nice intro to WFD. Drool, drool, drool.

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              Aw thank you for the kind comments! Been reading here for a couple years :)

                                                                                                                                                              1. re: equalibra

                                                                                                                                                                Keep joining us. I, for one, would love to see more of your food. Fantastic.

                                                                                                                                                              2. re: equalibra

                                                                                                                                                                Feast for sure! lucky friends!
                                                                                                                                                                and good job on the pic, too!

                                                                                                                                                                1. re: equalibra

                                                                                                                                                                  What a beautiful spread! I'm a massive fan of that book too.

                                                                                                                                                                  1. re: equalibra

                                                                                                                                                                    Lucky friends! Your post makes me want to invest in that cookbook.

                                                                                                                                                                  2. Pot roast tonight. I went to the butcher with a braise in mind and this honking roast stood out. It was seared with Badia, sunny paris, Lawrey's and lots of black pepper. The braise liquid is a beer, some V8, some tomato paste, rosemary, garlic, bay leaves, two small onions, salt and pepper. I think that's it. Later I will add teeny tiny potatoes, baby carrots, a turnip, a parsnip, some celery and some fresh onions. I am looking forward to leftover pot roast sandwiches.

                                                                                                                                                                     
                                                                                                                                                                    4 Replies
                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                          It's 2.5 pounds before I add the veggies. There is plenty for company. Get those shoes on and get on over here.

                                                                                                                                                                        2. I don't think I will cook a meal this week - thankful for the freezer and all of its bounty - probably lots of pasta this week - I am booked solid every night and anticipating some guests toward the end of the week or weekend who will be staying for awhile - then I will have some mouths to feed.

                                                                                                                                                                          1. Wow, you all have been cooking up a storm. I've been all easy dinners and take out as my guilty viewing pleasure sports of ice skating had their World Championships this weekend--chewing up my time.
                                                                                                                                                                            So back to my regularly scheduled eating, I think I'm going with turkey patty melts, light on the cheese this evening.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. Enchilada night! Sautéed onions, garlic, baby spinach and corn and filled corn tortillas with that and some extra sharp cheddar. I used some light Cabot, too. I mean it's Cabot but still...meh.

                                                                                                                                                                              Topped with Frontera Red Chile Enchilada Sauce and lots of cilantro and green onion. Yum.

                                                                                                                                                                               
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                                                                                                                                                                              1. All I can say is that the meat glue is out, and rjbh20 is at it. There will be a rabbit involved, and that's all I know so far. Details will follow, I am sure!

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. So, this isn't directly related to tonight's dinner, but for one that I had planned for later this week....

                                                                                                                                                                                  Have dried porcinis always been so ridiculously expensive and I just didn't look the last time I bought them? $12.99 for a half ounce?!

                                                                                                                                                                                  9 Replies
                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                    Most dried mushrooms are pretty darn expensive, but that's pretty steep. I buy dried porcini at Wegmans for $3.79/0.5 oz.

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      I feel like the last time I bought them, they were maybe 6-something/0.5 oz, but maybe I'm making that up. I'll have to check another store when I go out today.

                                                                                                                                                                                    2. re: Kontxesi

                                                                                                                                                                                      Dried porcinis are prob the most expensive dried shroom- trader joes has a dried "wild mushroom" mix that is really good and really reasonable

                                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                                        I think the mix is seasonal, I've been looking for it.

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          Bummer. :| I'd already gone to TJ's when I was at Kroger trying to get mushrooms, and was going to stop by there tomorrow to see if I could find those.... I'd heard people mention them but hadn't tried.

                                                                                                                                                                                          1. re: Kontxesi

                                                                                                                                                                                            If you do see them, let us know or report on the TJs thread. I had read somewhere that they were seasonal (fall).

                                                                                                                                                                                        2. re: Ttrockwood

                                                                                                                                                                                          I was kinda disappointed in how chewy and kind of flavorless that mix was, even after having been soaked for quite a while.

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            I had used them a few times blitzed into a powder and in stews and they worked for me-dunno that i would use them for a risotto topping or to eat straight up. I think the chewy may be inevitable with dried shrooms

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              I find most dried mushrooms chewy. I usually use them in soup, slide down the hatch.

                                                                                                                                                                                        3. I am actually going to cook tonight in spite of this house stuff stressing me out. I have about a pound of "stir fry beef" that I got on super sale to use up, so I'm going to make a mongolian beef-esque stir fry with green beans, on top of jasmine rice. I know, so fancy.

                                                                                                                                                                                          1. BBQ pulled chicken with cilantro-broccoli slaw in a buttermilk dressing and some avocado slices.

                                                                                                                                                                                            This is my favorite "I managed to get home slightly on the early side from work and have a full 90 minutes to make dinner, but feel really lazy and don't want to exert too much effort" meal: diced & sauteed onions & garlic; boneless, skinless chicken thighs dusted all over with s&p and paprika and swirled around in the pan; 6 ounces of bbq on top and off it goes into the oven for a slow braise.

                                                                                                                                                                                            I think I was overeager on how my mouth feels - I ended up giving the man all the coleslaw and sort of just slurping down the chicken.

                                                                                                                                                                                             
                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                              Sorry that your mouth still hurts. Your dinner looks very tasty though.

                                                                                                                                                                                            2. It has been non stop raining here in N California for a few days and it is cold. I was out of everything so I sprinted out into the massive downpour to shop and just arrived home. I am planning a cheeseburger made from ground sirloin on a sesame seed bun with dill spears and some spinach/citrus salad. I might splatter some smoky bbq sauce on the burger for kicks.

                                                                                                                                                                                              1. Dinner tonight was easy peasy. Burgers, steak fries, cheesy broccoli and some sautéed onions, mushrooms and spinach. Alas-no wine, trying to give my liver a break after 5 days with all the rum you could drink!

                                                                                                                                                                                                Tomorrow I plan on making a triple batch of marinara. A friend had a baby and her older child loves spag and meat balls. I plan on making the meatballs later in the week along with some focaccia and then dropping it all off with some bagged salad. She can freeze half for later. We will hold onto some too for Friday night dinner.

                                                                                                                                                                                                1. Signs of Spring -- asparagus & bunnies. So Lapin a la Moutarde with house made pappardelle & asparagus. Only the extremities of the the wascally one were used, leaving the rest to be meat glued into a torchon for future use.

                                                                                                                                                                                                   
                                                                                                                                                                                                   
                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                    Love how the veg seems to serve merely decorative purposes on most of your plates :-)

                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                      Not at all -- many veg were sacrificed in the braising of the rabbit.

                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                        And I forgot you had a salad for starters.

                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          Actually got shot down on that one. Was going to do a frisée with asparagus, Parmigiano & a fried egg -- no sale; plain asparagus was requested.

                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                            I could never choose between salad or vegetable. I tend to make both. But I'm a glutton.

                                                                                                                                                                                                    2. re: rjbh20

                                                                                                                                                                                                      This was really delicious -- what I could taste with the crumby cold I have.

                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                        Oh my god this looks good. My dinner is in the oven right now and this thread is making me very, very hungry.

                                                                                                                                                                                                      2. What's for dinner was actually a huge lunch. Several friends and I had a tailgate party prior to watching the opening day Major League Baseball game at the ballpark. I tried a bit of almost everything at the party...

                                                                                                                                                                                                        Grilled beer brats
                                                                                                                                                                                                        German potato salad
                                                                                                                                                                                                        Spinach and artichoke dip
                                                                                                                                                                                                        Venison jerky
                                                                                                                                                                                                        7 layer salad
                                                                                                                                                                                                        Lil' smokies
                                                                                                                                                                                                        Manchego cheese dip
                                                                                                                                                                                                        Prosciutto-Wrapped Mozzarella balls
                                                                                                                                                                                                        Fudge caramel brownies

                                                                                                                                                                                                        I am not sick. Yet. :-)

                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                            Hi foodieX2, It was a rather large group so many things to try. We also always make more than enough for our group so others in the tailgate area can try our food. It is a great way to make new friends and nothing brings people supporting opposing teams together like good food.

                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                              I Love it!! The last tailgate I attended consisted of grilled burgers, sausages and dogs along with the usual BBQ sides like potato salad and coleslaw. I want to come hang with you guys!

                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                I recall you mentioning you were from the New England area. The Patriots play the Packers this year at Lambeau so come on out and I promise great tailgate food and a fun day. Bring your mittens and down parka though. :-)

                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                  After this winter my down parka and Minnesota mitts need a break, I am ready to move South, LOL If I ever get to WI you'll be the first person I call!

                                                                                                                                                                                                          2. thunder & lightning all day in san francisco, but dry now. in time for my way home. worked late, so rushing home - going to make gio's scrambled eggs and tomatoes! and other things i'll elaborate upon later...

                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              well, no pics tonight as the camera battery was dead, and the cellphone pics were even too unappetizing for me!

                                                                                                                                                                                                              i loved the Fuschia Dunlop stir-fried egg/tomato dish. strangely enough, i felt like the sugar made this dish. i also added, as gio suggested, some chili - sliced jalapenos - and as i'd perused a lot of recipes, also leeks (instead of scallions). the thing i messed up was i also made sliced trumpet mushrooms as a side dish (sauteed and then tossed, in a bowl, with dark mushroom soy sauce, yuzu vinegar, sesame oil), and used the same pan the shrooms had browned in, so the eggs were not the beautiful yellow i saw in many pics. but it's a really, really good dish. you definitely need to use enough hot oil so that the eggs don't stick - they almost float on the hot oil, and cook very quickly. a great silky texture, but again, mine were just not pretty. it's funny, there's nothing inherently Chinese, to me, about this dish - or at least nothing that screams Chinese to me - eggs, tomato (chilis and leeks added), salt, and sugar. but all together it somehow does scream Chinese, and I'll definitely make this again. truly a comforting dish. time to buy that oft-threatened wok.

                                                                                                                                                                                                              the main was another take on the lemongrass pork i think i've now made 3 weeks in a row - this time i added a couple of fresh kaffir lime leaves i sort of crumpled into the marinade, along with the usual suspects (garlic, thai chilis, dark soy, brown sugar, fish sauce, minced lemongrass). after the marinade(maybe 6 hours), the whole thing went into the slow cooker on low and cooked over night - with the kaffir leaves still in. strained the sauce before serving - yum! what a nice warm yet citrusy flavor those leaves gave. a little jasmine rice on the side and that was dinner.

                                                                                                                                                                                                              thanks Gio for the great inspiration!

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                I made that eggs and tomato dish for the first time a couple of weeks back. You're so right, it doesn't feel Chinese when you are cooking it. I kept double checking the recipe for soy sauce or ginger thinking I had forgotten a key ingredient. The chilli addition sounds brilliant. Your pork dish sounds delicious too.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  You're welcome MariaCarmen! That recipe is from Dunlop's Every Grain of Rice, as you probably know by this time. She says the recipes represent exactly what Chinese home cooks make for their families every day. The recipes are very easy and taste like real comfort food to me. We've loved every recipe we've cooked and that's a majority of the recipes. I really happy that you enjoyed it. BTW: I love leeks and add or sub them all the time.

                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                    Wait, I have thee book! will dig it our shortly. Sounds like a fab meal.

                                                                                                                                                                                                              2. Borrowed mariacarmen's cauliflower gratin idea but lightened it up for Monday night. Parboiled a head of cauliflower, chopped in the food processor, then mixed with some sautéed onion and garlic, salt, pepper, some chopped mozzarela, one egg, topped with Parmesan. Baked at 400 for about 30 minutes. Delicious!! Also made some pasta with artichoke hearts and chicken breast. DH said it was very gourmet for a Monday night.

                                                                                                                                                                                                                1. A little Mideast night. Two eggs shakshuka that I still can't quite master, saffron rice with cinnamon and apricots, and spinach in yogurt sauce (borani esfanaaj). I'd forgotten about the latter until the recent "easy weeknight COTM recipes" - it's from Roden's book.

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: ChrisOfStumptown

                                                                                                                                                                                                                    I don't know if you have any of Yotam Ottolenghi's cookbooks but he has two recipes for Shaksuka. I've made both of them and a bunch of other recipes in the same vein and the Shaksuka in "Plenty" and "Jerusalem" are spot on. Here's the one from "Plenty":
                                                                                                                                                                                                                    http://www.theguardian.com/lifeandsty...

                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                      i've got Jerusalem. I think my egg problem is insufficient practice than anything. I never liked them, until I discovered that my parents had traumatized me by buying the cheapest varieties. I'm recovering from this but I need to refine my shakshuka skills. I'm getting better though!

                                                                                                                                                                                                                  2. I made a chicken breast dish from the cookbook, Come For Dinner. It had a honey, Worcestershire, thyme, oregano, mace, pine nut mixture smeared on top of the chicken breast skin. Then it was roasted. Delicious!

                                                                                                                                                                                                                    The chicken skin was amazing and I wish I could somehow increase the proportion of chicken skin to chicken breast meat.

                                                                                                                                                                                                                    http://www.yummyreads.com

                                                                                                                                                                                                                     
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                                                                                                                                                                                                                    1. Tonight was another recipe from Jerusalem. A favourite of ours from this book - baby spinach salad with dates and pita crisps. Sumac, chilli and red onion are the flavourings. Easy, delicious and with enough green to make you feel virtuous.

                                                                                                                                                                                                                      The bloke tried a new red variety of kiwi fruit for dessert and declared them 'not kiwi-fruity enough' as they lacked the tartness we enjoy in the green variety.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                        Isn't that a wonderful recipe Frizzle? That man is a genius at creating flavor combinations.

                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                          What a great combo!! I tossed some dates into my salad tonight too, they really add something great

                                                                                                                                                                                                                        2. Last night we made Gemvt's "Fridge clean out pasta" and we Loved it! Many thanks Gem. Here's her version:
                                                                                                                                                                                                                          http://chowhound.chow.com/topics/9703...
                                                                                                                                                                                                                          Here's what we did:
                                                                                                                                                                                                                          2 large leeks finely sliced,
                                                                                                                                                                                                                          1 T chopped garlic
                                                                                                                                                                                                                          1/2 t RPF + pepper
                                                                                                                                                                                                                          EVOO
                                                                                                                                                                                                                          10 button mushrooms sliced
                                                                                                                                                                                                                          White wine - Chardonnay
                                                                                                                                                                                                                          2 chopped tomatoes
                                                                                                                                                                                                                          4 anchovies w a little oil from the can
                                                                                                                                                                                                                          1 lb spaghetti
                                                                                                                                                                                                                          Garnish:
                                                                                                                                                                                                                          minced parsley
                                                                                                                                                                                                                          Pecorino Romano
                                                                                                                                                                                                                          Wonderful, full of flavor, definitely repeatable.

                                                                                                                                                                                                                          Tonight's dinner will be an extremely minimalist pork tenderloin from the ever lovely Nigel Slater. Right now I think I'll go with roasted potatoes, onions, and apples, but that may change as the day goes by. We need something green on the plate and I'm thinking mushy peas. I've never made nor eaten them but my daughter has when she was last in Scotland. (As I recall, she was not impressed) The thought has intrigued me for some time and I may try it tonight.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                            So, last night we did indeed cook from Slater's EAT cookbook and the tenderloin was absolutely delicious: tender, juicy, just enough pink in the center to be perfectly rare verging on the med-rare side but cooked through. To serve with the slices of meat Slater has a dipping sauce whose base is Ponzu (homemade) with inclusions of: chopped hot red chili, cayenne, soy sauce, rice wine vinegar. Steamed bok choy drizzled w a bit of dark sesame oil was served along side. Steamed rice would have been a good addition but honestly, we were very satisfied with this quick & easy meal.

                                                                                                                                                                                                                            If anyone is interested in this shadow of a recipe it's on page 304, with a bow to the roasting method on page 305. You'll have to wing the amounts of the dipping sauce, though the ingredients are listed..

                                                                                                                                                                                                                          2. It's a new month which means a new rotation for me. The switch days are usually pretty busy so I'm planning something hands off for dinner. I loved the long-cooked broccoli Sunday night so that's what's for dinner again, served bowl style with ground turkey mixed in. Tonight, instead of TJs unexpected Cheddar, I'm going to mix in nutritional yeast which should work out well on two accounts 1) I'm currently obsessed with it and 2) it is less likely to be stolen by an unnamed feline. Sunday night I grated the cheese and left it on the counter while the broccoli finished cooking and within 10 minutes nearly half of it went "missing" as confirmed by a food scale. I guess I'll find out if said unnamed feline likes yeast too.

                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              Too funny. I'll bet he put on his real innocent face too when you noticed the cheese was gone.

                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                Of course, as usual. Initially, I just assumed that I was going crazy but then decided to re-weigh the cheese since I knew the original weight. He's very sly that little one. He's not very graceful so usually I hear the thud when he leaps off of the counter but I heard nothing. I probably shouldn't laugh at his antics, but I can't help it.

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  Dang, wish I had a cool kitty to blame missing foodstuffs on :-). The SO always knows who's polished things off around here.

                                                                                                                                                                                                                                  Was planning to make Vietnamese grilled pork patties, okay, thaw and bbq them but taking the mater out for her birthday instead. Yup, she's an April fool. Who I'm going to stuff with Thai food. Patties tomorrow...

                                                                                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                                                                                    April fool, what a good birthday!

                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                My first good giggle of the day.The gourmet kitty:)

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  If it wasn't apparent by his name, it is by his veracious appetite. He's a chow kitty.

                                                                                                                                                                                                                                2. we just moved here to Kissimmee Fl a few months ago and haven't had any good Chinese. Yelp people are saying decent ones are an hour away. With the gas prices out here sky rocketing for spring break, thanks but no thanks. will have to save some money and cook at home.

                                                                                                                                                                                                                                  Sausage and Shrimp Fried Rice

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  1. Spaghetti (well linguine) carbonara last night.

                                                                                                                                                                                                                                    Tonight it's Malaysian(ish) chicken curry. We're out of star anise so I have added a couple of cardamom pods and fennel seeds instead to get some good fragrance in it.

                                                                                                                                                                                                                                    1. It's another warm day (maybe I shouldn't say that out loud?) in HV, so we're gonna throw some stuff on the grill. Haven't made the TC chickie in a while, so that's what's on the menu.

                                                                                                                                                                                                                                      Not sure about 'appropriate' sides yet.... maybe Wegmans and/or TJ's will inspire me.

                                                                                                                                                                                                                                      Watching the TWD finale with friends after dinner. Only 2 more weeks till Mad Men. Woot!

                                                                                                                                                                                                                                      1. Alas my poor son has a case of what he calls the "tinkle poops" (TMI, I know!) and is home from school today. I am at a loss for dinner. The plan was Mexican but that's now out the window. I am thinking of a simple pasta for us since I am making sauce anyway and some scrambled eggs and toast for him. Heck we might all end up with scrambled eggs. I hate it when my baby is sick!

                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                          I hope your son feels better soon. The "tinkle poops" are miserable at any age but especially tough on little kids. Luckily he has you there to care for him.

                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                            No worries. Tinkle poops goes hand in hand with food experimentation. Scrambled eggs and toast should do him well.

                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                              Banana, rice, applesauce, and toast is terrific for "what ails him" at the moment.

                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                Yes, the infamous BRAT diet, works like a charm in moments such as these Luckily he is a good kid even when sick, no bratty behavior, haha. And….so far so good, the scrambled eggs and toast are still intact, so to speak.

                                                                                                                                                                                                                                                I decided on a franken-sweet potato topped with some almond butter for my dinner. Trust me it is goooood! The man had scrambled eggs with the sickie.

                                                                                                                                                                                                                                            2. Going with pap's request of Dairy Queen for lunch. Apparently they have salads? And I'm in a serious dumpling making mood for later. Going to search around for ideas.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                Oh MAN! When I was a kid, DQ was the treat when I won a swim meet. I wish for a blizzard now please.

                                                                                                                                                                                                                                              2. Huh. Guess I didn't make anything for dinner last night after all. That's certainly great news for my diet :-D

                                                                                                                                                                                                                                                Wegmans delivered on the eternal "but what about the sides???" question once again, which will be baby brocc tossed in a mix of soy sauce & and a dairy product made from cream, and a salad of romaine lettuce, campari tomatoes, chopped celery and avocado dressed with olive oil/balsamic/soy sauce.

                                                                                                                                                                                                                                                Really looking forward to the chicken, tho. It's been a while.

                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  Sounds good. I am really under the weather here today, but rjbh20 is out, and I have the son and an arriving Egyptian (our favorite one) to make dinner for tonight. I may order a pizza.

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    Sorry you aren't feeling well. Pizza sounds like the perfect meal plan. Feel better.

                                                                                                                                                                                                                                                2. continuing my week of not cooking I have a friends gallery opening tonight so I thawed some pork ragu that will be easy to prepare when I get home afterwards. Can boil water for pasta while I finish setting up the ikea I was putting together until midnight - calm before the storm, anticipating my brother's visit.

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: JTPhilly

                                                                                                                                                                                                                                                    JTPhilly, whenever you get a chance, I'd love to know more about the pork ragu!

                                                                                                                                                                                                                                                    1. re: JTPhilly

                                                                                                                                                                                                                                                      Ahhh, pork ragu sounds delicious, JTPhilly, but do you know HOW to boil water? That's a heated topic on another CH thread this day.

                                                                                                                                                                                                                                                      PS: I Love Gallery openings. It's so exciting to see new work.

                                                                                                                                                                                                                                                    2. I'm still constantly starving, so tonight's dinner is red beans, sausage and rice. Spiced it up with a dry Cajun mix, and some franks. Also added some tomatoes, cause they looked like they might be turning. Hopefully a stick to your ribs, protein packed meal will finally fill me up.

                                                                                                                                                                                                                                                      1. Not much of an effort tonight - linguine with marinara and veggie meatballs, romaine with caesar, and a goblet of wine. Perhaps a goldfish bowl of wine would be more accurate.

                                                                                                                                                                                                                                                        I have a crapton of fake meat products in my freezer - they taunt me whenever I reach for some gelato or vodka. This is in addition to a bunch of soups and lentil leftovers from the deep winter which I'm not going to want to eat in a few weeks, when it finally warms up here. I'm seeing some fairly sad meals in my immediate future, but as long as they're accompanied by the wine, I can power through!

                                                                                                                                                                                                                                                        1. I would like to say I am having pot roast sandwiches tonight but, alas I am not. Apparently it was good pot roast as I have only got a small Tupperware left and it wouldn't be enough for dinner and a lunchbox. It is destined to become beef vegetable soup sometime soon or hit the freezer.
                                                                                                                                                                                                                                                          Tonight is a simple chili and cheddar cornbread. Maybe tomorrow will be beef vegetable soup and cornbread salad. We shall see.

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                            Funny, at first sight I thought it might be potatoes au gratin (one of my carby weaknesses).

                                                                                                                                                                                                                                                            Mmmmmmcheese.

                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              I truly wish they were potatoes au gratin. It was a self rising cornmeal mix that sadly had lost its rise, so I wasted the ingredients and made James stop at the store for the eggs. Can I say pissed?. I had to improvise with jasmine rice, cheddar cheese and sour cream. It worked but it wasn't the way my belly wanted dinner. And it kind of blows my leftovers plan.

                                                                                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                                                                                              I can hardly believe the roast won't support a second meal.

                                                                                                                                                                                                                                                              1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                It is going to a second meal of vegetable beef soup. It just wasn't enough to make two dinners and a lunchbox. James put a serious hurting on the meal the other night so I sent him a rather full lunch as well.

                                                                                                                                                                                                                                                            3. Nicoise Salad aka Terrific Tuna Salad from the Dinner A Day cookbook. A taste of Spring.

                                                                                                                                                                                                                                                              I did use canned diced tomatoes (drained), since fresh tomatoes have no flavor right now.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. I slit open two organic BISO chicken thighs and stuffed them with a mixture of sautéed scallions, baby spinach, a sprinkle of seasoned bread crumbs with a drop of sesame oil, soy sauce and chili garlic paste. Tied them up with kitchen twine, seasoned with salt, pepper, paprika and cayenne, browned nicely in a skillet and finished in the oven. I added a bit of lemon juice and white wine after for a pan sauce. I made some vegetable fried rice with slivers of garlic, savoy cabbage, carrots, broccoli, scallions and scrambled egg. On the side I had some delicious home made carrot, raisin, pineapple and chopped peanut salad. Minimal effort and maximum flavors, my kind of meal.

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: MamasCooking

                                                                                                                                                                                                                                                                  Wow, such a unique stuffing! I love it, something I never would have thought of but might just have to borrow.

                                                                                                                                                                                                                                                                2. Haven't had kirgilnix in ages and decided it would be just the ticket today. With yak butter tea.

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: greygarious

                                                                                                                                                                                                                                                                    gregarious, I think you need to link the kirgilnix thread, just so everyone has the recipe. :-)

                                                                                                                                                                                                                                                                  2. NY strip steaks seasoned with togarashi, Whole Food's Tokyo salt-free seasoning rub (mostly dried onion, garlic, and sesame), and s&p, air-dried in the fridge overnight, and seared. Sides were brussles with garlic-soy butter and miso-mirin glazed eggplant.

                                                                                                                                                                                                                                                                    18 Replies
                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                      As usual, a fantastic sounding dinner, ChristinaMason. If you have some time, would you be willing to provide details of the miso mirin glazed eggplant?

                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                        Thanks. This is the recipe: http://momofukufor2.com/2010/06/nasu-...

                                                                                                                                                                                                                                                                        I used sliced regular eggplant, which I (over)steamed first. I think it would be better with Asian eggplant.

                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                          Thank you. We have some friends coming over for dinner this weekend and they love eggplant so I will try that.

                                                                                                                                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                                                                                                                                        Hi Christina, that entire meal sounds amazing. Do you really taste a difference when you air dry the steak overnight? I have yet to try this method. The germophobe in me is nervous about leaving it open like that. But if you tell me that it makes a big difference, I'd like to try it!

                                                                                                                                                                                                                                                                        1. re: NancyChin

                                                                                                                                                                                                                                                                          YES! For a special steak dinner, I give it 2-3 days. You'll survive, then again I'm on the other side of the spectrum of germaphobe (currently running a mold experiment in an old reusable coffee mug on my desk that was colonized, can't wait to culture that cup) :) Please try it it's great. Even morning to night can enhance a steak IMO. Thicker steaks are best, thinner steaks can get too dry. You should also try the dry brined Zuni chicken if you haven't.

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            "currently running a mold experiment in an old reusable coffee mug on my desk that was colonized, can't wait to culture that cup"

                                                                                                                                                                                                                                                                            Now I fully understand why you chose your profession. People like me that are less inquisitive would have thrown that out when it got moldy rather then letting it colonize so it could be studied further. :-) Do you ever conduct any experiments in your bathroom? I have heard that is where the real weird stuff grows! :-)

                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                              I am a question-asking factory, drove my parents insane. I actually keep a notebook with me at all times because I always seem to find something I want (read: need) to look up.

                                                                                                                                                                                                                                                                              I've yet to experiment in the bathroom but in college I'd keep random cups that my ex left out overnight that became homes for random organisms. Who knew mold could grow in whiskey? I fully intend to ask the micro lab to culture the cup :)

                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                "Who knew mold could grow in whiskey?"

                                                                                                                                                                                                                                                                                Mold is surprisingly robust stuff. A few years ago I grew some habanero peppers in my garden. When I harvested the peppers and brought them inside the house they got moldy within a matter of days. I have no idea how something could survive let alone multiply living off a habanero pepper.

                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                  fldhky, my mom is a microbiologist and does very similar things :)

                                                                                                                                                                                                                                                                            2. re: NancyChin

                                                                                                                                                                                                                                                                              You know, these steaks were kind of thin (around 3/4"), and I don't think salting and air-chilling did much to enhance them. If anything, all the air exposure made the meat a little discolored. The weird thing is that the meat, which was definitely medium rare, didn't seem all that juicy after 1 1/2 days under seasoning and air. Maybe it's a technique best saved for thicker steaks.

                                                                                                                                                                                                                                                                            3. re: ChristinaMason

                                                                                                                                                                                                                                                                              Is that seasoning with the other spices?

                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                Good to know Whole Foods has togarashi. I never thought to look there.

                                                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                                                  Gio---I actually found the togarashi at a local Japanese market. The "Tokyo" seasoning mix, however, was from Whole Foods (sold near the fresh meat/seafood cases).

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    Ahh, is it one of their store-made mixes in the plastic sealed containers?

                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                      OK, thanx, CM. I'll revise the shopping list.

                                                                                                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                                                                                                    Thanks for the recommendation, I picked up the Tokyo blend last week and just enjoyed it with eggs for breakfast.

                                                                                                                                                                                                                                                                                  3. Roast chicken breasts tonight (bones and skin included) with a honey-mustard glaze. Baked potatoes with creme fraiche. Another pile of asparagus, probably like I did it last time, steamed and tossed in brown butter, garlic and meyer lemon. Probably a scoop of orange sherbet and a piece of dark chocolate for dessert, perhaps with a small glass of house-spiced vodka (the Chow recipe for aquavit, with added cinnamon stick).

                                                                                                                                                                                                                                                                                    1. I took a former neighbor to a breast cancer fundraising dinner tonight. He is the father of 4 kids and his wife passed away as the result of breast cancer.

                                                                                                                                                                                                                                                                                      I has roasted salmon with a dill sauce and he had beef filet mignon with asparagus.

                                                                                                                                                                                                                                                                                      Obviously nothing great for dinner but the point was to raise funds for breast cancer and that is in my opinion a noble cause and far more important than just a plate of food.

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                                        Good. My Aunt died from breast cancer.

                                                                                                                                                                                                                                                                                      2. So.....the new gig is good but intense- with some long days in my near future!
                                                                                                                                                                                                                                                                                        I had a big batch of massaged kale salad in the fridge, chopped and tossed in: radishes, jicama, cucumber, pumpkin seeds, cherry tomatoes, a few chopped dates, and the rest of my smoked tofu. Lemoney peppery tahini vinegrette and a small glass of reisling.

                                                                                                                                                                                                                                                                                        1. I made curry udon tonight.

                                                                                                                                                                                                                                                                                          I sauteed celery, garlic, onions, green pepper, a cup of patty pan squash, and 1/2 pound of ground pork together.

                                                                                                                                                                                                                                                                                          Then I added a brick of spicy Golden Curry roux, three cups of chicken stock, plus a couple of extra spoonfuls of curry powder, a potato, and a quarter pound of crumbled tofu into the mix. Then I let it cook for about forty five minutes.

                                                                                                                                                                                                                                                                                          Once it hit the 3/4 hour mark I cut the heat on the curry mix. Then I boiled up udon noodles, and then served the noodles in a bowl with the curry mix ladled over the top of the noodles.

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: deet13

                                                                                                                                                                                                                                                                                            This sounds delicious (mayyyybe minus the pork for me). What is this "cube of golden curry roux"? Also, I've never bought an actual "curry powder." Does anyone have preferences or recommendations?

                                                                                                                                                                                                                                                                                            1. re: equalibra

                                                                                                                                                                                                                                                                                              You can buy them at the market. It's a pre-made Japanese curry roux and bullion which has been dehydrated and pressed into a solid block, which you add to the mix. It's 1 curry block per 2 1/2 cups of boiling water.

                                                                                                                                                                                                                                                                                              As a matter of fact, they ran a taste test over at Serious Eats a couple of years ago...

                                                                                                                                                                                                                                                                                              http://www.seriouseats.com/2010/06/ta...

                                                                                                                                                                                                                                                                                              Also if you wanted to try out making your own Japanese-style curry mix...

                                                                                                                                                                                                                                                                                              http://www.justhungry.com/formula-mak...

                                                                                                                                                                                                                                                                                          2. Shopped at the Vietnamese grocer after work in search of tofu. Got distracted by the catfish. I look up how to make catfish soup. I notice that they sell the requisite produce in a single package, some of which I recognize (pineapple, Thai basil, Thai peppers, culantro, cilantro), and some is new to me (rice paddy herb, bac ha).

                                                                                                                                                                                                                                                                                            I find a YouTube video and i follow allong and it mostly works. Its only at the very end i find a real problem: the fish has a distinct muddy flavor. Ah well. It wasn't a total waste. The rice paddy herb was a real revelation: strangely like an herbal cumin. I did at least discover that much, and I have my tofu. Tomorrow will be some sort of tofu and bok choy rabe.

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                              I was looking at catfish the other day with no knowledge of what they might taste like. Thanks for experimenting for me! Thank goodness for tofu.

                                                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                                                I've had good tasting catfish, so its not universal among them. I was doing a little reading and it sounds like the muddiness is due to algae in their tanks. I think the moral is know your fishmonger!

                                                                                                                                                                                                                                                                                            2. Pasta night tonight and my first real harvest from our new garden bed. The recipe is from the River Cafe 2 cookbook; parpadelle with lentils, cavolo nero and celery. The greens came from the garden and I subbed my homemade bacon for pancetta. It's a great combination even though lentils don't sound like a natural match for pasta it does work.

                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                                                I love lentils in any iteration, and I just Love the River Cottage books! Terrific use of your homemade and grown ingredients.

                                                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                                                  Frizzle, like Gio I love lentils. Which type did you use? Someone gave me a sack of Beluga Lentils (tiny black lentils) and I am thinking they may work well in the dish you mentioned but have never eaten them before so do not know. They are so small I almost think they would be better as an addition/minor note rather than say red lentils that can be the main component of a dish.

                                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                                    The dish uses brown lentils which I think are the most common type used in Italian recipes. I've never tried beluga lentils so I don't know what they would be like with this.

                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                      Those tiny black lentils are really good cold for lentil salads, they maintain their texture and shape very well. Le pain quotidian makes a great salad with greens, chopped veggies, the little lentils, avocado, and a pesto dressing- great combo.

                                                                                                                                                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                                                                                                                                                        Thanks Throckwood. That is very helpful and I appreciate the reply and idea.

                                                                                                                                                                                                                                                                                                    2. The boring usual, yet this boring usual is always a hit with me - egg white frittata Wednesday! Tonight's cast of characters will include broccoli, my favorite Rembrandt Gouda (back off cat!), spaghetti squash seasoned with Zahtar. I rediscovered the stuff in my cabinet this morning and remembered how much I love it.