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Mar 30, 2014 04:40 PM

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:, 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.


                          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. The original comment has been removed
                            1. 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!