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What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

roxlet Apr 16, 2014 04:02 PM

Easter is on its way, and I will begin the preparations of my specialties starting Friday, but for those of the Jewish faith, Passover is well underway, and foodies are finding clever ways to cook without bread or other leavened foods.

What's for dinner as you celebrate Passover or prepare for the end of the Lenten Fast?

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  1. LindaWhit RE: roxlet Apr 16, 2014 04:15 PM

    And now for something completely different - a clean-out-the-fridge meal. I have some fettuccine, and some of the country-style ribs. The ribs have been chopped up and will be heated up and *might* be tossed with the pasta and sauce, and I'm making a carrot-ginger sauce to toss with the fettuccine.

    Fashioned after this recipe - carrots are being boiled with a garlic clove, and will then be whirred together with some ground ginger, half-and-half and a bit of the cooking water if I need it using a stick blender.

    Peas alongside. Or on top. Or mixed in. A jumbly meal.


    2 Replies
    1. re: LindaWhit
      steve h. RE: LindaWhit Apr 16, 2014 04:33 PM

      <<And now for something completely different >>

      Hokey smokes, Bullwinkle!

      1. re: steve h.
        LindaWhit RE: steve h. Apr 16, 2014 04:45 PM

        Yeah, the idea was better than the execution. Not enough ginger, not enough garlic. Oh well. It cleared out the leftover containers.

        I think the carrot-ginger pasta sauce would be fine, with some of my oomphing. I also like the thought I had midway through cooking the carrots - roasting them with the garlic. Would give a nice roasty-toasty flavor to the sauce.

        At least the pieces of ribs had some heat from the sriracha used in the glaze.

    2. s
      Symmetry RE: roxlet Apr 16, 2014 04:20 PM

      Spanakopita! I used fresh spinach and dill, and made the feta myself. Otherwise, I used a recipe very similar to Test4TheBest's recipe - after researching lots of places online, it seems like a good starting point. The brand of phyllo I bought was unusually thin, so I ended up using more layers, but next time I'll limit myself on the top layering. There are a few layers in there that didn't quite get fully cooked, and the overall dish is a bit oily.

      13 Replies
      1. re: Symmetry
        roxlet RE: Symmetry Apr 16, 2014 04:22 PM

        Whoa! Homemade feta? That cool!

        1. re: roxlet
          Symmetry RE: roxlet Apr 16, 2014 09:28 PM

          It's a lot easier than it sounds. It is SO much better than the storebought stuff though, especially if you start with raw milk.

        2. re: Symmetry
          suzigirl RE: Symmetry Apr 16, 2014 04:43 PM

          Wowza. Nice dinner.

          1. re: suzigirl
            Symmetry RE: suzigirl Apr 16, 2014 09:28 PM

            Thanks! I'm enjoying another slice now ;)

            By the way, there is a trick to beautiful phyllo dishes: cut before they go in the oven. That way, they spread apart by themselves and don't get crushed when you cut them.

            1. re: Symmetry
              alliegator RE: Symmetry Apr 17, 2014 02:49 PM

              Good tip--thanks!!

          2. re: Symmetry
            nothingswrong RE: Symmetry Apr 17, 2014 11:03 AM

            Love spanakopita. I make spanakopita triangles with my Greek mother every Christmas. Hundreds of them.

            The trick to not having a greasy phyllo is NOT brushing liberally with oil/butter. Just a random dabbing around each sheet is plenty.

            Sounds delicious!

            1. re: nothingswrong
              Symmetry RE: nothingswrong Apr 17, 2014 04:34 PM

              Thanks for the tip - I've only made spanakopita (pie-style, not spanakopitakia) twice, so I don't have a lot of experience to draw on. I have a question for you: do you think an oil mister/sprayer would be a good oil applicator for phyllo? I thought of it when I was in the middle of assembling my pie, and thought it might cut the time way down (wave mister over phyllo, place next slice, repeat).

              1. re: Symmetry
                nothingswrong RE: Symmetry Apr 17, 2014 04:46 PM

                Yes, definitely. Though to be honest, I have yet to find one that doesn't get clogged constantly. If you have a suggestion, let me know!

                The way my mother has always done it is with very very light dabbings of butter, no oil. Which is interesting because she NEVER uses butter for cooking, always olive oil, just like yiayia did.

                I think you can see how little butter is used in these photos. I believe she only melted down one stick for everything we made, and there was still butter left over in the bowl.

                Also I'd bet anything the areas of your spanakopita that were tough/undercooked were probably just phyllo that got dried out during prep. Given the whole thing seemed a bit oily, it probably wasn't from lack of oil/butter.

                1. re: nothingswrong
                  Symmetry RE: nothingswrong Apr 17, 2014 05:34 PM

                  My father used one of these for six years by the time I used it, and it seemed like new...after a year of use, it had only needed cleaning once, after I failed to sufficiently strain homemade rosemary-thyme infused olive oil.


                  As far as the 'pita goes, I think you might be inside my head. I'll keep things moister (any tips? I used a damp tea towel) and lighter on the oil/butter next time.

                  I do see a lot of recipes that specifically say to use butter, or a mix of butter and oil. I made mine with olive oil (pretty good stuff, but nothing amazing - what I can afford, that is) and it turned out great. I can definitely taste that olive oily undertone, and it's pleasing in combination with the feta to me. It's such a simple dish, every player seems essential. Should I try butter instead?

                  1. re: Symmetry
                    nothingswrong RE: Symmetry Apr 17, 2014 05:36 PM

                    Okay thanks. I was gifted one by my mother which was defunct on arrival (new in box), and bought another from Sur La Table which clogged within its first 5 minutes of use. I just gave up :)

                    1. re: nothingswrong
                      Symmetry RE: nothingswrong Apr 17, 2014 06:08 PM

                      To be honest, reading reviews on Amazon, I don't blame you. I guess he just got an uncommonly good one!

                      Seems to me like the Prepara model is the most promising...at least it's glass, and has a filter.

                      1. re: Symmetry
                        nothingswrong RE: Symmetry Apr 17, 2014 06:31 PM

                        Yep, seems they all get clogged quite a bit. The one my mother gave me is the same one she uses, and she has no problems with hers. I think it's just a crap shoot!

                2. re: Symmetry
                  prima RE: Symmetry Apr 21, 2014 06:30 PM

                  I use a pastry brush to brush the melted butter on the filo. I brush the whole sheet very, very lightly, rather than randomly.

                  I don't like spanakopita that hasn't been brushed with enough butter. The filo tastes like paper when it doesn't get the butter treatment.

                  If some of the layers below the very top layers were undercooked, the spanakopita might have just need a few more minutes in the oven.

                  Like you mentioned, I use a slightly damp cloth to keep my filo moist before I start folding. I don't expose the filo to any air until I'm ready to fold, and when I fold triangles, I only take 3 or 4 strips of filo out at a time, keeping the rest under the damp towel.

            2. suzigirl RE: roxlet Apr 16, 2014 04:49 PM

              Now every time I open this thread I will be singing Peter Cottontail. Hippity hoppity Easters on its way!!
              I am doing it again. Old school tacos, black beans and rice. I love these but they are quite a pain in the ass to pack for a lunchbox.

              2 Replies
              1. re: suzigirl
                nothingswrong RE: suzigirl Apr 17, 2014 11:14 AM

                This thread has me singing this, and I don't even know the words: http://www.youtube.com/watch?v=rKTUAE...

                Do you do burritos? Could be easier to pack and eat. Just wrap the tortilla up in foil to keep it in line.

                1. re: nothingswrong
                  suzigirl RE: nothingswrong Apr 17, 2014 12:17 PM

                  Ihave the lunchbox down. It just has so many fiddly bits to pack with all the lettuce, tomato, cheese, salsa etc... that needs to be packed separately. Time consuming.
                  Now I have that song stuck in my head. Lol

              2. Gio RE: roxlet Apr 16, 2014 05:01 PM

                Just thought I'd pop back in here to say that the "Skillet Chicken Burgers with Ginger, Scallions, and Sriracha Mayonnaise" from Serious Eats was out of this world. The burgers combined with the Sriracha mayo, chopped and whole cilantro, and Romaine leaves had so much flavor it was difficult to stop eating. One was more than enough for me, didn't even bother eating the naan. I don't recall ever using ground/minced chicken for burgers. It's usually ground dark meat turkey or bison, but these were exceptional. Here's the recipe if anyone is interested:


                8 Replies
                1. re: Gio
                  ChristinaMason RE: Gio Apr 16, 2014 06:43 PM

                  yay! thanks for sharing your win.

                  1. re: Gio
                    gini RE: Gio Apr 19, 2014 01:54 PM

                    Gio - is it easy to buy Kewpie mayo in Boston? I've never looked for it. Those look amazing.

                    1. re: gini
                      Gio RE: gini Apr 20, 2014 05:51 AM

                      Hi Gini, I've not looked for the Kewpie either so I either use Hellman's or TJ's organic mixed with a little rice vinegar and sugar. Or just use straight mayo. There's a Japanese market in Medford, though, and I expect they would have it.


                      Here's a pretty reliable source for homemade Kewpie. I've never made it but the author is a noted cook of Japanese food and lives in Japan.


                      1. re: Gio
                        gini RE: Gio Apr 21, 2014 06:09 AM


                      2. re: gini
                        Allstonian RE: gini Apr 24, 2014 12:35 PM

                        Kewpie mayo is available at Hong Kong Market in Allston (should be at pretty much any of the local Asian markets, actually) and even at Russo's, where it can be found in the under-the-display-counter shelves where snow peas and cucumbers are. (On the side facing the chard, radishes, scallions, etc.)

                        1. re: Allstonian
                          Gio RE: Allstonian Apr 24, 2014 12:59 PM

                          There's a Hong Kong Market in Malden which is closer to Melrose, so I guess I could look there for the Kewpie. But honestly, I think it may taste like Miracle Whip, just from reading the ingredients, so it hasn't appealed to me. Can you describe the taste, Allstonian?

                          1. re: Gio
                            Allstonian RE: Gio Apr 24, 2014 06:02 PM

                            Well, I like both mayonnaise and Miracle Whip, so YMMV. Kewpie is thinner in texture than American mayo, which has its own advantages in some applications. It's less eggy and it's sweeter, but not as sweet or as tangy as Miracle Whip.

                      3. re: Gio
                        mirage RE: Gio Apr 27, 2014 02:50 PM

                        I made these based on your recommendation, and we concur - they were great! Thank you for pointing this recipe out.

                      4. weezieduzzit RE: roxlet Apr 16, 2014 05:12 PM

                        I figured I should cook the bigger pieces of meat in the freezer before it gets too hot out. Grass fed chuck roast has been in the crockpot all day (three neighbors have commented on how good it smells since the windows are open.) I added some onions and potatoes a few hours ago. Blistered green beans on the side and probably a green salad with the last of the mango, avocado, cuke, tomato, shallot, lime, sweet peppers salsa from a previous meal over the top of it.

                        1. steve h. RE: roxlet Apr 16, 2014 05:16 PM

                          Steak, potatoes and veg turned out pretty well.

                          4 Replies
                          1. re: steve h.
                            mariacarmen RE: steve h. Apr 16, 2014 05:46 PM

                            i'll say. you and the missus haven't skipped a beat!

                            1. re: steve h.
                              rjbh20 RE: steve h. Apr 16, 2014 06:31 PM

                              What a winnin' hand

                              1. re: steve h.
                                ChristinaMason RE: steve h. Apr 16, 2014 06:47 PM

                                yes, please. that all looks perfect. welcome home.

                                1. re: ChristinaMason
                                  suzigirl RE: ChristinaMason Apr 16, 2014 06:49 PM

                                  Agreed. Looks fantastic.

                              2. s
                                sedimental RE: roxlet Apr 16, 2014 06:09 PM

                                Leftovers from last nights dinner...soooooo good!
                                I made a pulled pork in the slow cooker with super spicy homemade chipotle with adobo sauce and whole blood oranges. The pork came out highly spiced and you could really taste the blood orange! Yay!

                                Then I made arepas. Stuffed them with the pulled pork, a bit of cheese, a tomato slice and a dollop of sour cream. Wow.
                                I will certainly do that again!

                                5 Replies
                                1. re: sedimental
                                  mariacarmen RE: sedimental Apr 16, 2014 09:58 PM

                                  wow is right - both those sound fantastic! i love blood oranges, been chomping on them all winter. just last week they stopped carrying them at my store... wah....

                                  1. re: sedimental
                                    nothingswrong RE: sedimental Apr 17, 2014 01:56 PM

                                    What arepa recipe did you use?

                                    I've been wanting to make them forever. Probably just stuffed with cheese/veggies.

                                    1. re: nothingswrong
                                      Symmetry RE: nothingswrong Apr 17, 2014 04:36 PM

                                      Arepas are so yummy. I've never tried to make one, but I can't imagine it'd be too hard - though getting the texture might take some practice. Oh well, I'll take about any excuse to "practice."

                                      1. re: Symmetry
                                        nothingswrong RE: Symmetry Apr 17, 2014 04:48 PM

                                        I know, they almost seem *too* easy, so I'm sure they're one of those things that anyone can make, but not make well. Which is why I'd like to know sedimental's experience with these "WOW!" arepas.

                                        1. re: nothingswrong
                                          sedimental RE: nothingswrong Apr 18, 2014 07:47 AM

                                          I make them a lot. Most of the time, I don't get fancy, I just make them off the package directions when I want to split and stuff them. They are dead easy and I love the flavor.

                                          Follow the ratio on the PAN package, make them round and firm up/ thicken the edges being mindful that you want a nice edge for slicing in half. I make mine look like hockey pucks.
                                          Then, I fry them like pancakes in some fat (oil, butter, fat of choice) so they get a tiny char on each side and toss them in a 350 oven on a sheet pan until the insides are cooked. Maybe 20 minutes or so. Slice and swipe with a little butter and stuff.
                                          I also like them thin, round and just fried for using as a "scoop" with chili, stew, salad, etc. when I do this, then I get fancy....add herbs, chili powder, cheese, etc.

                                          Note: I only use PAN, I tried another boiled corn flour and didn't like it. I use both yellow and white PAN.

                                  2. r
                                    rjbh20 RE: roxlet Apr 16, 2014 06:38 PM

                                    Poulet a la crapaude with a tarragon reduction beurre blanc & black pepper mashed. All came out spot on.

                                    4 Replies
                                    1. re: rjbh20
                                      roxlet RE: rjbh20 Apr 16, 2014 06:44 PM

                                      Delicious, and no leftovers!

                                      1. re: rjbh20
                                        rjbh20 RE: rjbh20 Apr 16, 2014 06:45 PM

                                        Forgot this

                                        1. re: rjbh20
                                          mariacarmen RE: rjbh20 Apr 16, 2014 09:59 PM

                                          i'm a 12 year old boy, because crapaude makes me snicker every time.

                                          but it's beautiful!

                                          1. re: rjbh20
                                            gini RE: rjbh20 Apr 19, 2014 01:56 PM

                                            That sauce sounds awesome.

                                          2. juliejulez RE: roxlet Apr 16, 2014 07:20 PM

                                            Tonight I had a little adventure up in town. I ordered some cheapo nightstands at Wal-Mart to replace the plastic folding tables I'm currently using in my master bedroom, you know, to make it look like grown-ups live in our house. So anyway, I got to go to Wal-Mart to pick them up. So many odd people.

                                            Then, I had no plans for dinner so I decided to just stop by Papa Murphy's to pick up a take & bake pizza since that wouldn't dirty up much in the way of dishes. There was this very interesting couple there... both pretty overweight and she missing some toofs. While waiting for their pizza, she was straddling him and kept telling him to say he was sorry. A very odd scene, and I couldn't make eye contact with the poor girls working there because we'd all lose it. After they left we burst out laughing and then the girl gave me my pizza for $5 because I "had to witness that".

                                            So yes, pizza for dinner.

                                            13 Replies
                                            1. re: juliejulez
                                              ChristinaMason RE: juliejulez Apr 16, 2014 08:07 PM

                                              haha. wow.

                                              1. re: juliejulez
                                                Aussieshepsx2 RE: juliejulez Apr 16, 2014 09:07 PM

                                                OMG, after a really stressful day, that story was just the laugh I needed. Thanks!

                                                1. re: juliejulez
                                                  mariacarmen RE: juliejulez Apr 16, 2014 10:00 PM

                                                  oh my - secret pics were needed!

                                                  1. re: mariacarmen
                                                    juliejulez RE: mariacarmen Apr 18, 2014 04:54 PM

                                                    Bahaha I needed my phone to distract me so I wouldn't look at them!

                                                  2. re: juliejulez
                                                    roxlet RE: juliejulez Apr 17, 2014 04:14 AM

                                                    Wow, indeed!

                                                    1. re: juliejulez
                                                      foodieX2 RE: juliejulez Apr 17, 2014 06:06 AM


                                                      1. re: juliejulez
                                                        LindaWhit RE: juliejulez Apr 17, 2014 06:31 AM

                                                        WalMart AND pizza place straddling. What a helluva way to end your day, julie! Bonus on the $5.00 pizza. :D

                                                        1. re: juliejulez
                                                          suzigirl RE: juliejulez Apr 17, 2014 12:21 PM

                                                          Thank you for that. I needed a good belly laugh. Very strange, indeed.

                                                          1. re: juliejulez
                                                            alliegator RE: juliejulez Apr 17, 2014 02:50 PM

                                                            Haha! :D If I could count the number of times I've "faked" a room, I'd run out of fingers. good for you!

                                                            1. re: juliejulez
                                                              gini RE: juliejulez Apr 19, 2014 01:56 PM

                                                              Off topic: have you seen People of Walmart?

                                                              1. re: gini
                                                                juliejulez RE: gini Apr 20, 2014 08:24 PM

                                                                Oh yes. I lived it that night.

                                                              2. re: juliejulez
                                                                Jeanne RE: juliejulez Apr 20, 2014 04:37 AM

                                                                So what does toofs mean? I googled it and came up with nothing but toots.

                                                                1. re: Jeanne
                                                                  Gio RE: Jeanne Apr 20, 2014 05:16 AM


                                                              3. ChrisOfStumptown RE: roxlet Apr 16, 2014 08:44 PM

                                                                Thought about the ricotta meatballs that were posted yesterday, but decided that there was a merguez sausage that needed eating in the fridge. Paired up with Israeli couscous with arugula pesto and a salad of parsley and disappointingly unripe grape tomatoes from Trader Joes. I think may be destined for a future as tomato "raisins".

                                                                2 Replies
                                                                1. re: ChrisOfStumptown
                                                                  Kris in Beijing RE: ChrisOfStumptown Apr 16, 2014 09:14 PM

                                                                  I keep trying to make that work:
                                                                  tomazins [sounds like a $19.99 TV product]
                                                                  tomayrai [kawaii tomatoes?]
                                                                  portmanteau isn't doing it...
                                                                  [that'll do Pig, that'll do]

                                                                  1. re: Kris in Beijing
                                                                    nothingswrong RE: Kris in Beijing Apr 17, 2014 01:59 PM

                                                                    Raisinatoes all the way.

                                                                2. a
                                                                  Aussieshepsx2 RE: roxlet Apr 16, 2014 09:14 PM

                                                                  Work almost killed me today. Waited around like a ball of stress for an important ruling that did not come. Ugh. So headed off for tennis and all I could manage for dinner was a roasted bird from the store with tortillas. Oh well, we are nourished. Off for a long night worrying. Wish me luck tomorrow...should have a result before lunch!

                                                                  1 Reply
                                                                  1. re: Aussieshepsx2
                                                                    mariacarmen RE: Aussieshepsx2 Apr 16, 2014 10:01 PM

                                                                    you know what we say at our office (also law) - me and my attorneys? "at least no one died today."

                                                                    keep sane! and good luck!!

                                                                  2. mariacarmen RE: roxlet Apr 16, 2014 10:08 PM

                                                                    pizza ala Lucca (dough, fresh mozz, spicy coppa, genoa salami) - and the BF's tomato sauce. the bianco was olive oil, mozz, basil and arugula, with sprinkles of cured black olives. the dough was great, though the second pizza, the meaty one, the BF took out too early and it was a bit doughy. lovely salad on the side. TJ's Amarone Valpolicella - recommended to me by former wine shop owners - for a lovely, cheap version of this beloved wine.

                                                                    5 Replies
                                                                    1. re: mariacarmen
                                                                      eight_inch_pestle RE: mariacarmen Apr 17, 2014 12:52 AM

                                                                      Wow, those are seriously pretty pizzas.

                                                                      1. re: mariacarmen
                                                                        steve h. RE: mariacarmen Apr 17, 2014 09:48 AM

                                                                        Great looking photographs. That's a meal I can get behind.

                                                                        1. re: mariacarmen
                                                                          gini RE: mariacarmen Apr 17, 2014 11:21 AM


                                                                          1. re: mariacarmen
                                                                            alliegator RE: mariacarmen Apr 17, 2014 03:05 PM

                                                                            That looks stun-yummily! Can I get you to shoot my DMV photos?

                                                                            1. re: alliegator
                                                                              mariacarmen RE: alliegator Apr 17, 2014 04:08 PM

                                                                              hahaha! i'd have to put you on my table and shine a light very close to your face.

                                                                          2. eight_inch_pestle RE: roxlet Apr 17, 2014 01:22 AM

                                                                            Tonight was the five-spice cured black cod smoked the other morning, finished under the broiler and served up on creamed nettles with cremini and shallots. Fish was WTF-is-in-my-mouth-right-now good---no thanks to any skill on my part. The nettles and mushrooms were great on their own, but kinda overwhelmed by the fish. Maybe a dollop of yogurt or sour cream would fix it.

                                                                            Did make a nice pitcher of iced tea with the water from blanching the nettles. Orange and lemon quarters with crushed star anise, honey, and brown sugar. Keeper.

                                                                            1 Reply
                                                                            1. re: eight_inch_pestle
                                                                              gini RE: eight_inch_pestle Apr 19, 2014 01:58 PM

                                                                              Creamed nettles! How seasonal.

                                                                            2. kitchengardengal RE: roxlet Apr 17, 2014 04:30 AM

                                                                              Brie, mushroom and asparagus quiche.
                                                                              I had most of a large Brie leftover that I had baked in phyllo with pecans and raspberry jalapeño jam. So I deconstructed it, removing the rind, nuts, phyllo and jam.
                                                                              The Brie from the center was run through the food processor with eggs, aged gouda and half & half, then included in the quiche with asparagus, onion and mushrooms. A sprinkle of the aged gouda on top....
                                                                              It was fantastic! We ate it warm for dinner with a Caesar salad.
                                                                              Can't wait to have another slice cold for breakfast today.
                                                                              Oh, and while we were watching TV later, DH baked the deconstructed phyllo / Brie with pecans and jam in it, and served it with extra raspberry jalapeño jam. Didn't look pretty, but boy was it tasty!

                                                                              1 Reply
                                                                              1. re: kitchengardengal
                                                                                steve h. RE: kitchengardengal Apr 17, 2014 10:19 AM

                                                                                Excellent dish. I can almost taste it.

                                                                              2. ChristinaMason RE: roxlet Apr 17, 2014 05:41 AM

                                                                                Tonight's plan is mahi mahi brushed with saved yuzu kosho marinade and broiled, buttered snow peas, and roasted cauliflower with togarashi and sesame oil. I have a big bag of baby carrots that are looking dry, so I may glaze them with mustard-brown-sugar butter (to get it out of my fridge) and soy sauce as an additional side.

                                                                                3 Replies
                                                                                1. re: ChristinaMason
                                                                                  ChristinaMason RE: ChristinaMason Apr 18, 2014 05:58 AM

                                                                                  Eh, we went out for Thai instead, so this is WFD tonight.

                                                                                  1. re: ChristinaMason
                                                                                    ChristinaMason RE: ChristinaMason Apr 19, 2014 11:46 AM

                                                                                    Damn, that was good. That marinade really works well on fish.

                                                                                    1. re: ChristinaMason
                                                                                      roxlet RE: ChristinaMason Apr 19, 2014 11:48 AM

                                                                                      I love it when a plan comes together!

                                                                                2. fldhkybnva RE: roxlet Apr 17, 2014 06:46 AM

                                                                                  Tonight's dinner will be broiled salmon topped with a mixture of ricotta, artichokes and olive tapenade. I'm thinking of an arugula salad on the side dressed with walnut oil and Parmesan shavings.

                                                                                  1. JTPhilly RE: roxlet Apr 17, 2014 06:54 AM

                                                                                    Flyers Rangers playoff tonight have to figure out where to watch it - that will determine dinner

                                                                                    3 Replies
                                                                                    1. re: JTPhilly
                                                                                      PHREDDY RE: JTPhilly Apr 17, 2014 08:44 AM

                                                                                      Me too, but first up Cazuela de Marisicos...
                                                                                      Basically ground green plantains, sofrito of green peppers, yellow onions, tomatoes, cilantro.
                                                                                      The above is cooked down, then we have a combination of Cod, Tilapia, & Salmon which is then embedded in the vegetables in an oven proof pan and baked in the oven for 1 hours @ 350 degrees. Tonight it gets served with a traditional rice pilaf and some crushed matzo, in sautéed onions, mushrooms some chicken stock and then baked in the oven for 30 minutes.

                                                                                      1. re: PHREDDY
                                                                                        JTPhilly RE: PHREDDY Apr 17, 2014 09:16 AM

                                                                                        that sounds great

                                                                                        1. re: PHREDDY
                                                                                          steve h. RE: PHREDDY Apr 17, 2014 11:06 AM


                                                                                      2. Gio RE: roxlet Apr 17, 2014 09:42 AM

                                                                                        WFD: Two recipes from "Bill's Food" by Bill Granger an Australian relocated to London chef restaurant owner. Stir-fried tofu with a sesame dressing, steamed baby bok choy with a sweet tamari/mirin sauce, and steamed brown rice. If I promise to prep a heap of shallots and G agrees to baby sit the wok crispy shallots will be sprinkled over the bok choy.

                                                                                        I like the recipes from this book. Granger's take on Asian cooking seems to be spot on and so far everything we've cooked was quick, easy, and delicious. Three of my favorite words lately.

                                                                                        1. roxlet RE: roxlet Apr 17, 2014 10:36 AM

                                                                                          Tonights dinner will be a favorite pasta dish from Marcella Hazan. Sausages are cut into rounds and browned. Garlic and tomatoes are added, and after "the fat floats to the surface." (this is the odd phrase I've seen Marcella use more than once), a bit of cream is added. This is served with wagon wheel pasta, which mimics the shape of the coins of sausage. I'll be making a salad to go with this. Since we have an Egyptian in the house, the sausage is Italian chicken sausage in lamb casing that I got at Whole Foods.

                                                                                          2 Replies
                                                                                          1. re: roxlet
                                                                                            PHREDDY RE: roxlet Apr 18, 2014 02:36 PM

                                                                                            Wagon Wheels...have not had those for a long time....but love it!!!!

                                                                                            1. re: PHREDDY
                                                                                              roxlet RE: PHREDDY Apr 18, 2014 02:47 PM

                                                                                              It works really well since the shape of the sausage coins mimics that of the wagon wheels. And for anyone who might be interested, the chicken sausage in lamb casing from Whole Foods was fabulous.

                                                                                          2. h
                                                                                            Harters RE: roxlet Apr 17, 2014 10:52 AM

                                                                                            We've been away overnight - big pub lunch yesterday, big Michelin starred dinner last night, followed by the "Full Welsh" breakfast in the hotel and a big pub lunch today.

                                                                                            As such, we're going to pick at some bits and pieces we bought at a farm shop on the way home - nice looking pork pie, some Welsh "Abergoch" cheese, salad.

                                                                                            A bit of a shame really. We should be having something more celebratory as I have something to celebrate. My third book has found a publisher. I may have mentioned that I was writing this book - about food during the period of the Great War. Well, the publishing company rejected it twice, as did other publishers, and I thought I may have to self-publish but they've had a change of heart. So, "Bully Beef & Biscuits" (provisional title) should be out in around 12 months time. I'm a bit chuffed!

                                                                                            21 Replies
                                                                                            1. re: Harters
                                                                                              roxlet RE: Harters Apr 17, 2014 10:57 AM

                                                                                              Whoo-hoo! Congratulations, Harters! What an accomplishment, and yes, you should be celebrating!!

                                                                                              1. re: Harters
                                                                                                steve h. RE: Harters Apr 17, 2014 10:59 AM

                                                                                                Congratulations! I like the subject as well as the provisional title.

                                                                                                Raising a glass (French 75) in your honor. Cheers!

                                                                                                1. re: Harters
                                                                                                  linguafood RE: Harters Apr 17, 2014 11:10 AM

                                                                                                  Fab news, H! Congratulations.

                                                                                                  1. re: Harters
                                                                                                    Gio RE: Harters Apr 17, 2014 11:23 AM

                                                                                                    Hurrah for You!! Well done and Bravo. Will it be published in the US or is that too much to ask at this early date?

                                                                                                    1. re: Harters
                                                                                                      fldhkybnva RE: Harters Apr 17, 2014 11:43 AM

                                                                                                      Yay, Congratulations!!

                                                                                                      1. re: Harters
                                                                                                        LindaWhit RE: Harters Apr 17, 2014 12:51 PM

                                                                                                        Congrats, Harters! And I love the title!

                                                                                                        1. re: Harters
                                                                                                          suzigirl RE: Harters Apr 17, 2014 01:23 PM

                                                                                                          Fantastic news. Diligence pays off.

                                                                                                          1. re: Harters
                                                                                                            GretchenS RE: Harters Apr 17, 2014 01:25 PM

                                                                                                            Congrats Harters, that is wonderful news!

                                                                                                            1. re: Harters
                                                                                                              foodieX2 RE: Harters Apr 17, 2014 03:03 PM

                                                                                                              YEAH! And major congrats. You deserve to be celebrating!

                                                                                                              I can already tell that it will be under my brothers Christmas tree-both are food and great war/history buffs.

                                                                                                              1. re: Harters
                                                                                                                alliegator RE: Harters Apr 17, 2014 03:07 PM

                                                                                                                Congratulations, Harters! You should indeed be chuffed :)

                                                                                                                1. re: Harters
                                                                                                                  Harters RE: Harters Apr 17, 2014 04:10 PM

                                                                                                                  You're all too kind - but lovely people. Thanks for your comments.

                                                                                                                  As to Gio's question, publication outside the UK is a matter for the publisher - they are a specialist military history publisher and I just don't know what their business profile is elsewhere. I guess the way to find out is to see if the US site of Amazon carries any Pen & Sword books.

                                                                                                                  I'll offer you one recipe:

                                                                                                                  Gingerette Pudding
                                                                                                                  (Thrift for Troubled Times, 1915)

                                                                                                                  Quarter of a pound of suet
                                                                                                                  Quarter of a pound of treacle
                                                                                                                  Half a pound of flour
                                                                                                                  One ounce sugar
                                                                                                                  Rind and juice of one lemon
                                                                                                                  One teaspoonful of ginger
                                                                                                                  One teaspoonful of carbonate of soda
                                                                                                                  Half a gill of milk

                                                                                                                  METHOD: Chop the suet, add to the flour, sugar, carbonate of soda, lemon rind and ginger. Make a well in the middle, add the treacle and milk and mix until the mixture drops easily from the spoon. A little more milk should be added if necessary. Put into a greased basin, cover with greased paper and steam for three hours.

                                                                                                                  1. re: Harters
                                                                                                                    mariacarmen RE: Harters Apr 17, 2014 04:33 PM

                                                                                                                    so, have you tested these recipes?
                                                                                                                    I love the name, Gingerette. good girl band name. The Gingerettes! I bet Linda would join....

                                                                                                                    1. re: mariacarmen
                                                                                                                      LindaWhit RE: mariacarmen Apr 17, 2014 06:01 PM

                                                                                                                      Why, I have NO idea what you're talking about, mc. :-P

                                                                                                                    2. re: Harters
                                                                                                                      steve h. RE: Harters Apr 17, 2014 04:49 PM

                                                                                                                      Ah, suet, treacle, flour and sugar: the cornerstones of a nutritious diet.

                                                                                                                      I'm loving the concept of your book.

                                                                                                                      1. re: Harters
                                                                                                                        Gio RE: Harters Apr 17, 2014 07:38 PM

                                                                                                                        This is wonderful. Thanks very much John. "Gingerette Pudding". I have my mother's Blue Willow pudding basin and will lay in a supply of suet and treacle very soon. I'm guessing this would have been served in the cooler months? I think I better do a bit of research.

                                                                                                                        1. re: Gio
                                                                                                                          Harters RE: Gio Apr 18, 2014 01:22 AM


                                                                                                                          If you're really going to try it, then bear in mind it will be powdered ginger, not fresh. It wouldnt have been until the 1970s that fresh ginger really started to become generally available for British cooks.

                                                                                                                      2. re: Harters
                                                                                                                        mariacarmen RE: Harters Apr 17, 2014 04:11 PM

                                                                                                                        Chuffed for you! and yes, great title! Congratulations to you - I hope you do celebrate in the near future. or at least when the book comes out! or many times in between.

                                                                                                                        1. re: Harters
                                                                                                                          tcamp RE: Harters Apr 18, 2014 07:55 AM

                                                                                                                          Congrats, Harters!

                                                                                                                          1. re: Harters
                                                                                                                            PHREDDY RE: Harters Apr 18, 2014 02:38 PM

                                                                                                                            Super John......I love to hear about WW ! food...and you have nailed it....
                                                                                                                            my grand pa would be smiling..

                                                                                                                            1. re: PHREDDY
                                                                                                                              Harters RE: PHREDDY Apr 18, 2014 03:33 PM


                                                                                                                              If memory serves, you are Jewish?

                                                                                                                              I've got a great story in the book of a Jewish soldier going to the platoon Christmas dinner and writing home to his mother that chicken had been provided for him, instead of the pork everyone else was having.

                                                                                                                              He survives the war and appears to have emigrated in the 1920s to live in Jerusalem.

                                                                                                                              1. re: Harters
                                                                                                                                PHREDDY RE: Harters Apr 19, 2014 05:46 AM

                                                                                                                                Yes I am and looking forward to the link when it is published. Through the years I have always been interested in military generals of both WW1 & WW2, this should provide a wonderful sidebar for me in the future.

                                                                                                                          2. gini RE: roxlet Apr 17, 2014 11:19 AM

                                                                                                                            Leftover grilled ribeye, gently heated; leftover fennel salad with grapefruit. Some salted chocolate for dessert.

                                                                                                                            1. linguafood RE: roxlet Apr 17, 2014 11:20 AM

                                                                                                                              Cobb salad FTW! No complaints from my man, who was positively stuffed -- well, both of us were. Hard-boiled egg, bacon, shredded chicken, blue cheese and avocado are quite substantial additions to a 'simple' salad of romaine & grape tomatoes. I ended up making a mustardy vinaigrette with diced onions instead of adding red onions to the salad, as my man's not too fond of raw onion. They mellowed out enough in the vinaigrette as to add flavor but not bite.

                                                                                                                              The little bowl in the top right corner has more chopped egg: I'd put the chicken, bacon & egg in separate bowls, so we could add as much as we liked.

                                                                                                                              I even have some salad leftover for lunch, although sadly my man finished up the shredded chicken for his >shaking my fist<.

                                                                                                                              Will have to fry up some more bacon, too, but I think I can do without the egg today :-)

                                                                                                                              Tonight? Well, it's Thursday, and y'all know what that means: Sichuan delights (maybe I can remember to take some pics this time!) and post-dinner drinks with our chile head friends @casa lingua.

                                                                                                                              Weekend's almost here!

                                                                                                                              3 Replies
                                                                                                                              1. re: linguafood
                                                                                                                                fldhkybnva RE: linguafood Apr 17, 2014 11:43 AM

                                                                                                                                You rock! I love Cobb salad and haven't had it in way toooo looonnggg. I know what's on the dinner menu for next week!

                                                                                                                                1. re: fldhkybnva
                                                                                                                                  linguafood RE: fldhkybnva Apr 17, 2014 11:47 AM

                                                                                                                                  I don't think I'd ever made it before. We eat salad 5 outta 7 days a week, but it's usually a side.

                                                                                                                                  The stars were aligned just right since we had the leftover roti chicken from Wegmans (we usually finish the entire thing in one meal. yep - we are pigs), and I always have bacon in the fridge & often blue cheese.

                                                                                                                                  I'll definitely make it again and play around with the dressing a little, which didn't rock me as much as I woulda liked it to.

                                                                                                                                2. re: linguafood
                                                                                                                                  alliegator RE: linguafood Apr 17, 2014 03:08 PM

                                                                                                                                  Wowza, that's some good looking salad. And cool plates! Enjoy Sichuan Thursday.

                                                                                                                                3. suzigirl RE: roxlet Apr 17, 2014 01:36 PM

                                                                                                                                  Grilled country style ribs slathered in bbq sauce, baked beans with bacon and Belize coleslaw. Simple.
                                                                                                                                  Weezieduzzit- I found a source here locally yhat carries raw kefir from grass fed, hormone free jersey cows that I plan on trying. I want to see if it is worth me having you go to the trouble of sending grains. I am not a big milk or yogurt fan so we shall see. Any suggestions of how to dip my toe in the water? I posted here to save everyone from wading through 400 plus posts on the last thread.

                                                                                                                                  8 Replies
                                                                                                                                  1. re: suzigirl
                                                                                                                                    weezieduzzit RE: suzigirl Apr 17, 2014 03:16 PM

                                                                                                                                    If you aren't already eating probiotic foods dip your toe in the water slowly- a couple of sips a day, literally a couple of tablespoons a day. Work up to a couple of ounces a day, then up to a small glass a day. People who go too fast see GI upset if you get my drift...

                                                                                                                                    The man won't drink it by itself (I like the tartness,) so I give it to him in smoothies.

                                                                                                                                    1. re: weezieduzzit
                                                                                                                                      suzigirl RE: weezieduzzit Apr 17, 2014 04:21 PM

                                                                                                                                      Is it supposed to be slightly curdled and smell of sour milk? I know it is fermented but this smells like milk that is just turning. The woman who sold it to me said it doesn't expire but I question that.
                                                                                                                                      I take Culturelle but that is the only probiotic I take. I need to tread lightly. I have enough GI troubles. Thanks for the heads up. Also a big thanks to Christina for bringing kefir to my attention for blood pressure. I need all the info I can get.

                                                                                                                                      1. re: suzigirl
                                                                                                                                        weezieduzzit RE: suzigirl Apr 17, 2014 04:32 PM

                                                                                                                                        It sounds fine, and it really doesn't expire- it just continues to ferment and consume the lactose in the milk (which means it gets more and more tart.) I don't know that it lasts forever but I've never had it "go bad."

                                                                                                                                        Since you take Culturelle you should be fine. If you feel like spending some time Googling and reading there's a lot of info out there about improving GI issues with pre- and pro- biotic foods like kefir and other ferments.

                                                                                                                                        1. re: weezieduzzit
                                                                                                                                          suzigirl RE: weezieduzzit Apr 17, 2014 05:31 PM

                                                                                                                                          I think I will start with a fruit centric smoothie and work my way up. Thanks. :-)

                                                                                                                                          1. re: suzigirl
                                                                                                                                            ChristinaMason RE: suzigirl Apr 18, 2014 06:01 AM

                                                                                                                                            Smoothies are definitely the way to go! I'm not big on homemade kefir plain. Unlike the store-bought stuff, the homeamde is a bit more pungent and yeasty tasting, no matter how fresh or lightly fermented. In my experience, anyway.

                                                                                                                                            1. re: ChristinaMason
                                                                                                                                              suzigirl RE: ChristinaMason Apr 18, 2014 03:48 PM

                                                                                                                                              The kefir I got was made by the sister in law of an old neighbor of mine. She only has 8 cows so it is a very small and local business. It will be smoothies for sure since I am not a fan of the sour taste. I is for sure sour and funky.

                                                                                                                                              1. re: suzigirl
                                                                                                                                                tcamp RE: suzigirl Apr 19, 2014 10:33 AM

                                                                                                                                                It definitely is sour and funky but great mixed with berries, I think. Also, to capitalize on the sourness, use in place of buttermilk for marinating meats or in baked goods.

                                                                                                                                                1. re: tcamp
                                                                                                                                                  suzigirl RE: tcamp Apr 19, 2014 11:22 AM

                                                                                                                                                  Perfect. I will do that. Thanks.

                                                                                                                                  2. a
                                                                                                                                    Aussieshepsx2 RE: roxlet Apr 17, 2014 02:03 PM

                                                                                                                                    Award rendered and we won! Well, technically my clients won, but you know...
                                                                                                                                    So tonight we need a small celebration to accompany the King's first play off game. I'm thinking maybe split a salad and a French dip sammie from the bar at our local hangout.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: Aussieshepsx2
                                                                                                                                      gini RE: Aussieshepsx2 Apr 19, 2014 01:59 PM


                                                                                                                                    2. linguafood RE: roxlet Apr 17, 2014 02:58 PM

                                                                                                                                      Well, so much for our Sichuan jour fixe. With just one other chile head having signed up, I ended up canceling. End of semester exhaustion was one reason given by declining parties.... feh.

                                                                                                                                      OTOH, my insides are once again being all bitchy n stuff, so that kinda food may not have been the best idea today, anyway.

                                                                                                                                      So instead, we'll head over to our cocktail/sushi bar and meet a friend for dinner & drinks, followed by the guys catching the Flyers game. I will probably work/work on new songs, because I don't care enough. Unless a fight breaks out, of course. They better call me for that :-D

                                                                                                                                      5 Replies
                                                                                                                                      1. re: linguafood
                                                                                                                                        alliegator RE: linguafood Apr 17, 2014 03:09 PM

                                                                                                                                        Eh, sorry about funkbelly.

                                                                                                                                        1. re: linguafood
                                                                                                                                          suzigirl RE: linguafood Apr 17, 2014 04:24 PM

                                                                                                                                          OH YUK to bitchy belly syndrome. Hope it goes away quickly.

                                                                                                                                          1. re: suzigirl
                                                                                                                                            linguafood RE: suzigirl Apr 17, 2014 06:18 PM

                                                                                                                                            A mezcal gimlet (not sure that's the proper name of this cocktail, but whatevs -- I've been on a bit of a mezcal run lately) and some sashimi, ginger spinach & lion's head meatballs did the trick. No tummy issues so far, even tho I was still feeling like crap on the drive over.

                                                                                                                                            Alcohol: for what ails ya '-)

                                                                                                                                            1. re: linguafood
                                                                                                                                              suzigirl RE: linguafood Apr 17, 2014 06:38 PM


                                                                                                                                          2. re: linguafood
                                                                                                                                            PHREDDY RE: linguafood Apr 18, 2014 02:40 PM

                                                                                                                                            Except the Flyers might loose

                                                                                                                                          3. alliegator RE: roxlet Apr 17, 2014 03:02 PM

                                                                                                                                            Not officially the weekend yet, but I sure feel like it! Another dr. appt. to review my abdominal ultrasounds, and I am released from his care for a month! 6 weeks sooner than expected. So, pap and I hit the mall for a bit of binge shopping and a lovely lunch of pasta at Calif. Pizza Kitchen (yeah, I know).
                                                                                                                                            Dinner will be light and generically easy. Panera Bread Lobster Bisque from Target along with soft bread and crunchy veg sticks.
                                                                                                                                            Today, I learned a bit of an important lesson: health first, everything else will come :)
                                                                                                                                            I'll post my party song, since I feel like it. Maybe lingua can clue me in on what the holy heck it's about.

                                                                                                                                            7 Replies
                                                                                                                                            1. re: alliegator
                                                                                                                                              linguafood RE: alliegator Apr 17, 2014 03:09 PM

                                                                                                                                              What a great reason to celebrate with the foods & drinks you love!! Fab news, allie.

                                                                                                                                              Where did you come across that little ditty? I've never heard it before --- I'll hafta take a closer listen so I can give you a summary.

                                                                                                                                              Perhaps you have an email/fb account so as to not annoy the rest of the WFD folks :-D

                                                                                                                                              1. re: linguafood
                                                                                                                                                alliegator RE: linguafood Apr 17, 2014 04:17 PM

                                                                                                                                                Thanks lingua and all for the congrats. I don't really deserve them, it's the body doing what it's supposed to. but, woo-hoo!! Healed guts! Lurvin' it.
                                                                                                                                                This ditty was !friggin! popular on German MTV in Prague in December. I love it, and try to replicate it loudly usually to pap's chagrin. I can be found often howling it in yahooland at aleklb1422.
                                                                                                                                                Decided I'll spruce up my bisque a bit with some rosemary that I've grown and will make the bread nice and unhealthy with some parm and black pepper. Since I went to the effort to go buy some parm, I also picked up some beautiful arugula to be dressed with lemon, oil, and cracked black pep.

                                                                                                                                              2. re: alliegator
                                                                                                                                                foodieX2 RE: alliegator Apr 17, 2014 03:09 PM

                                                                                                                                                A hard lesson to learn, but what a valuable one! We should all learn from you. Glad you and pap celebrated. Enjoy your dinner!

                                                                                                                                                1. re: alliegator
                                                                                                                                                  eight_inch_pestle RE: alliegator Apr 17, 2014 03:27 PM

                                                                                                                                                  So much awesome.

                                                                                                                                                  1. re: alliegator
                                                                                                                                                    mariacarmen RE: alliegator Apr 17, 2014 04:16 PM

                                                                                                                                                    so great. the other lesson is, if you've got health, get out and enjoy life as much as possible, because you may not have it forever! (that's not to you, allie, but to myself. I mean the not having it forever part!)


                                                                                                                                                    1. re: alliegator
                                                                                                                                                      suzigirl RE: alliegator Apr 17, 2014 04:29 PM

                                                                                                                                                      Good news just keeps rolling in for you. I am super happy for you.

                                                                                                                                                      1. re: suzigirl
                                                                                                                                                        alliegator RE: suzigirl Apr 17, 2014 06:04 PM

                                                                                                                                                        Thanks Suzi, now I'll be happy when I hear your blood pressure medication is working on an extended basis.
                                                                                                                                                        I've got a coin in my wishes box for ya (long story), and I know you'll sail though.
                                                                                                                                                        And thanks everyone for the wonderful well wishes. With food being so important, the support of my food luvin' peeps means so much :)

                                                                                                                                                    2. g
                                                                                                                                                      gemvt RE: roxlet Apr 17, 2014 03:52 PM

                                                                                                                                                      Burger night. Served on a hard roll with sautéed mushrooms, Swiss, onion and sriracha mayo. Salad with red wine vinegar & olive oil and tots on the side.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: gemvt
                                                                                                                                                        mariacarmen RE: gemvt Apr 17, 2014 04:16 PM

                                                                                                                                                        mmmm... tots....

                                                                                                                                                        1. re: gemvt
                                                                                                                                                          suzigirl RE: gemvt Apr 17, 2014 04:31 PM

                                                                                                                                                          Delicious looking.

                                                                                                                                                        2. LindaWhit RE: roxlet Apr 17, 2014 04:33 PM

                                                                                                                                                          Gingered sauteed veggies and cashews on rice is dinner.

                                                                                                                                                          3 small carrots - peeled and sliced.
                                                                                                                                                          One baby bok choy - chopped up, with leaves julienned separately.
                                                                                                                                                          A handful green beans - snipped and cut into 1" pieces.
                                                                                                                                                          A quarter of an onion, cut into 1" pieces.
                                                                                                                                                          A large handful of sugar snap peas - stemmed and halved.
                                                                                                                                                          Half a red bell pepper, cut into 1" pieces.
                                                                                                                                                          Basmati rice, cooked.

                                                                                                                                                          In a large skillet, some grapeseed oil AND blood orange olive oil were heated (I would have used OJ later in the cooking if I had had it) and a minced garlic clove was added with the carrots, bok choy stems, green beans and red bell pepper. Sauteed that all on relatively high heat, adding the sugar snap peas and onion towards the end.

                                                                                                                                                          A half cup of white wine was added (this is where I would have used OJ), along with the bok choy leaves, and I let that reduce by half.

                                                                                                                                                          Then a combination of dry sherry (maybe a half cup or more?), 1-2 tsp. grated ginger root, and a tsp. of cornstarch which had been shaken together was added. Stir, stir, stir stir until it sauced up. A sprinkle of salt and a grind of pepper, tossed in a large handful of whole cashews, did another stir stir stir stir, and it was served over the basmati rice.

                                                                                                                                                          Wine alongside. Dinner. And work lunch tomorrow.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                            nothingswrong RE: LindaWhit Apr 17, 2014 05:33 PM

                                                                                                                                                            How was it? Sounds delicious.

                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                              LindaWhit RE: nothingswrong Apr 17, 2014 06:10 PM

                                                                                                                                                              Very good - chicken could easily be added to the sauté. I would have enjoyed it even more with the OJ, I think, but the wine and sherry worked just fine.

                                                                                                                                                          2. kitchengardengal RE: roxlet Apr 17, 2014 04:39 PM

                                                                                                                                                            A quickie dinner after a trip to the grocery store - made a delicious puttanesca sauce to serve over fettucini.


                                                                                                                                                            And since Kroger had ground veal for $3.99 #, some veal meatballs with pecorino romano and lots of garlic, sauteed and served with, but not in the puttanesca. They actually are from an old Bon Appetit recipe for Wedding Soup, and are my favorite meatballs.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: kitchengardengal
                                                                                                                                                              ChristinaMason RE: kitchengardengal Apr 18, 2014 06:02 AM


                                                                                                                                                            2. steve h. RE: roxlet Apr 17, 2014 04:43 PM

                                                                                                                                                              Sausage and peppers tonight.

                                                                                                                                                              Deb will sauté red peppers, green peppers, onions, garlic until soft. Sweet Italian sausage will be the protein. J.J. Cassone hero rolls, lightly toasted and drizzled with olive oil, will be the delivery mechanisms. Both beer and wine will be available.

                                                                                                                                                              Yankee baseball on the plasma.

                                                                                                                                                              5 Replies
                                                                                                                                                              1. re: steve h.
                                                                                                                                                                alliegator RE: steve h. Apr 17, 2014 06:06 PM

                                                                                                                                                                I'm impressed not only with your dinner, but the lack of jetlag! hope you are enjoying.

                                                                                                                                                                1. re: alliegator
                                                                                                                                                                  steve h. RE: alliegator Apr 17, 2014 06:25 PM

                                                                                                                                                                  Thanks. Returning home from Europe is pretty easy, we're just chasing the sun for six or seven hours.

                                                                                                                                                                  Returning from Asia to the East Coast can take its toll.

                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                    c oliver RE: steve h. Apr 18, 2014 08:09 PM

                                                                                                                                                                    Oh, lordy, we crossed nine time zones and were up for 24 hours. Dinner was pork burgers on the grill and A glass of red wind. And then to bed.

                                                                                                                                                                    1. re: c oliver
                                                                                                                                                                      steve h. RE: c oliver Apr 19, 2014 05:58 AM

                                                                                                                                                                      It's the layovers that get you. Enjoy the wine.

                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                        c oliver RE: steve h. Apr 19, 2014 07:31 AM

                                                                                                                                                                        We only fewer than two hours in Munich so that was a breeze.

                                                                                                                                                              2. MidwesternerTT RE: roxlet Apr 17, 2014 05:30 PM

                                                                                                                                                                Pesto chicken lasagna - a flat variation from juliejulez great recommendation, chicken pesto lasagna rolls - recipe here but correct the white sauce needs 2 T butter, 2 T flour.

                                                                                                                                                                Next time I'll make the roll-ups again - better balance of filling to noodle, faster baking time and neater for serving than a sliced square.

                                                                                                                                                                Served with fresh asparagus, lemon slices to squeeze over it. YUM, even without hollandaise.

                                                                                                                                                                1. n
                                                                                                                                                                  nothingswrong RE: roxlet Apr 17, 2014 05:39 PM

                                                                                                                                                                  Have a bunch of celery, carrots, and taters braising in olive oil and some chicken broth. Crushed garlic cloves, onion, thyme, rosemary, and marjoram, pepper added in for flavor. They will cook down for several hours, a la a Marcela Hazan recipe I was infatuated with last year (a braised celery).

                                                                                                                                                                  This will be WFD for me, alongside some fresh baked bread and maybe a hunk of cheese. There are meatballs left over for the bf for his meat fix.

                                                                                                                                                                  6 Replies
                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                    suzigirl RE: nothingswrong Apr 17, 2014 06:11 PM

                                                                                                                                                                    Funny how I could be happy with your dinner but James would be lost without meat. Many nights I make a meal of sides and a bite or two of the meat and let him have the rest. I was a vegetarian for a few years but was lured back in at a hibachi grill in Orlando. Teriyaki steak siren song. It was kind of funny. My bf at the time took me to a Japanese steak house and the host/owner said 'You like sushi?" (he was trying to properly seat us)Bf, trying to be funny said " Of course I like Suzi." Confused, he sat us at the hibachi grill. Bf ordered teriyaki steak and insisted I have a bite. I had been veg from 15 to 18 because of my dad's hunting practices(canned hunts) and took my first bite of beef in years. Oh my. Never looked back.

                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                      nothingswrong RE: suzigirl Apr 17, 2014 06:35 PM

                                                                                                                                                                      That's a great story! I was vegetarian from age 13 into my mid 20s, and prior to that had stopped eating meat as much as possible. My Greek mother thought it was a disease and forced it on me every now and then.

                                                                                                                                                                      Teriyaki beef is A-ok in my book. One of the few meat dishes I'll break down for. Along with my mother's grilled beef filet, and Thanksgiving turkey. The rest of the year, it's all side dishes for me.

                                                                                                                                                                      ETA: That boyfriend of yours sounded like a troublemaker!

                                                                                                                                                                      1. re: nothingswrong
                                                                                                                                                                        suzigirl RE: nothingswrong Apr 18, 2014 03:56 PM

                                                                                                                                                                        You don't eat meat? I make lamb. JK:-)

                                                                                                                                                                        He was a troublemaker. A very good looking troublemaker.

                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                          nothingswrong RE: suzigirl Apr 18, 2014 06:55 PM

                                                                                                                                                                          Both of those comments made me laugh!

                                                                                                                                                                    2. re: nothingswrong
                                                                                                                                                                      nothingswrong RE: nothingswrong Apr 17, 2014 07:57 PM

                                                                                                                                                                      The veggies aren't much to look at, but they are so f*cking good. Also baked some French bread. Bf's eating meatballs. My messed up éclairs in the fridge. Bf also wanted chocolate chip cookies. Oooh, carbs for days.

                                                                                                                                                                      1. re: nothingswrong
                                                                                                                                                                        suzigirl RE: nothingswrong Apr 18, 2014 03:58 PM

                                                                                                                                                                        The only thing wrong with those éclairs is I don't have one(or two).

                                                                                                                                                                    3. Ttrockwood RE: roxlet Apr 17, 2014 06:49 PM

                                                                                                                                                                      My refusal to wear a winter coat any! more! means i have been damned cold the past few days......

                                                                                                                                                                      Got home kinda late tonight and made a vat of miso soup with stuff: lots of tofu, sliced creminis, chopped zucchini, shredded carrots, scallions, grated ginger, made with the really dark funky miso i have and poured over a bowl of fresh spinach. Amazing aroma and finally warmed me all the way through.
                                                                                                                                                                      A few dates with almond butter will be late night paired with sleepytime tea....

                                                                                                                                                                      1. Njchicaa RE: roxlet Apr 17, 2014 07:57 PM

                                                                                                                                                                        Tonight we tried a new restaurant a few blocks up from the condo complex we are staying at here in Cozumel. I ordered guacamole and chips and the red snapper filet. The fish was outrageous!

                                                                                                                                                                        It was just my husband and I tonight at dinner. The rest of the group ordered room service from the restaurant here. I think our raves about our meals has them convinced to go there tomorrow for our last dinner on the island.

                                                                                                                                                                        1. ChrisOfStumptown RE: roxlet Apr 17, 2014 11:13 PM

                                                                                                                                                                          Got around to the ricotta-beef meatballs. They get the thumbs up from me although I made some minor adjustments.

                                                                                                                                                                          I had no sturdy greens to pair them with so I improvised a dance partner. I shaved asparagus and treated it a bit like fettuccine aglio e olio: it went in a skillet of hot oil, garlic, and salt pack capers for about 60 seconds and a handful of parsley to finish. Oh and some leftover Israeli couscous toasted I the hot pan beforehand.

                                                                                                                                                                          16 Replies
                                                                                                                                                                          1. re: ChrisOfStumptown
                                                                                                                                                                            ChristinaMason RE: ChrisOfStumptown Apr 18, 2014 06:04 AM


                                                                                                                                                                            1. re: ChrisOfStumptown
                                                                                                                                                                              Njchicaa RE: ChrisOfStumptown Apr 18, 2014 06:08 AM

                                                                                                                                                                              That dinner looks wonderful! Yum!

                                                                                                                                                                              1. re: ChrisOfStumptown
                                                                                                                                                                                LindaWhit RE: ChrisOfStumptown Apr 18, 2014 06:54 AM

                                                                                                                                                                                Love the idea of shaving the asparagus and doing a quick sauté! :::filing away for future use:::

                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                  ChrisOfStumptown RE: LindaWhit Apr 18, 2014 09:26 AM

                                                                                                                                                                                  This was my first go-round with shaved asparagus. The idea has been sitting in my back pocket unused since May of 2010. How do I know the date? Because that's when I saw this:


                                                                                                                                                                                  She would go on to do a subsequent post on raw shaved asparagus salad.

                                                                                                                                                                                  It's pretty easy to shave asparagus, actually, and it's very pretty and it tastes good. I recommend it.

                                                                                                                                                                                  1. re: ChrisOfStumptown
                                                                                                                                                                                    ChristinaMason RE: ChrisOfStumptown Apr 18, 2014 10:41 AM

                                                                                                                                                                                    Did you use a veg. peeler or mandoline? I have both.

                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                      ChrisOfStumptown RE: ChristinaMason Apr 18, 2014 11:11 AM

                                                                                                                                                                                      I used a peeler that looks like a disposable razor. I'm thinking a mandoline would be tricky to use.

                                                                                                                                                                                      1. re: ChrisOfStumptown
                                                                                                                                                                                        tcamp RE: ChrisOfStumptown Apr 19, 2014 10:35 AM

                                                                                                                                                                                        Agree about the mandolin. I find a Y-shaped peeler easiest for peeling asparagus.

                                                                                                                                                                                    2. re: ChrisOfStumptown
                                                                                                                                                                                      grayelf RE: ChrisOfStumptown Apr 22, 2014 10:58 PM

                                                                                                                                                                                      My favourite spring thing is asparagus "carpaccio" with chive flowers and a lemon vinaigrette. Maybe this weekend if the chives get floriferous by then.

                                                                                                                                                                                      1. re: grayelf
                                                                                                                                                                                        ChrisOfStumptown RE: grayelf Apr 23, 2014 09:17 AM

                                                                                                                                                                                        I have chives that look like they will be in bloom shortly. I googled around but didn't find any exemplars of such dish. Any tricks to it or is it just stir together and eat?

                                                                                                                                                                                        1. re: ChrisOfStumptown
                                                                                                                                                                                          grayelf RE: ChrisOfStumptown Apr 23, 2014 08:45 PM

                                                                                                                                                                                          Coincidentally, my recipe is an attempt to recreate the same dish from Nostrana in Portland.

                                                                                                                                                                                          Asparagus carpaccio

                                                                                                                                                                                          fresh asparagus, sliced very thinly on the bias
                                                                                                                                                                                          chive blossoms
                                                                                                                                                                                          ` shaved pecorino
                                                                                                                                                                                          • 6 tbsp olive oil
                                                                                                                                                                                          • 2 tablespoons plus 1 1/2 tsp fresh lemon juice
                                                                                                                                                                                          • 1 tablespoon minced shallot, optional
                                                                                                                                                                                          • 1 teaspoon Dijon mustard
                                                                                                                                                                                          • 1/2 teaspoon grated lemon peel
                                                                                                                                                                                          • coarse salt and freshly ground black pepper
                                                                                                                                                                                          • 1/2 teaspoon sugar

                                                                                                                                                                                          Thinly slice fresh raw asaragus on the bias. Toss lightly just prior to serving with lemon juice, olive or canola oil, lemon zest, smooth Dijon mustard, salt and pepper (usual amounts for a vinaigrette). Arrange on plate, top with chive flowers and curls of the shaved pecorino of your choice.

                                                                                                                                                                                          1. re: grayelf
                                                                                                                                                                                            ChrisOfStumptown RE: grayelf Apr 23, 2014 09:02 PM

                                                                                                                                                                                            Thanks, I intend to give this a whirl

                                                                                                                                                                                            1. re: ChrisOfStumptown
                                                                                                                                                                                              grayelf RE: ChrisOfStumptown Apr 23, 2014 09:07 PM

                                                                                                                                                                                              I hope you enjoy it. I always make it with a neutral oil as one of my (many) foibles is an aversion to olive oil. Prolly obvious but you want to break down the chive flowers into wee bits.

                                                                                                                                                                                              1. re: grayelf
                                                                                                                                                                                                ChrisOfStumptown RE: grayelf Apr 23, 2014 09:35 PM

                                                                                                                                                                                                Thanks for the prep advice. I would have left them whole most likely - I have never eaten one. This should be good, and I am looking forward to it.

                                                                                                                                                                                                1. re: ChrisOfStumptown
                                                                                                                                                                                                  grayelf RE: ChrisOfStumptown Apr 23, 2014 09:49 PM

                                                                                                                                                                                                  You're welcome! You kinda want to just have purple and not green from the flowers. I think you'll see what I mean when you start eyeballing the chives. And beware teeny tiny bugs on them -- a good swish under running water takes care of them but they are hard to see.

                                                                                                                                                                                                  1. re: grayelf
                                                                                                                                                                                                    ChrisOfStumptown RE: grayelf Apr 23, 2014 10:31 PM

                                                                                                                                                                                                    that makes sense. I'm very familiar with the purple flowers - I'm always clipping and discarding them to get the shoots. I'll soak well as bugs are hopefully not on the menu.

                                                                                                                                                                                  2. re: ChrisOfStumptown
                                                                                                                                                                                    gini RE: ChrisOfStumptown Apr 19, 2014 02:00 PM


                                                                                                                                                                                  3. Paprikaboy RE: roxlet Apr 18, 2014 04:34 AM

                                                                                                                                                                                    Brother and sister in law are coming over to help demolish a shed. As it's Easter we're having lamb in the form of Malaysian lamb curry. Serving it alongside Nasi Lemak, first time I've cooked this since learning it at a cooking class.

                                                                                                                                                                                    1. h
                                                                                                                                                                                      Harters RE: roxlet Apr 18, 2014 04:51 AM

                                                                                                                                                                                      Smoked haddock, Jersey Royals, baby leek, baby fennel.

                                                                                                                                                                                      Aberfen cheese - from the farm of the very excellent Bodnant Welsh Food people. Pretty much like a Red Leicester. In the same way that their Aberwen is pretty much like a Cheshire. And none the worse for that.

                                                                                                                                                                                      Mwynhewch eich bwyd!

                                                                                                                                                                                      6 Replies
                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                        linguafood RE: Harters Apr 18, 2014 08:24 AM

                                                                                                                                                                                        If you took that carpet out of your mouth we could actually understand what you're trying to say, H.

                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                          steve h. RE: Harters Apr 18, 2014 08:34 AM

                                                                                                                                                                                          Pasg hapus!

                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                            Gio RE: Harters Apr 18, 2014 08:45 AM

                                                                                                                                                                                            Diolch yn fawr!

                                                                                                                                                                                            1. re: Gio
                                                                                                                                                                                              Harters RE: Gio Apr 18, 2014 08:58 AM

                                                                                                                                                                                              Noswaith dda, Gio. Croeso.

                                                                                                                                                                                              Diolch, Steve

                                                                                                                                                                                              And that is now just about my total command of the language - apart from heddlu (police) and traeth (beach)

                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                Gio RE: Harters Apr 18, 2014 09:12 AM

                                                                                                                                                                                                That may be but I cheated, er... I mean Googled.

                                                                                                                                                                                                1. re: Gio
                                                                                                                                                                                                  Harters RE: Gio Apr 18, 2014 09:48 AM

                                                                                                                                                                                                  Yeah, me too - for the "bon appetit" phrase. The others I did know.

                                                                                                                                                                                                  Granny Harters came from Wales but I dont think she spoke Welsh. I used to work with someone who travelled from just over the border each day. She said it was weird in her area as you get one village speaking Welsh as a first language, whilst the next village speaks English.

                                                                                                                                                                                          2. fldhkybnva RE: roxlet Apr 18, 2014 06:21 AM

                                                                                                                                                                                            It's Friday in the season of Lent which for me this year means two things 1) weekly check up (booo!!) and 2) meatless Friday. I'm having fish for lunch so for dinner mapo tofu is on the menu. I took a trip to H Mart last week so I actually have the chili bean paste called for in the Dunlop recipe so won't have to substitute chili bean paste. I'm planning to use TJs super firm tofu for the first time so we'll see how that goes. It will all be served over steamed broccoli and Shirataki noodles. I loved this dish last week so I'm quite looking forward to dinner especially after another doctor's appointment.

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                              Ttrockwood RE: fldhkybnva Apr 18, 2014 07:30 PM

                                                                                                                                                                                              You're using the todu that comes vacuum sealed? Let us know how it works....

                                                                                                                                                                                              Hope the damned doc can figure out whats going on with you!

                                                                                                                                                                                              1. re: Ttrockwood
                                                                                                                                                                                                fldhkybnva RE: Ttrockwood Apr 19, 2014 04:17 AM

                                                                                                                                                                                                I couldn't resist and bought the sprouted tofu yesterday. I used that instead and really liked it. The super firm will be used sometime this week.

                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                  tcamp RE: fldhkybnva Apr 19, 2014 10:36 AM

                                                                                                                                                                                                  I've never seen sprouted tofu. Does it hang out with the other tofu types?

                                                                                                                                                                                                  1. re: tcamp
                                                                                                                                                                                                    fldhkybnva RE: tcamp Apr 19, 2014 11:27 AM

                                                                                                                                                                                                    Yup, it was right next to the other packs. At TJs it's sold in a separated two pack which makes it even better for me.

                                                                                                                                                                                                    1. re: tcamp
                                                                                                                                                                                                      Ttrockwood RE: tcamp Apr 19, 2014 06:40 PM

                                                                                                                                                                                                      Yes, a few brands have it now (organic)- i can't tell any difference in flavor. Its usually two smaller chunks sealed seperately per pkg

                                                                                                                                                                                              2. JTPhilly RE: roxlet Apr 18, 2014 06:31 AM

                                                                                                                                                                                                I don't even know- I am tired - maybe that salmon that's been haunting me in the freezer - it is good Friday after all

                                                                                                                                                                                                last night was a happy hour followed by a hockey game and some late night pizza - thank god for late night pizza

                                                                                                                                                                                                tomorrow will be Thanksgiving in April because I finally defrosted the turkey I bought for pennies back during the holidays and have full trays of stuffing, gravy artichokes etc frozen. Time to have it gone before summer and what better time for "thanksgiving" than when your best friend is visiting.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: JTPhilly
                                                                                                                                                                                                  JTPhilly RE: JTPhilly Apr 18, 2014 08:41 AM

                                                                                                                                                                                                  and I have decided - poached salmon and colcannon that it simple and everything on hand

                                                                                                                                                                                                2. Gio RE: roxlet Apr 18, 2014 08:20 AM

                                                                                                                                                                                                  WFD: Our Good Friday evening meal will be a simple affair: tuna salad on pita. Canned Italian tuna in olive oil, cannellini beans, diced cucumber, chopped tomato, diced celery, chopped sweet onion, capers, minced parsley, with a lemony aioli dressing. The salad will be served on a combination of shredded escarole and arugula, with pita to either stuff or eat plain. Chianti Classico will be poured.

                                                                                                                                                                                                  1. linguafood RE: roxlet Apr 18, 2014 08:53 AM

                                                                                                                                                                                                    Oh, it's gonna be a goooooooooood Friday at casa lingua.

                                                                                                                                                                                                    A shared cheeborger club with my sweetie at the local watering hole, maybe do a few tunes wit' da band. My keyboarder just lost one of his old dogs today, so some hugs and consolation are in order as well. Sad.

                                                                                                                                                                                                    We'll go home early and enjoy a brain spa for just the two of us. Perfect start of the weekend.....

                                                                                                                                                                                                    1. alliegator RE: roxlet Apr 18, 2014 10:29 AM

                                                                                                                                                                                                      What the what?!? It's cloudy and threatens rain at my desert casita. It's amazing how good weather spoils a person rotten.
                                                                                                                                                                                                      I'm doing Pok Pok (finally) for dinner. Ike's famous chicken wings with a slight alteration: I'll grill instead of fry. And to balance the crispy fat there will be some som tum (papaya salad). I've started a lime granita for desert.
                                                                                                                                                                                                      I've been so happy to eat what I want with in reason all week and have no abdominal discomfort! Woot for good luck.
                                                                                                                                                                                                      Tomorrow we're going out to a nice place on the northeast end of the city with views for miles to meet up with a high school friend of pap's. The food is excellent, but the menu changes, so who knows what I'll get. Excited, though.
                                                                                                                                                                                                      I don't always pay much attention to holidays. Easter will be simple, shared with a few nearby friends. With lots of candy!!

                                                                                                                                                                                                      1. a
                                                                                                                                                                                                        Aussieshepsx2 RE: roxlet Apr 18, 2014 11:49 AM

                                                                                                                                                                                                        We are going to have a nice quiet Good Friday celebration for two! I'm thinking of grilling up a nice grass fed steak and asparagus. Sides will be saffron/herb risotto and salad. Of course, it's Friday so my DH should provide the pre-meal cocktail, likely something bourbon based, and then a Cab for the meal. TGIF.

                                                                                                                                                                                                        1. k
                                                                                                                                                                                                          Kontxesi RE: roxlet Apr 18, 2014 12:07 PM

                                                                                                                                                                                                          So far I've been at this hotel for 19 hours with wires stuck all over me now. I was going to try to make something when I get home this evening, but I'm so not feeling up to it now. I'm probably going to stop for pizza on the way home or something.

                                                                                                                                                                                                          Don't let anyone tell you that an MSLT might be fun. It's not. Napping every two hours sounds AWESOME, but when they only let you lay down for 15 minutes at a time, it blows.... I want to eat all of the cookies and doughnuts ever made.

                                                                                                                                                                                                          I know saying "I don't have anything planned" isn't exactly what this thread is for, but my boyfriend is on a fishing trip and not answering my texts, and my friends are apparently too busy to talk.... I'm losing it here.

                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                          1. re: Kontxesi
                                                                                                                                                                                                            linguafood RE: Kontxesi Apr 18, 2014 12:13 PM

                                                                                                                                                                                                            You're at a hotel with wires stuck all over you? What kind of a weird-ass hotel is that???

                                                                                                                                                                                                            In any event, sounds like a crappy time. Treat yourself to something nice when you get home. It's ok not knowing yet WFD. We've all been there :-)

                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                              Kontxesi RE: linguafood Apr 18, 2014 12:27 PM

                                                                                                                                                                                                              Yeah, I wasn't so clear about that, was I? I'm having a sleep study done, and they have it set up at a hotel next to the hospital. I did the normal portion last night, and I've been hanging around all day laying down for a nap every two hours. They're looking for signs of narcolepsy.

                                                                                                                                                                                                              1. re: Kontxesi
                                                                                                                                                                                                                linguafood RE: Kontxesi Apr 18, 2014 12:57 PM

                                                                                                                                                                                                                Oy. My man went through an (overnight) sleep study once.

                                                                                                                                                                                                                Not fun. But ya gotta do what you gotta do. Just imagine how awesome your own bed will feel tonight :-)

                                                                                                                                                                                                            2. re: Kontxesi
                                                                                                                                                                                                              gourmanda RE: Kontxesi Apr 18, 2014 01:02 PM

                                                                                                                                                                                                              You are at a hotel? So WFD is room service, no? Kidding! Does not sound fun...hope it's over soon.

                                                                                                                                                                                                              1. re: Kontxesi
                                                                                                                                                                                                                alliegator RE: Kontxesi Apr 18, 2014 01:19 PM

                                                                                                                                                                                                                Oh, yuck. I've done a sleep study before, and it was like "how can one sleep in a totally foreign environment with the knowledge that you're being monitored", yuck! Just keep in mind that it's over soon. At least you've got 'net, my ppl took my phone!
                                                                                                                                                                                                                Pamper yourself with the best pizza money can buy tonight :) the best of the best.

                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                  Kontxesi RE: alliegator Apr 18, 2014 06:22 PM

                                                                                                                                                                                                                  They TOOK it?! Geez! They made sure mine was on silent (and asked me again every time I went down for a nap), but they didn't take it. :/ Rude.

                                                                                                                                                                                                                  Well, I made it home at about 5:30. I don't live in the best area for pizza, but I got what I could, washed the goop out of my hair.... Getting ready for some real sleep, listening to my dogs snore. :) It was just too quiet at the hotel!

                                                                                                                                                                                                                  1. re: Kontxesi
                                                                                                                                                                                                                    alliegator RE: Kontxesi Apr 21, 2014 09:50 AM

                                                                                                                                                                                                                    Glad you lived to tell the story, get some ok pizza and a night of dog snoring sleep.
                                                                                                                                                                                                                    And yeah, TOOK the phone. I'm sure they probably sent the video of me trying to do headstands on the bed to some psych lab, but boredom does that to ya!

                                                                                                                                                                                                              2. mariacarmen RE: roxlet Apr 18, 2014 12:13 PM

                                                                                                                                                                                                                out for dinner last night with the BF, thai. tonight i'm doing happy hour with friends, so not sure if we'll nibble there or i'll rustle something up when I get home in whatever state I happen to be in. that's what makes this a good Friday!

                                                                                                                                                                                                                probably no cooking until Sunday, since i'm out most of the day tomorrow noshing with grayelf. And Sunday I intend to try my hand at cannelloni for the BF. i'd really like to not do meat in them, just spinach, cheese, mascarpone, but I think he'd pine away and die at a meatless dinner....

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                  mariacarmen RE: mariacarmen Apr 18, 2014 03:13 PM

                                                                                                                                                                                                                  wait, mascarpone? I meant ricotta. right??? I hope I bought the right thing... oh well, I can pick some up before Sunday.

                                                                                                                                                                                                                  ooh, just found a recipe with prosciutto, instead of ground beef (and with spinach) - since I still have quite a bit of spicy coppa left, this may just be the ticket!

                                                                                                                                                                                                                2. f
                                                                                                                                                                                                                  Frizzle RE: roxlet Apr 18, 2014 01:28 PM

                                                                                                                                                                                                                  Day 1 of our Easter road trip is complete. Dinner was at an off the
                                                                                                                                                                                                                  beaten track pub in the middle of the countryside. Its main attraction is a golf course next door and for us, some natural thermal pools. They're nestled into native bush a short walk from the pub. Open air, surrounded by native trees and gravel bottomed. If you're lucky there are glow worms out while you soak.

                                                                                                                                                                                                                  I think the pools account for the odd mix of clientele at the pub. Golfers stay for the golf and bikers stop in for a soak, beer and a meal after a long day riding. The pub meals are biker-sized plates of predominately deep-fried fare. I chose fish (tarakihi) and chips and got two enormous crispy fillets, a mountain of chips and some weird stacked salad. The salad was stacked as there was no room left on the plate for it after the chips and fish. Even with the three year old assisting we barely made a dent in the meal.

                                                                                                                                                                                                                  Next stop is Rotorua or 'Roto 'Vegas' as it's nicknamed here. It's the tourist hot spot of the North Island famous for the geo-thermal activity and its not so charming rotten egg odour.

                                                                                                                                                                                                                  1. prima RE: roxlet Apr 18, 2014 02:44 PM

                                                                                                                                                                                                                    Ginger salmon, cauliflower couscous (first time to try this recipe http://leitesculinaria.com/7276/recip... ) and rice tonight.

                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                    1. re: prima
                                                                                                                                                                                                                      foodieX2 RE: prima Apr 18, 2014 03:20 PM

                                                                                                                                                                                                                      Sounds wonderful!! I bookmarked the couscous. Please report back an let us know what you thought.

                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                        prima RE: foodieX2 Apr 18, 2014 04:22 PM

                                                                                                                                                                                                                        Will do :) I'll just make a half recipe of the lemon basil sauce, since one head of cauliflower only calls for 4 tbsp of the sauce and I only have one lemon.The recipe for the sauce makes closer to 3/4 cup of sauce, since it calls for 1/2 cup evoo, a tbsp of maple syrup and the juice of 2 Meyer lemons.

                                                                                                                                                                                                                        1. re: prima
                                                                                                                                                                                                                          prima RE: prima Apr 18, 2014 09:57 PM

                                                                                                                                                                                                                          I used the recipe as inspiration, but didn't follow it to at T.

                                                                                                                                                                                                                          I sautéed 1/2 a large red onion in olive oil until soft, then removed the cooked onion from the pan. Then I sautéed the finely diced head of cauliflower in a couple tbsp olive oil and a couple tbsp butter, and added about a tsp of salt and some ground black pepper. After cooking the diced cauliflower about 10 minutes, I added about 1/4 cup of fresh basil leaves that had been chopped, lowered the heat to medium-low, and cooked the mixture another 10 minutes. I stirred 1/2 tbsp maple syrup and couple tbsp fresh lemon juice (regular lemon juice, not Meyer lemon juice) into the reserved sautéed red onion mixture, then added the reserved red onion mixture back to the cauliflower mixture, and cooked another 5 minutes. Topped the cauliflower with some torn fresh basil leaves before serving.
                                                                                                                                                                                                                          Would certainly make again.

                                                                                                                                                                                                                          1. re: prima
                                                                                                                                                                                                                            foodieX2 RE: prima Apr 19, 2014 04:27 AM

                                                                                                                                                                                                                            Glad it turned out! I'll be making it soon

                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                              prima RE: foodieX2 Apr 19, 2014 07:55 PM

                                                                                                                                                                                                                              Hope you enjoy it!

                                                                                                                                                                                                                    2. g
                                                                                                                                                                                                                      gemvt RE: roxlet Apr 18, 2014 03:26 PM

                                                                                                                                                                                                                      This dinner is called the White Album. Hebrew National dog with onions, mustard and sauerkraut; corn on the side. I had some cherry tomatoes I should have eaten but I didn't want to disrupt the unhealthy color scheme.

                                                                                                                                                                                                                      1. LindaWhit RE: roxlet Apr 18, 2014 04:13 PM

                                                                                                                                                                                                                        Oh heavens, the stupidmarket was insane when I got to it around 5:30 after work. Luckily, I only needed a few things for dinner on Sunday (cooking at Mom's).

                                                                                                                                                                                                                        I thought I had some shaved steak in the freezer, but I was wrong. So even though I was craving a cheese steak sandwich, I went for a meatball sub - some frozen turkey meatballs were simmered in some tomato sauce that I doctored up with some dried basil, oregano, garlic powder, a pinch of sugar, and some minced onion. That simmered until the meatballs were done, then the meatballs were tucked into a small sub roll topped with a slice of provolone. Into a hot toaster oven to melt the cheese.

                                                                                                                                                                                                                        Some Alexia sweet potato fries alongside. Ketchup as the condiment, and wine as the libation.

                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                          fldhkybnva RE: LindaWhit Apr 18, 2014 05:08 PM

                                                                                                                                                                                                                          I guess I've been oblivious all of these years but never realized that Easter caused such a ruckus at the store. All the stores were a mess here too. Your dinner sounds great and I really like many of the Alexia products. The rolls saved a holiday dinner last year.

                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                            LindaWhit RE: fldhkybnva Apr 18, 2014 05:43 PM

                                                                                                                                                                                                                            The sweet potato fries were the best part of dinner. These meatballs sucked, and the rest of the frozen ones got thrown out.

                                                                                                                                                                                                                            The wine helped.

                                                                                                                                                                                                                          2. re: LindaWhit
                                                                                                                                                                                                                            Aussieshepsx2 RE: LindaWhit Apr 19, 2014 10:34 AM

                                                                                                                                                                                                                            I sent my poor DH to WF yesterday afternoon and let's just say he was less then thrilled with me. :( I really had not ought about or realized that it would be so crazy. Oops.

                                                                                                                                                                                                                            1. re: Aussieshepsx2
                                                                                                                                                                                                                              foodieX2 RE: Aussieshepsx2 Apr 19, 2014 10:41 AM

                                                                                                                                                                                                                              I was at WF this am and while it was a zoo they were fuly staffed, every register was open and places like meat, seafood and bakery areas had extra folks directing traffic, answering question, etc.

                                                                                                                                                                                                                              One associate went out of her way and found the last jar of mint jelly-she had get a step ladder to find it. I made a point of finding the manager and letting him know. He seemed genuinely happy I did and said her lunch would be on him.

                                                                                                                                                                                                                              I know there are a lot of WF haters out there but good customer service like that gets me in door and keeps me going back.

                                                                                                                                                                                                                              1. re: foodieX2
                                                                                                                                                                                                                                LindaWhit RE: foodieX2 Apr 19, 2014 01:24 PM

                                                                                                                                                                                                                                I love it when people tell store management of *helpful* staff members vs. just complain.

                                                                                                                                                                                                                                And I panicked when I got home from Hannafords (had to go for some packaged fresh herbs and bacon - I was OUT OF BACON!!!), as I wasn't sure if I had mint jelly to bring up to Mom's. I have a half jar left. Phew. :-)

                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                  foodieX2 RE: LindaWhit Apr 19, 2014 01:52 PM

                                                                                                                                                                                                                                  I swear I had some mint jelly too! I did discover a half jar of ginger preserves (yum) but no mint jelly. I was panicking when I couldn't find it at WF. What's lamb without mint jelly?

                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                    LindaWhit RE: foodieX2 Apr 19, 2014 04:50 PM

                                                                                                                                                                                                                                    There are some who say it's everything*without* mint sauce or mint jelly. But I've always had it with mint jelly, as has my Mom, and I always buy the kind with no HFCS or apply jelly. I usually buy Raffetto's, but haven't been able to find it in the past few years, so Reese's Mint Sauce with mint leaves is what I now buy.

                                                                                                                                                                                                                                2. re: foodieX2
                                                                                                                                                                                                                                  marietinn RE: foodieX2 Apr 26, 2014 07:02 AM

                                                                                                                                                                                                                                  I didn't work Easter this year (my mom passed away on the 8th so I hadn't gone back to work yet) but I'm a cooking coach at WF and I can genuinely tell you that it is so nice when people let leadership know when they have a good experience, especially during the holidays.

                                                                                                                                                                                                                                  Next up, Mother's Day.

                                                                                                                                                                                                                                  1. re: marietinn
                                                                                                                                                                                                                                    LindaWhit RE: marietinn Apr 26, 2014 03:06 PM

                                                                                                                                                                                                                                    {{{{hugs}}}}, marietinn. So sorry about your mother's passing.

                                                                                                                                                                                                                                    1. re: marietinn
                                                                                                                                                                                                                                      foodieX2 RE: marietinn Apr 26, 2014 03:10 PM

                                                                                                                                                                                                                                      I am so so sorry! I lost my mom not too long ago, the holidays are the hardest. <hug>

                                                                                                                                                                                                                                      1. re: marietinn
                                                                                                                                                                                                                                        mariacarmen RE: marietinn Apr 28, 2014 02:32 PM

                                                                                                                                                                                                                                        oh so sorry to hear about your mother, marietinn. be good and gentle to yourself. Mother's Day (as all holidays) can be really tough.

                                                                                                                                                                                                                                    2. re: Aussieshepsx2
                                                                                                                                                                                                                                      fldhkybnva RE: Aussieshepsx2 Apr 19, 2014 11:28 AM

                                                                                                                                                                                                                                      So strange, I was an idiot and decided to go to TJs this afternoon (yes, again. I just went yesterday) and it was empty. The parking lot was even empty which never happens there.

                                                                                                                                                                                                                                  2. juliejulez RE: roxlet Apr 18, 2014 04:58 PM

                                                                                                                                                                                                                                    Oye, no real cooking here, but I'm tired! Last night was the Avalanche/Wild playoff game... I drank too much whiskey and beer and we didn't get home til after midnight. Tonight, we are headed out here in a few to the Rockies game. They built a new roof deck in the right field upper deck so that's where we are "sitting". Should be interesting. Tomorrow is a day full of house selling prep and then another Avalanche game at night.

                                                                                                                                                                                                                                    Sunday shall be rest.... no Easter dinner since SO flies out that night, but I'll cook something for sure.

                                                                                                                                                                                                                                    1. gini RE: roxlet Apr 18, 2014 06:35 PM

                                                                                                                                                                                                                                      Passover has been great, but I miss beer.

                                                                                                                                                                                                                                      Tonight: grilled duck breasts in a lime marmalade (which the in-laws brought us back from Australia), sauteed spinach with garlic/onion/ginger, spaghetti squash with nutmeg & butter.

                                                                                                                                                                                                                                      1. Ttrockwood RE: roxlet Apr 18, 2014 08:06 PM

                                                                                                                                                                                                                                        My office is super close to my best friend's apt, so i walked over for happy hour at her place. Her husband (i call him my best friend in law) left for a boys wknd in vegas, so she decided to open one of the bottles he thinks they should "save" (for.....what??)
                                                                                                                                                                                                                                        So we had some wonderful Opus One with indian delivery! We shared dal with naan, tandoor veggies, and some kind of curry that had tofu and more veggies.

                                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                                          Harters RE: roxlet Apr 19, 2014 04:24 AM

                                                                                                                                                                                                                                          We'd catering the sister in law's birthday thrash this lunchtime, so that'll be the main meal of the day.

                                                                                                                                                                                                                                          There's thinly sliced rare topside of beef. There's a three tomato tart that often features in summer dinners at Harters Hall (spicy tomato chutney spread on puff pastry, then topped with halved cherry tomatoes, sun-blush tomatoes and thyme). There's prawns. There's assorted salads including this Mary Berry carrot & red rice one that was on the TV only the other day - http://www.bbc.co.uk/food/recipes/fie... . There's cheese, of course - Snowdonia "Black Bomber" Cheddar, Blackstick's Blue and Manchego.

                                                                                                                                                                                                                                          And Mrs H has baked a lemon curd cake for "afters".

                                                                                                                                                                                                                                          Dinner-time dinner will be pizza.

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                            steve h. RE: Harters Apr 19, 2014 09:24 AM

                                                                                                                                                                                                                                            Everything sounds wonderful. Special mention to the tart and the cheeses.

                                                                                                                                                                                                                                            Well done.

                                                                                                                                                                                                                                          2. steve h. RE: roxlet Apr 19, 2014 09:17 AM

                                                                                                                                                                                                                                            It's a balmy, spring-like day. About time.

                                                                                                                                                                                                                                            Brunch today was a bruschetta of mozzarella, asparagus and prosciutto. I squeezed oranges for mimosas.

                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                              suzigirl RE: steve h. Apr 19, 2014 09:34 AM

                                                                                                                                                                                                                                              Resist. Urge. To. Lick.Screen.

                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                steve h. RE: suzigirl Apr 19, 2014 11:45 AM

                                                                                                                                                                                                                                                Life can be hard, weekends allow a measure of pushback. It's ok to be a little selfish.

                                                                                                                                                                                                                                              2. re: steve h.
                                                                                                                                                                                                                                                mariacarmen RE: steve h. Apr 19, 2014 10:21 AM

                                                                                                                                                                                                                                                i am sure i can be there next weekend.

                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                  steve h. RE: mariacarmen Apr 19, 2014 11:40 AM

                                                                                                                                                                                                                                                  No worries.

                                                                                                                                                                                                                                                2. re: steve h.
                                                                                                                                                                                                                                                  roxlet RE: steve h. Apr 19, 2014 11:12 AM

                                                                                                                                                                                                                                                  Wow, that's so appealing!

                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                    steve h. RE: roxlet Apr 19, 2014 11:49 AM

                                                                                                                                                                                                                                                    The food and wine is good. I like the way things slow down and we get a chance to chat.

                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                      Gio RE: steve h. Apr 19, 2014 12:47 PM

                                                                                                                                                                                                                                                      That's a beautiful plate of wonderful food, Steve!

                                                                                                                                                                                                                                                      1. re: Gio
                                                                                                                                                                                                                                                        steve h. RE: Gio Apr 19, 2014 12:56 PM

                                                                                                                                                                                                                                                        You are way too kind.

                                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                                    Frizzle RE: steve h. Apr 19, 2014 01:47 PM

                                                                                                                                                                                                                                                    I want that right now!

                                                                                                                                                                                                                                                  3. foodieX2 RE: roxlet Apr 19, 2014 09:56 AM

                                                                                                                                                                                                                                                    What a gorgeous day here in New England! The windows are open and it feels wonderful.

                                                                                                                                                                                                                                                    Tonight's dinner will be pretty light in preperation for tomorrow's feast. I am knocking off WF's carrot/fennel/almond soup. I tried theirs a couple years ago and it is so good! And if you can believe the label it's only 70 calories per serving which is good because I can polish off a whole container, lol. I have not been able duplicate it exactly but have gotten really close. It's in the slow cooker now, a double batch since it freezes well.

                                                                                                                                                                                                                                                    So far I have stuffed 100 plastic eggs for tomorrow's hunt and finished shopping for Easter dinner. Table is set and house is cleaned. After Turkey day this is my favorite holiday!

                                                                                                                                                                                                                                                    Oh and my butcher called and said he had lots of extra bones. My lab will be very happy (and quiet!) tomorrow,.

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                      ChristinaMason RE: foodieX2 Apr 19, 2014 11:11 AM

                                                                                                                                                                                                                                                      Would love your knock-off recipe, please. I'm a big soup junkie.

                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                        foodieX2 RE: ChristinaMason Apr 19, 2014 12:47 PM

                                                                                                                                                                                                                                                        Ok, here you go. I pretty much make by eye so you might want to play around with the quantities.

                                                                                                                                                                                                                                                        2 med. fennel bulbs, sliced thin, reserve some fronds for garnish if you want to get fancy
                                                                                                                                                                                                                                                        1 med onion, sliced thin
                                                                                                                                                                                                                                                        1 lb of carrots, roughly chopped
                                                                                                                                                                                                                                                        1/2 cup whole almonds
                                                                                                                                                                                                                                                        1-2 garlic cloves, roughly chopped
                                                                                                                                                                                                                                                        3-4 large coins of ginger, cut into sticks (more or less to taste)
                                                                                                                                                                                                                                                        4-5 cups broth (I used chicken)
                                                                                                                                                                                                                                                        olive oil
                                                                                                                                                                                                                                                        S&P to taste

                                                                                                                                                                                                                                                        Sauté the onions in the olive oil until soft, add the garlic and ginger and sauté a few minutes longer until fragrant. Transfer to crock pot. Add the rest of the ingredients and stir to combine. Cook on low 4-6 hours or until the carrots are really tender. Let cool slightly and then puree with a hand blender. If you don't have hand blender, puree in batches in a blender. Taste and adjust seasonings as needed. Sometimes I add a little garam masala which is nice, adds a level of warmth.

                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                          ChristinaMason RE: foodieX2 Apr 29, 2014 05:30 PM

                                                                                                                                                                                                                                                          Thanks so much! Sorry for seeing this late.

                                                                                                                                                                                                                                                    2. tcamp RE: roxlet Apr 19, 2014 10:45 AM

                                                                                                                                                                                                                                                      Last night was pizza, not homemade but from Costco as my pizza chef had other obligations. This morning I picked up lots at the farmers markets. Dinner will be grilled - pork chops, par-boiled new potatoes, and asparagus. Plus spinach salad followed by strawberries with whipped cream for dessert.

                                                                                                                                                                                                                                                      Tomorrow, lunch at mother-in-law's retirement home. Let's just say the food will be OK. Omelets and fresh fruit are sure bets.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: tcamp
                                                                                                                                                                                                                                                        foodieX2 RE: tcamp Apr 19, 2014 01:55 PM

                                                                                                                                                                                                                                                        Yeah for farmer markets! Can't wait till ours opens up. Dinner sounds wonderful.

                                                                                                                                                                                                                                                      2. fldhkybnva RE: roxlet Apr 19, 2014 11:29 AM

                                                                                                                                                                                                                                                        It's such a gorgeous day! I soaked up some sun and now am being a loaf on the couch.

                                                                                                                                                                                                                                                        The plan for dinner that I decided on a few days ago is this beef stir fry with butter and soy sauce from Serious Eats http://www.seriouseats.com/recipes/20.... I guess that will be what's for dinner though I'm really in the mood for a salad.

                                                                                                                                                                                                                                                        1. boyzoma RE: roxlet Apr 19, 2014 11:33 AM

                                                                                                                                                                                                                                                          Tonight will be deep fried coconut shrimp with a spicy orange marmalade dipping sauce. To go with will be some rice in the rice cooker and I'll also steam some mixed veggies in the cooker as well.

                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                          1. re: boyzoma
                                                                                                                                                                                                                                                            LindaWhit RE: boyzoma Apr 19, 2014 01:26 PM

                                                                                                                                                                                                                                                            Ooh - that spicy orange marmalade dipping sauce sounds good, as do the coconut shrimp! Orange marmalade and..... ???

                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                              mariacarmen RE: LindaWhit Apr 19, 2014 09:25 PM

                                                                                                                                                                                                                                                              i bet sriracha would do just fine in that marinade, right?

                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                Gio RE: mariacarmen Apr 20, 2014 06:03 AM

                                                                                                                                                                                                                                                                My guess is Dijon, honey, hot sauce. I have an exceptionally sweet marmalade that I could use but would omit the honey. Sometimes I use marmalade, or any jam, and Worcestershire.

                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                  LindaWhit RE: mariacarmen Apr 20, 2014 06:33 AM

                                                                                                                                                                                                                                                                  Exactly what I was thinking, mc. I'm also a marmalade collector, and I have a jar of blood orange marmalade that I might have to crack open. :-)

                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                    boyzoma RE: LindaWhit Apr 20, 2014 06:57 AM

                                                                                                                                                                                                                                                                    My Orange Marmalade dipping sauce had a little rice wine vinegar added, some red pepper flakes for the punch and a little s&p. Was great. Also had a little dish of sweet chili sauce so there was a choice. Both were great and the shrimp turned out wonderful. I used peanut oil.

                                                                                                                                                                                                                                                            2. Gio RE: roxlet Apr 19, 2014 12:29 PM

                                                                                                                                                                                                                                                              WFD: Tonight will be a couple of stir-fries one of which is for the Wok Wednesday FB cook along group: Stir-Fried Mongolian Lamb with Scallions. [page 90 for those with Grace Young's "...Sky's Edge" book] Additionally, we'll have a generic stir fry of a vegetable combo [corn/peas/carrots/green beans] with a dark sesame oil/tamari/sugar/cornstarch/ginger/chili/Szechuan pepper/scallion sauce, and steamed brown basmati rice. I think beer with this, since we don't have any more Alsace Gewürztraminer which I love w Chinese food.

                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. re: Gio
                                                                                                                                                                                                                                                                linguafood RE: Gio Apr 19, 2014 02:20 PM

                                                                                                                                                                                                                                                                Dry Riesling is excellent with Chinese, especially spicier fare like Sichuan food :-)

                                                                                                                                                                                                                                                              2. LindaWhit RE: roxlet Apr 19, 2014 01:38 PM

                                                                                                                                                                                                                                                                It's officially Spring. Slider door to the deck is open for the cats to enjoy, and I pulled out the two deck chairs and tables. Still a bit chilly to sit out (and very windy today!), but it's nice to have the window open to air out the house. I also picked up some "replacement plants" to re-pot for inside the house - a couple of small variegated ivy for the dining room, a triple ponytail plant pot for the living room, and two small schefflera for the large pot in the 2nd BR that I forgot about. Sorry, big schefflera plant. I also rooted some pothos from cuttings from a plant at work, so I'll have to dig up a pot for that as well.

                                                                                                                                                                                                                                                                Like foodie, I'm going lighter tonight dinner at Mom's tomorrow will be a good bit heavier.

                                                                                                                                                                                                                                                                I've been craving eggs, so when I realized I didn't have any bacon in the freezer (What? NO BACON???) off I went to Hannafords. A very crowded parking lot, but luckily I only needed the bacon and a package of fresh herbs - oh, and a bag of frozen chicken tenderloins for Buster.

                                                                                                                                                                                                                                                                Dinner will be a crustless quiche - Add-ins will include some of that applewood-smoked thick-cut bacon fried up and broken up, the remainder of the bag of fresh baby spinach which will be quickly sauteed (probably in some of the bacon fat!), and then left to drain, and finally, some crumbled goat cheese will be the final add-in, with perhaps some more goat cheese sprinkled on top.

                                                                                                                                                                                                                                                                There will be wine.

                                                                                                                                                                                                                                                                13 Replies
                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                  foodieX2 RE: LindaWhit Apr 19, 2014 01:53 PM

                                                                                                                                                                                                                                                                  Ok I am having light dinner jealousy. That quiche sounds wonderful.

                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                    LindaWhit RE: LindaWhit Apr 19, 2014 05:28 PM

                                                                                                                                                                                                                                                                    Yum. Dinner was good - since the spinach was the veg, I had a crusty buttered roll alongside.

                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                      sedimental RE: LindaWhit Apr 19, 2014 05:47 PM

                                                                                                                                                                                                                                                                      That looks beautiful.

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        suzigirl RE: LindaWhit Apr 19, 2014 05:53 PM

                                                                                                                                                                                                                                                                        Waterfall here. Damn girl, that looks fab.

                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                          mariacarmen RE: LindaWhit Apr 19, 2014 09:27 PM

                                                                                                                                                                                                                                                                          gorgeous! details, please? how many eggs, cream? etc.?

                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                            LindaWhit RE: mariacarmen Apr 20, 2014 06:40 AM

                                                                                                                                                                                                                                                                            Let's see - 5 large eggs, about 3/4 cup of heavy cream (I know, I know - but I had it! LOL), 3 thick-cut slices of applewood smoked bacon, chopped and sauteed until crisp, about a half a large bag of baby spinach, picked over, stemmed and julienned, then sauteed in a tsp. of bacon fat, about a Tbsp. of minced fresh thyme and rosemary, and a 1/4 tsp. of freshly ground pepper. Oh - goat cheese - no idea on the oz. - maybe 2" of a small log? - crumbled up.

                                                                                                                                                                                                                                                                            Eggs were well whupped, added the heavy cream, then folded in the goat cheese, spinach, and bacon and herbs.

                                                                                                                                                                                                                                                                            All was poured into a regular glass pie plate (not a deep dish as I thought I might need) that had been lightly sprayed with cooking spray. Cooked for about 40 min. at 375°. The only thing with crustless quiche is it tends to puff up along the edges to create a "crust" and it browns more than I'd like, but oh well. It's easier than making a crust (especially since I was late making dinner anyway).

                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                              PHREDDY RE: LindaWhit Apr 20, 2014 06:45 AM


                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                mariacarmen RE: LindaWhit Apr 20, 2014 09:58 PM

                                                                                                                                                                                                                                                                                thanks, LW!

                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                  alliegator RE: LindaWhit Apr 21, 2014 09:59 AM

                                                                                                                                                                                                                                                                                  Thanks for sharing!!

                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                    LindaWhit RE: alliegator Apr 21, 2014 10:36 AM

                                                                                                                                                                                                                                                                                    You're welcome. The leftovers reheated nicely wrapped in foil for today's lunch. :-)

                                                                                                                                                                                                                                                                              2. re: LindaWhit
                                                                                                                                                                                                                                                                                foodieX2 RE: LindaWhit Apr 20, 2014 06:33 AM

                                                                                                                                                                                                                                                                                Gorgeous Linda!

                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                  boyzoma RE: LindaWhit Apr 20, 2014 07:04 AM

                                                                                                                                                                                                                                                                                  That looks fantastic LW. Lucky you. I'd eat that in a heartbeat! And good luck with the plants. I have a black thumb and I swear I could probably kill an air fern!

                                                                                                                                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                                                                                                                                    LindaWhit RE: boyzoma Apr 20, 2014 07:27 AM

                                                                                                                                                                                                                                                                                    I'm *usually* good with plants, boyzoma. I just neglected them this winter. So all three were exact replacements - all easy to take care of...unless I ignore them. LOL

                                                                                                                                                                                                                                                                              3. gini RE: roxlet Apr 19, 2014 01:53 PM

                                                                                                                                                                                                                                                                                We had friends over this afternoon for a Saturday lunch. Our deck furniture is fully out, we have the table and chairs set up in the yard, and the grill is ready to rock and roll.

                                                                                                                                                                                                                                                                                While their adorable 18 month old was licked to a giggly death by our dog, I made:
                                                                                                                                                                                                                                                                                cheeseburgers (which everyone else ate with buns. 2 more days!)
                                                                                                                                                                                                                                                                                grilled uncured beef hotdogs
                                                                                                                                                                                                                                                                                peanut noodle salad (quinoa pasta since it's not one of the forbidden 5) with sesame seeds, bell peppers, and scallions (this is my all time favorite old school pasta salad)
                                                                                                                                                                                                                                                                                green salad with beets, tomatoes, olives in a buttermilk-chive dressing

                                                                                                                                                                                                                                                                                Flourless chocolate idiot cake (leftover from sedar) with homemade vanilla bean gelato for dessert

                                                                                                                                                                                                                                                                                Will we even be hungry enough for dinner??

                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                1. re: gini
                                                                                                                                                                                                                                                                                  PHREDDY RE: gini Apr 19, 2014 03:29 PM

                                                                                                                                                                                                                                                                                  Love the peanut noodle salad...Recipe please ...sounds yummy...even when it is not forbidden...

                                                                                                                                                                                                                                                                                  1. re: PHREDDY
                                                                                                                                                                                                                                                                                    gini RE: PHREDDY Apr 19, 2014 03:49 PM

                                                                                                                                                                                                                                                                                    here you go! http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                    1. re: gini
                                                                                                                                                                                                                                                                                      PHREDDY RE: gini Apr 19, 2014 03:52 PM

                                                                                                                                                                                                                                                                                      Thank you, but this recipe has pasta...do you want to check it?

                                                                                                                                                                                                                                                                                      1. re: PHREDDY
                                                                                                                                                                                                                                                                                        gini RE: PHREDDY Apr 19, 2014 04:05 PM

                                                                                                                                                                                                                                                                                        As I said in my post, I used quinoa pasta, not wheat pasta. Quinoa is cool - http://nhpr.org/post/quinoa-kosher-pa...

                                                                                                                                                                                                                                                                                        1. re: gini
                                                                                                                                                                                                                                                                                          PHREDDY RE: gini Apr 19, 2014 05:14 PM

                                                                                                                                                                                                                                                                                          I am sorry, but you did...a "holy" substitution...

                                                                                                                                                                                                                                                                                2. linguafood RE: roxlet Apr 19, 2014 03:31 PM

                                                                                                                                                                                                                                                                                  Early dinner tonight at casa lingua, as I have a gig at 8 PM at the local gay bar :-)

                                                                                                                                                                                                                                                                                  Chicken thighs that marinated in buttermilk, garlic & onion powder, cayenne, turmeric, paprika, sumac and chili powder are currently grilling away, and the side will be a springy plate of blanched green asparagus with TJ's hollandaise that I jazzed up with chives... no fresh tarragon to be found anywhere. Wah.

                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                    linguafood RE: linguafood Apr 19, 2014 04:04 PM

                                                                                                                                                                                                                                                                                    Spring time for lingua in PA '-D

                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                      suzigirl RE: linguafood Apr 19, 2014 04:13 PM

                                                                                                                                                                                                                                                                                      Looks delicious. Nice grill marks.

                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                        steve h. RE: linguafood Apr 19, 2014 04:13 PM


                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                          roxlet RE: linguafood Apr 19, 2014 04:27 PM


                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                            mariacarmen RE: linguafood Apr 19, 2014 09:28 PM

                                                                                                                                                                                                                                                                                            that asparagus has me drooling.

                                                                                                                                                                                                                                                                                        2. Breadcrumbs RE: roxlet Apr 19, 2014 04:07 PM

                                                                                                                                                                                                                                                                                          Hello Friends & Happy Easter!

                                                                                                                                                                                                                                                                                          I've been travelling so much lately I seldom have time to cook or post but I've been back this week and I wanted to pop in here and wish those who celebrate a very Happy Easter.

                                                                                                                                                                                                                                                                                          Tonight it's a "by request" meal...mr bc's request that is. Assorted antipasti including a garlic bruschetta topped with a chickpea pate (really a thicker version of hummus IMHO) and roasted tomatoes, then it's prime rib of beef with roasted garlic mashed potatoes, broccoli and cauliflower. I've made a blue cheese chive butter to serve atop the beef if folks so desire.

                                                                                                                                                                                                                                                                                          Last night I kept things super simple and went with clams poached in a white wine, garlic and tomato sauce. We had this with lots of crusty bread....oh and wine!

                                                                                                                                                                                                                                                                                          Happy Easter everyone...ta ta for now, I'm off to London tomorrow.

                                                                                                                                                                                                                                                                                          11 Replies
                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                            steve h. RE: Breadcrumbs Apr 19, 2014 04:15 PM


                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                              roxlet RE: Breadcrumbs Apr 19, 2014 04:28 PM

                                                                                                                                                                                                                                                                                              Looks lovely, and enjoy your trip across the pond!

                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                ChrisOfStumptown RE: Breadcrumbs Apr 19, 2014 04:34 PM

                                                                                                                                                                                                                                                                                                You certainly are making up for lost cooking time!

                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                  suzigirl RE: Breadcrumbs Apr 19, 2014 04:38 PM

                                                                                                                                                                                                                                                                                                  Glad to see you back. I love your posts. They always make me want a big plate of whatever it is you are posting.

                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                    Frizzle RE: Breadcrumbs Apr 19, 2014 05:58 PM

                                                                                                                                                                                                                                                                                                    Those clams look fantastic.

                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                      Harters RE: Breadcrumbs Apr 20, 2014 02:32 AM

                                                                                                                                                                                                                                                                                                      Have a good trip, Breadcrumbs. You'll be catching us at a good time - asparagus just coming in, purple sprouting broccoli in ful seaons, Jersey Royals just coming in, lamb of course. Look forward to reading your reviews on the UK/Ireland board.

                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                        Breadcrumbs RE: Harters Apr 20, 2014 08:44 AM

                                                                                                                                                                                                                                                                                                        Thanks Harters. The produce tips are much appreciated. Though I'll be on business, I do have a flat close to the Borough Market and plan to make good use of what's in season so your guidance is sincerely appreciated. I've never had purple sprouting broccoli before...not something I see at our markets so I'm very excited about that in particular! I'll definitely post about any meals I manage to eat out...it's tough on business though as days run long so we'll see how that goes. It will be a real shame if I can't get to a couple though...fingers crossed!

                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                          steve h. RE: Breadcrumbs Apr 20, 2014 09:07 AM

                                                                                                                                                                                                                                                                                                          The cheeses at Borough Market. Don't forget to explore the cheeses.

                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                            Harters RE: Breadcrumbs Apr 20, 2014 10:37 AM

                                                                                                                                                                                                                                                                                                            Yep, I understand the difficulties of travelling on business - my partner used to have do so regularly. She never really got to see the cities she was visiting - it was all work, eat, sleep.

                                                                                                                                                                                                                                                                                                            If you do get to Borough, suggest you see if Bournes Cheshire (cheese) are there that day. Completely recommended.

                                                                                                                                                                                                                                                                                                        2. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                          prima RE: Breadcrumbs Apr 20, 2014 08:30 AM

                                                                                                                                                                                                                                                                                                          I take it you're not talking about London, Ontario? :D
                                                                                                                                                                                                                                                                                                          Bon Voyage!

                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                            alliegator RE: Breadcrumbs Apr 21, 2014 10:00 AM

                                                                                                                                                                                                                                                                                                            This just makes me want to chew on my screen!

                                                                                                                                                                                                                                                                                                          2. suzigirl RE: roxlet Apr 19, 2014 04:29 PM

                                                                                                                                                                                                                                                                                                            The pig never had a chance here today.

                                                                                                                                                                                                                                                                                                            Bacon, soft boiled eggs and toast soldiers for breakfast
                                                                                                                                                                                                                                                                                                            Bacon in maple syrup for a snack
                                                                                                                                                                                                                                                                                                            Ham, scalloped potatoes and green beans (a cob of fresh corn for James. I will just watch with lust in my eye and envy in my heart while he devours all that buttery, salty goodness) for dinner.

                                                                                                                                                                                                                                                                                                            I know that Easter is tomorrow but we have no plans. So James talked me into making it tonight. Looks like I will be making something with the leftovers for my favorite client. She loves the home cooking and I love to see her little face light up when she gets "the goods" as she calls them. She can help me wade through the 6.5 lbs of ham. Win/win.

                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                              suzigirl RE: suzigirl Apr 19, 2014 07:42 PM


                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                sedimental RE: suzigirl Apr 19, 2014 07:49 PM

                                                                                                                                                                                                                                                                                                                Oh my, that looks fabulous. Can you give a few details ?

                                                                                                                                                                                                                                                                                                                1. re: sedimental
                                                                                                                                                                                                                                                                                                                  suzigirl RE: sedimental Apr 19, 2014 08:10 PM

                                                                                                                                                                                                                                                                                                                  Of course. I bought a 6.5 lb butt portion of cured ham and scored it. I cooked it in a 325 degree oven 15 minutes a pound in a basting liquid from a few days ago that I made country ribs from and covered it with foil. The last 20 minutes I cranked up the heat to 375 and browned it.. I basted it every 20 minutes until I uncovered it to brown.

                                                                                                                                                                                                                                                                                                                2. re: suzigirl
                                                                                                                                                                                                                                                                                                                  roxlet RE: suzigirl Apr 20, 2014 05:53 AM

                                                                                                                                                                                                                                                                                                                  Love this!

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                                                                                                                                                                                                                                                                                                                    linguafood RE: suzigirl Apr 20, 2014 09:04 AM

                                                                                                                                                                                                                                                                                                                    Insanity on a plate. The good kind :-)

                                                                                                                                                                                                                                                                                                                3. r
                                                                                                                                                                                                                                                                                                                  rjbh20 RE: roxlet Apr 19, 2014 05:16 PM

                                                                                                                                                                                                                                                                                                                  Going to pop a few wheelies this evening. Stay tuned.

                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                  1. re: rjbh20
                                                                                                                                                                                                                                                                                                                    roxlet RE: rjbh20 Apr 19, 2014 05:23 PM

                                                                                                                                                                                                                                                                                                                    Waiting hungrily for the wheelies....

                                                                                                                                                                                                                                                                                                                    1. re: rjbh20
                                                                                                                                                                                                                                                                                                                      suzigirl RE: rjbh20 Apr 19, 2014 05:49 PM

                                                                                                                                                                                                                                                                                                                      Awaiting wheelies with bated breath...

                                                                                                                                                                                                                                                                                                                    2. f
                                                                                                                                                                                                                                                                                                                      Frizzle RE: roxlet Apr 19, 2014 06:03 PM

                                                                                                                                                                                                                                                                                                                      Day 2 of the road trip and we made it to Rotorua. It's heaving here with long weekend visitors and the signature geo-thermal aroma of rotten eggs is as pungent as ever. We spent an enjoyable hour or so lazing in a hot pool in the pouring rain. I swear the thermal water feels silky and there's nothing better than soaking in a steaming pool when it's awful weather.

                                                                                                                                                                                                                                                                                                                      I had hoped to cook something for dinner as one day of takeaway & pub food was enough for us but our room only has an electric fry pan and a microwave. Neither are appliances that I'm very good with. A Japanese restaurant came to the rescue. Small plates of sushi, tempura, beef tataki, takoyaki balls, agedashi tofu and plenty of edamame beans made up dinner. The agedashi tofu was particularly good, as was the sushi rice.

                                                                                                                                                                                                                                                                                                                      1. gini RE: roxlet Apr 19, 2014 06:07 PM

                                                                                                                                                                                                                                                                                                                        Turns out I got hungry again.

                                                                                                                                                                                                                                                                                                                        Gently reheated duck breasts with the leftover sauteed spinach. Repurposed the spaghetti squash in a casserole pan - covered in butter & parmesan cheese and broiled. That was good!
                                                                                                                                                                                                                                                                                                                        Chocolate covered strawberries for afters.

                                                                                                                                                                                                                                                                                                                        My man is doing something regarding electricity in our second floor bathroom renovation right now. I am worried for our walls.

                                                                                                                                                                                                                                                                                                                        1. r
                                                                                                                                                                                                                                                                                                                          rjbh20 RE: roxlet Apr 19, 2014 06:45 PM

                                                                                                                                                                                                                                                                                                                          First course: sous- vide salmon mi-cuit with watercress purée, lemon sour cream, pickled onions & Maldon salt.

                                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                                                                                                                                                            LindaWhit RE: rjbh20 Apr 19, 2014 06:51 PM


                                                                                                                                                                                                                                                                                                                            1. re: rjbh20
                                                                                                                                                                                                                                                                                                                              roxlet RE: rjbh20 Apr 19, 2014 07:15 PM

                                                                                                                                                                                                                                                                                                                              And fabulous. The salmon was exquisite cooked this way.

                                                                                                                                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                mariacarmen RE: rjbh20 Apr 19, 2014 09:31 PM

                                                                                                                                                                                                                                                                                                                                that salmon looks sinful.

                                                                                                                                                                                                                                                                                                                              2. m
                                                                                                                                                                                                                                                                                                                                MAH RE: roxlet Apr 19, 2014 06:51 PM

                                                                                                                                                                                                                                                                                                                                I've been absent from WFD for a bit, having just returned from a much needed vacation. Travel back from the Caribbean was a series of disasters -- mechanical problems, cancelled flights, inaccessible luggage, all with two little kiddos who were far more patient than I at times.

                                                                                                                                                                                                                                                                                                                                The harrowing trip back made us even happier to be home. and I was pleased to be back in the kitchen, my kitchen. I made a plum ginger chicken for the little one, recreating one of her favorite dinners from vacation. For us, I made a paella with sea bass, chorizo, shrimp, scallops and cockles. With any luck, picture of the dish almost finished is attached.

                                                                                                                                                                                                                                                                                                                                Today we ran a bunch of errands far and wide and returned home just in time to grill some burgers and corn, which were served along side some green beans and oven baked fries.

                                                                                                                                                                                                                                                                                                                                Vacation was really wonderful, but it's great to be back home.

                                                                                                                                                                                                                                                                                                                                1. s
                                                                                                                                                                                                                                                                                                                                  sedimental RE: roxlet Apr 19, 2014 07:02 PM

                                                                                                                                                                                                                                                                                                                                  Lazy dinner tonight, but tasty. We kinda felt like top ramen and laying around.....but we don't have any. So, I made ramen noodles( in chicken broth) and topped them with roasted chicken, broccoli, orange and red peppers and onions....in XO sauce for a big kick in the pants.

                                                                                                                                                                                                                                                                                                                                  Served with a nice 1983 domaine de chevalier. Sounds weird, but worked! Ate with chopsticks in front of the big screen...watching Buffy the Vampire Slayer, hahaha.

                                                                                                                                                                                                                                                                                                                                  Why be average? :)

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                                                                                                                                                                                                                                                                                                                                  1. re: sedimental
                                                                                                                                                                                                                                                                                                                                    MAH RE: sedimental Apr 19, 2014 07:05 PM


                                                                                                                                                                                                                                                                                                                                    1. re: sedimental
                                                                                                                                                                                                                                                                                                                                      tcamp RE: sedimental Apr 21, 2014 08:17 AM

                                                                                                                                                                                                                                                                                                                                      Yum, my kind of dinner.

                                                                                                                                                                                                                                                                                                                                    2. r
                                                                                                                                                                                                                                                                                                                                      rjbh20 RE: roxlet Apr 19, 2014 07:05 PM

                                                                                                                                                                                                                                                                                                                                      Second course: Chicken ball with vegetables, aka deconstructed chicken pot pie. Boned Cornish hen meat-glued into a sphere, cooked sous vide then fried to crisp up. Reduction beurre blanc, sous vide baby carrots, potatoes, mushrooms, pearl onions & favas. A fun day of playing with my new toys.

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                                                                                                                                                                                                                                                                                                                                      1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                        roxlet RE: rjbh20 Apr 19, 2014 07:17 PM

                                                                                                                                                                                                                                                                                                                                        Very delicious, the chicken was super delicious and the carrots so carroty. A very successful experiment.

                                                                                                                                                                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                          ChrisOfStumptown RE: rjbh20 Apr 19, 2014 07:32 PM

                                                                                                                                                                                                                                                                                                                                          Did you fill the chicken ball? I remember the Coyote Cafe used to serve such a thing which was filled with cream and mild peppers. It was hugely popular with the people I knew to the extent the entire table or nearly so would order same thing.

                                                                                                                                                                                                                                                                                                                                          1. re: ChrisOfStumptown
                                                                                                                                                                                                                                                                                                                                            sedimental RE: ChrisOfStumptown Apr 19, 2014 07:38 PM

                                                                                                                                                                                                                                                                                                                                            Yes, I would like to know more about the chicken ball too!

                                                                                                                                                                                                                                                                                                                                            1. re: sedimental
                                                                                                                                                                                                                                                                                                                                              rjbh20 RE: sedimental Apr 19, 2014 07:49 PM

                                                                                                                                                                                                                                                                                                                                              It's actually not that hard, but jt takes a little technique. Bone out a Cornish hen (or small chicken), legs & wings included. Season, dust with meat glue, wrap In plastic skin side out & torque into a ball, Refrigerate overnite in a small bowl to keep the shape, then freeze. When frozen, vacuum seal. To serve, thaw the ball, sous vide at 60c for 4-5 hrs. Unwrap, wipe off & let dry in a 150f oven for 10 min. Deep fry at 340 until crispy on the outside. Plate & eat.

                                                                                                                                                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                sedimental RE: rjbh20 Apr 19, 2014 07:52 PM

                                                                                                                                                                                                                                                                                                                                                So, that ball...is a whole Cornish?

                                                                                                                                                                                                                                                                                                                                                1. re: sedimental
                                                                                                                                                                                                                                                                                                                                                  rjbh20 RE: sedimental Apr 19, 2014 07:56 PM

                                                                                                                                                                                                                                                                                                                                                  Half, but they were on the large side. Makes a sensible serving if you have a first course (mi-cuit salmon, for instance ). The cool thing is that you can make all the balls you want & keep 'em in the freezer.

                                                                                                                                                                                                                                                                                                                                                  1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                    sedimental RE: rjbh20 Apr 19, 2014 07:59 PM

                                                                                                                                                                                                                                                                                                                                                    Really neat idea !

                                                                                                                                                                                                                                                                                                                                                    1. re: sedimental
                                                                                                                                                                                                                                                                                                                                                      rjbh20 RE: sedimental Apr 19, 2014 08:01 PM

                                                                                                                                                                                                                                                                                                                                                      Thx. Thunk it up my ownself, with a nod to David Chang.

                                                                                                                                                                                                                                                                                                                                                    2. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                      ChrisOfStumptown RE: rjbh20 Apr 19, 2014 08:07 PM

                                                                                                                                                                                                                                                                                                                                                      Oh my. I see your freezer trove is being embiggened.

                                                                                                                                                                                                                                                                                                                                                  2. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                    steve h. RE: rjbh20 Apr 20, 2014 04:52 AM


                                                                                                                                                                                                                                                                                                                                                2. re: ChrisOfStumptown
                                                                                                                                                                                                                                                                                                                                                  rjbh20 RE: ChrisOfStumptown Apr 19, 2014 07:39 PM

                                                                                                                                                                                                                                                                                                                                                  This was my first experiment with both meat glue & sous vide, so I kept it simple -- didn't want to add more variables. But with this one working perfectly, the possibilities are considerable.

                                                                                                                                                                                                                                                                                                                                              2. Ttrockwood RE: roxlet Apr 19, 2014 07:13 PM

                                                                                                                                                                                                                                                                                                                                                I got a lot accomplished today but came home exhausted....
                                                                                                                                                                                                                                                                                                                                                Dinner was a half of a toasted pumpernickle bagel (ees a bagel from today) with a thick schmear of hummus and sliced dill pickle ontop. Great combo. side salad of spinach, arugala, sugar snap peas, radishes, cilantro and a lemony peppery vinegrette. Reisling a la carte.
                                                                                                                                                                                                                                                                                                                                                Coconut coconut bliss ice cream will be paired with sleepytime tea and my new trashy murder mystery late night...

                                                                                                                                                                                                                                                                                                                                                1. prima RE: roxlet Apr 19, 2014 07:56 PM

                                                                                                                                                                                                                                                                                                                                                  Roast chicken, barley/shiitake/cremini/pecan pilaf and minted peas.

                                                                                                                                                                                                                                                                                                                                                  1. simplelife RE: roxlet Apr 19, 2014 10:30 PM

                                                                                                                                                                                                                                                                                                                                                    Fish and Chips kind of night. I hope you all have a wonderful Easter!

                                                                                                                                                                                                                                                                                                                                                    2 Replies
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                                                                                                                                                                                                                                                                                                                                                      steve h. RE: simplelife Apr 20, 2014 09:18 AM

                                                                                                                                                                                                                                                                                                                                                      Great photo.

                                                                                                                                                                                                                                                                                                                                                      1. re: simplelife
                                                                                                                                                                                                                                                                                                                                                        gini RE: simplelife Apr 21, 2014 06:11 AM


                                                                                                                                                                                                                                                                                                                                                      2. mariacarmen RE: roxlet Apr 19, 2014 10:42 PM

                                                                                                                                                                                                                                                                                                                                                        a fine and tasty time was had with Ch-ers today! my report on the day of eating with grayelf and escargot3, partially:
                                                                                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/9099... if anyone is interested.

                                                                                                                                                                                                                                                                                                                                                        we ate a burger in between the two stops, too. and had cocktails. i came home expecting to never eat again, but - lo and behold - i managed to squeeze in a bit of the BF's dinner - he made sticky rice with chinese sausage and also this chinese cured pork strips product i found at our local asian market - like pork belly, but sweetish, like the chinese sausage. with that he made a little egg omelet, and topped the whole thing with kimchi. i ate a teensy bowl of it and was finally sated for the evening.

                                                                                                                                                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                                                                                                                                                          Harters RE: roxlet Apr 20, 2014 02:38 AM

                                                                                                                                                                                                                                                                                                                                                          So, Easter Sunday. Not a day of religious significance for us, but certainly a day to celebrate the coming of spring, as did the early Anglo-Saxons at "Eostre".

                                                                                                                                                                                                                                                                                                                                                          To start.......asparagus, melted butter. Halen Mon sea salt

                                                                                                                                                                                                                                                                                                                                                          To continue.......roast leg of lamb (organic, Welsh), Jersey Royal spuds, gravy, peas, carrots

                                                                                                                                                                                                                                                                                                                                                          To follow.......rhubarb fool

                                                                                                                                                                                                                                                                                                                                                          To finish.......espresso & Cadbury's Mini-eggs

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                                                                                                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                                                                                                            roxlet RE: Harters Apr 20, 2014 05:56 AM

                                                                                                                                                                                                                                                                                                                                                            Happy Eostre to you and yours!

                                                                                                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                                                                                                              gemvt RE: Harters Apr 20, 2014 02:49 PM

                                                                                                                                                                                                                                                                                                                                                              Your menus are always so enticing.

                                                                                                                                                                                                                                                                                                                                                            2. foodieX2 RE: roxlet Apr 20, 2014 06:45 AM

                                                                                                                                                                                                                                                                                                                                                              Preperations are underway for an Easter feast!

                                                                                                                                                                                                                                                                                                                                                              6lb leg of Colorado lamb, smothered in a mix of garlic, rosemary, salt, Dijon mustard and olive oil is coming to room temp.

                                                                                                                                                                                                                                                                                                                                                              Next up ginger carrots, roasted asparagus, Delmonico potatoes and rolls.

                                                                                                                                                                                                                                                                                                                                                              For those who celebrate have a joyous Easter!

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                                                                                                                                                                                                                                                                                                                                                                mariacarmen RE: foodieX2 Apr 20, 2014 10:28 PM

                                                                                                                                                                                                                                                                                                                                                                that lamb looks like it must have been amazing.

                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                  foodieX2 RE: mariacarmen Apr 21, 2014 07:50 AM

                                                                                                                                                                                                                                                                                                                                                                  It was! And I totally forgot to take pic of the finished product. But I did get one of the table, lol!

                                                                                                                                                                                                                                                                                                                                                              2. LindaWhit RE: roxlet Apr 20, 2014 06:48 AM

                                                                                                                                                                                                                                                                                                                                                                Will be heading up to Mom's to cook dinner there. Easter isn't a religious holiday for our family, other than having a lamb dinner. (ETA: And Mom and I are religious about our love of roast leg of lamb!)

                                                                                                                                                                                                                                                                                                                                                                Boneless half leg of lamb got a rub of freshly minced thyme and rosemary, salt, pepper, olive oil, and lemon zest. Wrapped it all up in Saran Wrap and into the downstairs fridge. It'll be roasted on high heat for about 30 minutes, then temp will be turned down (450° to start, 350° to finish) until medium rare in the center. (I'll take the Saran Wrap off, of course. :-P ) That'll give Mom the ends at medium doneness. Mint jelly will be spooned alongside.

                                                                                                                                                                                                                                                                                                                                                                Baby creamer potatoes will be steamed until mostly done, and when the lamb comes out, they'll go into a roasting pan tossed with olive oil, salt and pepper and will crisp up on the outside.

                                                                                                                                                                                                                                                                                                                                                                The asparagus will replace them in the steam until tender-crisp for me, a bit more cooked for Mom. Gravy will be made from any usable pan drippings, chicken stock and a slurry of flour, salt, pepper, dried thyme, and paprika.

                                                                                                                                                                                                                                                                                                                                                                Wine for me - Wohler Bridge Chardonnay (purchased at Wegmans, and is on my shopping list for next time I go there). Not sure if Mom will have a drink. She also bought a small fruit tart at the local stupidmarket, so we'll have a bit of sweet at the end.

                                                                                                                                                                                                                                                                                                                                                                Some leftovers will be left with Mom, but I'll take the majority home and make lamb & barley vegetable soup for Mom Meals.

                                                                                                                                                                                                                                                                                                                                                                I hope everyone enjoys their Easter egg hunt, don't get too hyped up on chocolate bunny ears, and no dog pulls the ham or lamb off the kitchen counter before the humans can get to the meal. :-)

                                                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                  LindaWhit RE: LindaWhit Apr 20, 2014 04:24 PM

                                                                                                                                                                                                                                                                                                                                                                  I can't believe I didn't mention minced garlic in the rub. LOTS of minced garlic!

                                                                                                                                                                                                                                                                                                                                                                2. prima RE: roxlet Apr 20, 2014 08:28 AM

                                                                                                                                                                                                                                                                                                                                                                  Happy Easter, everybody!

                                                                                                                                                                                                                                                                                                                                                                  I'll be roasting a Moroccan-spiced leg of lamb this afternoon (trying this recipe for the first time: http://leitesculinaria.com/79071/reci... ), to be served with new potatoes and spanakopita! I'm now off to washing the spinach, greens and herbs for the spanakopita.

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                                                                                                                                                                                                                                                                                                                                                                  1. re: prima
                                                                                                                                                                                                                                                                                                                                                                    linguafood RE: prima Apr 20, 2014 08:55 AM

                                                                                                                                                                                                                                                                                                                                                                    Polí orea, prima! That all sounds lovely.

                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                      prima RE: linguafood Apr 20, 2014 01:14 PM

                                                                                                                                                                                                                                                                                                                                                                      Thanks, lingua. Hope you're enjoying your Ostara feast today.

                                                                                                                                                                                                                                                                                                                                                                  2. a
                                                                                                                                                                                                                                                                                                                                                                    Aussieshepsx2 RE: roxlet Apr 20, 2014 09:11 AM

                                                                                                                                                                                                                                                                                                                                                                    Happy Easter. While DH and I don't celebrate, my sister is having the family up to her house for dinner. I believe there will be ham and turkey. I'm contributing a salad (boring I know but it was all I was up for knowing I would be in the office for a few hours this morning). Not sure what else will be on the table.

                                                                                                                                                                                                                                                                                                                                                                    Last night we thought about ordering Indian food, but then I remembered a box of TJ's chicken samosas in the freezer. We baked those. I pan fried some chickpeas with cumin, turmeric, cayenne pepper, and curry powder. Dumped in a bunch of chopped chard until soft. Then added some boiled jasmine rice and slivered almonds. A good squeeze of lemon juice, and some cucumber/yogurt sauce to finish things off. One of the better last minute creations this week.

                                                                                                                                                                                                                                                                                                                                                                    1. linguafood RE: roxlet Apr 20, 2014 09:16 AM

                                                                                                                                                                                                                                                                                                                                                                      Whoa. I'm experiencing some serious lamb envy here, reading through all your luscious dishes.....

                                                                                                                                                                                                                                                                                                                                                                      Alas, we're invited to a dinner party, and I have no idea what the mains will be -- only that they will be delish, as the hostess is a fabulous cook: she's Lebanese, her hubster is Indian, so the food will be likely non-traditional for Ostara (the Germanic version of today, though I personally feel more inclined to celebrate the date rather than the day :-D).

                                                                                                                                                                                                                                                                                                                                                                      I will bring deviled eggs to add to the bounty, b/c I love them and everybody else does, too. Bummer they're such a PITA to make.

                                                                                                                                                                                                                                                                                                                                                                      For brunch I've decided to make baked eggs Florentine: some frozen spinach was nestled into ramekins late last night and should be ready to be seasoned. Crack an egg in each, add a spoon of crème fraîche, bake (time and temp still to be looked up on the interwebs), then top with some lovely TJ's hollandaise.

                                                                                                                                                                                                                                                                                                                                                                      That should tie us over till dinner....

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                                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                        suzigirl RE: linguafood Apr 20, 2014 09:23 AM

                                                                                                                                                                                                                                                                                                                                                                        Sounds like a lovely day.Have fun.

                                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                          linguafood RE: linguafood Apr 20, 2014 09:27 AM

                                                                                                                                                                                                                                                                                                                                                                          Apparently, the spinach needs to be cooked and seasoned before I put them (back) into the ramekins.... ah, the things you learn. Also, adding some parm might be nice.

                                                                                                                                                                                                                                                                                                                                                                        2. steve h. RE: roxlet Apr 20, 2014 12:11 PM

                                                                                                                                                                                                                                                                                                                                                                          It's a pretty day today: blue skies, bright sunshine, temperatures in the high 50s. Spring has sprung.

                                                                                                                                                                                                                                                                                                                                                                          Scrambled eggs with prosciutto was brunch. I squeezed a bunch of oranges for mimosas.

                                                                                                                                                                                                                                                                                                                                                                          Supper is lamb chops "scottadito", asparagus and scalloped potatoes. Junior's cheesecake and strawberries for afters. We'll wash things down with a 1999 Paolo Bea Montefalco Sagrantino (decanted). It's just the two of us, Christopher is in the Bay Area on business. Old-school rock will be on the box.

                                                                                                                                                                                                                                                                                                                                                                          Happy Easter, everyone.

                                                                                                                                                                                                                                                                                                                                                                          1. linguafood RE: roxlet Apr 20, 2014 12:26 PM

                                                                                                                                                                                                                                                                                                                                                                            Brunch @casa lingua.

                                                                                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                              roxlet RE: linguafood Apr 20, 2014 01:55 PM

                                                                                                                                                                                                                                                                                                                                                                              Baked eggs with cheese and spinach? Looks great!

                                                                                                                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                linguafood RE: roxlet Apr 20, 2014 02:49 PM

                                                                                                                                                                                                                                                                                                                                                                                Thanks, rox. Yeah, pretty much. I sautéed half a diced onion in butter, added a little bit of flour and half & half. Then the thawed spinach, salt & nutmeg. Put the spinach in the (lightly oiled) ramekins, sprinkled a quattro formaggio mix over it and added an egg each. Topped with a couple small dollops of crème fraîche.

                                                                                                                                                                                                                                                                                                                                                                                My yolk was slightly overdone but it was otherwise mighty tasty. And filling, too -- had this around 1 PM and can't say I'm hungry for dinner yet.

                                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                  prima RE: linguafood Apr 20, 2014 02:58 PM

                                                                                                                                                                                                                                                                                                                                                                                  I make an egg dish with the similar ingredients in a frying pan on the stovetop or in an electric skillet.I sauté a chopped onion in olive oil until softened, add some chopped garlic, stir few minutes, add a couple bunches of spinach, or some arugula and spinach (or whatever sautéable greens/leeks/mushrooms/other veg I've got), sauté until wilted, add some crushed chilies and pepper, crack some eggs into the spinach mixture, and let poach/cook until set. Top with some crumbles of feta, parm, chevre, etc. Or drizzle with hollandaise.

                                                                                                                                                                                                                                                                                                                                                                                  Wish we could buy TJ's hollandaise up here in Canada.

                                                                                                                                                                                                                                                                                                                                                                              2. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                mariacarmen RE: linguafood Apr 20, 2014 10:41 PM

                                                                                                                                                                                                                                                                                                                                                                                i want that NOW!!!

                                                                                                                                                                                                                                                                                                                                                                                that looks fantastic.

                                                                                                                                                                                                                                                                                                                                                                                i want lamb and i want that egg dish.

                                                                                                                                                                                                                                                                                                                                                                              3. boyzoma RE: roxlet Apr 20, 2014 12:47 PM

                                                                                                                                                                                                                                                                                                                                                                                Well, since it is Easter, in our house, that means Ham. So I will heat up a spiral sliced ham with glaze, mashed potatoes with roasted garlic, butter and some softened cream cheese mixed with 1/2 & 1/2 (hey, it's a holiday - splurge, baby, splurge). Also some glazed baby carrots and some fresh hot rolls. The kitchen is already smelling good.

                                                                                                                                                                                                                                                                                                                                                                                Happy Easter, everyone.

                                                                                                                                                                                                                                                                                                                                                                                1. g
                                                                                                                                                                                                                                                                                                                                                                                  gemvt RE: roxlet Apr 20, 2014 02:56 PM

                                                                                                                                                                                                                                                                                                                                                                                  My brother and I were the only ones in town, so we went to a local bistro for brunch. 4 words: chicken.fried.steak.poutine. Served with a sausage gravy and accompanied by a Bloody Mary.

                                                                                                                                                                                                                                                                                                                                                                                  After that monstrosity I walked around for a bit. For dinner I'm having some spaghetti & meatballs. It's been a very beefy weekend :).

                                                                                                                                                                                                                                                                                                                                                                                  1. mcsheridan RE: roxlet Apr 20, 2014 04:29 PM

                                                                                                                                                                                                                                                                                                                                                                                    I made my first-ever slow-roasted pork shoulder today (discussed in detail on another thread), but my imagination failed me on sides. So, I fell back on what was available and required no prep at all.

                                                                                                                                                                                                                                                                                                                                                                                    The remains of a jar of sweet & sour red cabbage went in one pot, and I boiled up some egg noodles in another. Buttered, the noodles went down nicely with the rich pork.

                                                                                                                                                                                                                                                                                                                                                                                    Not bad for a solo Sunday dinner.

                                                                                                                                                                                                                                                                                                                                                                                    1. suzigirl RE: roxlet Apr 20, 2014 06:07 PM

                                                                                                                                                                                                                                                                                                                                                                                      What else would we have for dinner but more ham. Cold slices of ham served with piccalilli. I also baked a small turkey breast that got nibbled on but primarily will be for sandwiches for lunch. carrots and the rest of the scalloped potatoes on the side.

                                                                                                                                                                                                                                                                                                                                                                                      1. m
                                                                                                                                                                                                                                                                                                                                                                                        MAH RE: roxlet Apr 20, 2014 07:02 PM

                                                                                                                                                                                                                                                                                                                                                                                        Glazed ham with apricot/dijon/rosemary glaze, scalloped potatoes, corn and roasted asparagus (sugar snap peas for the little one in place of the potatoes, which she can't abide). Anne Burrell's sour cream cupcakes for dessert.

                                                                                                                                                                                                                                                                                                                                                                                        1. Cherylptw RE: roxlet Apr 20, 2014 07:54 PM

                                                                                                                                                                                                                                                                                                                                                                                          So, I've been ghost for the past week..a summary of the past weeks eats: Last Sunday, we grilled a rack of ribs, a couple of bone in chicken breasts, 8 pork chops and three turkey wings (which I simmered first). Sides were baked beans, potato salad and grilled seasonal veggies. And because the coals kept on going, I threw a package of sweet Italian sausage and a package of beef hot links out there AND I smoked some soft boiled eggs. Couldn't let the fire go to waste (lol)...

                                                                                                                                                                                                                                                                                                                                                                                          So needless to say, we ate off the leftovers most of the week with the exception of two days that I cooked something different. One day, we had chicken & pastry and one day I broiled a prime rib for the DF.

                                                                                                                                                                                                                                                                                                                                                                                          Today, in honor of Easter, I baked a half ham; to go with, I found a bag of mixed greens (turnip, kale, mustards) buried in the freezer from last summer's haul so I simmered a couple sections of smoked turkey neck until the meat was nearly tender before adding the greens to slowly cook. Cheesy potato & onion casserole was the second side. I also baked a couple dozen of rolls for the ham and a gingerbread for the DF. More leftovers in our future

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                                                                                                                                                                                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                                                            mariacarmen RE: Cherylptw Apr 20, 2014 10:44 PM

                                                                                                                                                                                                                                                                                                                                                                                            it all sounds really good cheryl!

                                                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                              Cherylptw RE: mariacarmen Apr 23, 2014 04:44 PM

                                                                                                                                                                                                                                                                                                                                                                                              Thanks Maria; twasn't shabby at all///

                                                                                                                                                                                                                                                                                                                                                                                          2. juliejulez RE: roxlet Apr 20, 2014 08:30 PM

                                                                                                                                                                                                                                                                                                                                                                                            Today I spent all day prepping the house for the sale. I grabbed one of the fancy-do cameras from a co-worker so I had to make the most of having it for the day. My house looks pretty awesome right now, but I'm exhausted! We aren't listing it til Wednesday or Thursday though.

                                                                                                                                                                                                                                                                                                                                                                                            Also, SO found out that he doesn't have to fly out til tomorrow night instead of tonight, so I asked him what he wanted to have for dinner, with the only requirement that it didn't need the stove because it's really frikken shiny right now and I'm not about to mess it up.

                                                                                                                                                                                                                                                                                                                                                                                            He requested grilled marinated steak, baked potatoes, and a salad. I went to the store and picked up a flat iron, jaccarded it (is that a verb you think?) and marinaded it in a bottled marinade for about 45 minutes. Baked potatoes were made in the microwave, and salad was well, salad. Very easy dinner, but super delicious, and didn't mess up anything!

                                                                                                                                                                                                                                                                                                                                                                                            1. r
                                                                                                                                                                                                                                                                                                                                                                                              rjbh20 RE: roxlet Apr 20, 2014 08:34 PM

                                                                                                                                                                                                                                                                                                                                                                                              Cream of asparagus soup with a Parmigiano flan. Happy Easter.

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                                                                                                                                                                                                                                                                                                                                                                                                mariacarmen RE: rjbh20 Apr 20, 2014 10:45 PM


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                                                                                                                                                                                                                                                                                                                                                                                                  steve h. RE: rjbh20 Apr 21, 2014 12:59 PM

                                                                                                                                                                                                                                                                                                                                                                                                  Very nice. At what temperature was it served?

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                                    rjbh20 RE: steve h. Apr 21, 2014 01:02 PM

                                                                                                                                                                                                                                                                                                                                                                                                    Hot. As was the flan.

                                                                                                                                                                                                                                                                                                                                                                                                2. mariacarmen RE: roxlet Apr 20, 2014 11:07 PM

                                                                                                                                                                                                                                                                                                                                                                                                  No Easter celebrations here, nor Springy food, tho it was a lovely day.

                                                                                                                                                                                                                                                                                                                                                                                                  got up this morning and made tomato sauce, béchamel , and the filling for cannelloni. came home from my sister's and the BF and i stuffed the dried cannelloni tubes. loved the filling - sauteed up some garlic and spinach, cooled, and added it to the ricotta, egg, parm regg, and minced spicy coppa. poured some tomato sauce into the casserole, placed the cannelloni on top, covered them in more sauce, spread the bechamel over (nice and nutmeggy), added parm regg and dotted with butter. baked and then under the broiler for browning.

                                                                                                                                                                                                                                                                                                                                                                                                  first time making this, and it was really good, but so rich!! i only had two pieces. i would make the sauce spicier next time - add more chili flakes. the coppa was indiscernible, so i'd probably leave that out. the BF loved it tho. i have serious doubts it will see the night through.

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                                                                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                    linguafood RE: mariacarmen Apr 21, 2014 08:17 AM

                                                                                                                                                                                                                                                                                                                                                                                                    That looks absolutely fantastic, mc!

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                      Gio RE: mariacarmen Apr 21, 2014 10:29 AM

                                                                                                                                                                                                                                                                                                                                                                                                      Gorgeous, MC! Looks picture perfect and 5 Star worthy,

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                        Berheenia RE: mariacarmen Apr 21, 2014 12:20 PM

                                                                                                                                                                                                                                                                                                                                                                                                        I almost fainted when I saw the pictures. .. of hunger, yum! I wondered if you posted this on the DOTM for March for Stuffed pasta? It would be a lovely addition.

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                                                          mariacarmen RE: Berheenia Apr 21, 2014 12:35 PM

                                                                                                                                                                                                                                                                                                                                                                                                          oh! I didn't even know that was going on - been months since I checked out DOTM. I'll do that later. thanks Berheenia!

                                                                                                                                                                                                                                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                          suzigirl RE: mariacarmen Apr 21, 2014 01:05 PM

                                                                                                                                                                                                                                                                                                                                                                                                          I just ate and I swear my tummy just growled. That looks fantastic. Man, I want that now!!!

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                                            NancyChin RE: mariacarmen Apr 27, 2014 03:00 PM

                                                                                                                                                                                                                                                                                                                                                                                                            That looks beautiful, mariacarmen!

                                                                                                                                                                                                                                                                                                                                                                                                          2. h
                                                                                                                                                                                                                                                                                                                                                                                                            Harters RE: roxlet Apr 21, 2014 01:38 AM

                                                                                                                                                                                                                                                                                                                                                                                                            Upcoming.......pigs cheeks.

                                                                                                                                                                                                                                                                                                                                                                                                            Braised for around 3 hours at 150 with onion, celery, medium sherry, stock, thyme. Maybe a touch of honey. Mashed spuds to accompany.

                                                                                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                                                              steve h. RE: Harters Apr 21, 2014 12:58 PM

                                                                                                                                                                                                                                                                                                                                                                                                              That's outstanding. One of my favorite pig parts.

                                                                                                                                                                                                                                                                                                                                                                                                            2. gini RE: roxlet Apr 21, 2014 06:20 AM

                                                                                                                                                                                                                                                                                                                                                                                                              I hope you all had lovely Easters. We spent our at the crag, where we did 7 pitches of rock climbing in the lovely spring sunshine.

                                                                                                                                                                                                                                                                                                                                                                                                              Came home and pulled out the leftover peanut noodle salad out of the fridge, along with a green salad. Grilled up a couple of burgers (slathered in relish, ketchup, mustard, and mayo) and hotdogs. Tonight, I can eat wheat again. Perhaps I'll have a bun with the inevitable leftover ground meat I have and still haven't grilled.

                                                                                                                                                                                                                                                                                                                                                                                                              1. Gio RE: roxlet Apr 21, 2014 06:41 AM

                                                                                                                                                                                                                                                                                                                                                                                                                Easter dinner was baked ham served with a spicy horseradish-mustard sauce, and tangelo slices; braised asparagus au naturale; roasted "teeny tiny" potatoes. Delicious all around.

                                                                                                                                                                                                                                                                                                                                                                                                                WFD: Tonight will be our Macaroni Monday dinner. I was thinking of baking penne arriabata in a ricotta/egg/Pecorino Romano/minced parsley/chopped prosciutto/ FGBpepper sauce. A tossed salad will be served secondarily.

                                                                                                                                                                                                                                                                                                                                                                                                                1. JTPhilly RE: roxlet Apr 21, 2014 06:57 AM

                                                                                                                                                                                                                                                                                                                                                                                                                  Easter was Insanity - huge antipasto spread of charcuterie cheeses and olives - main course rolled stuffed chicken breast, leg of lam, and a spiral ham, sides included artichokes with lemons, pine nut rice pilaf, Italian potato pie and more - desert included our traditional ricotta cheese cake and cannoli from Brooklyn - all of my cousins, aunts and uncles were there - it was beautiful weather so we spent much time on the deck - totally worth the exhausting drive on the turnpike - nobody touched the salad I will be eating that for lunch

                                                                                                                                                                                                                                                                                                                                                                                                                  next couple days will be working on the remaining leftovers from Easter and the leftover grilled turkey from Saturday - hungry houseguests should make quick work of it.

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                                                                                                                                                                                                                                                                                                                                                                                                                    JTPhilly RE: JTPhilly Apr 21, 2014 08:36 AM

                                                                                                                                                                                                                                                                                                                                                                                                                    here are some pics of the spread - I only was responsible for the antipasto spread which was quickly removed to the deck and devoured - could not get a pic of the meats before the hordes but that's chicken lamb and ham on the plate

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: JTPhilly
                                                                                                                                                                                                                                                                                                                                                                                                                      nothingswrong RE: JTPhilly Apr 21, 2014 04:22 PM

                                                                                                                                                                                                                                                                                                                                                                                                                      I want to be there, with all that food.

                                                                                                                                                                                                                                                                                                                                                                                                                  2. alliegator RE: roxlet Apr 21, 2014 09:56 AM

                                                                                                                                                                                                                                                                                                                                                                                                                    I'm hoping everyone had a lovely Bunny Day! We did the neighborhood pool party/Easter bbq thing. I was responsible for ham, so I bought one of the precooked 4 pounders and did smoked paprika and Mexican honey glaze. Somebody else made parm mashed potatoes that were from heaven.
                                                                                                                                                                                                                                                                                                                                                                                                                    My Friday Pok Pok night went well, I'll do a write up in the COTM thread later on.
                                                                                                                                                                                                                                                                                                                                                                                                                    Also in my home, lots of talking and planning was done. To keep it short, pap and I will remain in Phoenix in another rental when this runs out in Oct. It's the best for all involved. We planned another trip to Prague in June for some more good eatin'!
                                                                                                                                                                                                                                                                                                                                                                                                                    Tonight's dinner is just going to be some leftover ham, fontina, tomato and pesto paninis along with some alexia oven fries.

                                                                                                                                                                                                                                                                                                                                                                                                                    1. s
                                                                                                                                                                                                                                                                                                                                                                                                                      SarahCW RE: roxlet Apr 21, 2014 10:28 AM

                                                                                                                                                                                                                                                                                                                                                                                                                      I'm just realizing how crazy the last week has been, when I noticed I apparently hadn't read this thread since it started! I usually love to see what everyone is eating and be inspired!

                                                                                                                                                                                                                                                                                                                                                                                                                      My meal for the week is gumbo z'herbes with a lot of greens, and some mashed cauliflower and sausage and peppers. It turned out ok--the cajun seasoning I bought at the store had a lot of fake hickory smoke in it, so the whole dish tastes like ham. I only put it in the greens, so the other things cut it a little. I'm eating it with a loaf of homemade dilled rye. I used kale, spinach, collard greens, red chard, turnip greens, dandelion greens, and radish greens. I've never eaten half of these before, next time I want to try some dishes that feature only one so I can see what they really taste like!

                                                                                                                                                                                                                                                                                                                                                                                                                      1. a
                                                                                                                                                                                                                                                                                                                                                                                                                        Aussieshepsx2 RE: roxlet Apr 21, 2014 10:52 AM

                                                                                                                                                                                                                                                                                                                                                                                                                        Well, Easter dinner was a typical family affair with a lot of mediocre food but good company. The hit of the night were some homemade samosas my bro-in-law's mother made during her recent visit. My DH told me that he ate about 10 of them so was really not even hungry for dinner.

                                                                                                                                                                                                                                                                                                                                                                                                                        Tonight will be some miso marinate salmon. I also defrosted some chicken stock for a quick side of cauliflower soup or asparagus soup in the Vitamix, not sure which will win out. I'll let DH decide. $10 says he picks asparagus...

                                                                                                                                                                                                                                                                                                                                                                                                                        1. linguafood RE: roxlet Apr 21, 2014 12:29 PM

                                                                                                                                                                                                                                                                                                                                                                                                                          An unusual occurrence @casa lingua: bought 2 dinners worth of food at Wegmans!!! I usually don't plan "that far" ahead (hahaha), but my man's got the car all day tomorrow so no shopping for me.

                                                                                                                                                                                                                                                                                                                                                                                                                          While he did some yard work to get the house in shape before we leave for our Berlin summer in 2 weeks, I marinated BISO thighs for tonight's Trini-Chinese chicken as well as country-style boneless ribs cut into big chunks for pork souvlaki tomorrow. Side for the chickie will be steamed green beans tossed with soy butter, side for the souvlaki mañana will be tzatziki (yet to be made) and choriatiki.

                                                                                                                                                                                                                                                                                                                                                                                                                          Gotta get some grillin' in while the weather is holding up (turning to shite again Wednesday) and while we can: no grilling in der fatherland.....

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                                                                                                                                                                                                                                                                                                                                                                                                                            steve h. RE: linguafood Apr 21, 2014 12:56 PM

                                                                                                                                                                                                                                                                                                                                                                                                                            Springtime for lingua in Germany...

                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                                                              linguafood RE: steve h. Apr 21, 2014 01:06 PM

                                                                                                                                                                                                                                                                                                                                                                                                                              Jawollowitsch :-)

                                                                                                                                                                                                                                                                                                                                                                                                                          2. foodieX2 RE: roxlet Apr 21, 2014 02:06 PM

                                                                                                                                                                                                                                                                                                                                                                                                                            Aaaah Springtime! Gorgeous day in Boston.

                                                                                                                                                                                                                                                                                                                                                                                                                            Emotional day today too, following the marathon news. So proud of so many!

                                                                                                                                                                                                                                                                                                                                                                                                                            After crying in the car on the way home from work listening to NPR, I threw on my grubbies, did some spring clean up in the yard, raked, weeded and staked the peonies. Now I have lamb and potatoes slowly reheating and am enjoying a glass of vino on the *screen porch*!! Woot, Feels so good. Even the lab is enjoying it!

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                                                                                                                                                                                                                                                                                                                                                                                                                              steve h. RE: foodieX2 Apr 21, 2014 02:08 PM

                                                                                                                                                                                                                                                                                                                                                                                                                              Beautiful expression on the lab. Expecting something?

                                                                                                                                                                                                                                                                                                                                                                                                                              Edited to add: "staked the peonies". Really? We only have nubs cautiously scratching the surface of the mulch down here on the Sou'west Shore of Connecticut.

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                                                                                                                                                                                                                                                                                                                                                                                                                                foodieX2 RE: steve h. Apr 21, 2014 02:21 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                Yes, Master Kona was hoping for some of my snacks, lol.

                                                                                                                                                                                                                                                                                                                                                                                                                                And regarding the peonies I am guilty of forgetting my peonies until it's too late. <hangs head in shame> This year I bought those wire circle thingies and swore I would get them up early so I can guide them as the grow. I find one day they are little pink heads and then bam! They are practically full grown.

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                                                                                                                                                                                                                                                                                                                                                                                                                                  alliegator RE: foodieX2 Apr 21, 2014 02:27 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                  Love Kona!!! Reminds me so much of my late Carly. Glad you had a good day!

                                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                                                                    alliegator RE: alliegator Apr 21, 2014 02:34 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                    Speaking of Ms.Carly, I have a pic in this laptop.
                                                                                                                                                                                                                                                                                                                                                                                                                                    To keep it on the food side, I made my standard basil pesto with some Blue Diamond Smokehouse almonds. Awesome!

                                                                                                                                                                                                                                                                                                                                                                                                                                    Pug Sam still roams this earth at age 16.5

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                                                                                                                                                                                                                                                                                                                                                                                                                                      foodieX2 RE: alliegator Apr 21, 2014 02:38 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                      Such cuties!!!

                                                                                                                                                                                                                                                                                                                                                                                                                                      And is that you? If so you are positively stunning!

                                                                                                                                                                                                                                                                                                                                                                                                                                      Enjoy your pesto! And have you had BlueDiamonds soy and wasabi almonds? Addictive!

                                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                                                                        alliegator RE: foodieX2 Apr 21, 2014 02:55 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                        Thank you so kindly FX2. The dogs are the stars here, that was just a rare good photo of me snapped about 5 years ago.
                                                                                                                                                                                                                                                                                                                                                                                                                                        I have not tried the Wasabi almonds, but I have been eyeing them up. Next store run, I'm all over them.
                                                                                                                                                                                                                                                                                                                                                                                                                                        And yay! for black labbies <3

                                                                                                                                                                                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                                                                          foodieX2 RE: alliegator Apr 21, 2014 03:09 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                          Yes, yeah for our black labs!

                                                                                                                                                                                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                                                                            alliegator RE: foodieX2 Apr 21, 2014 05:35 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                            Carly was a champ! I got that dog when I was only 19. Her favorite "what's for dinner?" food was hot dogs. I could put leftover hotdogs in the fridge, and she would sit and stare at the fridge for 2-3 hours. A definite mama's girl. With NuDog Desi (Dalmatian, I'm in the new dog heals you camp), I haven't done much people food. She's not pesky in the least.
                                                                                                                                                                                                                                                                                                                                                                                                                                            But with grilling, she's all up in your business.

                                                                                                                                                                                                                                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                                                                              foodieX2 RE: alliegator Apr 22, 2014 12:53 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                              Hot dogs? What dog wouldn't love those, LOL.

                                                                                                                                                                                                                                                                                                                                                                                                                                              We try avoid people food with the lab. The first time we gave him an actual beef bone his expression was priceless. You could practically see the brain bubble over head "there is more than one taste????" Now he will not leave the grill when he is off leash.

                                                                                                                                                                                                                                                                                                                                                                                                                                      2. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                                                                        linguafood RE: alliegator Apr 21, 2014 03:20 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                        Yowzah. That's a million watt smile right there, Mizz Allie!

                                                                                                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                                          alliegator RE: linguafood Apr 21, 2014 03:37 PM

                                                                                                                                                                                                                                                                                                                                                                                                                                          Thanx, doll. But if you knocked on my door right now, you'd find a no makeup chicka in a tank top and hacked off sweats.
                                                                                                                                                                                                                                                                                                                                                                                                                                          But I am clarifying some butter to fry up tonight's sammiches. It's DWTS night, I gotsta be on the ball for dinner at 7!